ASIAN WOK

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 PIC touch cooked shrimp with bare hands. CDI- EHS intervened and advised PIC not to do this going forward. Shrimp touched with barehand contact voluntarily disposed. PIC washed hands and donned gloves. (-2)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered sheet pan of crab ragoon on sheet pan at bottom of chest freezer. EHS advised PIC to cover. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes on wall mount rack above 3 comp sink with food debris, dark residue, or other contamination. CDI- All dishes re-w/r/s. EHS advised PIC to re-train staff on ware-washing efficacy. Ensure dishes are examined for proper cleanliness before arranging to dry and storing as clean. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled, top layer of breaded chicken in fliptop at 48F. Bottom layer observed at 41F and below. CDI- EHS confirmed prep time and PIC removed top layer for rapid cooling in WIC. PIC advised all staff present not to load containers with food above the indented fill line. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of cooked shrimp between 85-90F covered with tight wrapping before cooling in WIC. CDI- EHS intervened and discussed proper cooling methods with PIC. Shrimp uncovered to allow entry of cold air. Cooling rate observed in compliance afterwards. (-0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in establishment and side door not completely sealable, with 1inch gap open at top. Repair. (-0)

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. Observed several used wiping cloths on various prep surfaces and no sanitizer made up for their storage. CDI- PIC makes sani-buckets with 100ppm chlorine for their storage. (-0)

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 oily cardboard lining the bottom of prep table across from 3 comp sink and oily cardboard laid across chest freezer to left of fryer baskets. EHS advised PIC to remove trash and not line food contact surfaces with potential contamination sources. No escalation of points due to vast improvement to cleanliness on outside of cooking equipment, as noted in last inspection. (-0.5)

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 substantial accumulations of grease across cook line ventilation hood. PIC states this is cleaned by another company every 4 months. Increase cleaning frequency and ensure repairs are not needed. No contamination to food or in use utensils/cooking equipment observed. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written verification for employee health training. CDI- EHS provided county policy with signature sheet. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp beside RTE shrimp in fliptop 1. CDI- Raw shrimp moved to front. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean above 3 comp sink with grease residue and food debris. Increase ware-washing efficacy. CDI- All dishes returned to ware-washing. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried rice in WIC at 48F prepped several days ago. All other items in WIC below 41F, ambient temp in unit 37F. CDI- PIC voluntarily disposes of rice. (-0)

REPEAT. 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). Observed sliced cabbage in fliptop 2 states to be prepped on the 19th, without date mark. CDI- Prep date confirmed, PIC dates cabbage. (-1.5)

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 spices at cook line. EHS advises PIC to label with working name- labels can be placed on cart instead of individual containers, so long as labels correspond accurately. (-0)

REPEAT. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several cans with dented seals kept with usable supply. CDI- PIC removes can from usable dry storage area. 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 on ground in WIF. EHS advises procuring crate or risers to keep things off ground in WIF. (-2)

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 one damaged fryer basket with metal wire coming apart from frame, no longer safe to use. CDI- PIC removes from service and replaces with new. (-0.5) 4-501.11 Maintain equipment in good repair. Observed severely rusted metal racks in WIC. Washable, plastic layer being used to prevent contamination to food at present. Replace rusted racks at earliest opportunity, and ensure plastic layer is washed as needed.

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 serious grease accumulation on outside of cook line fryers. Increase cleaning frequency. (-1)

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fans blade in WIC covered in dust. Clean at earliest opportunity. (-0.5)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy zucchini in WIC. CDI- PIC voluntarily disposes of zucchini. Remaining supply appears in good condition. (-0)

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). Observed portioned shrimp sauce in WIC without date mark. CDI- EHS confirmed prep date and allowed PIC to date sauces. (-0)

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 multiple containers of tightly wrapped, cooked chicken cooling in tightly packed lowboy. CDI- Covers removed from chicken to facilitate cooling. EHS discusses proper cooling methods with PIC and Head Chef. (-0.5)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw shrimp thawing at two different sink locations inside basins without containers. EHS observed that in prep sink 1, the water was 88F, and shrimp was beginning to be cooked, temping at 101F. Second batch in 3 comp sink was at proper thawing temperture. CDI- Thawing process in sink 1 immediately ceased and shrimp moved to cook line for final cook. EHS discusses thawing methods with PIC in depth. Shrimp is 3 comp basin placed into container. EHS discusses sanitizing of sinks before and after use for thawing and verified compliant process. (-0.5)

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef roasts on ground of WIF and raw onions stored on unclean bottom rack of prep table across from 3 comp sink. EHS advises staff to maintain surfaces clean where food is stored. Produce is to be peeled and rinsed before use. EHS advises procuring crate to keep things off ground in WIF. (-2) 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two cans of oyster sauce with severe defects near seal in dry good storage area. CDI- Cans removed from usable supply. EHS reminds PIC not to accept delivery of cans with severe defects or dents jeopardizing the seal.

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 accumulated debris on dry storage racks throughout facility, and shelving inside walk-ins. Increased cleaning frequency needed. (-1)

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at 3 comp sink faucet. No escalation of points for single item with low risk. EHS advises repairing at earliest opportunity, as points will be taken if out of compliance at next inspection. (-1)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed yellowing and stained ceiling tiles in kitchen, especially to right of cook line above hand sink. Replace grease stained tiles at earliest opportunity. (-0)

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed serious accumulations of grease on lights in cook line hood system. Next cleaning is due in early April. EHS advises PIC to ensure the bulbs are cleaned at next servicing, and to consider increasing frequency of cleanings. EHS advises PIC to ensure their annual afire Marshall inspection is completed and please alert EHS when this is completed. EHS will make follow ups as needed to determine if hood system ventilation is adequate. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine above 200ppm in sanitize basin of 3 comp sink while in-use. CDI- Water added, chlorine followed to 100ppm. (-1.5) 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

REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in back area of kitchen. Opening in screen door does not preclude entry of pests. Repair at earliest opportunity. (-1)

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 unclean bottom rack of prep table across from 3 comp sink. EHS advises staff to maintain surfaces clean where food is stored. Produce is to be rinsed before use. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in >200ppm chlorine. CDI- Sani-mix diluted to 100pm. (-0)

*Not marked repeat due to separate area from prior inspection* 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Obsevred one fryer basket with deteriorated wire, no longer safe to use. CDI- PIC removes basket from service. (-0)

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 accumulated debris on dry storage racks throughout facility, and shelving inside walk-ins. Increased cleaning frequency needed. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 3 comp sink. Repair. (-1)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee water bottle stored on prep table next to cutting board during preparation. CDI - Drink discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed vegetables in the cardboard box stored above ready to eat TCS foods throughout the WIC. Establishment must ensure that all ready to eat foods are stored above unwashed fruits or vegetables. Recommend to maintain all unwashed vegetables on the left storage rack to prevent violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed a few food items in walk in cooler, reach in, and chest freezer uncovered. All foods were cooled down properly which requires foods to be covered. Significant improvements noted in this area. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees go from working using the three compartment sink soiled side to food prep and touch face to food prep with gloves on. CDI - Employees removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed soiled containers stored as clean. Observed container stacked with another container that still had label on exterior. Observed meat grinder soiled with visible raw meat debris. Observed several soiled containers next to the hand sink with TPHC stickers. Ensure that stickers are removed and containers are washed as required and when soiled. CDI - All items placed at three compartment sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed utensil that required cleaning before use not be properly washed, rinsed, and sanitized. All utensils and equipment shall go through proper wash, rinsed, and sanitizing prior to use. CDI - EHS required PIC to properly fill W/R/S vat in order to effectively rewash utensils. Utensils washed properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breaded stored in prep top reading 43-44F. Item was overfilled. CDI - Chicken was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 significant improvements in date marking system. All items properly dated except milk, tofu, and shrimp sauce (milk). Items shall be dated as all items in establishment. CDI - PIC properly dated items through discussion of preparation. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed insulin stored on prep table next to cutting board. Medicine necessary for employee health may be stored in a food establishment but must be stored in a way that prevents contamination. CDI - Medication moved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked chicken containers (4) stored in reach in cooling at 11:52am at 81F. After 30 mins EHS accessed items that dropped on 1 degree. Reach ins that are being constantly opened and closed during lunch rush should not be used for cooling. In addition all containers were tightly covered. CDI - Items moved to WIC and vented for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in establishment. Back door is not completely sealed and may allow for entry. Repair.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed grocery bags used to store food. Observed plastic containers used for storage non-food items used for food. All items that are used for food shall be made of material listed above. Discontinue use of these items. 4-501.11 Maintain equipment in good repair. - Observed walk in freezer with ice build up. Repair. No contamination observed today but food should not be stored under the build up.

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 exterior and interior of reach in unit. Observed cleaning needed in all shelving and prep tables throughout establishment. Observed several food containers with buildup on the exterior of items in walk in cooler and reach in units. Cleaning needed on exterior of containers holding dry goods throughout the establishment. Cleaning needed on clean drainboard of three compartment sink. Cleaning was noted to be completed inside walk in cooler and reach ins. Continue to develop a cleaning schedule for other items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed PIC unaware of employee health policy information, bare hand contact requirements, employees not properly trainied on proper glove use/handwashing requirements, use of ware washing sink for preparation of raw foods with clean and soiled utensils stored in close proximity, soiled mulituse equipment and improper washing, rinsing and sanitizing of utensils. PIC shall implement training to ensure violations noted here are properly addressed. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - EHS observed policies posted on wall but PIC was not aware of employee health requirements. PIC described illnesses that are not associated with foodborne illnesses. CDI - Discussed the importance of employee health with PIC and walked through the policy with PIC. Recommended that all employees sign policy as proof for training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee drink stored above the flip top prep table. CDI - Drink moved to a location that would not cause contamination.

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 food employee touching ready to eat chicken with bare hands. When questioned PIC stated that employee just washed hands. PIC was provided training that ready to eat foods shall not come in contact with bare hands. CDI - Chicken discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed food in walk in freezer contaminated with leaking water from condenser. CDI - Food discarded. Observed ingredient mix (salt sugar msg) stored under prep table visibly wet. CDI - Item discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed broccoli in the cardboard box stored above cut uncovered cabbage. Establishment must ensure that all ready to eat foods are stored above unwashed fruits or vegetables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed food in walk in cooler, walk in freezer, and reach in cooler uncovered. All foods were cooled down properly which requires foods to be covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees go from working soiled areas to food prep and touch face to food prep with gloves on. CDI - Employees removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed soiled containers stored as clean. Observed container stacked with another container that still had label on exterior. Observed meat grinder soiled with visible raw meat debris. CDI - All items placed at three compartment sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed utensil that required cleaning before use not be properly washed, rinsed, and sanitized. All utensils and equipment shall go through proper wash, rinsed, and sanitizing prior to use. CDI - EHS required PIC to properly fill W/R/S vat in order to effectively rewash utensils. Utensils washed properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P - Observed rice scooper held overnight and to be used for service without cleaning. CDI - Scooper properly w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breaded and steamed chicken stored in prep top reading 43-44F. Both items were overfilled. CDI - Chicken was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed food not dated throughout the establishment. Observed food dated for 5/14 but was not prepared today. Establishment was observed labeling food while conducting the inspection. Establishment must create a system to ensure foods are labeled properly on the date that it was prepared or cooked. VR Verification will be conducted to ensure system is in place. 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 .

3-501.19 (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 no written procedures for TPHC that is used for rice, chicken wings, garlic and oil, and sauces containing garlic and oil. VR required for TPHC form completion. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed foods on time being labeled when entering the kitchen. All foods shall be properly labeled when removed from refrigeration. CDI - PIC changed time to proper time of 10:45AM.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed one container of insect killer in establishment. CDI - Item removed.

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 shrimp cooling under running water that read 75F. Water halted any additional cooling due to the water temperature. Water can allow for a quick shock of product but unless ice is used it will not cool the product quickly. Product should be placed in WIC after initial shock. CDI - Items portioned and placed in WIC for continued cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chicken sitting in three compartment sink reading 55-60F. Chicken was stored directly in the 3-compartment sink vat. Observed pork thawing at room temperature. CDI - Chicken was processed and placed in WIC for cooling. Pork was still frozen and placed in WIC for thawing. Establishment has a two compartment sink prep sink and should use this for thawing as the three compartment sink should be used for dish washing only.

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 multiple containers holding corn starch, sugars, and flour without labels. Observed multiple sauce and ingredients on spice rack without labels. Label all items that are not easy to identify

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed foods in WIF stored on the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed two dented cans along top seam stored with cans that are not dented. PIC stated she separates the next to each other. Cans that are dented shall not be stored with cans that can be used. CDI - Dented cans removed. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed warewashing sink used as prep sink and soiled equipment stored in adjacent washing vat. Ensure equipment is washed, rinsed and sanitized and only used for that task and washed and sanitized between tasks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed sanitizer bucket used for holding wiping clothes reading less than 50 PPM chlorine. CDI - Replaced with new batch of 50 PPM chlorine. 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. - Observed sanitizer bucket with food debris. CDI - Replaced with new water.

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 several containers with handles stored in the food. Observed several containers used without a handle. CDI - Handles moved and containers with no handles discarded.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed grocery bags used to store food. Observed plastic containers used for storage non-food items used for food. All items that are used for food shall be made of material listed above. Discontinue use of these items. 4-501.11 Maintain equipment in good repair. - Observed walk in freezer with ice build up. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed detailed cleaning needed of walk in cooler shelves. Remove use of cardboard boxes and liners for adequate cleaning. Observed cleaning needed in exterior and interior of reach in unit. Observed cleaning needed in all shelving throughout establishment. Observed several food containers with significant buildup on the exterior of items in walk in cooler and reach in units. Ensure that containers are properly cleaned and sanitized.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed in WIC under shelving. Observed general floor cleaning needed throughout.

6-303.11 Provide required lighting intensity. - Observed walk in cooler at less than 1 FC. Additional lighting needed to be 10 FC. 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 food for food employees stored commingled with food for the restaurant in the chest freezer, walk in freezer, walk in cooler, and dry storage areas. Ensure all food for employees are stored properly. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood vent in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously wash hands for required time and turn faucet off with hands and employee washed hands at prep sink. CDI, employee rehashed hands at handwashing sink and used proper procedures after discussion with staff and PIC. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed garlic and oil sauces and rice held on TPHC per PIC but time not identified on containers per procedures. CDI, times recorded.

General Comment: 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 pork sitting on prep table drain board upon arrival and PIC moved pork to WIC to rapidly cool. Observed some foods above 41 degrees F in walk in cooler and PIC advised EHS that doors open during lunch rush. Observed foods drop in temperature after several minutes of monitoring and door closed. EHS recommended to continue monitoring and consider installing plastic air curtain if employees are in and out of cooler to ensure cold air remains to facilitate proper cold holding and cooling. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed warewashing sink used as prep sink and soiled equipment stored in adjacent washing vat. Ensure equipment is washed, rinsed and sanitized and only used for that task and washed and sanitized between tasks. Observed pan of food stored on garbage can.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both kitchen food handler employees not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 50 ppm chlorine .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soiled cutting board stored with clean equipment on clean side of drain board at 3 compartment sink.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood vent in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container stored inside HW sink. CDI, container removed.

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 raw scallop and fish stored over RTE which were removed from commercial packaging in WIC. Observed raw beef removed from commercial packaging stored under raw chicken. CDI, foods relocated for proper storage. repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cabbage cold held at 45 degrees F, dumpling at 49 overstacked, beef at 45 and noodle at 46 degrees F. Ambient air temperature measured 48 degrees F. CDI, foods in unit over 4 hours voluntarily discarded. TPHC to be used until unit calibrated. Operator stated new unit to schedule to replacement. Vr required on calibration and cold 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed time not identified per written procedures for chicken held on TPHC. CDI, time recorded per procedures.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer bucket testing greater than 200ppm . CDI, sanitizer diluted to required concentration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and wiping cloth held on waist of food employee and on prep table.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on door of prep refrigerator

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood vent in need of cleaning.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held at 68 degrees F in warmer. CDI, rice 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken placed in deep container in prep refrigerator to cool. Observed shrimp and chicken recently prepared and cooling in deep covered containers. CDI, covers partially removed to facilitate cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in dining area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container of rice and bag of cornmeal stored on ground.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor dumpster lid open.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee walk in from outside to kitchen and handle clean single-service gloves for preparation without washing hands prior to dining gloves. CDI, employee washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle container of sanitizer not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces throughout kitchen. Observed wet cloth stored on container of sanitizer according to PIC but tested below required concentration. Repeat.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed seal on prep sink and 3 compartment sink in need of recalling or silicone sealant.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee health policy poster but poster did not include complete health policy information such as exposure and reporting. CDI, updated health policy emailed to PIC in English, Spanish and Chinese. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed multiple food employees walk into kitchen from outside and proceed to food preparation and handling clean equipment without washing hands. Observed 2 food employees turn faucet off with bare hands after washing. CDI, employees rehashed hands. Repeat.

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 on top of container of flour. Observed raw chicken and meat stored over sauce in walk in cooler. Observed raw shell eggs stored over produce in walk in cooler. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed garlic and oil sauce held out using TPHC but time not identified on container per written procedures. CDI, TIME labeled during inspection.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed. food prepared at same 3 compartment sink next to soiled equipment . 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of rice store on ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces and used to stabilize cutting board.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 utensil stored on soiled area of wok station and single-service containers used as scoops for rice and dry ingredients. Use proper scoop with handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers being wet stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment and containers stored on drainboard in contact with packages of raw chicken.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk in cooler. Observed 2 lights not functioning under hood ventilation and ceiling light not functioning.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drain board of 3 compartment sink accumulating debris and soil. 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 build up on the sides of equipment, hood vents, and shelving. Recommend a higher cleaning frequency Repeat.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee health policy poster but poster did not include complete health policy information such as exposure and reporting. CDI, updated health policy emailed to PIC in English, Spanish and Chinese. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee crack raw shell eggs then handle clean container of RTE food ingredients without washing hands in between. Observed same employee turn faucet off with bare hands after washing. CDI, and hand washing procedures reviewed with employee and

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed utensil being washed and rinsed but not sanitized and washed at prep sink. CDI, and proper use of 3 compartment sink discussed with pIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made soy sauce with chicken broth made on-site as ingredient held at 98 degree F near work. Observed chicken and garlic and oil mixture held above 41 degrees F near prep station. CDI, items placed on TPHC. TPHC procedures completed and provided while on-site. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of recently prepared sauce stored on ground in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths held on counter surfaces.

3-304.12 (B) In-use utensils forfood 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 several single-service containers used as scoops. Observed several utensils stored on soiled prep area near woks.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drain board of 3 compartment sink accumulating debris and soil.

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 the sides of equipment, hood vents, and shelving. Recommend a higher cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw chicken stored over vegetablesinside of the walk in cooler. Ensure that foods are stored in a manner to prevent possible contamination. Observed ground meat stored above shelled eggs. Observed raw shrimp in prep unit stored behind cooked pork, which can also lead to possible contamination. Reorganized both during the inspection. \For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food debris left attached.Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed foods inside of the prep unit above 41F cold holding threshold. Foods include breaded chicken(48F),and cabbage(43F) CDI- Items were recently prepared so they were moved to walk in cooler to cool below temperature threshold. Recommend food establishment follow cooling methods and procedures provided on attached handout.

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 No timestamp present on cooked chicken kept out of temperature. CDI- Timestamp added during the inspection to a new pan.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential use only bug spray. Ensure that food establishment is using commercial products.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in prep sink without being fully submerged. Ensure that foods are thawed completely submerged, under running water. Chicken was submerged during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook on the line without a hat or hairnet present.

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 the sides of equipment, hood vents, and shelving. Recommend a higher cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-REHS gave PIC poster to post showing the 6 food borne reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. For more information on employee health policy, please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed vegetables stored above ready to eat foods inside of the walk in cooler. Ensure that foods are stored in a manner to prevent possible contamination. Observed raw shrimp stored behind ready to eat foods in the prep unit which can lead to contamination when pulling items from the prep unit. Reorganized both during the inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential use only bug spray. Ensure that food establishment is using commercial products.

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 lo mein cooling inside of walk in cooler with lid tightly attached with product in bulk amount. Ensure that air flow is achieved by removing coverage and placing lo mein on sheet pans while being vented.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in prep sink without running water. Ensure that foods are thawed completely submerged , under running water. CDI- Water was turned on during the inspection.

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 squeeze bottles on working cart without labels attached to identify the contents. CDI- Labeled during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed lo mein tongs inside of the prep unit making contact with the product. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle making contact with product in bulk flour bin.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust on dry storage shelving. Replace as needed.

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 the sides of equipment and bulk containers such as flour. Recommend a higher cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple trips to walk in cooler to get different foods and cook returning to cooking without a hand washing in between. Ensure that team members are washing their hands between tasks. CDI- REHS asked cook to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken wings out on the countertop at 61F. Observed rice holding at 128F. Chicken wings were discarded. Rice was reheated during the inspection. CDI- Discarded chicken wings and rice was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed foods inside of the prep unit such as breaded chicken(51F), shrimp(59F), beef(42F) above temperature threshold. CDI- Items were moved to walk in cooler to cool below temperature threshold. Recommend food establishment follow cooling methods and procedures provided on attached handout. Shrimp discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 out at room temperature. Observed chicken inside of walk in cooling with plastic wrap and inside of bulk containers. Ensure that air flow is achieved by removing coverage and placing chicken on sheet pans.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on flip units and reach in doors and handles. Observed buildup on outside of rice cookers and bulk containers. Higher frequency in cleaning is needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility walls and floors needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple trips to walk in cooler to get different foods and cook returning to cooking without a hand washing in between. Ensure that team members are washing their hands between tasks. CDI- REHS asked cook to wash hands.

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 ready to eat chicken stored below cabbage inside of box that still needs to be washed. Observed raw chicken stored above shelled eggs inside of the walk in cooler. CDI- Foods were reorganized during inspection. No contamination observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed foods inside of the prep unit such as breaded chicken(46.8F), shrimp(42.5F), beef(41.5) above temperature threshold. CDI- Items were moved to walk in cooler to cool below temperature threshold. Recommend food establishment follow cooling methods and procedures provided on attached handout.

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 cabbage inside of the prep sink most of the inspection. Temperature read 72F. Cabbage was placed in an ice bath to cool at a faster rate. Observed rice out on countertop cooling. Observed temperature of 122F. Ensure that proper cooling in methods are followed with the use of an ice bath, rapid cooling equipment, or separation of foods in to smaller portions while allowing foods to vent. CDI- Rice was broken down on to shallow sheet pans and placed inside of walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on the ground next to hand washing sink. Ensure that items are stored at least 6 inches off the ground to prevent possibility of contamination from occurring. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored underneath a leak inside of the walk in freezer. CDI- Food was discarded during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed a plastic container being used as a scoop for cooked rice. CDI-container was taken out and a spoon is now being used.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on flip units and reach in doors and handles. Observed buildup on outside of rice cookers and bulk containers. Higher frequency in cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sweet and sour chicken in the flip unit that was above 41F. Foods were cooked before EHS arrival. CDI-chicken was placed into the WIC to rapidly cool down. EHS advised PIC to place foods in the freezer for proper cooling if they are to be needed right away.

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 lettuce cooling in large container in WIC. CDI-lettuce was portioned out to allow to quickly cool down.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on flip units and reach in doors and handles. Observed buildup on outside of rice cookers.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility walls and floors needed.

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 a deep dish.CDI-chicken was portioned out to allow for rapid cooling. 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 containers of oils and water that were not labeled. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths that were out on the counter and not in sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed a plastic container being used as a scoop for cooked rice. CDI-container was taken out and a spoon is now being used.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under shelving, Equipment and in the WIC and freezer. REPEAT

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 PIC was not aware of the updated Employee Health requirements. REHS emailed an updated copy of the information.

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 "Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC was not aware of the plan Emailed PIC vomit/diarrhea clean up plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container in hand wash sink. Food employee remove container from hand wash sink. Observed empty soap dispenser at hand wash sink. PIC refilled soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, beef and shrimp above 41F in walk in. PIC stated that foods were being prepped and used before EHS arrival and at the time. REHS rechecked temperature at the end of the inspection. Temperatures fell to 41F and below. Shrimp (cooling) fell to 61F Verification not needed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed foods cooling in large sealed plastic containers. PIC switched foods to shallow pans.

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 containers of food label in Chinese. Suggested to PIC to labeled containers in English also.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths that were out on the counter and not in sanitizer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under cooking equipment.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mixture stored at room temp 77F near cook line; CDI mixture discarded and new mixture made and kept in refrigeration.

REPEAT 3-304.14(D) 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. Observed wet wiping clothes stored on prep tables and equipment throughout.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (hood filters / systems dripping, in between surfaces of cooking equipment having large amounts of build-up).

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring underneath cooking equipment having large amounts of build-up in need of cleaning).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, beef, shrimp and cabbage in the flip unit that was above 41F. Foods were prepped before EHS arrival and were being used at the time. CDI-foods were put into the WIC to quickly cool down. Repeat

3-501.13 Thawing - C Observed chicken in the sink that was thawing under 75F water. CDI-chicken was removed from sink and was placed into the WIC to thaw. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths that were out on the counter and not in sanitizer. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility needed. Floors have build up on them as well as walls.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of shredded lettuce out on the counter. The lettuce was being used for egg rolls and was above 41F. CDI-lettuce was put into the WIC to cool back down to 41F and below. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooked before EHS arrival that was cooling in the WIC in a metal pan that was covered with plastic wrap. CDI-shrimp was uncovered and moved to the freezer to cool.

3-501.13 Use approved thawing methods. Observed a bag of frozen chicken sitting in the sink. CDI-chicken was put under running water that was 60F or less.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple in use bottles of sauces and oils that were not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of rice on the floor. CDI-Rice was placed back on shelving REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter and not in sanitizer. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rice cookers, reach in cooler doors, and flip units that are in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed of facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water bottle stored on top shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above shrimp. CDI- Rearranged. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice stored below 135F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods recorded above 41F (see attached). Foods left out at room temp. CDI- Discarded. keep foods in cold holding units. REPEAT.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Bus tubs in need of air drying.

4-501.11 Maintain equipment in good repair Dry storage shelves in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on high shelf. CDI- Relocated to bottom shelf.

3-302.11(A) Separate the different types of raw animal foods. -P Raw eggs stored above raw chicken. CDI- Rearranged. Always store raw chicken on bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- Overstacked, discarded.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing in sitting water. CDI- Running water turned on.

6-501.111 Keep the premises free of insects, rodents, and other pests. One insect observed on wall.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw chicken stored on floor in WIF. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented not in segregated area. CDI- Moved to segregated area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In use cloths wet.

4-602.13 Nonfood Contact Surfaces - C Fan in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Phone, keys, and nail clippers stored throughout kicthen not segregated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice recorded below 135F (see chart). CDI- Discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented can observed. CDI- discared.

4-501.11 Maintain equipment in good repair. Torn gasket in reach in cooler.

4-602.13 Nonfood Contact Surfaces - NFCS areas (outside of woks, gaskets, fryers, etc) in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweater stored in dry goods area.

3-302.11(A) Separate the different types of raw animal foods. -Pf Raw eggs stored below raw chicken. REPEAT. CDI raw chicken moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in flip top coolers holding above 41F (see chart). CDI- Unit adjusted, temp dropped. Food discarded. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C NFCS areas (outside of woks, gaskets, fryers, etc) in need of cleaning.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored above raw eggs. CDI- Storage order correct. Follow correct storage order for storing raw foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife soiled with debris on metal strip. CDI- Taken to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in flip top cooler # 2 recorded above 41F (see chart). Internal thermometer recorded temp. of 50F. Foods discarded and unit will be looked at. Facility will not use unit in meantime. VR.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Flies observed in kitchen. Keep pest control records up and drains clean. REPEAT

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet soiled cloth stored on counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of giant plastic tubs observed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Walls and floors in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed rice sitting at 86F in a tub at room temp. PIC stated he was cooling rice and started at 11:30. Rice failed to 70F within 2 hours. CDI- Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings recorded below 135F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling used for rice. REPEAT. CDI- Food discarded. Facility must meeting cooling by next inspection or will be issued an ITS.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Flies observed in kitchen.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Dented can stored on shelf. CDI- Discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Dry ramen stored on shelf in back without cover. Keep covered/protected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in WIC recorded above 41F (see chart). CDI- Foods discarded. WIC was called in for maintenance and repair man said he will be there tomorrow morning. Facility will cool and cold-hold in freezer until repaired. VR.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Chicken dumplings not dated. CDI- Dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed rice and chicken cooling at room temp. CDI- Dumped onto shee trays and placed in WIC to be transferred to WIF. This is facility's 4th cooling method violation in a row. Must meetb compliance.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed spoon in rice with handle touching food.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored over raw eggs in WIC. CDI- Storage order reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One container soiled with food debris. CDI- Taken to 3 comp. sink. REPEAT, points not escalated due to different nature of violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food products recorded above 45F (see chart). CDI- Discarded. Suspected cooling issues but could not confirm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Chicken and rice cooling on counter at room temp. CDI- Product was still in cooling window, dumped onto sheet trays and placed in WIC for proper cooling. REPEAT.

3-501.13 Use approved thawing methods. Raw chicken cooling in container of water in sink. Use approved cooling methods.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One can of tomato sauce dented. CDI- Discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloths stored on counters and prep tables.

4-501.11 Maintain equipment in good repair. Shelves in WIC rusty and in need of repair/replacement.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal hat stored on shelf above prep unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC no site upon arrival did not demonstrate that they had certification. CDI by instruction.

2-301.14 When to Wash - P - Observed food employees touch face but not wash hands. Observed employee handle soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp stored over pork in prep refrigerator. Repeat. Observed raw chicken box stored over cooked pork bone in walk in freezer. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 utensils and container stored as clean but soiled with food debris. CDI equipment relocated for cleaning. Observed filling container with detergent water at rinse vat of 3 compartment sink and begin to manually bus tubs. CDI by instruction on proper use of 3 compartment sink.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed large bin of fried rice held in bus tub at prep line that operator stated works out of from 89 degrees F to 142 degrees F. TPHC discussed with PIC or hold rice at required temperature. CDI, rice relocated to rapidly cool.

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 chicken prepared from yesterday not date marked in walk in cooler. Observed several foods prepared today not date marked. CDI, operator labeled foods prepared today and voluntarily discarded chicken prepared yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in bus tub at room temperature near prep line, Observed large bin of noodles cooling in deep covered container. Observed chicken cooling in deep container in walk in cooler. CDI, foods transferred to shallow partially covered and uncovered containers to rapidly cool. Observed pork and chicken prepared this morning according to PIC cooling in flip top prep refrigerator. CDI, foods transferred to shallow pan to rapidly cool in walk in cooler.

3-307.11 Miscellaneous Sources of Contamination - C - Observed soiled manufacture bags of rice used as equipment to press cabbage at 3 compartment sink when preparing cabbage. Ensure clean equipment is used to prevent possible contamination from soiled bag.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths on prep table.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean cutting board stored at faucet handle at 3 compartment sink in soiled area.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed hood ventilation system in need of cleaning and accumulating grease.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put on gloves after touching chicken with bare hands without handwashing. CDI - PIC instructed handwashing before glove change. -2-

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 food employee test softness of chicken in fryer basket with bare hands. CDI - PIC reheated chicken to 174F and reminded food employee not to touch food with bare hands. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over RTE pork in flip top unit. CDI - PIC moved raw shrimp below RTE pork. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling at room temp at 84F, cooked chicken at room temp cooling at 89F and cooked chicken cooling above cooling grid in flip top at 112F. CDI - PIC moved these to walk in to cool and reminded cooling begins below 135F. Use cooling equipment for cooling. Prep unit is for cold holding. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on sauces and spices at cook line on rack. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without screen door during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dining room and kitchen. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while cooking and plating food at beginning of inspection. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hood and spice rack. REPEAT -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored over prep area. REPEAT -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp with commercial packaging open and stored over french fries in walk in freezer. Observed raw egg stored in prep unit over cooked shrimp. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener and some knives stored as clean but soiled with food debris. CDI, items relocated for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of sanitizer above 100ppm as registered by test strips. Observed spray bottle of chlorine sanitizer above 100ppm. CDI, operator refilled bottle to required concentration.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on counter surfaces. Store soiled linen properly. If using as wiping cloth, maintain in sanitizer in between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryer unit and between cooking equipment accumulating grease residues and soil.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee belongings in designated area. Observed employee cell phone stored on storage rack over consumer items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed twist top employee beverage stored over prep refrigerator. CDI by instruction.

2-301.12 Cleaning Procedure - P - Observed employees turn faucet off with their bare hands. Repeat. 2-301.14 When to Wash - P - Observed employee touch soiled cloth with their bare hands and not wash their hands. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee touch chicken with their bare hands. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Ensure that disposable towels are available at each hand washing sink or another means to wash hands. Observed restroom out of disposable towels. CDI, towels provided during inspection.

3-201.11 Use food from approved sources only. -P- Observed operator provided invoice from Sealand of "belt fish" but product was not listed as belt fish on label inside walk in freezer but as "ribbonfish". Verification return for information of fish from supplier to ensure that food is from an approved source.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw meat stored over sauce in walk in unit. Observed raw egg and raw shrimp stored over vegetable and rte food in flip top prep unit. Repeat. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed some pans, container and can opener stored as clean but soiled with food debris. CDI, items relocated for cleaning.

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 3containers of egg rolls prepared at 10am from day before not date marked according to PIC. cdi, egg rolls voluntarily discarded by operator.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in containers in kitchen at room temperature cooling.CDI, chicken relocated to walk in unit to rapidly cool and lid partially removed from containers to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held on counter surface and a wet cloth used to stabilize cutting board.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood ventilation system accumulating grease residue and in need of cleaning.

2-301.12 Cleaning Procedure - P- Observed food employee turn faucet off with their bare hands after hand washing. CDI by instruction. Observed food employee handle soiled cloth then proceed to handle clean linen without washing their hands in between. 2-301.14 When to Wash - P

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 pan of raw chicken stored above raw beef in walk in freezer. CDI by instruction, operator relocated raw animal food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dishwasher not using 3 compartment sink properly or rinsing equipment as required. Observed wash vat at 3 compartment sink hot water below 110 degrees F. CDI by instruction on usage of 3 compartment sink and refilled to required temperature.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed bleach sanitizer above 100ppm. cdi, sanitizer diluted to required concentration.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed container of jellyfish brine stored near back door that operator stated was not intended for use in the food establishment. Observed slight odor in back of kitchen near hand washing sink.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee items, including food, cell phone, lighter above prep equipment, food and single-service articles.

3-201.11 Use food from approved sources only. -P- Observed croaker fish stored in facility that operator stated was for personal use with no invoice. CDI, employee removed from facility.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish removed from commercial packaging and stored over ready to eat food in walk in freezer. Observed raw beef and raw shrimp stored over cream cheese in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several metal strainers and containers stored as clean but soiled with food residues. Observed blade of an opener stored as clean but soiled with residues. Repeat. CDI, items relocated to clean. No detergent to wash equipment on site. cdi, operator had employee obtain detergent while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several containers of oyster sauce and hoisin sauce with labeling stating product was to be kept refrigerated after opening on container. CDI, operator voluntarily disarded foods.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several 4 packages and containers of pork prepared over 24 hours previously not date marked. Observed open package of tofu prepared morning before not date marked. CDI, foods voluntarily disarded by PIC.

3-501.15 Cooling Methods - PF - Observed several pans of egg rolls cooling at ambient room temperature on prep sink and at 109 degrees F. CDI, egg rolls transferred to walk in unit to rapidly cool.

. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed thin probe thermometer not functioning on site. Verifiation required to ensure that facility has working food thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths stored on prep tables in facility.

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 single-service container used as scooop in dry food storage container.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed cutting board stored on soiled area of fauet handle at 3 compartment sink. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed bus tubs and containers wet stacked above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 hood light not functioning. Repair.

4-602.13 Nonfood Contact Surfaces - C - Observed shelving throughout kitchen accumulating food debris and soil. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over customer foods in walk in cooler and freezer. Repeat. 4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood ventilation system accumulating heavy grease residues.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a twist top employee beverage stored over prep unit along prep line.

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 food employee turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw meat and raw fish removed from commercial packaging and with commercial packaging open stored over ready to eat foods in walk in cooler and walk in freezer. Observed raw chicken containers stored in direct contact with trays of cooked chicken in cooling process. CDI, operator relocated foods for proper storage. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed clean equipment stored as clean but soiled above 3 compartment sink. Observed blade of can opener soiled but stored as clean on storage shelf. CDI, equipment relocated for cleaning. Observed food employee not properly wash, rinse and sanitize equipment at 3 compartment sink. PIC had employee purchase bleach for bleach sanitizer while on-site so employees could properly wash, rinse and sanitize equipment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in container at 71 degrees F and at 86 degrees F in large bowl at prep sink. CDI, operator transferred chicken to shallow sheet pans and relocated food to walk in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed shrimp in prep sink in standing water at 49 degrees F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of jelly fish that operator stated was for personal use , a box of sauce and a container of food near wok station stored on ground.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of tong utensil used for chicken wings stored in direct contact with chicken. Observed single-service bowls used as scoops for dry food ingredient and soy sauce. Use scoop with handle. Observed utensil used for rice stored in water at 85 degrees F.

4-501.12 Cutting Surfaces - C - Observed 1 heavily damaged cutting board stored on faucet of 3 compartment sink. 4-205.10 Food Equipment, Certification and Classification - C - Observed black Kitchen Smith crock pot like equipment intended for "household use only" as well as a Tatung "household use" cooking equipment stored in facility. Remove and use according to manufacturers specifications.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drain board of 3 compartment sink accumulating residues and soil. Clean at required frequency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving and storage areas in need of general cleaning in facility.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items properly. Observed employee food stored over customer food according to PIC in walk in freezer.

3-201.11 Use food from approved sources only. - Ensure all food is from an approved source. Observed butterfish on site with no invoice and operator not able to confirm that it was from an approved source.Verification required by 3/25.

. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy oranges. CDI, operator discarded oranges in walk in cooler.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw beef stored on noodle in flip top prep unit. Observed raw beef stored over soy sauce in walk in cooler. CDI, foods relocated for proper storage. Observed unwashed mushroom box stored over other ready to eat foods. CDI by instruction.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P - Food equipment shall be properly washed, rinsed and sanitized. Observed operator washing in detergent less than 110 degrees F and then placing in a soiled rinse vat of 3 compartment sink to be rinsed. CDI by instruction. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed large bowl stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sauces that were required to be kept refrigerated after opening per manufacturer's instructions and bag of fries left from previous day. CDI, operator voluntarily discarded foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Label working containers of toxic substances. Observed chemical in spray bottle not labeled as required. 7-201.11 Separation-Storage - P - Store toxic substances to that contamination of equipment is prevented. Observed WD-40 stored next to aluminum foil. CDI, WD-40 relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Store sanitizer solution 6 inches from the ground. Observed sanitizer bucket stored on ground and bleach sanitizer below 50ppm. Observed wet cloths stored at wok prep line.

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 several utensils stored in soiled area near wok along cook line.

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 utensils on magnetic storage strip above soiled drain board of 3 compartment sink.

4-502.13 Single-use and single-service articles may not be reused. Observed single-use chopsticks on wash vat for re-use. Observed cardboard boxes stored in facility. Do not re-use cardboard boxes.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards and be desinged and constructed to be smooth and easily cleanable. Observed several plastic Sterilite containers used as food storage. 4-501.12 Cutting Surfaces - C - Observed cutting board with heavy scratches or scarring. Repair or replace.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to maintain clean. Observed clean drain board of 3 compartment sink soiled with food residues.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil and buildup under cooking equipment, on floor and floor drains and between fryer and cooking equipment. Maintain clean to prevent accumulation of soil and odors. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed tea pot no belonging to food establishment stored on storage rack. Remove. Observed door strip needed at back door.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed staples stored over food / equipment. Relocate staples.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - Observed food employee touch soiled equipment with their hands and then proceed to touch clean equipment without washing their hands. CDI by instruction.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed container of sanitizer above 100ppm chlorine as registered by test strips. CDI, operator diluted sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of cabbage stored on ground in kitchen. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses and ensure that sanitizer container is 6 inches from the ground. Observed bucket of sanitizer stored on ground and several wet wiping cloths stored on counter surfaces. Observed wiping cloth stored under cutting board and used to stabilize cutting board.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed cutting board wedged between wall and faucet handles of 3 compartment sink in splash zone.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soil on clean drain board of 3 compartment sink. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and debris accumulating in between cooking equipment at front line and on outsides of clean bowl and dry food storage container.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed ventilation hood system in need of cleaning. 6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food stored over customer food in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 uncovered employee beverages stored on prep sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener stored clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed fried chicken cooling in deep containers at prep table. CDI, operator transferred chicken to shallow baking trays and placed food in walk in unit to rapidly cool.

3-501.13 Use approved thawing methods. Observed shrimp thawing in running water at 86 degrees F. If thawing under running water, water shall be 70 degrees F and below.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed bags of food stored on ground in walk in cooler.

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 spoons stored in water at 75 degrees F at rice warmers. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked on shelf above ware washing area.

4-501.14 Ware washing Equipment, Cleaning Frequency - C - Ware washing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drain board of 3 compartment sink with soil. Repeat.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed stacks of cardboard boxes accumulating on floor in kitchen.

6-305.11 Designation-Dressing Areas and Lockers - C - Store personal food and items in designated areas. Observed personal tea and food stored over shrimp for customers in walk in unit according to PIC. Observed cell phone stored on prep table in kitchen. Repeat.

2-301.14 When to Wash - P - Wash hands after performing activities that contaminate them. Observed 1 employee touch garbage can and did not wash hands after touching. CDI by instruction.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed spray containers of fuel stored on prep table in kitchen. CDI, toxic substances relocated for proper storage. 7-208.11 Storage-First Aid Supplies - P,PF - Store first aid supplies properly. Observed first aid kit stored over food on storage rack. CDI, first aid kit 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 shrimp cooling in deep container located in flip top prep unit. CDI, operator transferred shrimp to shallow container and relocated to walk in cooler to facilitate heat transfer.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer solution in between uses and sanitizer shall be stored 6 inches from the ground. Observed several wet wiping cloths on counter surfaces and sanitizer bucket stored on ground. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use sppoon stored in water at 87 degrees F. CDI, utensils relocated for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment 6 inches from the ground .Observed new rice cooker stored on ground in kitchen. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean bowls being wet stacked above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed rice cooker with damaged handle. Operator stated that new rice cooker purchased. Observed new rice cooker stored on ground near prep line.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil accumulating on clean drainboard of 3 compartment sink.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to keep them clean. Observed cardboard boxes and chicken boxes stored on ground in kitchen. Observed trash bag stored on ground in kitchen near back exit door. Observed outside of food storage containers collecting soil.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C- Provide a designated area for employee food and belongings. Observed personal food stored over customer food in walk in refrigerator. Observed personal tea stored over customer food on storage rack. Repeat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site with an ANSI accredited certified food protection manager certification. Facility recently received permit. Repeat. New permit has 210 since permit was issued for compliance on certified PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handashing sinks shall be easily accessible for employee use and only used for handwashing. Observed utensil stored in handwashing sink. CDI, utensil removed from handwashing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shell eggs stored over sauce in walk in cooler. Observed 2 bof raw chicken stored over large container of ready to eat food ingredient in kitchen. CDI, foods relocated for proper storage. Improvement made since previous inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener stored as clean but soiled with dried food residues. Food employees shall properly wash, rinse and sanitize equipment. Observed food employees wash, rinse but not sanitize cutting board while washing at 3 compartment sink. CDI by instruction.

l2-301.14 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 2 containers of cooked pork not date marked in prep unit over 24 hours according to PIC. CDI, foods voluntarily discarded by PIC. Improvement made since previous inspection.

7.202.11 Restriction-Presence and Use - PF - Only toxic substances necessary to the food establishement shall be stored in facility. Observed 2 spray bottles of chrome cleaner and leather cleaner that was for employees vehicle stored in facility. CDI, operator removed toxic substances from facility.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches off of the ground. Observed food, including broccoli and bags of rice stacked on ground in kitchen. Operator stated foods were from delivery.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloths stored on counter surfaces in kitchen and sanitizer container stored on ground.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean cutting boards wedged between soiled faucet handles and wall at 3 compartment sink and in splash zone.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards and be used according to manufacturers intended use. Observed "household use" Kitchedn Smith crockpot stored over prep area in kitchen. Remove.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues accumulating on some shelving inside kitchen near 3 compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat stored on rack above customer equipment. Observed a personal cell phone stored on cutting board at flip top prep refrigerator. Observed employee tea stored on prep table.