CO

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 EHS observed PIC prepare food and cracked raw shell eggs then without changing gloves proceeded to grab cilantro and place it on the items as garnish. CDI- PIC voluntarily discarded the cilantro. EHS provided education on proper handwashing policies. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food in handsink on cook line being used to dump and rinse a metal. CDI - EHS re-educated food handler on limitations of handsink usage. **REPEAT** -2-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed several items in walk in cooler and lowboy freezer on the line that were no longer cooling and were not protected. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a large amount of dishes stored as clean with visible food debris present. EHS observed a majority of containers storing utensils with food debris in the containers. EHS observed several dishes stored as clean with stickler residue present and dishes were stacked so the sticker residue was touching the food contact surface. -3- 10-day VR **REPEAT** *SEE COMMENTS SECTION* 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). EHS observed a container of bean sprouts and mini greens without a date mark. EHS observed the following items being held beyond 7-days, prep dates are reflected: - shrimp (8/12- no pull thaw date per PIC) - ramen pork (9/5) - cooked chicken (9/7) -pork belly (9/7) - kimchi (9/7) - cooked chicken (9/4) - cooked beef dumplings (9/7) CDI- EHS allowed PIC to date mark micro greens as staff onsite were able to verify the product was open the day prior. All other items were voluntarily discarded. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed facility marking items held on TPHC for more than 4 hours. EHS observed rice label with 11AM-5PM and noodles with a label of 11AM-4PM. CDI- Since start time was present on the labels EHS allowed PIC to correct discard time. EHS provided education and reminded staff that items held on TPHC can only be held for a maximum of 4 hours. -0-

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. EHS noted several items on the line in secondary containers without labels present. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a large number of gnats and 1 roach present in the kitchen. PIC stated that ecolab treats facility once a month. EHS recommends increasing the frequency of visits. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC prepare food without the use of a hair restraint. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed that single service items are being stored in a shed with the door being propped open. EHS advised that shed door is to remind closed to protect the items inside from contamination and pests. -0-

4-501.11 Maintain equipment in good repair. Observed shelving used to store clean dishes rusted. EHS observed several cold holding units with torn gaskets. EHS observed door to lowboy reach in cooler damaged on the interior. **REPEAT** -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed heavybuild-up of debris and residue present on racks storing clean dishes. EHS observed heavy build-up inside reach in freezer on cook line. EHS observed gaskets in multiple units in need of cleaning. EHS observed build up on the walls of the walk in cooler and on the floor of the walk in freezer. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout facility. Floor on the cook line is extremely pitted. EHS observed missing ceiling tiles in kitchen above WIC.. Repair. **REPEAT** -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. EHS observed a large amount of food and grease debris present under and behind equipment on the cook line. EHS observed flooring in walk in freezer is not smooth and easily cleanable and is accumulating a large amount of debris between grooves where floor has been screwed back down. EHS observed standing water and debris present in the pits of the floor. EHS observed heavy build up of food and debris under shelving, around equipment, under the 3-compartment sink, the dish washer, and prep sink. EHS observed standing water under equipment in dish pit area.These areas are likely offering harborage to pests present in the facility. Facility must clean more frequently.

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 handler wash hands and turn off faucet with bare hands. CDI - PIC re-educated food handler on hand washing practices and food handler re-washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in handsink of prep area with food debris in basin. Observed food in handsink on cook line being used to dump water from prepped tuna. CDI - EHS re-educated food handler on limitations of handsink usage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce directly above RTE foods in WIC. CDI - PIC restored proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes and pans with visible food debris stacked as clean. CDI - Moved affected pans to be re-w/r/s. **REPEAT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed many TCS items in prep unit holding above 41F. After 30 minutes the ambient cooler temperature was 43F on the top portion of the unit. EHS thermometer and there was no temperature change on the TCS items. See temperature chart. PIC placed TCS items on emergency TPHC until the prep unit is fixed by technician. PIC voluntarily discarded TCS items. 3 DAY VR. -3-

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 krab sticks being thawed under running water at 83F. CDI - PIC added ice to water to maintain a 70F water temperature to thaw.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached. CDI - Food handler removed stickers and re-washed avocados.

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Observed prep unit on the service line not being used to hold food due to it being in disrepair. PIC stated that a new unit has been ordered. See comments. **REPEAT** -0.5- **EHS de-escalated points due to overall improvement**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Repair. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few squeeze bottles, plastic container with lids and three plastic containers visibly soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed/rinsed/sanitizer. **REPEAT** **Points deescalted due to overall improvement** -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rib broth hot holding on stove at 125F. CDI- PIC reheated the brother to over 165F. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice cakes (45F), cooked chicken x2 (46F and 48F), cooked shrimp x2 (66F and 69F), and raw shell eggs x4 (45F) holding above 41F. CDI- PIC voluntarily discarded items that were holding above 41F. **REPEAT** -3- 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked rice x3 and cooked tofu with date marks of 2/17. After discussed with the PIC it was determined that these items were prepared on 2/15 but were portioned today (2/17). EHS advised PIC that employees need to date marks items with the date they were cooked/opened (depending on the product). CDI- EHS allowed PIC to correct dates on these items as they were able to verify prep dates. EHS observed an overall improvement on the date marking system. **Points not escalated due to overall facility improvement** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Observed broken door on prep unit lowboy near service window and damaged door on lowboy freezer on line. **REPEAT** -1-

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 food debris build up in bottom of reach in freezers Observed dust and debris built up on clean dish storage racks and on dry storage racks. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Observed hole in tile of ceiling with pan lid covering hole. Repair. **REPEAT** -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 dust build up on vent above clean dish storage area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored above rte foods inside lowboy cooler. CDI: Storage order was rearranged. **REPEAT** -1.5- 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 multiple plastic containers, squeeze bottles, and utensils soiled with food debris while being stored as clean. Observed multiple dishes with visible sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI: Items were placed to be rewashed. **REPEAT** -3- 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 back prep unit holding ambient temperatures at 48F. Items inside the unit were found to be above 41F (chipotle peppers, crab Rangoon mix(x2)). See temperature chart. PIC stated that they do not regular check the temperature of this unit. Chipotle peppers were voluntarily discarded. Crab Rangoon mix was placed into WIC as PIC stated it was removed from the walk in and placed in the prep unit approximately 30 minutes before. **REPEAT** -3- 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bean sprouts, BK sauce (fresh garlic), Au ju, cut cabbage and cooked chicken without dates marks present. Observed cut cabbage with a prep date of 1/28, shredded chicken with a prep date of 1/23, and cooked chipotle peppers with a prep date of 12/5. CDI: Items beyond the 7 days were voluntarily discarded. EHS allowed PIC to date items as they could be traced got larger portions in the walk in cooler. **REPEAT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crab Rangoon mix (x2) with a cooling rate of 0F/min over 110minutes. EHS observed that items were in large portions in sealed zip lock bags. CDI- EHS provided education and PIC had employee flatten bags and place in walk in freezer. **REPEAT** -1- 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 large amount of small flying insects throughout the kitchen area. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff preparing/handling food without the use of a beard guard. -0-

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 plastic container being stored down inside container in lowboy freezer on the cookline. CDI- PIC removed the container. **REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes stored as clean and stacked wet. -0-

4-903.11(A)(C) Store single-use and single-service articles 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 multiple boxes of single service items stored on the floor of outdoor storage shed. -0-

4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Replace. **REPEAT** -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in bottom of reach in freezers. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout facility. Observed floor lifting in the Walk in freezer. Repair. **REPEAT** -0.5-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic butter, house made Au jus, wing sauce, and sweet lime sauce sitting out at room temperature above 41F. CDI: Items were voluntarily discarded. Points remain the same due to improvement from last inspection. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 2 containers of kimchi with a prep date of 10/21. CDI: Items were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sushi rice being placed on TPHC with a temperature of 115F. CDI: Item was voluntarily discarded. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed rice and rice noodles on chefs cart being held on TPHC without a time label. CDI: Time labels were placed on items.

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 cooling at a rate of 0F/min inside lowboy in container covered in Saran Wrap. CDI: Pork was placed in walk in cooler with Saran Wrap removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the kitchen area.

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 plastic container being stored down inside container of cooked rice. Remove. 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 container with no handle down inside dry rice in bulk container. Observed scoop with handle down touching tempura flour. Remove

REPEAT 4-501.11 Maintain equipment in good repair. Observed shelving in dry storage area rusted. Replace. Points reduced due to improvement from last inspection.

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 food debris build up in bottom of reach in freezers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring near cook line. Repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of unwashed strawberries stored above multiple bottles of RTE sauces, inside lowboy cooler 4. CDI: PIC had food employee remove the container of unwashed strawberries. *Note: Storage order was correct in all other refrigeration units. 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 multiple TCS food items cold holding above 41F inside the WIF (see temp chart). EHS observed ambient air temp to be at 53F. PIC stated that they noticed WIC was temping above 41F since this past Friday, and currently has a work order in with their repairman to receive a part to fix their compressor. Facility does not keep temp logs of their refrigeration units, so the length of time these TCS food items have been cold holding above 41F is unsure. CDI: PIC and food employee voluntarily discarded all TCS food items inside the WIC that were temping above 41F (fried tofu, cooked vermicelli noodles, cooked mushrooms, pulled chicken, cooked shrimp, beef fat, cooked short ribs, cooked beef and kimchi dumplings, raw soft shell crab, raw pork belly, raw beef loin, raw shell eggs, cooked bamboo shoots, cooked crispy rice, cooked pork and ginger dumplings, tofu, commercially made bao-buns, kimchi, raw marinated chicken, cut cabbage, heavy whipping cream). **Facility voluntarily closed, and PIC called owner of the facility to call another repairman to check out the WIC again. Repairmen arrived on-site while EHS was still typing up the inspection report. EHS gave option of filling out a Product Disposition Form, but PIC and Owner decided not to fill one. Observed a couple TCS food items stored in the different make tables and lowboy coolers temping above 41F (see temp chart); these items were taken from the WIC this morning to fill the make table units for lunch service. CDI: PIC and food employee voluntarily discarded all TCS food items temping above 41F. VERIFICATION REQUIRED within 3 days to ensure facility had WIC repaired and facility is in compliance. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 6 large plastic containers of cooking oil stored directly on the floor. PIC stated she will get another crate to hold these off of the floor.

4-501.11 Maintain equipment in good repair. Observed all 3 handsinks in the kitchen needing to be re-caulked. Observed the lid of the make table door of deli fliptop 2 damaged. Observed rusted shelves in the dry food storage rack and inside the WIC. Re-caulk handsinks, repair lid of deli fliptop 2, and seal/replace rusted shelves so that they are smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in lowboy cooler 4. Observed soiled gaskets in cooler drawers. Observed dust buildup on the shelves of the clean dish rack. Increase cleaning frequency. REPEAT VIOLATION.

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 dust buildup on the fan vents inside the WIC. Observed black buildup on the exterior wall by the vent on the side of the WIC. Increase cleaning frequency to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC stated that the store manager who has their ServSafe was out running errands. A CFPM must be available during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash their hands at the handsink near the make line, then turn off the faucets without using a protective barrier. CDI: EHS educated food employee and food employee re-washed their hands properly, turning faucets off with a paper towel to avoid contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a green cleaning pad stored directly inside the handsink near the 3-compartment sink. CDI: Cleaning pad was removed from the handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray bottle of degreaser stored hanging on the partition of the handsink. CDI: PIC removed the spray bottle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener soiled with food debris. CDI: PIC removed the can opener from the prep table to be properly washed, rinsed, and sanitized. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked edamame that was not date-marked and stored in the deli fliptop 2. Sushi chef stated that he prepared it today and will probably not use all of it by the end of the day. CDI: Sushi chef created a date label for the edamame with today's date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of kani crab that was not date-marked and stored in the sushi fliptop. Observed a container of cooked ebi shrimp that was not date-marked and stored in the sushi fliptop. Sushi chef stated that both of these items were prepared yesterday. CDI: Sushi chef created date labels for both TCS food items. Observed a container of commercially made seaweed salad that was date-marked 2/06 and stored in the deli fliptop 2. Sous chef stated that the seaweed salad was opened and prepped 3 days ago (2/11) but the new food employee will sometimes not remove the old sticker from the pans when washing dishes. CDI: Sous chef created a new date label with the correct prep date. Observed a container of portioned, cooked chicken, that was date-marked 2/07 and stored in the lowboy cooler 2. Sous chef stated that they cooked the chicken on 2/07, and was thawed 2 days prior (2/12). Sous chef stated that they batch cook the chicken and cool it down before freezing them in small portions in the WIF. Sous chef showed EHS the other containers of the portioned, cooked chicken, stored in the WIF, that was date-marked with the same date. CDI: Sous chef date-marked the container of the chicken with the thaw date as well. Observed a container of re-hydrated wakame that was dated 2/05 and stored in the lowboy cooler 2. Sous chef and Sushi chef both stated that they re-hydrated the wakame on 2/05. EHS found that they re-hydrate the wakame in a big batch, drain the water, then freeze them in smaller portions, to thaw for use. When EHS asked both chefs on when the wakame was thawed, they were unsure. CDI: Wakame was voluntarily discarded by Sous chef. Observed a container of cut cabbage that was date-marked 2/07, stored in the deli fliptop 3. Sous chef stated that he cut the cabbage 2 days prior (2/12) and said he had the larger bin of cut cabbage from where he portioned out the container to place into the fliptop. EHS observed that the larger bin of cut cabbage was not date-marked at all. CDI: Sous chef created date label for the larger bin or cut cabbage and voluntarily discarded the container date-marked 2/07. Observed a large hotel pan of fried chicken wings, metal pan of cooked beef and kimchi dumplings, and a plastic container of cooked and pulled chicken, all stored in the cooler drawers without a date-mark. Sous chef stated that all of these food items were prepared yesterday and 2 days prior (2/12). CDI: Sous chef created date labels for all food items. Observed a lexan container of shoyu eggs date-marked 2/01, stored in the WIC. CDI: Sous chef voluntarily discarded shoyu eggs since the time/temperature window had surpassed. REPEAT VIOLATION. **NOTE: EHS will make a verification request within 3 days accompanied by the facility's assigned EHS to ensure the facility is in compliance with date-marking. EHS observed that the facility has been out of compliance with date-marking for the previous three inspection reports, and will implement a Risk Control Plan to monitor the facility's date-marking. EHS will email a template of the Risk Control Plan to the email address on file, and PIC is required to fill it out to the best of their ability before EHS returns.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a large plastic container full of raw sashimi-grade tuna in reduced oxygen packaging that was completely thawed without a slit, stored in the WIC. CDI: PIC created slits for all thawed package of raw tuna.

3-302.15 Wash fruits and vegetables prior to use. Observed the stickers still intact on the skin of the avocados stored in the sushi fliptop and in a bin for backup in the lowboy cooler. CDI: Sushi chef removed avocados to wash at the prep sink before using.

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 plastic pans used as scoops in the non-TCS foods (jasmine rice, sushi rice, 5 gallon soy sauce bucket) fully submerged in the non-TCS food products. CDI: Pans were removed and taken to the dish room to be washed, rinsed, and sanitized. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a plastic container of water storing two in-use rice scoop paddles, next to the HH rice cooker at the make line, temping below 135 degrees F (see temperature chart). CDI: Sushi chef removed the container and took it to the dish room to be properly washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet-stacked plastic pans, metal pans, sheet trays, and a couple bain maries that were stored in the clean dish rack. Separate equipment and utensils to allow proper air-drying, before stacking together. REPEAT VIOLATION.

4-903.11(A)(C) Store single-use and single-service articles 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 a stack of single-serve rectangle salad containers stored on top of a deli fliptop, which is placed underneath the hood. Keep single-serve items inverted when out of it's protective packaging to prevent contamination.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no QUAT test strips at the facility to test the QUAT sanitizer concentration used at the 3-compartment sink or their sanitizer buckets with wiping cloths. EHS used personal QUAT test strips to get a reading of the concentration of the QUAT sanitizer at the 3-compartment sink and also in the sanitizer buckets, and got a reading of 200ppm for both. Facility uses chlorine dish machine, which the PIC tested with their chlorine sanitizer test strips, reading between 100ppm and 200ppm. VERIFICATION REQUIRED within 10 days to ensure that the facility obtains QUAT test strips to be in compliance.

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 the gaskets in the cooler drawers soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the hot water faucet in the handsink near the sushi fliptop. Repair water leak.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system. Replace with new lightbulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bottle of gatorade (employee's drink) stored directly on top of an uncovered container of housemade spring rolls in the lowboy freezer at the make line. CDI: PIC removed the employee drink and voluntarily discarded the spring rolls. REPEAT VIOLATION.

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

3-501.18 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 items in one of the RI coolers with expired dates. CDI. PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored directly by dry food items. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin prob thermometer in the facility for food temperatures. CDI. PIC ordered a new one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans were stacked while still wet. Allow utensils to adequately air dry before stacking. 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 shelves in the WI cooler, and by dish cleaning areas.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor in poor repair throughout kitchen. Repair to be smooth, non-absorbent, and easily cleanable. 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 needed on vents through out the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks around food area.

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. Through conversation with PIC it was observed that utensils are cleaned and sanitized every 6 hours (every shift change). CDI- EHS educated PIC on changing utensils to be cleaned and sanitized every 4 hours and utensils in use were replaced with cleaned and sanitized utensils. 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 unsalted butter sitting on cook line above 41F, see temperature chart. CDI- Unsalted butter was voluntarily discarded and PIC updated TPHC written procedures to include the unsalted butter for future purposes. 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 .

3-501.18 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 inari and shrimp without the proper date labeling for prep, freeze, thaw, and discard. Items were only marked with the day of prep. Observed kimchi being held for 8 days and recipe in recipe book also states to “discard on the 8th day from day of preparation”. Observed lettuce from 4/10. CDI- PIC voluntarily discarded all items with incorrect or expired dates. EHS educated PIC on how to properly label items that are prepped and frozen the same day. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shoyu soft boiled eggs with no date labels. CDI- same batch of shoyu eggs stored in walk in cooler with proper date labeling, that date was put on the secondary container. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 rice noodles on 4 hours TPHC labeled 11AM-3PM. Noodles were not discarded at 3:40PM. CDI- PIC voluntarily discarded noodles. 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 cubed tuna and fish roe with absorbency pads on bottom of plastic container blocking the cold air. Observed container of chicken, cabbage, seaweed and rice noodles in tightly covered plastic containers. Observed chicken and rice noodles unable to cool properly on speed rack due to hot chicken wings being stored beneath. CDI- Absorbency pads removed from containers on flip top, lids removed from plastic containers, and hot chicken wings put above rice noodles and chicken. Rice noodles and chicken put into freezer to facilitate fast cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of dry goods and unlabeled secondary container of sugar. CDI- PIC labeled items. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with smart watch on wrist. CDI- PIC had employee remove watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on drying rack. CDI- PIC separated containers.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor in poor repair throughout kitchen. Repair to be smooth, non-absorbent, and easily cleanable. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 4 employee beverages stored over prep tables and on shelf over sauces packaged for customer Togo orders. Observed employee eating on prep table, beside active food prep. CDI-All employee beverages and food were relocated to designated area to prevent contamination.

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 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands as they washed hands, turned off soiled faucet with bare hands, then dried hands. Employee’s hands were recontaminated when they turned off soiled faucet with bare hands. CDI-EHS educated staff on proper hand washing technique and employee properly washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee make sushi roll containing raw fish, then move to pick up RTE green onion. This container of green onion is also used to garnish RTE, cooked foods that are not served with a consumer advisory, like a vegetable roll. CDI-EHS educated staff on cross contamination and green onions were voluntarily discarded by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear hand sink in prep area. CDI-PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at server station hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw fish, then move to touching RTE foods that are served as RTE, without a consumer advisory. CDI-EHS educated staff, employee removed gloves and washed hands.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee prepare raw sushi roll on cutting board, using sushi rolling device. Employee did not W/R/S either piece of equipment, and began to prepare a RTE vegetable roll with same equipment. CDI-EHS educated staff, contaminated roll was voluntarily discarded by PIC, and equipment was changed to prevent cross contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled slicer stored as clean. CDI-Machine was broken down to be more thoroughly W/R/S.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked corn, rice, garlic in oil sauces, eel, and pork without date marks. Employees were unsure when eel was prepared and this was voluntarily discarded. PIC could confirm when all other RTE TCS foods were prepared and PIC added correct date marks to all other RTE TCS 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cream cheese from 12/29 and 12/31, roasted pork from 12/24, and inari from 12/18. CDI-PIC voluntarily discarded all RTE TCS foods held for more than 7 days from preparation.

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 rice and noodles held on TPHC not discarded after 4 hour window, 11am-3pm, at 3:15pm. EHS also had to prompt staff to discard another type of rice held on TPHC to be discarded at 4pm. CDI-Employee voluntarily discarded TCS foods held on TPHC for more than approved 4 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large container of garlic in oil sauce that was placed tightly covered in reachin prep unit. Observed crispy rice cooling, tightly wrapped. CDI-Employee placed garlic in oil mixture in an ice bath to quickly cool and rice was unwrapped to increase cold air flow in WIC.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a large amount of fish placed in WIC to thaw, without removing from ROP. CDI-Employee broke ROP seals and placed fish in WIC to thaw under refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle near cooking equipment and three unlabeled shakers on shelf over prep unit. Add labels to all.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with produce stickers still attached. Ensure stickers and adhesive are removed during thorough washing process.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor in poor repair throughout kitchen. Establishment needs a smooth and easily cleanable floor. 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 food splash on walls behind dry storage shelving and black buildup on walls surrounding dish machine. Increase cleaning frequency and thoroughness.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed handling cell phone and then began preparing food without washing hands. Waitress observed handling soiled utensils and then went to get to-go box for food without washing hands in between. Employees must wash hands after contaminating their hands and before handling food or single-use/single-service articles. CDI - Employees educated and they both washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at server's station. CDI - PIC refilled dispenser. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above imitation crab and sauces in sushi cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved to bottom of cooler. 0 pts. 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 Seaweed salad (47F), raw tuna (46F), lettuce (45F), and sushi roll (45F) were above 41F in sandwich cooler. Raw yellow tail and raw tuna in sushi cooler were 48F and 45F. Lettuce (52F) and boiled eggs (50F) were above 41F in other sandwich cooler. TCS foods in cold holding must be held at 41F or less. CDI - Items moved to walk-in cooler as they had been in unit for less than 2 hours. Kept at half credit due to improvement from last inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Rice and noodles held on TPHC were missing time labels at beginning of inspection. TCS foods held using TPHC must be marked with start of TPHC, and used or discarded within 4 hours. CDI - PIC placed labels on rice and noodles. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop stored in room temperature water. In-use utensils may only be stored in water if the water is at least 135F. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on coolers along line and replace rusted shelves in walk-in cooler. REPEAT. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor is in poor repair throughout kitchen. Establishment needs a smooth and easily cleanable floor. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked food containers with leftover sticker residue. CDI-Spoke with PIC about cleaning procedures. Items were sent to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler temperatures above 41F (about 43F) PIC has already made contact with maintenance prior to inspection. HVAC system is overheating over unit, affecting holding temperatures. EHS will visit tomorrow during/after maintenance to assess walk-in cooler temperatures. Freezer door left open to cool foods and ensure cold holding temperatures are met until unit repair. Unit temperature in need of adjusted ent due to fluctuations during busy prep hours. Observed precooked chicken in prep unit above 41F due to overfilling pan. CDI-PIC removed overstock. Observed temperatures in raw sushi prep unit above 41F (about 43F-44F) Observed lid propped open with cutting board that may be affecting holding temperatures. Some items in prep reach in were also above 41F. PIC checked unit temperature settings during inspection. CDI-Unit was pulled away from wall to ensure proper ventilation. EHS observed quick temperature drop in prep unit. TCS foods in unit are now 40F. VERIFICATION DUE WITHIN 3 DAYS (walk-in cooler) 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed noodles on 4 hour time hold without start to discard time. CDI-Noodles labeled. Facility has procedures in place for items on TPHC and all other items were adequately marked.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing under refrigeration in walk-in unit and sushi prep with packaging still in tact. CDI-Package seals broken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies around wait staff station. Keep working to prevent and eliminate pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed chipped and rusted shelving in walk-in cooler.

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. Cleaning needed on shelving in dish area. Points not increased due to improvement and volume.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible. Facility is awaiting repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken in small prep flip top above 41F due to overfilling container. Chicken below fill line was 41F and below. CDI-Excess chicken was discarded.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing under refrigeration in walk-in unit and sushi prep with packaging still in tact.

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 scoop handle stored in food in rice container. CDI-PIC removed scoop.

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

REPEAT 4-501.11 Maintain equipment in good repair. Bar under-counter dish machine is awaiting repair/adjustment from EcoLab - currently not in use. Dishes from bar are being sent back to dish room in back of house. 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 a couple cracked and burned plastic food containers. **Points reduced to half value due to significant improvement.

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. Minor cleaning needed around flip top in back of prep units and along a few gaskets in reach-in/drawer cooler units.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible. Facility is awaiting repair.

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. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw salmon stored below raw shell eggs in walk-in cooler. CDI- PIC rearranged items into approved storage order. Observed a couple uncovered containers of food in small reach-in freezer on front prep line.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed gallon jug of bleach stored out on 3 comp sink drain board while food container was in basin. CDI-Bleach relocated.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing under refrigeration in walk-in unit with packaging still in tact.

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 a couple spice/flour shakers on prep line without labels.

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 several food containers and lids with burn marks and cracks. CDI-Discarded items and advised PIC to go through rest of food container storage in order to discard remaining cracked/burned utensils. REPEAT 4-501.11 Maintain equipment in good repair. Torn gasket observed on prep reach-in freezer on front cook line. PIC showed proof of invoice for new gasket which is on back order. Some rusted shelving throughout and in walk-in cooler.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible. Facility is awaiting repair.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large amount of ice dumped into hand sink next to ice bin. This sink may only be used for handwashing. Hot water was run to melt the ice. 5-202.12 Provide at least 100F water at handsinks. Men’s restroom hand sink still does not have hot water. Manager showed me the service request that is in queue to have it fixed. It’s likely the mixing valve.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts stacked high in prep unit #1 at 53F at the top (41F at the bottom). Observed avocado sauce made today in prep unit at 47F. Likely a cooling method issue. Moved to walkin cooler. Observed cream cheese stacked too high in prep unit, 49F at top and 41F on bottom. Staff will reduce the amount of product in these containers. They will use these within 4 hours. Points not escalated due to the large amount of improvement seen from last inspection.

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 For more information on date marking please visit: http://meck.co/FoodSafety 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed curry sauce beyond 7 day date mark. Discarded. Observed pork belly without the pull date (from freezer) on it in first prep unit. Labeled with date pulled. Observed cooked shrimp with no date in second prep unit. Discarded. Observed chopped pork belly without pull date on it in wok station prep unit. It looks like the dates on the plastic containers are rubbing off. Recommend switching to stickers. Did not escalate points due to the large amount of improvement seen.

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 2 sauce bottles at wok line without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep unit cutting board. Moved to soiled linen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Cutting boards are getting stained and etched. Replace or resurface those in poor repair. 4-501.11 Maintain equipment in good repair. Shelving in walkin cooler is rusting.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw meat in prep sink and then remove gloves to put new ones on for next task. Stopped. He washed hands and then donned gloves.

5-202.12 Provide at least 100F water at handsinks. Observed men’s restroom hand sink at 70F at its hottest. Repair to bring it up to at least 100F. 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed garbage can blocking the only hand sink on the cook line. It was relocated.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one container of wrapped steak stored above fish and seaweed in walkin cooler. Moved below these items with other beef products.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. REPEAT VIOLATION - Bar dish machine was dispensing below 50ppm Chlorine. It was primed and it began dispensing at 50ppm at end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife and scoop with debris. Pulled and sent through dish machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chicken stock made yesterday in walkin cooler at 64F and beef stock made yesterday at 45F. All containers were discarded voluntarily. We discussed proper cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in prep unit at 50F. It had been in and out during lunch service. It was moved to walkin cooler to chill to 41F. Observed cooked white rice sitting out on top of prep unit. It was moved to walkin cooler to rapidly cool to 41F. Observed peanut paste sitting out at room temperature. It has oil, garlic, cooked dried shrimp in it. It was discarded voluntarily. Observed noodles in water at 51F sitting out. Ice was added. Observed udon noodles sitting out on rolling cart. They were moved to walkin cooler. Observed tofu on top of one prep unit at 48F. It was double panned. Moved to walkin cooler to rapidly chill. Observed shell egg stacked too high in prep unit - top egg was at 58F. They were moved back to walkin cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed shoyu egg with the incorrect date. Staff put todays date on when it was actually yesterdays. Correct date added. Numerous items were not date marked when I arrived at facility and staff went through and put stickers with todays date on everything that was missing a date. Observed pork dumplings with an 8 day date mark. Be sure all staff knows to count the first day. Previous date marking violation has been corrected so points not escalated. `

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility is using TPHC for multiple food items. They have a sushi rice TPHC procedure but hand wrote butter, noodles on it. A separate TPHC procedure needs to be done for all foods on TPHC including curry sauces, peanut sauce (with garlic/oil/cooked dried shrimp). 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 batter that sushi rolls are dipped in sitting out with TPHC sticker with 5 hour time frame. Chef changed to 4 hour time frame.

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. Stocks are being improperly cooled in large batches. Discussed using ice wand, with container in prep sink surrounded by ice and stirred frequently. Be sure product is at 41F before placing the lid on and moving to the cooler. Observed chicken cooked today moved to top of prep unit (54F) before it hit 41F. Ensure foods reach 41F before placing on line for service. Chicken was moved back to walkin cooler.

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 plastic container in cooked rice. Use handled scoop.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are getting stained and etched. Replace or resurface those in poor repair. 4-501.11 Maintain equipment in good repair. Shelving in walkin cooler is rusting.

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 inside dish machine in kitchen in need of descaling. The dish machine racks are heavily soiled with black residue. You may need to replace these if they cannot be properly cleaned.

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 black buildup on wall behind dish machine and on wall under 3 compartment sink. Black buildup observed on floor of walkin freezer.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC Desmond and emailed a copy of the updated employee health policy. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility has no written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and EHS emailed a copy of a cleanup plan. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a degreaser spray bottle in the hand sink by the 3 comp sink. CDI: PIC removed degreaser to proper place. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed bar dish machine dispensing chlorine sanitizer less than 50ppm. CDI: regulator primed dish machine, ran it, and is now dispensing chlorine sanitizer concentration of 50ppm. Observed ice machine with heavy black buildup. Clean as often as needed to avoid buildup and contamination. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo and an Rangoon sauce at the expo station 70F. PIC stated those were brought out about 30 minutes before EHS arrived. PIC brought to walk in cooler to quickly cool. EHS suggested to put those sauces on time as a public health control if they wish to keep it there. TPHC template has been emailed to PIC. VR within 3 days to ensure facility has written TPHC procedures for the sauces. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed facility have some containers of pork dated 10/11 and 9/28 in the prep unit. Employee stated it was frozen and he thawed it yesterday. There was no thaw date on the containers. EHS had a discussion with PIC on the date labeling when it came to freezing and thawing. CDI: thawed items with no thaw date has been dated. REPEAT VIOLATION VR within 10 days to ensure facility has a date marking system in place. -3-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen beef and tuna thawing under 73F running water. CDI: PIC took items to continue thawing in the walk in cooler. -0-

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 large container of flour and sugar unlabeled. CDI: containers labeled Observed several squeeze bottles in the cook line unlabeled. CDI: bottles were labeled -0-

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of napkins in the outside storage room stored on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed several gaskets of reach in prep throughout the kitchen in need of replacement. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 2 dead light bulbs on the hood at the cook line. Recommend to replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink at end of dish pit. CDI-PIC obtained and restocked paper towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS product in middle flip top unit (See temp chart above 41F). Flip top unit became unplugged during floor cleaning last night. No other cold holding issues found in facility. CDI-PIC voluntarily discarded product.

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 repeat offense of no thaw date on products that were previously frozen. Observed thawed pork, meatballs, and beef dated 7/28 with no other date mark. All product currently frozen in back stock is dated with date placed in freezer. Explained to PIC to implement system to properly date and identify items once placed into pull/thaw system. CDI-PIC voluntarily discareded thawed meats with no verification of when they were thawed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of refrigeration throughout facility. Recommend increased cleaning frequency.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed multiple employee drinks throughout facility not located on bottom shelf. EHS entered 15 mins after employee arrival. Cups were relocated prior to beginning of exposed food preparation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink on cook line. CDI - Trash can removed. - 1 -

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 shrimp, baked salmon, corn, among other meats that were pulled for thaw without thaw date marked. CDI - Since PIC knew thaw dates, dates were marked. Be sure to mark thaw date on container when pulled from frozen. EHS recommends use of multicolored stickers to provide visual representation of thaw, along with date marked on sticker. 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 cooked eel and prepped sushi rolls without dates. CDI - PIC voluntarily discarded. - 1.5 -

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding rice noodles and curry sauces on TPHC. Facility has procedures for sushi rice already. Facility properly holding/marking TPHC items in facility. CDI - Items added to TPHC list. - 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 tofu and cooked vegetable mix cooling tightly covered in walk in cooler. CDI - PIC uncovered items and spread onto thin sheet pan for cooling. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach in facility. Observed drain flies at server station in facility. EHS recommends calling PCO. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in container of water. Observed scoop stored inside of flour with handle contacting food items. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet stacking in dish drying area. - REPEAT - 1 -

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine. PIC will have someone clean machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in Pho prep cooler that were stored above 41 F. PIC stated that items were placed in cooler at 7 am. I explained that they have time to place items in walk-in cooler if items were placed in Pho prep cooler at 7 am this morning. If the items were stored in prep cooler overnight, then they will need to be discarded. CDI- PIC voluntarily denatured product and discarded it into the trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT (half points due to improvements in this area).

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Also, repair outlet for Pho prep unit. PIC stated that they have recently had issue with the plug-in on that unit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repaint areas of floor in the kitchen and near dish machine in back of facility.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick up lid off the floor, do other task, then change gloves without washing hands. CDI- employee was educated on when to wash hands. Employee washed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employees wash hands and cut off faucet with bare hands. CDI- employees rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large wiping cloth container and a broom stored in front of hand sink near ice machine. CDI- Items were removed.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed knives stored in-between prep tables in-between use in kitchen area. CDI- PIC stated that knives will be stored on clean flat shelf. Knives were removed and cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to properly air-dry.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed dish machine that is made to automatically install sanitizer, but is only providing a small amount unless pressed countless time to do so. VR- facility has up to ten days to repair unit to provide 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. Clean floors in corners and under equipment in kitchen and bar areas. Clean stains from wall behind dish machine. Clean dust from a/c vent screens in kitchen area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to final cook temperature of 152 . CDI placed back in oven and reached final cook temp.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed tray of pork belly cooling at insufficient rate to meet cooling parameters. CDI sliced product and moved to freezer since walk in cooler not holding temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, wings. marinated pork belly, rice and other tcs foods held at greater than 41 degrees. Moved foods made today to alternate refrigeration and discarded food made earlier than today. Repeat violation. verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pork belly cooled whole and process preventing proper cooling. CDI pork belly sliced and taken to freezer to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at less than 200 ppm QAC . CDI refillied sanitizer. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed numerous gaskets on prep units in need of replacement and walk in cooler in need of repair.

General comment: 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. Employee observed turning faucet off with bare hands after washing. CDI: intervened; tranining provided through demostration; hands washed properly.

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. Employee observed cutting cabbage with bare hands. CDI: cabbage washed; gloves donned.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-comp sink recorded at 50ppm. CDI: quat manually made; concentration at 150ppm. Chemical company notified to check dispenser. VR by 8/24/19 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Interior of ice machine found with build-up. CDI: cleaned during inspection.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS items inside walk-in cooler including kimcee, garlic aioli, napa cabbage, etc recorded > 41F (see temp chart). CDI: maintenance notified; cooler thermostat turned down. TCS items inside small flip top prep cooler on cook line including raw shrimp, cooked chicken, bean sprouts, cabbage, and pork belly recorded > 41F (see temp chart). CDI: all items discarded. According to manager breaker had tripped; breaker turned back on and cooler temp dropping back down. VR by 8/24/19

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. No procedures found for items held on TPHC. CDI: TPHC procedure sheet e-mailed and reviewed with manager

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed on prep surfaces. Cloths observed hanging on chefs aprons. Quat sanitizer buckets holding at 0ppm. CDI: buckets changed out to proper concentration.

General Comment: 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. Utensils holding on cook line inside room temperature water.

Repeat: 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Plastic food containers and lids found damaged. Some containers were melted and lids cracked. Some strainers found with cracks and holes. Dish racks found damaged.

General Comment: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls at dish area observed with buiild-up/residue.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tofu measuring above 41F. CDI by voluntary discard. Points reduced because improvement has been noted.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items held on TPHC with no written times marked on the container. CDI by marking proper start and end times. Other items were stored around also on TPHC with proper written times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers stored as clean.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service chopsticks stored on floor in dry storage room.

4-502.11(A) Maintain utensils in good repair. Observed broken containers and lids stored in kitchen area.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees eating in kitchen area at beginning of inspection. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in waiter area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice stored on countertop, under no obvious form of hot or cold holding, measuring above 45F. Employee could not tell EHS why the rice was there or how long it had been there. CDI by voluntary discard.

7-102.11 Common Name-Working Containers - PF Observed bottle of dish soap with no label in dish area. CDI by labeling with proper label.

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 slight debris build up on floor of walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored improperly in kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw shell eggs stored under raw beef and pork belly. CDI by correcting storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of curry measuring above 45F. CDI by placing the curry on TPHC and adding the curry to the TPHC procedures going forward.

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 one container of sauce in walk in past the seven day shelf life. CDI by voluntary disposal.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures on site during inspection. CDI by providing facility with TPHC template and helping fill it in. Facility is properly conducting TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed shoyu egg on ramen dish with no consumer advisory. VR 05/19/2018

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers in dish area.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on coolers throughout facility and chipping paint on shelving in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several instances of employee drinks stored over dry goods. CDI by voluntary disposal and removal to proper storage location.

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 employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention by EHS.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw beef stored over one container of cooked shrimp. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris build up on two containers stored as clean. CDI by removal for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in the dish area. CDI by destacking.

4-501.11 Maintain equipment in good repair. Observed one broken cooler and chipping of the paint on the bottom shelf in the walk in cooler. PIC stated that part has been ordered for the repair of the cooling unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored over dry good in the dry storage area. CDI by voluntary discard.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of hand soap stored in the handsink. CDI by removal to proper storage location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yellow curry stored on an ice bath on the cook line measuring at 52F. CDI by rapidly cooling the product to below 45F.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of dishes in the dish area above the 3 comp sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service articles stored on the floor of the outside storage shed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on bottom of container used for the storage of lids.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. .Observed employee drinks stored next to food and single service items on shelves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs over cooked shrimp, raw tuna on top of cooked eel, and spicy tuna stored above edamame and carrot mix. CDI items rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black debris.

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 shredded chicken and diced chicken that was dated for today and it was cooked yesterday. CDI dates changed. Observed bean sprouts, edamame, tuna, wings, tofu, pork belly, and spicy asian sausage that was dated. CDI items dated. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed char siu pork and egg and korean rice bowl that uses a sunny side up egg and no asterisks denoted on the menu. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in units, vents in bathrooms, handles in kitchen, and area around dish machine in need of cleaning.

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 an employee place a lemon peel into a drink without wearing gloves. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of cooked rice noodles stored in a flip top cooler cold holding above 45F (see chart). CDI- food was relocated to the walk in cooler for cooling.

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 short ribs and carmelized pork in the walk in cooler that were prepared on 9/7 and 9/14. PIC stated the foods were prepared and then frozen before being thawed several days later. CDI- thaw dates added to products. Observed kimchi made on 9/15 in the walk in cooler. CDI- product discarded, instructed PIC that kimchi made in-house cannot be kept for longer than 7 days.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC timestamps for sushi rice that was held without temperature control. CDI- timestamps added.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled wiping cloths stored in the hand sink nearest to the ice machine. CDI- wiping cloths were removed from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener blade with dried debris accumulation on it and several food storage containers stacked clean with datemarking sticker residue on them. CDI- can opener was recleaned, VR within 10 days for sticker residue.

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 3 containers of spinach dumpling filling dated 6/7. PIC stated the products were frozen on 6/7 and thawed on 6/26. CDI- thaw dates were added to each container. Any foods that are prepared and frozen should have two dates on them (prep. and thaw). Improvements made to datemarking since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large (~5 gallon) cambros with chicken and beef stock cooling in the walk in cooler. CDI- lids were removed from the containers and each container was placed into an ice bath to cool faster.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 4 sanitizer buckets stored directly on the floor along the cook line in the kitchen. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 3 quat sanitizer buckets with 0ppm concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic food storage containers stacked while wet above the 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed a non-functional hand sink nearest the 3 compartment sink in the kitchen.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs did not have ANSI food safety certification. No points will be deducted until 210 days after the permit was issued. Points will begin being deducted on or after June 9, 2016.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 green wash water buckets stored in the hand sink nearest the dish machine. CDI- buckets removed from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic containers stacked clean with sticker residue on them. VR within 10 days. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth accumulation behind the shield on the inside of the ice machine.

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 4 containers of beef au jous prepared on 3/16 in the walk in cooler and packages of wrapped sushi fish with preparation dates greater than 7 days. PIC stated the fish was frozen and was not labeled prior to thawing. CDI- au jous discarded, instructed PIC to label any foods that are prepared and frozen to have two dates on the product (prep. and thaw).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for garlic butter without a procedural template filled out. CDI- provided template today. Improvements made since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of roast pork cooling while lidded and stacked. CDI- lids removed for more effective cooling.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no management personnel with ANSI managers certification. Facility has 210 days from when the permit was issued until points are deducted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 employee beverages stored on the back preparation table where bok choi was being cut, 1 employee beverage on top of a flip top cooler, and 1 employee beverage stored on the inner lip of a flip top cooler. Beverages were relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed dumplings with raw pork filling in them stored directly over cooked chicken on a speed rack in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic butter, cooked rice noodles, and fried tofu being stored at room temperature without TPHC being used and tuna, eel, and salmon being stored on top of other food containers on the flip top cooler. CDI- foods were relocated to walk in cooler or reach in cooler for cooling (see temp. chart).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for sushi rice. I observed the sushi rice out at 3:00PM while the rice was prepared at 10:00AM. CDI- rice discarded.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at correct concentrations. Observed 3 sanitizer buckets at 0ppm quat concentration.