BEN THANH VIETNAMESE RESTAURANT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of broth in walk in cooler and spring rolls in walk in freezer without coverings or wrappings. Items were not in the cooling process. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a container of beef in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. **** all other items were held at right temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container of rice and a container of rolls in WI and RI respectively, without dates. CDI. PIC dated and indicated it was made yesterday. 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without a covered bin. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink. CDI. PIC provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of broth in walk in cooler and spring rolls in walk in freezer without coverings or wrappings. Items were not in the cooling process. Repeat *** IMPROVEMENT FROM LAST TIME.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED live roaches in the facility during inspection. PIC have treatment scheduled which is done monthly. Encouraged facility to increase frequency. Repeat

4-501.11 Maintain equipment in good repair. Observed damaged prep top cover.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without a covered bin. Repeat.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation In Compliance. OBSERVED Facility has no updated signed employee health agreement forms. CDI. PIC was provided another.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC carrying water from hand sink to use for cooking. CDI. Education was provided on the uses of hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of broth in walk in cooler and spring rolls in walk in freezer without coverings or wrappings. Items were not in the cooling process.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in the WI without dates. CDI. PIC dated and indicated that they were cooked yesterday. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon arrival for inspection observed back door propped open with a box. PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. Keep doors closed and contact Orkin if problem persists.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food items being stored on floor in walk in cooler freezer and WI cooler. CDI: PIC placed items on shelf.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without a covered bin.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer measuring 0ppm concentration level from dish machine. CDI: PIC primed sanitizer on machine which measured 100ppm afterwards.

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 working container of flour with no label being stored on prep shelf. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef and a bag of carrots being stored on floor in walk in cooler. CDI: PIC placed items on shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a large container of house made fish sauce in walk in cooler in which handle of scoop was submerged in sauce. Store handles for in use utensils above food.

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 several small bowls with build up being stored as clean. CDI: PIC returned all items to be W/R/S. REPEAT.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 3 large deep plastic containers of beef broth and pork broth cooling from the previous night in walk in cooler not reach cooling parameters. See temp chart. CDI: PIC voluntarily discarded broths.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed 4 menu items containing beef prepared undercooked in which there is no asterisk to denote the item to the consumer advisory. VERIFICATION REQUIRED within 10 days to ensure consumer advisory is updated to include an asterisk next to menu items offered undercooked.

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 3 large deep plastic containers of beef broth and pork broth cooling from the previous night in walk in cooler not reach cooling parameters. See temp chart. CDI: PIC voluntarily discarded broths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of bowls being stored wet nested on clean storage rack. Allow equipment to air dry before stacking.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe- P. Observed broken meat slicer which PIC attempted to repair with a metal replacement piece which was glued to existing food contact surface of meat slicer. Glue is in contact with food items during every use. VERIFICATION REQUIRED within 3 days to ensure meat slicer is no longer used.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed label residue on outside of food container in prep reach in cooler. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys being stored on prep counter. CDI: PIC removed keys.

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 a plate of employee food being stored on top of a container of quail eggs in prep flip top cooler. CDI: PIC removed employee food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispensers at two hand sinks. CDI: Paper towels rolls were placed on top of dispensers.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored behind a container of raw shrimp in prep flip top cooler. CDI: PIC re-arranged items to proper storage order.

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 several plates with build up being stored as clean. CDI: PIC returned all items to be 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: 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 . Observed an open container of bologna being held in prep reach in cooler, a container of chicken stock and cut lettuce in another prep reach in cooler and two large containers of beef stock in WIC all missing date marks. CDI: PIC date marked all items as they had been prepared yesterday. 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 a container of cooked pork being held in prep reach in cooler date marked 10/10, several days past its expiration. CDI: PIC discarded pork.

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: www.mecknc.gov/foodsafety Written procedures for TPHC were not available for cooked peanut sauce being held on TPHC on prep counter. CDI: EHS provided a copy to PIC which was completed on site.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed napkins being used to line container storing raw asparagus in prep reach in cooler. CDI: PIC removed napkins from container.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of small single use to go containers being stored right side up outside of their original packaging on storage shelf. CDI: PIC inverted containers to protect against contamination.

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 a cracked floor tile in which half of the tile was missing near 3 compartment sink. Replace or repair floor tile.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. PIC was unaware of required hot holding and cold holding temperatures. CDI: EHS provided education onsite to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a large pot of pork soup and a large pot of beef soup being held on storage rack next to stove top below 135F. See temp chart. CDI: PIC stated soups had been on rack for approximately one hour and reheated items to over 165F before hot holding on stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all TCS foods being held in WIC above 41F and a gallon of milk and a half gallon of almond milk being held in glass door RIC above 41F. See temp chart. Service technician was onsite during inspection and performed maintenance on WIC and added more Freon. Ambient air temperature of WIC dropped to 45F from 49F within 15 minutes after servicing. PIC was advised by EHS to not put TCS foods back in WIC until foods can be maintained at 41F or below. VERIFICATION REQUIRED to ensure WIC is maintaining foods at 41F or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of unwashed produce being stored directly on floor of WIC. CDI: PIC placed items on shelf.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands thoroughly and turn off faucet with hands without a barrier before returning to handle food. CDI: Employee re-washed hands and turned off faucet using a paper towel as a barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a strainer in hand sink containing large pieces of food debris. PIC stated employees sometimes use hand sink as a dump sink. CDI: Strainer was removed from hand sink and PIC was instructed by EHS that hand sink may only be used to wash hands. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser at hand sink closest to kitchen entrance. CDI: Employee placed a stack of paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of pork bbq being held in prep flip top cooler, 2 bowls of raw beef being held in prep reach in unit and containers of milk and half and half being held in server low boy cooler and server glass reach in cooler all items were above 41F. See temp chart. CDI: PIC voluntarily discarded pork bbq, milk and half and half and placed raw beef in WIC to rapidly cool.

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 a container of fish balls, a container of quail eggs, a container of cooked squid and a container of shrimp being held in prep flip top coolers. CDI: PIC date marked all items which were prepared 2 days ago. PIC stated facility was closed yesterday.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of spices and oils being stored on working cart and prep counter with no labels. CDI: Employee labeled containers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed old employee health agreements containing 5 diagnosed illnesses for reporting signed by employees. CDI: PIC had updated agreement and began to have employee’s read and sign new form.

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs in men’s and women’s restroom. CDI: EHS provided signs.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Letter of guarantee was not available for shrimp being offered undercooked on menu. PIC stated shrimp is indicated as cooked to order/undercooked on menu because customer cooks their own shrimp at the table. CDI: PIC stated they will no longer allow customers to cook their own shrimp as they have done this with squid for the same dish.

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 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 deep metal container of beef bone in WIC at 47F cooling from the night before. CDI: PIC discarded container of beef bone.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu missing disclosure portion of consumer advisory. VERIFICATION REQUIRED within 10 days to ensure disclosure is added to consumer advisory.

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 deep metal container of beef bone uncovered in WIC at 47F cooling from the night before. CDI: PIC discarded beef bone.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon arrival for inspection observed back door propped open with a cardboard box. PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen, one insect crawling on floor of kitchen and one insect crawling in trash in kitchen. PIC stated facility uses Orkin as their pest management provider. Keep doors closed and contact Orkin if problem persists.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans being stored on shelf amongst non dented cans. CDI: PIC removed dented cans and discarded.

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 scoops left in large containers of dry rice with handles resting in food. CDI: PIC re-arranged scoops so that handles were above food.

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 broken floor tiles in throughout kitchen. Repair/replace. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, bowls, plates all with food debris while being stored as clean. CDI: PIC placed item to be washed/rinsed/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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up. Clean as needed.

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed small pot-like containers filled with garlic sauce on the tables. PIC stated that the item stays on the table throughout the entire day. CDI: Items were removed from table.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of cooked pork hot holding on stove below 135F. CDI: Pork was reheated to above 165F. EHS will conduct long term compliance visit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of pork in prep unit above 41F. CDI: PIC placed item in walk in cooler. Points remain same due to improvement from last inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing under running water which had a temperature of 76F. The shrimp itself was 37F. CDI: PIC placed shrimp back in walk in cooler.

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

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 broken floor tiles in throughout kitchen. Repair/replace.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written procedures for vomit/diarrhea clean up. This inspection is 4th consecutive inspection without procedures. VR Required within 10 days.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 6 seconds and proceed to handle customer food. CDI: Food employee rewashed hands for over 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of broth in walk in cooler and spring rolls in walk in freezer without coverings or wrappings. Items were not in the cooling process.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 compartment sink testing at 0ppm quat. CDI: Quat bottle was changed, line was primed, new concentration is 200ppm quat. Observed chlorine dish machine at 0ppm, chlorine jug was empty. CDI: PIC changed chlorine jug, line was primed and 2 cycles were completed. New concentration is 50ppm chlorine.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked vegetables sitting above cooking area at 98F. PIC stated veggies were cooked and held above cooking area until order is placed. CDI: PIC reheated cooked veggies to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mushrooms, coconut milk sauce and 2 pans of raw pork in prep bottom above 41F. PIC stated items were in the unit less than 4 hours. CDI: Items were moved to walk in cooler to cool. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager. CDI: Employee who has food protection certification arrived halfway through inspection.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for vomit/diarrhea clean up. CDI: EHS provided written procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: PIC placed paper towels at hand sink. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink area by back door without a hand sink. PIC stated the hand sink was damaged and has not replaced it yet. VR required within 10 days.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 compartment sink testing at 0ppm quat. VR required within 3 days. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork sitting on the stove below 135F. CDI: PIC reheated pork to above 165F.

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

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility’s back door propped open and no screening. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility.

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 does not have written vomiting and diarrhea plan . Repeat violation. CDI provided information.

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 using tphc for lettuce and bean sprouts without procedures for tphc. CDI provided tphc paperwork. 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed lettuce and bean sprouts not labeled with discard time and both products exceeded 70 degrees. CDI discarded products.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with no screening. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in rear kitchen area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available facility. This is facilities first inspection since the 2107 food code went into effect. CDI - PIC was emailed new 2017 food code documentation. - 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 few containers of spices stored on bar cart without labels. Label as needed. - 1 - * EHS recommends labeling cart if spices are placed in the same place daily.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Remain closed to protect against pest entry and harborage. - 1 -

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 few water logged and stained ceiling tiles in dining room. Observed few broken floor tiles in kitchen. PIC stated he has reached out to the landlord regarding the ceiling tiles. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items from lunch rush observed cold holding above 41F. CDI. Items that had been out of temperature for an hour moved to be rapidly cooled in WIC and others discarded voluntarily.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Large two door reach-in cooler and one flip top observed holding multiple food items above 41F and had an ambient air temperature of 67F. EHS will verify no later than 8/20/21 that cooler is capable of cold holding food times. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf A few food items observed cooling that were tightly wrapped in plastic and covered. CDI. Uncovered. Cooling handouts emailed to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Chicken observed cooling on floor in walk-in freezer. Onions observed on floor in kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at 2 handwashing sinks in kitchen. CDI, disposable towels supplied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment then proceed to handle clean equipment and prepare food at prep table without removing their gloves and washing hands in between. CDI by instruction to ensure staff removing their gloves and wash hands when gloves become soiled and task changes.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed WIC maintaining foods between 43-44 degrees F and rice noodles in tall reach in cooler at 43 degrees F. CDI, thermostat adjusted and foods in WIC and tall reach in prep cooler dropped temperature while on-site. See temperature observations above. Visit needed to ensure long term compliance to ensure equipment maintaining TCS foods at 41 degrees F and below.

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 chicken, bean sprouts and rice in WIC prepared morning on the day before not date marked. CDI, foods voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed colored storage bin / container of dry food ingredients on storage rack at end of prep line but ingredients not labeled. Label working containers and storage containers of dry food ingredients not easily identified by common name of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead and live roach on ground near dish machine area. PIC provided pest invoice. Increase frequency of treatment if needed.

6-302.11 Supply toilet tissue at each toilet. Observed middle stall in men's restroom out of toilet tissue. CDI, toilet tissue supplied in stall during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over bean sprout in flip top prep cooler and raw chicken stored over raw pork in WIC. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bean sprout, raw beef overstacked and tofu held above 41 degrees F on top of flip top prep cooler. See temperature observations above. CDI, foods relocated to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sliced beef recently prepared and cooling in deep container in flip top prep cooler. CDI, beef relocated to shallow partially uncovered pan to walk in unit to rapidly cool. Repeat.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water at 3 compartment sink. Proper thawing methods discussed with PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 lights not working under ventilation hood system. Observed paper towel dispenser batteries low on beverage line.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw egg stored over sauce in flip top prep cooler. CDI, foods relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently cooked chicken cooling in flip top prep cooler and at 90 degrees F at 1:57pm and at 80 degrees F at 2:38pm. Cooling rate calculation indicated that cooling method did not meet cooling parameters. CID, chicken relocated to walk in cooler in shallow partially uncovered container to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some live roaches on floor of back storage room.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored in soiled area and wedged between faucet handle and wall. Repeat.

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

6-301.14 Handwashing Signage - C - Observed disposable towel dispenser not providing towels. CDI, towels provided on top of dispenser as PIC stated wring size towels were not allowing dispenser to dispense towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a food employee use prep sink to wash hands. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed 2 bottles of chlorine sanitizer registering 0ppm as measured by test kit. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some residues on slicer blade and some bowls accumulating food residues but stored as clean. CDI, slicer disasembled for cleaning and bowls relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed half and half and milk held at 46 and 47 degrees F. CDI, milk voluntarily discarded by PIC. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored in soiled area of sink and wedged on faucet handles and wall. Observed clean ice wand stored uncovered / unprotected on walk in freezer shelf.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed container of personal food and portable gas stove stored in back storage area that operator stated was not used in establishment. Ensure items removed from premises if not necessary to the food establishment.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored in container with raw beef in walk in cooler. CDI - Placed in separate containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp over stocked on holding above 41F in flip top cooler. CDI - Out of temp portion removed to walk in cooler for rapid cool down.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Replace missing light shield over prep table.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter. CDI - Relocated to sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. CDI - Separated to allow air drying.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink by office broken and not in service. Repair handsink. VR - Will return with in 10 days to verify correction.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw squid and bean sprouts holding above 45F. CDI - Relocated to walk in freezer for rapid cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken broth cooling in 5 gallon bucket inside walk in freezer. CDI - Broth separated into smaller portions to promote rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Two metal pans wet stacked together. CDI - Separated to allow for air drying. Points not elevated as only two pans were wet stacked.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tofu holding above 45F in flip top cooler. CDI - Relocated for rapid cool down.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets.

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 for less than 5 seconds. CDI-Stopped the employee and instructed to wash their hands correctly. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee putting a hat on and then put on gloves without hand washing. CDI-Stopped the employee and instructed to wash their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer concentration at the dish machine. CDI-The sanitizer was properly primed and is now emitting the correct concentration of sanitizer.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing reminders (pink sticker dots) on the menus for the consumer advisory. The owner stated they are replacing all of the menus this week and will fix the issue. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE CONSUMER ADVISORY IS CORRECT.

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 beef broth cooling at room temperature. The product was below 135F. CDI-The broth was placed into the walk in cooler for rapid cooling. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hats or hair nets upon entrance to the kitchen. CDI-The employees put on their hats before instruction was needed. Head coverings should be worn when inside a kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on the counters. CDI-The cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the handles to two scoops being stored in the food product. CDI-The handles were removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a bag of raw chicken stored on top of raw pork in the walk in cooler. CDI-The chicken was moved. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts and beef sitting on the counter above 45F. CDI-The product was moved to the reach in cooler.

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 beef broth cooling at room temperature. The product was at 89F. CDI- The broth was placed into the walk in cooler. Do not let the product drop below 135F when out at room temperature.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door propped open. CDI-The door was closed. The facility has repaired the gaps between the door and the door frame.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the dry storage shelving. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no lid or straw on the shelves with facility food product. CDI-The drink was discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee change tasks several times without taking off gloves and washing hands. CDI-Stopped employee and had them wash their hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored intermingled with the raw pork in the walk in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. The facility has installed a new back door and there is no weather stripping on the bottom of the door. The outside can be seen. Install weather stripping to the sides and bottom of the door to protect pests to enter the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees wearing proper head coverings upon entrance to the kitchen. All employees put hats on before needing to be told.

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 the handle to the scoop stored in the rice product. CDI-The scoop was removed.

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 floors needing repair at the dish machine area. Have repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked noodles in the tall reach in cooler. CDI-The beef was moved to another location.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. CDI-The ice machine was cleaned. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food buildup on the slicer. CDI-The slicer was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts, lettuce, pork and tomatoes all above 45F in the tall reach in cooler. It was found that these items are kept out on the counter during busy hours. That is not acceptable. CDI-The product was placed into the walk in cooler for rapid cooling. REPEAT.

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 no date marking for the beef broth that was prepared yesterday, egg rolls that had been frozen and thawed with no date marking, and bone cartilage with no date marking. CDI-The items were dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing reminders on the menus indicating what product is undercooked. A VERIFICATION WILL BE MADE TO ENSURE THAT THE MENUS HAVE THE CORRECT REMINDER AND DISCLOSURE WITHIN 10 DAYS.

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 beef broth cooling at room temperature. The product was at 125F. CDI-The container was placed into the walk in cooler to finish cooling.

3-501.13 Use approved thawing methods. Observed three boxes of beef bones thawing at room temperature. CDI-The product was placed back into the walk in cooler. You can either thaw product in the refrigeration, under cold running water (at 70F or below) or immediately cook from frozen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in the facility. Increase pest control measures.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed containers stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, and walk in freezer and the hood vents. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and gum stored on the dry storage racks along with facility food product. CDI-The employee items were removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing limes. CDI-Imformed employee to wear gloves or use tongs when handling ready to eat food.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored above beef in the walk in cooler. CDI-The chicken was moved to the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup behind the white plate of the ice machine. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many items stored on the counter above 45F. CDI-All product was put into the tall reach in 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 Observed no date marking on product in the walk in cooler. There were date labels on the racks, but they were the incorrect dates for the product. A VERIFICATION VISIT WILL BE MADE TO ENSURE THAT DATE MARKING HAS BEEN CORRECTED.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored on the shelf with facility product. CDI-The medicine was moved to another location.

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 scoops stored in water at 70F. CDI-The water was emptied and filled with boiling water.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking while peeling potatoes. CDI-Had the employee discard the drink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front hand wash sink. CDI-Paper towels were brought out.

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 no products with date labels. The racks were dated and the food product prepared that day were placed in that area. Do not do this. Date the individual container.

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 several containers of food product cooling in the walk in cooler with covered lids. CDI-All items had their lids removed to allow for heat transfer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of broth cooling on the floor upon entering the kitchen. CDI-The containers were picked up off of the floor and placed onto a shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on the counters. CDI-All cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several handles to scoops stored in the food product. CDI-All handles were moved out of the food product.

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 the hoodvents, on the outside of the oven doors, and on the inside of the drawer containers.

Observed two employee handle raw meat(one with shrimp and one with beef) while they had gloves on- one employee changed gloves after this without a handwash and the other employee handled door handles with same gloves on. Employees stopped to wash hands today. Even if they have gloves on when handling raw meat, they must take off gloves and wash hands before going to another task. 2-301.14 Wash hands before donning gloves and between gloves uses.-P

Observed no invoice for whole fish from an unapproved source(friend caught it)- removed from facility today by nephew. This product is not allowed to be onsite and is not allowed to be cleaned, prepped, stored or cooked in the facility. 3-201.11 Use food from approved sources only.-P

Observed 0ppm chlorine sanitizer in both sanitizer bottles today- remade so that it was at 50-100ppm. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed raw pork being sliced on the slicer and then it was washed and then set to dry. No sanitizer step was observed. Discussed with PIC(visually shown as well) how to wash, rinse, and sanitize food contact surfaces and when. Slicer sanitized during inspection to correct. 4-702.11 Before Use After Cleaning - P

Observed items in the 2 door reach in holding at >45F-moved to walk in where they began chilling fast(they were small portions). Observed sprouts holding on ice at >45F today(discarded during inspection to correct). 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed beef and chicken broth in the walk in cooler with no date on them today and they were made tuesday. Observed the wrong date on sausage- date changed to correct. Observed eggrolls that had been made on the 30th with no date. Observed noodles that had been made on tuesday with no date. All of these products were back dated to correct. 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 rice noodles that had been opened >7 days prior and were discarded today to correct.

Observed clorox bottle not labeled today- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed a wet wiping cloths stored on counter- store these in sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed emloyee food in the walk in coolerstored over restaurant food. Moved to a lower shelf to correct. Store these in a labeled container on the bottom shelf. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

Observed an employee handle raw ground pork and did not change gloves or wash hands before going to cut a tomato. Employee stopped to discard gloves and wash hands. 2-301.14 Wash hands after activities that contaminate them.-P Observed an employee wash hands in a prep sink. Employee instructed to only wash hands in handsink and this was translated so all could hear and handsinks were pointed out. 2-301.15 Only wash hands in handwashing sink.-PF

Observed garlic and oil mixture stored at room temperature- discarded. Observed pork and oil mixture stored at room temperature- discarded. Discussed with PIC that these product need to be kept cold at 45F or less or timed for four hours and discarded. TILT sheet emailed to PIC today as an option for these two products. Observed sweetened condensed milk stored out at room temperature.- must keep cold. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed tripe without a date today and it had been pulled out of the freezer this morning- back dated. All items that have been frozen and then thawed must be dated marked due to that counting as two days already(one for day frozen and one for day thawed). Observed quail eggs with the incorrect date on them- date corrected today. 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 broth cooling in a 5 gallon bucket today in the walk in freezer and this was too deep of a portion of hot food for it to cool quickly enough. Broth broken down into smaller portions, left in walk in freezer, and stirred by employees regularly. Temperature began falling quickly by the end of the inspection. Observed a 5" deep portion of broth in the walk in cooler-this was moved to the walk in freezer as well and stirred. 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 employees with bracelets on and one with a rubber band on their wrist. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed rice scoop stored in water today- put on dry clean plate to correct. 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 no quat. test strips for the sink dispenser santiizer today- provided during inspection to correct. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations.

Upon arrival there was no one onsite that had a manager's food protection certification. Facility has 210 days from the day the permit was issued to make sure a certified food protection manager is onsite during all times of prep, service and clean up. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed broths that were cooled yesterday and cut and washed onions in the walk in cooler uncovered today- covered during inspection to correct. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed lettuce stored at room temperature today- discared. Observed garlic and oil mixture that had been stored out of refrigeration during lunch- discarded. Observed tofu on the flip top cooler that was stored above the chill line of the pan- that portion was discarded today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a drink that contains raw egg on the menu with an asteriks. Observed hot pot dishes and pho dishes where the meat is given to the customers raw for them to cook- these menu items need an asterik. PIC stated that they would put a last page in the menu that has the health risk asteriked. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed cooked chicken in the make table cooling today. It had been cooked 1.5 hours prior and was still at 85F today. Product reheated to 165F during inspection and put into a vented metal bowl that was placed into the walk in cooler to correct. 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 food service workers handling food with bracelets and watches on today. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed burners that are designed for outdoor use only and cannot be used inside or outside of the restaurant- remove these from the facility. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.