CRISPY BANH MI

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers, a knife and Can opener stored clean with dried food debris build up. *CDI - items into 3 compartment to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Tofu, Raw Fish and Cooked Chicken above 41F in 2 Door Standing RIC. PIC stated doors have been open and closed throughout the day as orders came in. *CDI - PIC voluntarily discarded Cooked Chicken and Placed remaining items into other refrigeration units. PIC removed all food from unit and after inspection type up unit reached 38F. EHS recommends unit is serviced to improve in maintaining proper cold holding 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 .

3-501.15 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 - Large Plastic Bus Tub of Raw Pork above 41F cooling in single door lowboy with no change in temperature after 50 minutes. *CDI - PIC placed bus tub into 3 Door RIF without a lid to improve the cooling rate. 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 .

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets to 2 Door Lowboy, 2 Door Flip Top Lowboy and 3 Door Flip Top Lowboy units in need of replacement.

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 - Hood System with grease build up in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. PIC ServSafe certificate expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC unable to name foodborne illnesses and symptoms during inspection. *CDI - EHS provided training to PIC and recommended they study the material to grasp better understanding of foodborne illnesses and symptoms.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Half and Half and Almond Milk above 41F in 2 Door Lowboy, see temp chart for details. EHS observed unit ambient temperature of 48F for roughly 30 minutes. PIC stated unit might be in defrost cycle. PIC moved unit to observed units exterior thermometer and plug. PIC noticed unit off and unplugged stating that this morning temperatures were fine as they check temperatures every morning. *CDI - PIC plugged unit back into outlet and after roughly 10 minutes into was blowing cold air and able to reach an ambient temperature of 41F. EHS recommends keeping a log of daily temperature checks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without the use of a proper hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed - Employee engaged in food prep without wrist bracelet.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets to 2 Door Lowboy, 2 Door Flip Top Lowboy and 3 Door Flip Top Lowboy units in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Shrimp and Pate above 41F, see temp chart for details. PIC stated items were above temperature due to units open during lunch rush. *CDI - PIC moved items to RIF to be rapidly cooled before placing them back into units. 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 .

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets tearing on 3 Door Flip Top Lowboy and Single Door Flip Top Lowboy.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test kit color key faded unable to accurately read sanitizer of 3 compartment sink. A verification visit will be conducted within 10 days to ensure establishment is in possession of test kit that can accurately measure sanitizer concentration.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak from faucet at main handsink when cold water is turned on. Owner turned off cold water to save on water. EHS instructed PIC to leave cold water on as water would get too hot to allow for proper handwashing. *CDI - PIC turned on cold water.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - frozen Raw Tilapia stored above frozen RTE French fries in single door lowboy freezer. *CDI - PIC placed raw fish on lower shelf removing the possibility of contamination and correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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- *Observed - Chicken cooked this morning around 10AM or 11AM at 75F item has missed the 2 hour cool down parameter to reach below 70F. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 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 White Beans date marked the 08/14 in 2 door flip top unit. *CDI - PIC voluntarily discarded item. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Brown Beans prepped yesterday without date marking in 2 door flip top unit. *CDI - PIC date marked item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 - Cooked Beef and Cooked Chicken held using TPHC without time labeled to indicate when items were removed from temperature controlled environment. *CDI - PIC voluntarily discarded items.

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 2 Employees engaged in food prep without wearing proper hair restraints.

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 - Cardboard box of single service items stored directly on the floor. *CDI - PIC placed box onto shelf removing item from the floor and possible contamination.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets tearing on all doors for 3 door flip top unit and single door flip top unit

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handsink in women’s restroom, used by food employees. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed slow-closing faucet not flowing for at least 15 seconds. PIC stated that this was known and a work order has been put in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer located at back of establishment across from prep sink stored as clean with food debris accumulation. Slicer has not been cleaned in weeks due to low usage, per the PIC. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 large deep metal pan of grilled chicken fail to cool through 2 hour parameter. CDI- PIC voluntarily discarded item. EHS discussed methods of cooling more effective than methods currently implemented. 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 .

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 container of ham and pork slices stored in 2D flip top, heavy whipping cream stored in low 2D RIC, all without a date. CDI- PIC was aware of when packing of ham and pork slices were opened and applied correct dates. PIC was unaware of date heavy cream was opened, 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 .

3-501.15 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 densely packed noodles cooling at a rate of 0.1F/min in second parameter of cooling, grilled chicken fail to cool through first parameter. CDI- EHS discussed effective cooling methods with PIC, PIC corrected methods of cooling by using more effective methods, for grilled chicken see item #20. *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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window located above prep sink maintained open without screen or air current in place. EHS discussed maintaining window closed with PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working without hair restraints. EHS discussed the use of hair restraints to prevent the potential for contamination. *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 hood system with heavy food residue accumulation, gaskets of 3D prep unit below flip top with food debris and residue accumulation. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish over garlic sauce. CDI item relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fried egg on the menu that is cooked to customers request without a consumer advisory. Verification required. Write the following at the bottom of the menu * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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 noodles that were covered and stacked in the reach in unit that did not drop in temperature in 40 minutes. CDI items moved to reach in freezer to effectively cool. Observed chicken that was in deep metal pan that was cooling while covered. CDI items split and uncovered and placed in reach in freezer to cool. 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 .

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 hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth, used to wipe down tables, sitting on countertop.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a metal pan collecting water and stored in the handwashing at the beginning of the inspection. CDI: PIC removed pan from handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk and almond milk in a lowboy cooler cold holding above 41 degrees F. PIC stated that these items were not used at all today. EHS took an ambient temperature of the unit at 47 degrees F. PIC voluntarily discarded milks. PIC contacted owner to have repairman check on the unit. Observed marinated pork cold holding in another lowboy cooler above 41 degrees F. PIC stated that the pork had been kept in the unit overnight, and was very briefly taken out of the unit to add food coloring, and placed back in this morning before time of the inspection. EHS took an ambient temperature of this unit at above 41 degrees F. PIC stated that they will have this unit checked out by the repairman as well. PIC moved container of marinated pork into the freezer to bring temperature down. REPEAT VIOLATION. VERIFICATION REQUIRED within 3 days to ensure that the 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 .

3-501.18 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 two TCS food items that were incorrectly date marked in the deli fliptops. REPEAT VIOLATION. Note: Points not deducted since only two items were incorrectly labeled. CDI: PIC created new date labels with correct dates for these items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices and salts that were not labeled in the make line. Label all working containers of food. REPEAT VIOLATION.

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 food handles used to scoop flour and sugar directly submerged in the non-TCS food products, inside the containers. Keep handles above the top of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet and stored in the clean dish rack. CDI: Pans were separated to allow proper air drying.

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 rusted shelves inside the reach-in cooler. Observed bottom of reach-in cooler with accumulation of food debris. Observed soiled gaskets in cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

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 employee drinks stored over RTE kale in reach in cooler. CDI- PIC moved employee drinks to bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with brown buildup on sides of machine. Clean to remove buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE pork liver pate above 41F, see temperature chart. CDI- PIC voluntarily discarded pate. 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 mung bean paste labeled 5/2. CDI- PIC voluntarily discarded paste. 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 garlic oil without date label from 5/9. CDI- PIC labeled with 5/9 date. 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 lettuce and raw beef labeled with 4 hour hold time that has not been discarded by end time. CDI- PIC voluntarily discarded lettuce and raw beef.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer without legible labels. Label bottles.

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 dry powder ingredients without labels. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small black flying insects throughout 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 with jewelry on wrists. CDI- PIC had employee remove jewelry.

4-502.11(A) Maintain utensils in good repair. Observed strainer with mesh broken. CDI- PIC voluntarily discarded strainer.

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 bottom of freezer and gaskets on all reach in units in need of cleaning. Clean. 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 floors behind equipment, ceilings around grill area, and dust buildup on fan in kitchen in need of cleaning. Clean. 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 cracked tiles in back of house area. Repair. 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 Pork cooling in reach in cooler with lid on. Do not cool in reach in coolers with lid on. CDI - Products moved to reach in freezer in large bowls. Purchase sheet trays for Proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 hair restraint during food prep.

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. Fryer baskets and grill area in need of cleaning.

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. Floor cracked in back kitchen. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in meat make table. Products with various prep dates past expiration. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 pork patty, bbq, and fried "wheat flour" with prep dates of 08/30, 08/25, and 08/31 past their 7-day limit. CDI: Education provided and PIC voluntarily discarded product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards with heavy scoring stored above 3-vat sink. 4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Non food-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in 2-door reach-in cooler. REPEAT VIOLATION.

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 several cracked tiles throughout kitchen. 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 debris on floor behind cook line and make tables.

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 TCS condiments and cold cuts in prep top unit above 41F. CDI-PIC moved items to freezer to quickly 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 garlic in oil mixture without a date mark. PIC stated the owner made it on Wednesday. CDI-PIC added correct date mark indicating the prep date and EHS instructed PIC that the garlic in oil mixture can only be held for 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large unlabeled sprayer. Employee stated it contained degreaser. CDI-Employee added label to indicate it contained degreaser.

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 cooked shrimp skewers and shredded lettuce that had been prepared earlier in the day cooling while covered with lids in reachin. CDI-PIC removed lids and moved items to reachin freezer to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled gelatin, oil, and red food coloring that were not labeled. CDI-PIC added correct labels to all items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies surrounding sugarcane dicer. Increase cleaning frequency of equipment, cover, and increase pest control.

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

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 an opened box of single-use containers stored directly on the floor outside of the men’s restroom. CDI-PIC moved containers to a shelf.

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 rusting shelving inside large reachin. Repair or replace so surface is smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipes under the 3 comp sink. Repair.

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. Personal drink stored on prep table. Segregate personal drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Spinach, tapioca, pig liver paste recorded above 41F. CDI - All discarded. 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 .

3-501.18 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 multiple items out of date (ham, pork, tapioca pearls). CDI - All discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Noodles cooling in reach in cooler. CDI - Moved to freezer for better cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Gants observed near sugar cane dicer. Clean machine thoroughly to reduce gnat presence. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed seitan cooling in too great of volume to meet cooling parameters . CDI split into two containers to facilitate proper cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility does not have thin probe thermometer for use in facility. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in dish washing area.

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

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 of food debris on equipment in prep area.

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 cracked floor tiles in kitchen area. Observed build up of food debris on wall near slicer. 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.

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 employee turn off water without using protective barrier such as paper towel to prevent recontamination of hands. Corrected during the inspection (CDI) - employee was instructed on proper procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pate above 41F during the inspection. Pate was placed in the freezer to reach proper cold holding temperature.

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 pasta in deep metal pan with lid closed in the small reach-in cooler to cool. Explained to employee about proper techniques to allow items to cool properly. CDI - Pasta was placed in larger reach-in cooler and the lid was removed until 41F or less is reached.

4-501.11 Maintain equipment in good repair. - Observed gaskets torn in reach-in cooler where half and half is stored.

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 tiles cracked in the dish area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink being used to store a pitcher inside. Person in charge was notified that hand washing sink cannot be used for any other means other than hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken in reach in unit stored above carrots. Ensure that foods are properly stored according to their final cook temperatures to prevent any possible cross contamination from occurring. CDI- PIC moved chicken below vegetables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pate, corn beef, patties, bbq pork, shrimp and half and half all above temperature threshold. Ensure that unit is not being overfilled and units doors are being maintained closed.

3-501.19 Time as a Public Health Control; Ensure that team members are aware of procedures used for time as a public health control. Observed pork being kept on time with a time stamp of 10:30-14:30 at 16:50. Food was removed from cold holding around 16:00 stated the manager, so ensure that time stamp is marked upon arrival from walk in cooler CDI- Updated timestamp was added during the inspection. TPHC importance explained to person in charge during the inspection. *Failure to comply with the TPHC procedures set in place may result in further permit action*

4-501.11 Maintain equipment in good repair. Equipment shall be maintained in good repair. Observed torn gasket channel inside of reach in unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during inspection. Ensure that dumpster door is maintained closed to prevent a possible harborage or attraction of pests.

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 build up on walls behind fryer and floors throughout facility. Observed missing baseboard by the prep line. 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 roof leak by 3 comp sink and air drying station.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No ANSI accredited food protection manager present during the time of the inspection. Owner came at the end of the inspection. Ensure that someone on all shifts is serve safe certified food protection manager or ANSI equivalent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink beside the ice machine was observed without paper towels during inspection. Ensure that hand washing sinks are fully equipped in order to carry out handwashing. CDI- Paper towels provided by PIC at handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken in reach in unit stored above carrots. Ensure that foods are properly stored according to their final cook temperatures to prevent any possible cross contamination from occurring. CDI- PIC moved chicken below vegetables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles previously cooked then placed inside of prep unit. Rice noodles when temped had a temperature of 112F. Rice noodles were broken down and placed inside of secondary container and vented to cool Keep foods either 41F or below or 135F or greater. Observed half and half inside of the reach in unit at a temperature of 45F. Half and half was moved to reach in unit to cool at a faster rate.

3-501.19 Time as a Public Health Control; Ensure that team members are aware of procedures used for time as a public health control. Observed chicken being kept on time with a time stamp of 10:30-14:30 at 17:00. Food was removed from cold holding around 16:00 stated the manager, so ensure that time stamp is marked upon arrival from walk in cooler CDI- Updated timestamp was added during the inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that chemicals placed inside of secondary containers are properly labeled with the common name of its contents. Observed sanitizer not labeled during the inspection. CDI- PIC labeled during the 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 foods such as cooked rice noodles with a tightly fitting bag inside of reach in unit. Ensure that foods aren't in bulk and the lid is removed to quickly cool foods down at a faster rate. CDI- Bags were removed during the inspection and foods were placed in reach in unit in smaller, thinner portions. Observed rice noodles recently cooked attempting to cool down inside of prep unit. Removed during the inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored in a clean, protected location with protection using inversion or covering. Observed single use clam shells left open ended during the inspection on counter beside fryer area. Inverted during the inspection.

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 build up on walls behind fryer and floors throughout facility. Observed missing baseboard by the prep line. 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 roof leak by 3 comp sink and air drying station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles previously cooked then placed inside of prep unit. Rice noodles when temped had a temperature of 122F. Rice noodles was discarded voluntarily. Keep foods either 41F or below or 135F or greater.

3-501.19 Time as a Public Health Control; Ensure that team members are updating time stamp when holding foods on TPHC. Observed chicken stored on time with an out of date time stamp attached. When asked, PIC stated that the chicken was recently cooked around 15 minutes ago and time stamp was not updated.

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 foods such as cooked wheat flowers with a tightly fitting lid inside of reach in unit. Ensure that foods aren't in bulk and the lid is removed to quickly cool foods down at a faster rate. Lids were removed during the inspection and foods were placed in reach in unit in smaller, thinner portions.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility. Be vigilant in efforts to further control the spread of pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored out on countertops during the inspection. Ensure that wet wiping cloths are stored in sanitizer buckets in between 200-400ppm. Moved to sanitizer during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required Ensure that pans are being properly air dried using pyramid stacking method or another approved means. Observed dishwasher using dry cloth to dry dishes. This is not an approved method.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored in a clean, protected location with protection using inversion or covering. Observed single use clam shells left open ended during the inspection on counter beside sushi station. Inverted during the inspection.

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 build up on walls behind fryer and floors throughout facility

2-301.14 When to Wash - P Ensure that employees are using the correct procedure when washing their hands and avoiding recontamination of their hands after completion by using a paper towel to turn off faucets. Observed employees turn of hand sinks using bare hands. (CDI)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sinks shall be supplied with single use paper towels for hand drying. Observed no paper towels at 3 hand washing sinks during the inspection. (CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods inside of prep unit above temperature threshold of 41F. Foods include ham, gyro meat, and pate. Items above 45F were discarded. Items in between 42-45F were cooled using reach in unit. Ensure that foods are cooled prior to placing in prep units.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label chemical sanitizer bottles with common name of their contents when placed in secondary containers. Observed unlabeled chemical bottle stored at prep station. Labeled during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to properly air dry. Observed wet dishes tightly stacked.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored in a clean, protected location with protection using inversion or covering. Observed single use clam shells left open ended during the inspection. Inverted during the inspection.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin inside of female restroom with a cover.

5-501.112 Outside Storage Prohibitions - C Observed dumpster door left open during the inspection. Ensure that dumpsters are maintained closed to prevent possible attraction or harborage of pests.

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 build up on walls behind fryer and floors throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil stored on floor near grill. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cups stored on floor. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and debris on flip top cooler and reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

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 two employees wash hands and then turn off faucets without using a barrier, such as a paper towel. CDI - Employees re-washed hands and PIC reviewed proper hand washing procedures with employees. -2 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in dish pit area around floor drains. Recommend controlling insects to prevent infestation or contamination. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed numerous employees without head coverings in the act of food preparation. Recommend all employees use head coverings to prevent contamination. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residues and debris along reach in door handles, on top surface of ice machine, and on prep surface of coffee area. Recommend higher frequency of cleaning. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of spices throughout establishment. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil stored on floor next to fryer in kitchen area. Store food at least 6 inches above the floor to prevent contamination. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees, in the act of food preparation, without hair restraints. -REPEAT- -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of paper cups stored on floor in dry storage area. Recommend storing all single use articles at least 6 inches off the floor to prevent contamination. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment using chlorine bleach sanitizer solution at three comp sink without chlorine bleach testing strips. A verification has been scheduled for no later than 8/7/2020 to verify establishment has obtained testing strips. -0.5 points-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no one in charge (no one in establishment designated as PIC) during hours of operation while cooking, cooling, and reheating occurring. CDI - PIC returned to establishment approximately 30 minutes after inspection began. 2-102.11 Demonstration - C Observed no certified food protection manager on duty when cooking, cooling, and reheating were occuring. -2 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one employee put on gloves to work with food without a hand wash. CDI - Asked employee to remove gloves and wash hands before donning gloves and preparing food. -0 points-

3-401.11 Raw Animal Foods-Cooking - P,PF Observed grilled chicken, cooked from raw, that was removed from heat at a temperature of 154F. CDI - Asked employee to return chicken to the grill to reach an internal temperature of at least 165F for 15 seconds. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork BBQ at 43F, meatballs at 45F, and cooked wheat gluten at 45F in reach in cooler that were date marked 1/23/2020. PIC stated that items were stored in the cooler since preparation date. CDI - Items were voluntarily discarded. -REPEAT- -3 points-

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 vermicelli noodles cooked 2 hours prior wrapped tightly in plastic wrap stored in reach in. Temperature at 9:54AM was 73F. The temperature was rechecked at 10:30AM and was 70F. CDI - PIC moved noodles to freezer to cool to 41F or less. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees actively preparing food without proper hair restraints.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two opened cans of oyster sauce that were opened since Sunday. Cans still had sauce stored in them and covered with plastic wrap. CDI - Both cans were voluntarily discarded. Once a can is opened, empty out contents into a plastic container and discard the can. Do not use open cans for storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a pot and a ladle with food debris/grease but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed head cheese, bbq pork, and pork patties above 41F. CDI - All items were prepped 2 hours prior, therefore items were taken back to freezer for quick cooling.

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 REPEAT. Observed chicken and pork not marked with beginning and end times. CDI - Items were labeled with beginning and end times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of oyster sauce and coconut cream stored on floor.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two spatulas with heavy burn damage and chips, as well as a plastic container with heat damage. CDI - Items were voluntarily discarded and will be replaced. All eqipment utensils must be smooth and easily cleanable.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items measuring above 41F. CDI by voluntary discard of noodles and rapidly cooling the cooked wheat flower in a reach in cooler. All items measured below 41F by end of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures and items held past the 4 hour hold window. CDI by voluntary discard of items past window. VR 3/25/2019.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse hand towel in handsink. CDI by intervention and education by EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top coolers measuring above 45F. PIC stated that the items had just been prepped and placed in flip top because they were experiencing a rush. CDI by rapidly cooling foods to below 45F. All items measuring below 45F by end of inspection.

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

4-501.11 Maintain equipment in good repair. Observed broken gasket and broken handle on reach in cooler.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door while not actively in use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surface. CDI by voluntary disposal.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemicals stored on handwashing sink. CDI by removal to proper storage location.

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in standing water. CDI by turning on the water to allow it to run over the shrimp.

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

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

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 articles stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring and fraying of one cutting board.

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

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw chicken stored over pork. CDI by correcting storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed container with sticker residue left on after cleaning. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp in reach in cooler measuring at 53F. CDI by removal to freezer to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surface throughout the facility.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on the counter with food and utensils for the facility and cell phone stored on food in dry storage.

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 taro, mung bean, lettuce, sliced pork, shrimp, noodle and pork, vermicelli, head cheese, pork liver, tomatoe sauce, pork bbq, ground pork, and milk not dated. CDI items dated.

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 BBQ sauce, pork, and chicken that was cooling down tightly wrapped and covered and sitting on the counter to cool. CDI items uncovered and vented and placed in reach in freezer for rapid cooling.

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

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 spoons that were sitting in room temperature water.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal foods such as chicken, pork, and beef in the reach in cooler stored above RTE carrot and daikon mix. Raw products should not be stored above anything ready to eat due to the contamination risk from raw meat/blood entering the ready to eat product. PIC reordered cooler so that raw meats are stored on the left side, and that the carrot mix is stored on the right.

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 several cooked meats on time procedures, however items were not being marked when removed from temperature control, employee stated that they are marked at beginning of service. Items had just been cooked/reheated on the grill, items were marked by PIC for time of removal. Insure that the time of removal from temperature controls is recorded when using TPHC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unmarked sauce bottles, insure that bottles are marked/labelled as to their contents.

3-501.13 Use approved thawing methods. Observed items left to thaw by leaving them out on a prep surface under no temperature control. Approved thawing methods include running cold (less than 70F) water over the product, thawing in the cooking process, or by leaving items in the cooler overnight.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths stored outside of sanitizer buckets, on various surfaces in the kitchen area. Wet cloths must be stored in sanitizer to insure that the concentration of sanitizer is constant.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF can opener.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on non-food contact surfaces of the slicer. Insure that the outside surfaces of the slicer is kept clean.

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