BOILING POT/CHINA GOGO

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of flour and dry ingredients stored in kitchen without lids or wrappings. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use food container being used a scoop for fried rice. Replace single use food container with utensil that is smooth, durable, and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed walk in cooler door damaged on base of door. -REPEAT- -1 point-

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 date marking stickers still attached to outside surfaces of food containers stored as clean. Observed heavy build up of food debris and residues on cooking equipment, prep tables, and shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use food ramekins being used as utensil scoops in dry goods and sauces. Replace single use items with utensil that is durable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and staining at flip top cooler. Resurface or replace cutting board. -REPEAT- -1 point-

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 heavy food splash, debris, and residues on shelving in walk in cooler, on inner surfaces of reach in coolers, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.16 Store mops for air drying after use. Observed mops stored in mop bucket while in storage. Store mop in a manner that facilitates air drying when not in use. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed food splash, debris, and residues on walls in dry storage area, prep areas, and around prep line. Observed debris on floors under prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken and fried chicken stored in walk in freezer without coverings or wrappings. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of bleach and spray bottle of grill cleaner stored above bag of onions. CDI - Bleach and grill cleaner were moved to designated chemical storage area. -1 point-

4-501.11 Maintain equipment in good repair. Observed reach in cooler with torn gasket. Replace gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and staining at flip top cooler. Resurface or replace cutting board. -REPEAT- -1 point-

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 heavy food splash, debris, and residues on shelving in walk in cooler, on inner surfaces of reach in coolers, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiling in rear of kitchen, damaged coving in walk in freezer. 6-501.16 Store mops for air drying after use. Observed mops stored in water and mop bucket while in storage. Store mop in a manner that facilitates air drying when not in use. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash, debris, and residues on walls in dry storage area, prep areas, and around prep line. Observed debris on floors under prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed three handsinks with food debris accumulation in drain. CDI- EHS discussed handsink usage with PIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed freezer chest for raw foods holding pork, beef, and chicken products commingled. CDI- PIC adjusted storage order of unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items listed above unwrapped not in packaging while in CH unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 10-stack of mini plates on cook line with food debris accumulation, deli slicer with aged food debris accumulation, and sauce bottles with heavy food debris accumulation around food contact area all stored as clean. CDI- PIC removed items to dish pit. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed bag of “taro” with heavy white and green buildup accumulating on food throughout bag. PIC stated the items have their outer layer shave off before being used. CDI- EHS had PIC discard bag of spoiled food due to health risk.

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 wings stored in low RIC on cook line temping above 70F after cooling for 4 hours. CDI- PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu and crab sticks in RIC across from rice warmers on frontline temping above 41F. RIC unit had an ambient temp of 52F. All TCS items were removed from the unit, until unit is repaired TCS items will be held in separate CH units. Observed chicken wings in flip top unit holding cooked chicken items temping above 41F. PIC stated that unit lid will be maintained closed to allow for items to maintain temps of 41F and below. CDI- PIC voluntarily discarded all items out of temp. VERIFICATION REQUIRED for RIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken chunks throughout facility without date prepped on yesterday, per the PIC. Observed kimchi in flip top unit without date prepped on 3/29, per the PIC. CDI- EHS discussed date marking with PIC and had all TCS held for longer than 24hrs dated. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings not cool through parameters correctly. CDI- see item #20. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed noodles being stored in RIC with box of soda stored directly on top of food. CDI- EHS had PIC discard noodles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head coverings being used by food employees in facility.

4-501.11 Maintain equipment in good repair. Observed RIC maintaining temp above 41F due to ice buildup on fan. PIC contacted their maintenance for repairs. *REPEAT* 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 rusted shelves on bottom row of prep tables on frontline and rusted shelving in CH units throughout facility.

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 stickers being stacked on large plastic containers and on the inside of CH units, food and liquid debris accumulation at bottom of 2D RIC, and debris on shelves above prep tables and CH units on cook line.

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 towel dispensers at two handsinks in need of repair, base boards and some tile in need of repair throughout kitchen and WIC. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - *Observed - Handsink near dish pit blocked by cart of soiled dishes. *CDI - PIC removed cart from in front of handsink.

4-501.11 Maintain equipment in good repair. *Observed - Flip top lowboy not in use as it is in need of new compressor and not working. PIC has work order in place and states equipment should be repaired this week. Establishment has sufficient CH equipment to maintain operation. EHS will follow up as needed.

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 - Soap dispensers in restrooms, Base boards and some tile in need of repair throughout kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw calamari and raw crab stored directly above cooked RTE crawfish. *CDI - PIC reorganized cold holding unit to store RTE crawfish above raw seafood items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Chicken wings and sweet and sour chicken stored above 41F in chicken flip top unit. *CDI - PIC voluntarily discarded items. NOTE: Top layer was above 41F due to being past the fill line, product below the fill line was below 41F. Due to the severity no points were deducted. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket stored with sanitizer at a concentration of 0ppm. *CDI - PIC replaced sanitizer in sanitizer bucket with a concentration of 200ppm.

*REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Household deep freezer in use. PIC stated that he would remove/replace equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Expired QAC test strips at 3 comp sink, PIC will order new test strips. A verification visit will be conducted within 10 days to verify establishment has accurate test strips.

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 - Baseboards in need of repair near entry way and first handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the underside of the slicer blade with some dry food debris. CDI - PIC took apart and cleaned 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed not all squeeze bottles labeled and not all working sauce containers at the cookline not labeed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household instant pot used for hot holding sweet and sour sauce. Educated the PIC on properly equipment for the facility.

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 exterior and interior of multiple pieces of equipment such as reach in coolers and prep top cooler/reach in units in need of cleaning due to build up of food debris. Observed gaskets throughout multiple pieces of equipment soiled and in need of cleaning. Observed handles and doors to refrigeration units in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood filters accumulating grease build up. Cleaning is due in May.

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 wash hands for less than 20 seconds. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed after employee washed hands no barrier was used to turn faucet off. CDI PIC had employee to wash hands again. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cook noodles next to raw beef.Noticed raw beef touching pan of noodles. REPEAT. Didn’t escalate points PIC removed the piece of meat off pan and place a smaller pan between the noodles and raw meat. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bucket of sauce on shelf without lid. CDI ..PIC placed cover over bucket. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 not all squeeze bottles labeled,Label all squeeze bottles.

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 bowls without handles in raw chicken, panko and shrimp flour. CDI PIC removed bowls.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusting on shelves and tables throughout facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw beef being stored over corn in WIC. Observed raw shell eggs being stored on top of raw vegetables in WIC. Observed pooled raw eggs being stored over miso paste in RIC CDI: PIC corrected storage order in WIC and RIC to gain compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi, eggrolls and cooked edamame being stored in flip top unit with temperatures above 41F. PIC stated that items had been in this unit over night. Observed cooked corn being stored in bucket of water on prep table with temperatures above 41F. PIC stated that corn had been out for about an hour and is usually kept in the RIC CDI: PIC voluntarily discarded kimchi and edamame and relocated cooked corn to RIC to quickly cool. PIC moved eggrolls to WIC to quickly cool due to them still cooling from two hours prior. 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 .

4-501.11 Maintain equipment in good repair. Observed tall RIC 2 not functioning properly after conversation with PIC and testing with a thermometer. Ambient temperature measured 58F. PIC stated that raw noodles are only kept in this cooler for now until repairs are made. Observed flip top unit holding kimchi and edamame with an ambient air temperature of 45F. PIC stated that he will not use this unit for TCS products until repairs are made. Verification visit within 10 days to ensure units are repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of multiple pieces of equipment such as RICs and fliptop/RI units in need of cleaning due to build up of food debris. Observed gaskets throughout multiple pieces of equipment soiled and in need of cleaning. 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, especially under equipment and cook line in need of cleaning due to build up of grease and food debris. Keep clean. Observed ceiling in need of cleaning throughout kitchen.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cabbage cooled overnight in make table that did not meet cooling parameters. See temp chart for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage cooled overnight in covered plastic container inside make table. CDI: Education provided and PIC voluntarily discarded product.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of small make able with standing water in bottom.

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 base coving separating from wall at hand sink near soup station.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef stored over large containers of sauce in the WIC. CDI - Storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed tongs with bits of raw chicken of them in stored in raw shrimp in flip top. CDI - Raw shrimp was voluntarily discarded and tongs were taken to be washed. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and metal bowls stored as clean with food debris on them. CDI - containers and bowls were moved to dirty dish area to be cleaned. For more information, please visit: http://meck.co/FoodSafety 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 .

4-601.11(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 gaskets on various units throughout kitchen soiled with food waste/splash.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC primed machine- 50ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic insert pans stored as clean soiled with sticker/sticker residue. CDI: PIC sent to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed large make table broken/unable to maintain temperature. PIC stated unit went out late last night. All food voluntarily discarded at start of shift.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste buildup on top of dish machine. Observed food waste buildup on shelves used for storing clean dishes. Observed plastic wrap covering long drain tray at waitress station soiled with brown stains/liquid. 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 a few cracked floor tiles throughout kitchen. Observed walk-in cooler floor cracked/pitted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few sauce bowls stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice being held below 135F in rice cooker. PIC stated product prepared @10am. CDI: Food employee reheated product to above 165F in wok(201F).

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 shelves used for storing clean dishes soiled with food waste/beginning stages of rusting. Observed long drain tray at waitress station covered in soiled/torn aluminum foil. Observed heavy ice buildup inside walk-in freezer. REPEAT VIOLATION.

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: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix being held above 41F in make table. PIC stated product placed in unit yesterday, no cold holding logs. CDI: PIC voluntarily discarded product. Observed tofu being held above 41F in standalone refrigerator. Product prepared 10/31/21. CDI: PIC voluntarily discarded product.

4-502.11(A) Maintain utensils in good repair. Observed several torn gaskets throughout kitchen.

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 several gaskets throughout kitchen with buildup present. 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 a few cracked floor tiles throughout kitchen.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed black buildup on speed gun nozzle in bar area. CDI: PIC sent to be W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moderate grease buildup on vent hood filters. EHS recommended more frequent cleaning. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon inspection PIC explaiend the front prep cooler isn't holding where it needs to be. Observed food at 42/43F and PIC said it was only veggies inside. There was chicken, canned bamboo, canned water chestnuts, cooked potatoes and cabbage inside. Observed rehydrated garlic sitting next to grill line at 70F. PIC said they added hot water this morning (10;00am) and it normally sits there. CDI-PIC voluntarily discarded all food and has maintenance already coming soon with the parts. Until they come they will not use unit for TCS foods. Garlic was moved to the WIC and EHS explained it has to stay cold once it is rehydrated. 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 cooked noodles, lettuce, arguala, kimchi with no DM. CDI-PIC DM.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray stored next to drinking glasses. Observed windex stored above soy sauce bottles. CDI-PIC placed chemicals on the bottom, and EHS explaiend they need to stay on the bottom shelf. PIC did not sign due to Covid protocols

4-501.11 Maintain equipment in good repair. Observed one cooler running at 40/41F, keeping food warm. Observed bar cooler handle broken. Observed 3 blenders in the front that don't work. Observed cold drawers not working, they are there only to prop up other cold drawers. Stand up unit near the door-handle is broken. Small reach in in the kitchen prep line isn't working. Shelf is broken by the dishwasher. Bar prep unit by china go go isn't working. Units are not being used for food storage but they need to be removed. A couple of rusted prep unit shelves, and WIC shelves are rusted. WIF has ice building up on the heating strip and around door edges and on the shelves. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles building up, sides and fronts of prep units, oven handles, beside the oven, sides of HH units all need to be clean, they are building up with grease. *Sidenote, overall cluter has decreased and cleaning on counters has improved.

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. Floord, walls, ceiling in need of cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes/limes over RTE dressings. CDI-PIC changed storage order and produce on the produce shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3-4 knives soiled and the container in which the knives were stored was soiled. CDI-PIC took knives and knife rack to be washed/rinsed/sanitized. REPEAT. 4-702.11 Before Use After Cleaning - P Sanitizer at 3-comp sink is reading 50PPM quat. PIC explained they only use the wash/rinse for large pots and they sanitize everythoing at the dishwasher which was working. CDI-PIC called maintenance while EHS was on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a reach in holding food, cabbage, spinach above 50F. PIC said they check temperatures every day and it was fine yesterday, checked with thermometer. CDI-PIC voluntarily discarded food and called maintenance while EHS was on site. REPEAT. Points de-escalated because PIC is checking temps, knows how to check temps and what to do with food if it's out of temp, and only one unit having issues. REPEAT. PIC did not sign due to COvid protocols

6-501.111 Keep the premises free of insects, rodents, and other pests. PIC explained they have a cockroach issue and have a company coem out to handle, and they are doing some remedies to help control it. EHS suggested better cleaning because insect are attracted to food debris.

4-501.11 Maintain equipment in good repair. Observed cold drawers not working, they are there only to prop up other cold drawers. Reach in was 52F ambient air. Large stockpot they are using is rusty on the outside and pieces are falling off. Stand up unit near the door-handle is broken. Small reach in in the kitchen prep line isn't working. Shelf is broken by the dishwasher. Bar prep unit by china go go isn't working. Units are not being used for food storage but they need to be removed. Gaskets are broken, one is hanging off the reach in across from the grill. A couple of rusted prep unit shelves, and WIC shelves are rusted. WIF has ice building up on the heating strip and around door edges. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units tops, sides, insides in need of cleaning, a lot of food debris. Oven and wok area has food debris. WIC shelves, prep units are building up food debris. Food in the bottom of the freezers. Oven hood is building up grease. Rice cooker tops need to be cleaned. 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. FLOORS, WALLS, CEILINGS IN NEED OF CLEANING. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed wontons and beef strips with no covering in the freezer, items need to be protected. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 units not properly holding temperature. WIC (45amibient air), both prep units on the line-food from last night was 52F, and a stand up unit near the oven-food from last night was 43F, cold drawers in the back were holding food between 43-45F. All TCS food was voluntarily discarded. PIC stated they had maintenance out last week to check on all the units and add frion. All units has hanging thermometers-some are not accurate. PIC voluntarily closed until unit gets fixed. Maintenance was called and came soon after. VR REQUIRED 7/12/2020

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 made this morning, wrapped in plastic wrap. CDI-EHS explained food needs to be uncovered to allow it to cool. Food was uncovered and placed in a reach in that works. PIC did not sign due to new Covid protocols.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on PIC. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife holding rack that was soiled-with a knife in it- next to a prep unit. Knife rack needs to remain clean to place clean utensils there.

4-501.11 Maintain equipment in good repair. Observed 5 cold holding units that are currently not working. Freezer has ice build-up around the pipes and starting to get on the shelves. Cold drawers are leaking water onto the floor. Reattach-reseal prep sink splash guard. Broken prep unit near the dishwasher-leg falling off and lopsided. Observed rusted shelves on prep units. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units and handles in need of cleaning. Observed the tops of rice containers with what appeared to be blood stains. Do not use container tops of RTE food for this reason. Needs to be washed/rinsed/sanitized. REPEAT.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soap that had spilled all over the counter in the womens restroom.

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 kitchen and area behind bar in need of some cleaning and TLC. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in kitchen. CDI-PIC provided paper towels.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed rotten peppers and limes stored in the WIC. CDI-PIC voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over a container of kimchi. CDI-PIC changed storage order and set pork beside kimchi. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed chicken, beef, wontons, egg rolls all in the freezer with no coverings. Food needs a protective covering. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 knives stored clean that were soiled. CDI-PIC took to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and noodles above 41F. CDI-PIC did not know why items were warm, only two items in whole kitchen, de-escalation of points. CDI-PIC voluntarily discarded. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed machine lubricant stored on a shelf above a prep sink. Observed febreeze stored next to single use napkins. CDI-PIC moved items to chemical shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no cooks with hair restraints including PIC.

4-501.11 Maintain equipment in good repair. Observed two cold holding units with water in the bottom, needs to be repaired to ensure food safety. Observed heating strip in freezer not working, ice building up, ice is building up on shelves and food. Observed rusted shelves in the prep units, have replaced. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces of equipment with food debris build-up and sticky residue. This includes shelves, door faces, cervices, bottom of units. Needs cleaning. REPEAT VIOLATION.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter building up in storage areas, mostly old equipment such as the slicer, blender, cold drawers, freezers that do not work. Needs to be cleared to allow for cleaning. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind 3 comp and dish washer in nee dof cleaning. REPEAT VIOLATION.

6-303.11 Intensity-Lighting - C Observed only 1 light in the freezer and it's not working properly, very hard to see. Needs to be repaired to allow for 10FC (foot candles) of light. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored above customer food in several areas throughout kitchen. CDI-PIC moved items to bottom shelf where they are allowed to store it. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork above vegetables in the reach in cooler. CDI - pork was moved to the bottom. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several containers of food uncovered in the walk in cooler (items were not cooling). CDI - containers were covered. Observed raw tripe and raw beef stored directly on the shelves in the reach in freezer. CDI - items were placed in a container. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw whole muscle beef in the reach in freezer. Items were not in their ordinal container, so proper storage order must be followed. CDI - items were rearranged correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken and egg rolls on the counter holding below 135F. CDI - PIC voluntarily discarded the items.

REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed beef, chicken, bok choy, cabbage and tofu all holding above 41F. CDI - the beef and chicken were out less than 4 hours and were placed in the walk in cooler to cool; see temperature chart. The PIC wants to hold the bok choy, cabbage and fried tofu on TPHC on the prep table. PIC was allowed to time stamp the items for no more than 4 hours. The procedure sheet was emailed to the PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken wings cooling in the prep top on the cook line. CDI - chicken wings were placed on a sheet tray and placed in the walk in freezer to rapidly cool. Observed noodles cooling while covered with saran wrap in the walk in cooler. CDI -noodles were uncovered and placed on a sheet tray to cool.

3-305.14 Food Preparation - C - Observed squid being thawed in the hand sink by the dish machine. CDI - stopped the employee and explained the violation; explained that the hand sink is only for handwashing. PIC voluntarily discarded the food.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the reach in coolers and on the storage shelves by the walk in cooler; replace shelves.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all cooler shelves and the outside of equipment, such as handles and doors.

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 heavy build up of food and splash on the walls throughout the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored with facility food in the walk in cooler.

REPEAT 3-501.14(A) 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed three varieties of cooked chicken (large lexan containers full) placed into a cold holding unit to cool more than 6 hrs prior to inspection; all products measuring between 47-73F (see temp chart) CDI products discarded by staff and education given on proper cooling.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed entire walk-in cooler holding at 53F with numerous TCS foods measuring above 41F cold holding. (see temp chart) CDI all TCS foods discarded and refrigeration company in route during inspection. Owner informed to contact REHS once repair is made to ensure compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout. /

REPEAT 4-501.11 Maintain equipment in good repair. Observed chipped corners on plastic container in need of replacing; Observed walk-in cooler not function as required by Specs in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment throughout; Handles on dry food bins, surfaces underneath kitchen equipment).

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade with food build up on it. CDI: Can opener taken to dirty dish area. REPEAT VIOLATION Some improvement from previous inspection.

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 fried tofu from yesterday cooling in reach in cooler labeled for bottled products only. CDI: Product voluntarily discarded. PIC advised to use walk in cooler for cooling. REPEAT VIOLATION Siginificant improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of raw shrimp, prepared yesterday, at 42F. CDI: Product uncovered and rapidly cooled to 41F. REPEAT VIOLATION Significant improvement from last inspection. L

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 mark on chicken wings and spring and egg rolls in prep top cooler that were cooked yesterday. CDI: Products date marked. 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 date mark on crab and cream cheese wonton mix to say 3/8. Product was voluntarily discarded. REPEAT VIOLATIONS

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 cabbage and spinach out on counter with no time marked on product. Products were just cut, and not yet to 45F. Products moved to reach in cooler for cooling and then cold holding until service. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried tofu cooling in deep pan in reach in labeled for bottled products only. REPEAT VIOLATION Significant improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on table in front of sanitizer. CDI: Towels placed in sanitizer. REPEAT VIOLATION Improvement from previous inspection

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on prep reach in cooler at main wok station. Observed Observed rusted and peeling cooler racks in reach in coolers and walk in cooler. PIC stated that new racks have been ordered REPEAT VIOLATION Significant improvement from previous inspection 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 reach ins labeled "for bottled, pre-packaged and Non-TCS" food items holding food that is open and TCS. These coolers should not be used for TCS items. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris build up in gaskets on reach in coolers. REPEAT VIOLATION Significant improvement from previous inspection.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in kitchen based on improper handwashing, improper glove usage, lack of cold holding, lack of hot holding, lack of cooling, and cross contamination issues.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, employees do not know employee health policy. Facility has employee health policy in place. CDI: Spanish version provided today and it and the english version that was already present were hung in the kitchen for everyone to see.

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 employees wash hands and turn off faucet with bare hands, therefore recontaminating hands. CDI: Employees corrected and rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed front of house employees don gloves with no handwash. CDI: Employees educated and washed hands. J t

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server station handsink with ice in it, being used as a dump sink. CDI: Employees educated on the sink only being used for handwashing. REPEAT VIOLATION Some improvement from previous inspection. #13 continued: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in coolers throughout facility. CDI: Unwashed produce relocated. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese stored directly on shelf in reach in cooler. CDI: Cheese voluntarily discarded. REPEAT VIOLATION

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef, raw chicken, and raw pork comingled in same pan in reach in freezer. Keep species separate and store based on final cook temperatures. Observed staff slice raw beef and then raw chicken on the same slicer with no cleaning between proteins. CDI: PIC educated on proper cleaning and storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed front of house employees doff gloves, serve food to customer, come back and don same gloves. CDI: Gloves discarded and employees got new gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over vegetables in walk in. CDI: vegetables relocated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with heavy debris build up. PIC stated that the slicer is cleaned every couple of hours with sanitizer. It is only broken down once at night and washed, rinsed, and sanitized. Slicer is used throughout service to slice both raw chicken and raw beef, with no cleaning in between products. See #13. Observed can opener blade with food build up. REPEAT VIOLATION 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer dispenser dispensing sanitizer below 200ppm. VERIFICATION REQUIRED

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 fried tofu at 100F after 4 hours; miso soup cooling at a rate of .37F/min, and kimchi soup cooling at a rate of .31F/min in first cooling parameter. Observed bus tubs of rice and chicken cooling from yesterday still at 47F. Observed bus tub of chicken still at 81F after 4 hours. CDI: Items voluntarily discarded. Soups moved to walk in freezer for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups below 135F on stove with burners turned off. PIC stated items were cooked at 1pm today. CDI: Products rapidly reheated or rapidly chilled depending on intent to use the product. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items holding above 41F (beef, cabbage, shrimp sauce, pork, noodles) throughout facility and many above 45F (tofu, chicken, fried rice, fried taro, fried tofu, cheese, sausage, blue crab, crawfish, calamari, mussels, shrimp, clams). CDI: Products above 41F were rapidly cooled in another unit. Products over 45F voluntarily discarded.

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 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 several items held more than 24 hours with no datemarking. CDI: PIC voluntarily discarded all items wtihout dates. REPEAT VIOLATION

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 cabbage, black fungus, and tofu held on TPHC with no time labeling. CDI: PIC added time labeling.

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 foods throughout facility cooling while tightly covered including but not limited to fried tofu, tempura fish, chicken, and rice. CDI: All items voluntarily discarded except tempura fish as it was meeting the cooling parameters, based on information from the PIC about cooking times. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in cooler on front line holding food between 55 and 57. Observed prep top coolers holding food above 41F. VERIFICATION REQUIRED

3-501.13 Use approved thawing methods. Observed shrimp thawing in sink with no running water. Shrimp was also 59F. CDI: Product was moved to the prep phase.

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 containers with white granular substances with no labels. PIC identified items as salt, sugar, and MSG. Observed unlabeled squeeze bottle with clear liquid. PIC identified liquid as water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees and servers preparing/plating food with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer below 200ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer to be cloudy with debris in wet cloth bucket. CDI: Buckets dumped out and sanitizer filled to proper concentration with bleach solution. See #14

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 handles of scoops down in uncooked, bulk rice throughout facility. Observed pint container with no handle being used to scoop shrimp sauce. REPEAT VIOLATION Some improvement from previous inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in coolers throughout facility. Observed reach in cooler door on prep top off of hinges. Observed rusted and peeling cooler racks in reach in coolers and walk in cooler. REPEAT VIOLATION 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 reach ins labeled "for bottled, pre-packaged and Non-TCS" food items holding food that is open and TCS. One cooler was holding food items at 50-57F. These coolers should not be used for TCS items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of food debris in coolers throughout facility. Observed hot holding equipment with food build up as well. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls in hard to reach areas in need of cleaning do to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-REPEAT- Observed employee energy drinks stored in the flip top unit with RTE foods. PIC removed drinks. NOTE: Point deduction not increased since the violation is a not P or Pf. If violation is noted again during an inspection full points will be deducted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed several sinks throughout the facility with soiled utensils, cleaning supplies and office supplies stored in them. CDI- PIC removed all items. EHS provided education on to only use the handsinks for hand washing.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF- Observed a frozen tortilla roll up item and pork belly with black growth on them. CDI- PIC voluntarily discarded the items.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed raw beef in a deep freezer not wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several plates, metal containers, utensils and knives all stored clean according to the PIC with food debris left on them. CDI- PIC moved all items to the dish pit area to be properly cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- PIC stated all knives and utensils are cleaned once a day. CDI- All soiled utensils were moved to dish pit area. Education was provided to PIC that all food contact surfaces that are not stored in RTE foods shall be cleaned every four hours. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed both soda nozzles and dispenser in bar area with black build up on the inside of them. Clean items as often as needed to prevent and reduce the build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed large pot containers of seafood stock (87F), chicken stock (98F), and pork belly sauce (78F) on the stove top without gas turned on to the burners. PIC stated the items had been cooked last night at 8PM and gas is turned off at night. CDI- PIC voluntarily discarded the item.

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 pulled pork dated 12/4/18. Observed pork won ton, pork belly, rice, chicken wings, cut cabbage, cut lettuce, cut spring mix, egg roles, and commercial kimchi all without dates. According to the PIC all items were prepared two days ago. CDI- PIC voluntarily discarded the items.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed several employee medications stored throughout the facility near food prep and dry storage. CDI- PIC was instructed to move all items and store them away from food prep and other food storage areas.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed rice scoop stored in water at 74F.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed split gaskets throughout the facility on cold holding equipment. Also observed several racks in cold holding equipment in need of replacement to do rust and chipping paint/plastic.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding equipment, cooking equipment, and shelving throughout the facility in need of cleaning do to food debris and grease residue build up. Clean items as often as needed to prevent and reduce the build up.

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 and walls in hard to reach areas in need of cleaning do to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an uncovered employee drink stored above the prep unit on the cook line. CDI - drink was covered and stored in a correct location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pooled eggs in the prep top at 49F. CDI - PIC voluntarily discarded the eggs.

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 a pan of chicken wings and a pan of egg rolls cooling in the prep top on the cook line. CDI - both items were placed in the freezer to rapidly cool. Observed pork cooling while covered in the walk in cooler. CDI - PIC removed the cover and placed it in the freezer to cool. See temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit on the cook line and the reach in freezer by the rice warmers. PIC stated he ordered all new gaskets.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees food stored on a prep table. CDI - food was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer with less than 200ppm quat. CDI-corrected to required concentration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a 2 inch gap underneath rear door. Provide a door sweep on rear door. REPEAT

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 interior and exterior surfaces (door handles) of refrigeration units. Include shelving, underneath grill and storage carts. 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 cooked chicken and noodles not datemarked in the upright reach-in cooler, CDI-product datemarked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a 2 inch gap underneath rear door. Provide a door sweep on rear door.

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 ice scooop handle in direct contact with ice at the bar area.

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 interior and exterior surfaces (door handles) of refrigeration units. Inc lude shelving area underneath grill and storage carts.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several heads of cabbage stored directly on the shelf in the walk-in cooler. CDI-cabbgage placed in container. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat food in the walk-in cooler. CDI-produce relocated. • 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and beef over cooked eggrolls in the walk-in cooler. CDI-product relocated 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef over seafood in the reach-in cooler. CDI-product relocated Discussed food storage order with PIC.

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 grits dated 3/2 in the walk-in cooler. CDI-grits voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of window cleaner not labeled as required. CDI-bottle labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm sanitizer in bucket used at waitress staging area. CDI-sanitizer corrected to 200 ppm Quat sanitizer 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckert stored directly on the floor. CDI-bucket placed on a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed desert bowls wet stacked on shelf in staging area. CDI-bowls sent to be rewashed and air dried.

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 interior and exterior surfaces (door handles) of refrigeration units.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no certified food protection manager on site. CDI policy emailed to operator.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages improperly stored. CDI beverages relocated to approved location.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken and lo mein prepared yesterday holding at 47-48. CDI items were voluntarily discarded. Walk-in cooler turned down to aid in properly cooling times. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 4 containers of chicken and one container of lo mein above 45F. Observed homemade sauces and garlic/oil mixture out of temperature control. See temperature chart for temperature observations. CDI 2 containers of chicken voluntarily discarded. 2 containers discarded. Homemade sauces placed in 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 rice, lettuce, pork belly and lo mein not date marked. CDI items labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and lo mein cooling in plastic containers tightly covered. CDI items voluntarily discarded.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed split gaskets on reach-in freezer.

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