HUANGS CHINA BISTRO

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed several employee drinks stored on top of prep surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed several lids stored inside of a corner hand sink and no paper towels available. CDI - Lids were removed and paper towels were provided.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-48 degree TCS foods in the large prep cooler. Food was removed from temperature control after the lunch rush. EHS provided a TEMPORARY 4-hour TPHC policy until the unit is repaired.

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 missing time label for fried chicken and egg rolls. CDI - Items were labeled for the time they were removed from temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Owner labeled during inspection.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of food on the floor of the walk-in freezer. Observed boxes of oil stored on the floor of the dry storage area. Observed continers of chicken stored on the floor while prepping in the mixer

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed self-service plastic forks in a container with the ends of the forks pointing upwards.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed “house hold use only” small reach-in cooler, Instapot and blenders.

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 grease and food debris on the sides and tops of equipment.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a spray nozzle with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and two missing drain plugs.

2-103.11(B) - Persons unnecessary to the establishment shall not be in the food preparation or storage areas. Observed a child inside of the kitchen. CDI - Child was removed from the kitchen.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above onions in the walk-in cooler. Observed open packages of open packages of raw chicken and beef stored above ready-to-eat items in the walk-in freezer. CDI - Items were moved to the correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of 94 degree chicken next to the oven that was not being used under TPHC. CDI - Item was voluntarily discarded.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-48 degree TCS foods in the large prep cooler. Owner stated that this is due to it being turned off after freezing over night. Food was brought out at 11:00 this morning. Food was voluntarily discarded. EHS placed cooler on TEMPORARY 4-hour TPHC until the unit is repaired.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer for the reach-in cooler.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of food on the floor of the walk-in freezer and walk-in cooler. Improvements made from previous inspection due to all items in the unused dining room being off of the floor.

REPEAT 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed self-service plastic forks in a container with the ends of the forks pointing upwards.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed “house hold use only” small reach-in cooler, instapot, blenders and can opener.

REPEAT 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed the spray hose for the 3-compartment sink hanging well below the flood rim. CDI - Hose was hung up on a hook.

5-403.12 Condensate and Air-conditioning drain pipes must drain properly to an approved drain line. Observed a hose connecting the air-conditioning unit in the ceiling to the right side of the 3-compartment sink. Owner stated that it began leaking yesterday and that it will be repaired soon.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women’s restroom.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and two missing drain plugs.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spray hose nozzle inside of a hand sink. CDI - Hose was removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed wonton strips being stored inside of a used raw chicken box. CDI - Wontons were voluntarily discarded. Establishment will no longer use raw chicken boxes for food storage. Observed open packages of raw beef stored above Swai and cooked pork in the walk-in freezer. CDI - Item were placed in the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rice residue inside of a rice cooker stored as clean. CDI - Rice cooker will be rewashed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles over 41 degrees in the prep cooler due to being over stacked. CDI - Noodles were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one spray bottle of chemical without a label. Observed chemicals stored next to a mech bag of chili peppers. Observed butane cans stored above starch. Observed medicine stored in a container above the prep cooler. CDI - Chemical bottle was labeled. Medicines and chemicals were moved to areas away from food.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of rice and starch stored on the floor of the dining room. Improvements made from previous inspection.

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 cups with no handles being used to scoop spices.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed self-service plastic forks in a container with the ends of the forks pointing upwards.

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. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a cardboard raw chicken box being reused as a container for ready-to-eat wonton strips. CDI - Chicken boxes and wontons were voluntarily discarded. Observed a “household use only” reach-in cooler and rusting shelves in the walk-in cooler.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off. Observed a pre rinse spray hose hanging well below the flood rim. CDI - Hose was hung up on a hook.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women’s restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed open dumpster doors, a missing drain plug and several piles of garbage and sticks inside of the enclosure.

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 grease build-up on the floors under the fryers and grill.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. *CDI - CFPM arrived during inspectors typing of report. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 - Raw Chicken stored above raw shell eggs in WIC and Frozen Raw Chicken stored above Frozen Raw Beef in WIF. *CDI - PIC corrected storage order in both the WIC and the WIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 Shrimp stored above Broccoli in WIC. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. *Observed - Unwashed produce stored above fried rice and noodles. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Scissors, small slicer, and tongs stored clean with dry food debris. *CDI - PIC placed items into 3 compartment sink 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 .

3-501.14(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 - 3 bus tubs of fried chicken above 41F in WIC that were prepared yesterday, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .\

3-501.15 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 - 3 bus tubs of fried chicken prepared and cooked yesterday above 41F in WIC. Containers were filled past the fill line and wrapped with Suran wrap, see temp chart for details. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - scoops without handles inside the brown rice container and flour container. *CDI - PIC removed and voluntarily discarded scoops.

4-501.11 Maintain equipment in good repair. *Observed - Torn Gasket to left lowboy door of flip top unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employees personal hat stored above 3 compartment sink hanging next to dishes stored clean. *CDI - PIC voluntarily removed item.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed several lids stored in hand sink. CDI: Lids removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in main make table. PIC stated unit froze itself due to outside temperature changes occurring so turned off to defrost. PIC stated product placed into @11:30am opening. Facility keeping raw meats in walk-in cooler and getting product per customer order. EHS advised doing same for TCS vegetables. PIC voluntarily discarded TCS foods out of temperature. PIC turned on unit to begin cooling back down to temperature. EHS will return within 3 days to verify unit properly maintaining TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 sesame chicken and brown rice prepared and held more than 24 hours with no date labels. PIC stated sesame chicken prepared 01/27/25 and brown rice prepared 01/26/25. CDI: PIC back dated product. 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 sesame chicken and brown rice prepared and held more than 24 hours with no date labels. PIC stated sesame chicken prepared 01/27/25 and brown rice prepared 01/26/25. CDI: PIC back dated product. **Continued non-compliance can result in food being discarded at next inpsection**

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed chemicals spray bottles of dish soap and degreaser with no labels. CDI: Food employee labeled product. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on vent hood filters. Observed several gaskets throughout kitchen soiled with food waste. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed large round bowl of raw chicken stored above cooked chicken in walk-in cooler. CDI: Education provided and storage order rearranged.

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 make table. See temp chart for details. Ambient temp of unit 43F. Products with various prep dates. CDI: Education provided, PIC turned down temp of unit(35F internal), and product voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle soap with no label stored on drain board of prep sink. CDI: PIC labeled and relocated. REPEAT VIOLATION.

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 shelving throughout facility soiled with debris. Observed fan cover in walk-in cooler soiled with buildup. Observed mild-moderate grease buildup on vent hood filters. 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 grease buildup and debris under cook line on floor.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle soap with no label stored on drain board of prep sink. CDI: PIC labeled and relocated. REPEAT VIOLATION.

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 moderate-heavy grease buildup on vent hood filters. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinse hands in prep sink after handling raw chicken. CDI - Employee was advised to wash hands in handwshing sink located in kitchen. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee fail to wash hands properly after handling raw chicken. CDI - Employee was asked to wash hands and proper handwashing procedures were reviewed. PIC has been advised to conduct training pertaining to when and how to properly wash hands before and during food preparation. -2 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above ready to eat sauces in walk in cooler. CDI - Storage order was corrected -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rice, open packages of tofu, and open packages of ready to eat pork in walk in cooler and reach in cooler without date marking. PIC stated that items were cooked or opened 2 days prior to inspection. CDI - PIC date marked items. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in chemical storage area. PIC identified contents to be degreaser. CDI - PIC labeled spray bottle with name of contents. -0 points-

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 numerous containers of cooking ingredients stored on food cart without labels. Label all working containers of food. -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 bowl of raw chicken and containers of ready to eat sauces stored on floor in walk in cooler. Observed frozen foods stored on floor in walk in freezer. -REPEAT- -2 points-

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 splash, debris, and residues on non-food contact surfaces of reach in coolers, flip top coolers, and cooking equipment. Observed oily build up on hood system in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food splash and residues on the inner cavity of microwave oven in kitchen. Clean at least every 24 hours. -0 points-

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 covered containers of cooked rice with a date mark of 8/31 cold holding at 45F. PIC stated that rice was prepared day prior to inspection and had not been removed from walk in cooler. CDI - Rice was discarded and PIC was advised to review cooling procedures of TCS foods. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cooked chicken and cooked egg rolls being held on TPHC. PIC stated that items are cooked in advance and held without temperature control. Internal temperatures of chicken and egg rolls were 69F and 120F. CDI - PIC was instructed on the TPHC process and given a written procedural template for holding foods on TPHC. 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 chicken and cooked egg rolls being held on TPHC without begin and discard times. PIC stated that items are removed from refrigeration and held for approximately 2 hours. PIC has been advised to mark begin and discard times for food being held on TPHC. CDI - Items were marked with a 4 hour discard time. -1.5 points- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles cooling in stand up cooler. Observed tightly wrapped containers of cooked rice cooling in walk in cooler. CDI - Cooked noodles were taken to walk in cooler to rapidly cool to 41F or less. Cooked rice missed the time/temperature window and was discarded. -REPEAT- -1 point- 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. Keep at least 6 inches above the floor. Observe bag of rice stored on floor in dry storage area. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed raw chicken being prepared on sheet pan resting on top of in-use trash can. CDI - Chicken was moved to prep table and PIC has been advised on methods to better protect food from contamination. -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three in-use wiping cloths stored on cutting boards in kitchen. -0.5 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used to store rice paddles with a water temperature of 74F. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed numerous personal items and cardboard stored in dry storage area and in kitchen area. Recommend discarding items not necessary to operation and maintenance. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Designate an employee storage area away from food, equipment, and utensils. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with significant food debris buildup on food contact surface. Observed scissors, tongs and metal containers with food contact surfaces soiled. PIC stated these pieces of equipment that aren’t used very often, EHS suggested removing unnecessary equipment. CDI- equipment run through wash/rinse/sanitize process during inspection. REPEAT. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner (degreaser) not labeled near chemical storage area. CDI- bottle labeled during 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 lomain noodles cooling in standing reach in unit. CDI- noodles moved to freezer for proper 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelving.

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 several boxes of to-go containers stored on the floor in dry storage area. PIC stated he has been stocking up on these products due to uncertainty in supply chain. 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 significant buildup, in need of cleaning. PIC stated he has had issues with getting cleaning company out for service. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (food) in reach in unit during inspection. Designate a specific area for employee possessions, away from retail product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple metal pans stored as clean with food debris on food contact surfaces. CDI- dishes removed and cleaned at 3 compartment sink. 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 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 . Observed multiple bowls of brown rice with no date label. Observed multiple containers of cooked breaded chicken with no label. PIC stated chicken is cooked daily around 3pm, brown rice and chicken are from yesterday. CDI- dates placed on products. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils near rice cookers held in room temperature water.

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 several boxes of to-go containers stored on the floor in dry storage area. PIC stated he has been stocking up on these products due to uncertainty in supply chain. Observed to-go boxes stored upright at cook line, subject to splash contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units with damage, splitting and peeling from frame. 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 cleaning needed on shelving in walk in cooler. Observed hood system with significant buildup, in need of cleaning. REPEAT.

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 stored on second shelf, stored over RTE sauces (buckets of soy sauce). CDI- EHS discussed storage order with PIC, raw chicken moved, no longer above RTE sauces, no longer contamination concern. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener spike with buildup, in need of cleaning. EHS discussed cleaning frequency for multi-use tools like can opener with PIC, ensure can opener is stored as clean when not in use. CDI- can opener removed from table and cleaned during inspection.

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: 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 . Observed multiple containers of cooked breaded chicken in walk in and reach in units with no date mark. PIC stated that this product is cooked and sometimes frozen, removed from freezer for use. EHS explained that these products shall have date marks, including day cooked/frozen and day removed from freezer. CDI- products labeled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a generic bottle filled with purple chemical (PIC identified as degreaser) near handsink during inspection. CDI- bottle labeled during inspection.

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 food thermometer unable to properly function, battery low error flashing when thermometer is turned on, unable to take internal food temperatures. VR by 8/26/22 to ensure facility has obtained thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of frozen meats on the floor in walk in freezer.

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 several boxes of to-go containers stored on the floor in dry storage area. PIC stated he has been stocking up on these products due to uncertainty in supply chain. Observed to-go boxes stored upright at cook line, subject to splash contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units with damage, splitting and peeling from frame. Observed lid to cold holding unit with damage, sits slightly ajar when opened, not fully fastened to unit. 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 shelving in walk in cooler in need of cleaning. REPEAT. Note: points de-escalated, different area needing cleaning compared to previous inspections. EHS observed hood system was clean during inspection today.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee begin to chop raw broccoli with bare hands. CDI- EHS intervened, discussed glove use with PIC and employee. Explained that even if raw broccoli is going to be cooked later, must use gloves to handle raw broccoli when cutting. CDI- PIC discarded pieces of cut broccoli, instructed employee to put on gloves before continuing to cut broccoli.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp stored behind cooked shrimp in flip top unit. Observed raw pork stored on shelving in walk in cooler, directly above raw onions on the bottom shelf. CDI- storage order corrected, shrimp moved in flip top and onions moved in walk in, no longer contamination concern. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed a spray bottle filled with sanitizer being used for cleaning food contact surfaces (chlorine sanitizer made in house with bleach and water), registering at 0ppm chlorine sanitizer. PIC stated that this may of been yesterdays bottle. CDI- sanitizer remade to proper concentration during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers/shakers with seasonings with no label, observed squeeze bottles with no label.

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 several boxes of to-go containers stored on the floor in dry storage area. PIC stated he has been stocking up on these products due to uncertainty in supply chain. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units with damage, splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards used for broccoli and cutting board attached to prep unit with deep grooves and staining, no longer smooth and easily cleanable. 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 significant grease buildup, in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food (PIC identified) stored among retail products in the walk in cooler. Ensure there is a designated area for employee food, away from retail product.

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 a container of raw shrimp stored in the back row of flip top unit, directly behind a container of cooked shrimp. Current storage of flip top unit has potential to contaminate cooked shrimp when handling raw shrimp. Observed a sheet pan of raw chicken stored directly above buckets of soy sauce in the walk in cooler. CDI- storage order changed, cooked shrimp moved to back row of cold holding unit, no longer a contamination concern with raw shrimp. Sheet pans of chicken moved, no longer over soy sauce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener spike with black buildup/residue, in need of cleaning. CDI- can opener removed from table, cleaned in 3 compartment sink during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of sanitizer registering over 200ppm chlorine sanitizer when tested. CDI- PIC diluted with water, at proper concentration after dilution (50-100ppm).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked together on clean dish shelving above 3 compartment sink. EHS explained violation to PIC, must air dry before stacking together as clean. REPEAT.

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 several boxes of to-go containers stored on the floor in dry storage area. PIC stated he has been buying more of this product than usual due to supply chain issues, does not want to run out of to-go boxes as this facility no longer uses multi-use dishes. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several to-go boxes stored upright with no protective packaging near cook line. Ensure these boxes are inverted or left in protective packaging until item is used.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units with damage, splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to prep unit with deep grooves/staining, no longer smooth and easily cleanable. Observed individual cutting boards with deep grooves, no longer smooth and easily cleanable. 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 grease buildup, in need of cleaning. Observed gaskets on walk in freezer with black buildup, 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 vents in kitchen above hot holding soup area with dust buildup, in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf Observed PIC on duty with CFPM, priority violations and unable to respond to inspectors questions related to operation of the food establishment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired ServSafe certificate. Certificate expired in 2020, PIC states he has taken class recently but does not have certificate available to show, will look for it. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spoon and coffee residue in the basin of the handsink at the front service area. CDI- spoon moved, EHS discussed only using handsinks for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large metal pan of cooked chicken sitting on countertop during inspection, see temperature chart. PIC stated that chicken is only to be briefly sitting on countertop to fulfill orders during busy lunch rush and then immediately brought back to walk in cooler. Cooked chicken remained on countertop for over 30 min during inspection. CDI- through discussion, EHS determined that chicken had just been pulled out prior to start of inspection. EHS allowed PIC to put back in walk in cooler to rapidly cool down. EHS discussed using TPHC or leaving a small pan of cooked chicken in the reach in units to fulfill orders and refill as necessary, do not leave products intended to be in cold holding out on countertop. PIC stated he will not use TPHC, will keep product 41F or below. Cooked chicken brought back to walk in cooler to rapidly chill during inspection.

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 multiple products without a date mark during inspection, including cooked chicken, cooked sweet and sour chicken, egg rolls and wontons. EHS also observed several products in walk in cooler with 11-7 date mark beginning to fade, no longer identifiable for some containers. CDI- PIC identified prep date for cooked chicken, egg rolls and wontons, placed date on during inspection. EHS discussed date marking system with PIC, PIC stated he will look into getting new stickers that do not fall off of pans so all date marking is clearly identifiable. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed plastic bottles filled with chemicals with no label during inspection. PIC identified as degreaser. CDI- products identified and labels placed on products.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rags on prep surfaces during inspection.

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 a small plastic container being used for scooping rice with no handle stored in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked together on clean shelving above 3 comp sink. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed gaskets ripping on reach in units below flip top unit. Gaskets are damaged, ripping and peeling. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual white cutting board with deep grooves and staining, no longer smooth and easily cleanable. Observed cutting board attached to flip top unit with deep grooves, no longer smooth and easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a large commercial sized mixer with no ANSI approval.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system with significant grease buildup, dripping onto cook line. Observed gaskets on walk in freezer with black buildup, in need of cleaning. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certification during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple metal pans of raw chicken stored above ready to eat soy sauce containers in walk in cooler. Observed raw beef stored in back row of flip top, directly behind cooked ready to eat shrimp. Storage of flip top had potential to contaminate ready to eat shrimp when handling raw beef. CDI- walk in cooler reorganized so all raw chicken was on bottom shelf, below ready to eat products. Flip top rows reorganized so raw beef was in front of cooked shrimp.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener spike with black buildup. Observed a couple of metal containers with food debris residue. CDI- can opener cleaned and run through dish machine, all dirty metal containers re-run through dish machine.

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 metal pan full of cooked chicken without date mark in reach in. Observed large tub of cooked chicken in walk in freezer with no date mark. PIC stated they cook large batches of chicken at a time, this batch was cooked and frozen on Saturday. CDI- date mark applied to small metal container of chicken. PIC dated small container with initial date cooked/frozen and date removed from freezer. PIC labeled large batch of cooked chicken in walk in freezer with Saturdays date. EHS explained to PIC that cooked chicken should have a date when cooked/frozen and a date when removed from freezer, cannot exceed 7 days. REPEAT.

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 squeeze bottles and shakers on cook line without label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans above dish pit wet stacked. Allow for air drying before stacking.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units beginning to tear/rip. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on gaskets in reach in units. Observed interior of microwave in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink with cold water not functioning. PIC stated the handle for the cold water is no longer working, not able to get cold water at this handsink.

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 vents on ceiling in kitchen with dust and yellow buildup, ensure cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food mixed with retail food in walk in cooler and standing reach in unit. Facility has designated area for employee foods, need to expand designated area to ensure all employee food are not mixed in with retail food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chlorine dishmachine sanitizing at 0ppm. CDI - PIC primed the dishmachine and it is now at a concentration of 100 ppm.

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 breaded chicken in reach in cooler without datemarking. Observed noodles in the walk in cooler dated 5/14. CDI- PIC was able to determine the date (yesterday) the breaded chicken and noodles (prepped today) were prepared and allowed to date mark. -REPEAT- Kept at half points

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 floor and walls under equipment are in need of cleaning under the cookline equipment.

6-303.11 Intensity-Lighting - C Observed one burnt light over the kitchen handsink. Replace light bulb.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food handler wash their hands then turned off faucet with their hands. CDI-PIC provided education. Food handler rewashed their hands and turned off faucet with the paper towel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed three ladles in the handwashing sink. CDI- PIC removed the utensils from the handsinks. -REPEAT-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in the walk in cooler. CDI-PIC rearranged the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and beef over cut and washed vegetables in the walk in cooler. CDI- PIC rearranged the order. -REPEAT-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" meat grinder with dry food residue. CDI- PIC rewashed and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dishmachine sanitizing at 0ppm. Facility using plastic and single service items only and is Take out only due to covid. Facility has a three compartment sink. Verificaition visit required in 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the wonton in counter steam table temped at 86. CDI-PIC reheated the wontons to 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded chicken stored on top of the dishmachine above 41F; temped at 49 and placed out at 430. CDI- PIC would like to use time for the breaded chicken, this product is cooked and cooled the day before, brought out at room temperature and used through dinner. Hours of operation is from 4-830. Allowed PIC to place breaded chicken on TPHC. Provided and filled out TPHC procedures for this product. -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 in the walk in cooler without datemarking. CDI- PIC was able to determine the date the noodles were prepared and allowed to date mark. -REPEAT-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with a concentration above 200 ppm of chlorine. CDI-PIC diluted the sanitizer spray bottle and is now at 200 ppm of chlorine.

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 in a deep metal pan cooling in the walk in cooler, PIC stated that the noodles were cooked at 230 this afternoon. CDI-PIC placed noodles on sheet pan instead to cool quickly. Discussed with the PIC that the product must acheive 41F or below by 8:30, otherwise the product must be discarded.

3-501.13 Use approved thawing methods. Observed a bag of frozen dumpling sitting out at room temperature thawing. CDI- Educated on the proper methods of thawing. Dumplings were placed in the refrigerator to thaw properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a lug of raw chicken on the walk in floor. CDI-PIC relocated the lug to the lowest shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on refrigeration units, dry food shelving and under prep tables are in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal belongings stored on the dry food shelving and personal food in the walk in cooler shelf above facility foods. -REPEAT-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food on the prep counter in the kitchen. Observed open beverage on the prep table. CDI- Food and drink was removed from the prep tables.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food handlers not washing their hands from prepping food and handling raw meats in the kitchen. CDI - Food handlers stopped what they were doing and washed their hands properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a stainless steel pan in the handsink. CDI- steel pan removed and is now accessible for use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked ready to eat chicken in the walk in cooler. CDI- PIC relocated the raw beef below ready to eat foods. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked breaded chicken out on top of the dishmachine above 41F, cooked noodles, cut cabbage, raw shrimp on the top prep cooler above 41F. CDI- Food was all placed in the walk in cooler and walk in freezer to cool back down to 41F. -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 breaded chicken in the walk-in cooler not datemarked CDI- chicken was datemarked.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed unlabeled spray bottle of degreaser CDI - spray was properly 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 raw shrimp and raw chicken just prepared placed in covered pans in the reach in cooler. CDI - PIC placed these items in the walkin cooler. -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 kitchen in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee foods stored with food establishment food on the dry food shelving. Separate personal employee food and food establishment food. -REPEAT-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed green onions and broccoli being cut with no gloves on. CDI-Food employees washed hands, added gloves. Repeat Violation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms being stored above RTE noodles. CDI-PIC moved noodles to RTE shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over RTE cabbage. CDI-PIC moved shrimp to raw shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp being deveined and cleaned at 64F. CDI-Explained the idea of doing smaller portions. CDI-PIC put in freezer to help get down to temp.

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 raw shrimp set on counter being cleaned at 64F. Asked food employee moved it to WIC, employee did and left it covered with plastic wrap. Needs to remain opne while cooling to allow for air flow. Observed large metal container sof noodles 66-67F. Made at 11:30 (2 hrs ago) made cooling parameters but will need help to ensure. CDI-PIC put both items in the WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of broccoli on floor. CDI-Food employee moved to prep counter.

3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing mushrooms before use. PIC explained they wash in the wok, EHS explained it has to be done prior to going into cooking equipment because the equipment then becomes soiled. CDI-PIC washed prepped mushrooms.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils hanging over the dirty side of the 3-comp. Suggested to PIC to move away from possible splash hazard.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink faucet loose and leaking water.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed kitchen in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored in middle rack, above and below food items. Items are not over RTE only raw. Repeat Violation.

General Comment. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee crack raw eggs and proceed to cook without completing a handwash. After handling raw foods and switching to another task, a handwash should be done. CDI- Employee was asked to stop and wash hands.

General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee use bare hands to grab noodles for customer order. CDI- Noodles were voluntarily discarded. Also observed same employee cutting green peppers with bare hands. CDI- Green peppers were voluntarily discarded.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed items stored as clean with food debris and sticky residue. CDI- Items were removed to be rewashed.

Repeat voilation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of egg yolk inside of flip top holding above 41F. CDI- Items were voluntarily discarded.

Repeat Violation, Full points-3- 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 dumplings and crab ragoons pulled from freezer yesterday with no pull date. CDI- Items were date marked.

Repeat Violation-Full Points,1- 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C In flip top reach in observed employees food on top shelf above food for the facility. In walk in cooler observed employee food on middle rack, food for facility is above and below items. Suggested that facility use bottom shelves inside of units to store employee possessions, this will prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC pouring chemical solutions into bottles inside of handsink. Rag stored at handsink. CDI - All items were removed from handsink. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods. CDI - PIC reorganized for correct storage order. 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 brown rice at 48F. PIC stated the products had all been cooled the day before. Products did not cool from 135F to 41F within a total of 6 hours. CDI - Brown rice was voluntarily discarded during inspection. Points not escalated; improvement has been shown since previous inspection. EHS educated PIC on cooling procedures and provided educational material. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, lo mein noodles, rice noodles, raw chicken, and raw beef in prep unit. CDI - All items were discarded. PIC stated the equipment was having trouble in weeks prior and will put in work order for equipment. Observed shrimp sauce holding at 45F in reach in cooler. CDI - Sauce was pulled to freezer to cool rapidly.

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 bulk items that are being cooked and stored in the freezer one day without a date label. The food employees pull that product to the reach in units. CDI - PIC date marked items. Educated to cook, freeze, and date label product in freezer. Date label the food that is brought to the reach in. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals in spray bottles without identifying labels. CDI - PIC labeled chemical bottles.

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 used to scoop rice stored in container of water on counter.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed dishwasher dispensing no sanitizer during wash cycle; 0 ppm. Bucket of chlorine was empty. CDI - New chlorine bucket was provided while on site during inspection. Chlorine read at 200 ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, equipment door tracks, microwave, outside of equipment, walk in cooler floor with food debris and residue throughout facility. Increase cleaning frequency. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions in walk in cooler and reach in cooler stored above or with customer food. Walk In cooler has designated area, EHS recommended all food be stored below customer food and in designated area. EHS recommended creating designated area in reach in cooler. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple gloves stored on handsink when entering facility. CDI - Gloves were relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at serving station handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods. CDI - PIC reorganized for correct storage order. 3-304.11 Food Contact with Equipment and Utensils - P Observed bowl of brown rice stored in contact with white rice in rice cooker. Bowl holding brown rice was not clean and sanitized with plastic wrap on outside. CDI - PIC relocated bowl of brown rice.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed scoop used for fried wontons stored with heavy food debris and residue. Advised the facility increase cleaning frequency or replace scoop throughout the day.

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 sesame chicken (reach in & walk in), brown rice, and white rice above 41F. PIC stated the products had all been cooled on the counter last night until closed and then placed in walk in. Products did not cool from 135F to 41F within a total of 6 hours. CDI - All items were voluntarily discarded during inspection.

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 bulk items that are being cooked and stored in the freezer one day without a date label. The food employees pull that product to the reach in units. CDI - Products were voluntarily discarded for other reasons. Educated to cook, freeze, and date label product in freezer. Date label the food that is brought to the reach in. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sesame chicken (reach in & walk in), brown rice, and white rice above 41F. PIC stated the products had all been cooled on the counter last night until closed and then placed in walk in. Products were tightly covered with plastic and densely packed in containers. CDI - All items were voluntarily discarded during inspection

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, equipment door tracks, and outside of equipment with food debris and residue. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions in walk in cooler and reach in cooler stored above or with customer food. Walk In cooler has designated area, EHS recommended all food be stored below customer food and in designated area. EHS recommended creating designated area in reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed fried wonton scooper dirty to sight and touch. CDI - brought to dish machine for a cleaning procedure. Advised to clean once a day.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed food employees are not date marking properly. EHS observed bulk items that are being cooked and stored in the freezer one day without a date label. The food employees pull that product to the reach in units where they are stored for a few days for service. CDI - educated to cook, freeze, and date label product in freezer. Date label the food that is brought to the reach in to keep date marking criteria organized. Labeled product accordingly.

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

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed towel stored with spring rolls. CDI - removed towel from container. Educated that absorbant materials are not food contact surface.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. REPEAT VIOLATION. Observed dirty wash solution. CDI - drained solution.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor throughout kitchen. Advised to keep facility free from food debris.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed that PIC has been lebeling squeeze bottles. Observed only 4 squeeze bottles where label has washed off, the others were labeled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice spoon in water. CDI - sent through cleaning procedure. Educated that in use utensils shall be stored in dry clean containers.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. REPEAT VIOLATION. Observed dirty wash solution at 3 compartment sink. CDI - drained wash compartment.

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 paper towel dispenser in the bathroom not operating properly.

5-202.12 Provide at least 100F water at handsinks.-Pf No hot water in facility, refer to violation 48. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink with rags and spray bottle stored in sink basin. CDI - got rid of items.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up in soda nozzles at drink machine. Advised to clean soda nozzles once a day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI - labled bottle properly. EHS advised to have all chemicals labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed squeeze bottles not labled in kitchen. Advised to have squeeze bottles labled.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION. Observed cups stored right next to a handsink that does not have a splash guard. Advised to relocate cups and clean them.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed hot water heater not operating properly. Observed torn gasket at reach in unit. Advised to repair. Refer to violation 48 for hot water heater.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed hot water heater not working properly. Refer to violation 48 with regards to hot water heater. Data plate at the chemical dish machine states that the minimum hot water for the wash and rinse cycles is at least 120F. Refer to temperature chart for dish machine water temperature. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash compartment with dirty solution. CDI - drained solution.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed that the hot water heater is not operating. PIC has called technician to arrive on site this afternoon (6.14.18 @ 3PM) to fix. Facility will voluntarily close due to not being able to meet hot water demands. Verification will be required to open back up.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLATION. Observed food employee handling raw shrimp, then move to other tasks without washing hands. CDI - educated food employee about when to wash hands. Employee washed hands correctly. VR

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink in the kitchen. CDI - provided handwashing sign for the handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed wrapped raw beef and raw chicken on plate stored above covered ready to eat food in the reach in unit. CDI - educated about proper storage order in cold holding units. Relocated the raw products to the freezer in a proper location. Cleaned the raw protein blood from the container lid.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed dirty crispy wanton scooper stored with the crispy wantons. CDI - brought to 3 compartment sink for a cleaning procedure. Educated to clean food contact surfaces used for non-TCS foods once a day. 4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed dish machine at 0 ppm. CDI - PIC prepared the 3 compartment sink for a proper wash, rinse, and sanitizing procedure; chlorine sanitizer solution at the compartment is currently reading at 50 ppm. EHS will make return visit for chlorine dish machine verification. VR 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sheet pan and can opener dirty with build up. CDI - brought items to 3 compartment sink for a cleaning procedure.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT VIOLATION. Observed squeeze bottles and other working containers of food without a label. CDI - educated PIC about labeling working containers of food.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed clean bowls stored in a dirty food debris filled container. CDI - educated to store clean items in a clean environment. Brought all bowls and container to dishpit for a cleaning procedure.

4-501.11 Maintain equipment in good repair. Observed one light bulb out at the hood above the make line. Advised to provide a new light bulb to the fixture.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dirty wash compartment solution. CDI - drained out solution.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty microwave, fan cover to the walkin cooler condenser unit, and dirty gaskets at reach in units).

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed one section of baseboards have been peeled away underneath the 3 compartment sink.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. REPEAT VIOLATION. Observed employees personal items commingled in the same reach in unit as customers food. CDI - relocated employees items.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. EHS advised to have certified food protection manager on site during all hours of operation. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed repeat violations throughout the inspection, uneducated employees, and poor food sanitation. EHS has always advised the PIC to go over the last 3 inspections, proper handwashing, proper glove use, and employee health policy to see positive growth with the facility.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed food employee coffee on the counter top where food preparation occurs. CDI - removed the coffee from the prep table and educated food employees to not store drinks where drinks can contaminate food and other food contact surfaces.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLATION. Observed food employee uneducated about when to wash hands. Food employee handling raw chicken with no gloves; food employee begins to touch utensils and other parts of equipment around the kitchen cross contaminating items. CDI - EHS got food employee to wash hands properly. Educated to prevent cross contamination.

3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf REPEAT VIOLATION. Observed food employees preparing food not in ready to eat form with no gloves. One employee preparing raw chicken and the other preparing dumplings. CDI - educated to wash hands and put on gloves before food preparation.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed peppers in the walkin cooler adulterated with mold. CDI - discarded the peppers.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored above raw beef in the freezer (raw animal products have been removed from commercial package and stored on speed rack). CDI - educated food employees how to properly separate raw animal foods.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in the dish machine less than 50 ppm. CDI - educated food employees how to prime their dish machine in order to reach proper sanitizing concentration. Dish machine currently at 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed cooked chicken and raw chicken out of temperature. Refer to temperature chart. CDI - educated to not overstack in the flip top unit; all product shall remain below the fill line in each container to hold at proper temperatures. Educated to not leave chicken out on coutner top. Educated to not leave raw chicken out on counter top to thaw out. Removed excess product from flip top, discarded chicken sitting out, and relocated the thawing chicken into the walkin cooler (at proper temperature).

3-501.13 Use approved thawing methods. Observed raw chicken had been sitting out on counter top at 68F; product has surpassed thawing temperatures by using improper thawing methods. CDI - educated about proper thawing methods and stored into walkin cooler to rapidly cool down. Product at proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils not labeled. Advised to have working containers of food labeled.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee preparing food without a hair restraint. CDI - employee put on hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed rice spoon stored in standing water on coutner top. CDI - educated employee to store spoon in dry container or in hot water at 135F or above. Removed the spoon from the container.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food stored with customer food in a reach in unit. CDI - removed employee food from reach in and educated to not commingle employee food with customer food.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P REPEAT VIOLATION. VR Observed food employee touching container that was used for raw chicken, then touch clean containers then put the clean containers back on the clean storage rack.

3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare handcontacting food that is not in ready to eat form. CDI - educated to wear gloves whenever touching food. Employee washed hands and put on gloves.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. REPEAT VIOLATION. Observed metered faucet only run for 6 seconds. Advsied to fix. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink by the drink machine. Advised to provide handwashing sign.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer container empty. Dish machine reading at 0 ppm. CDI - provided new container to the dish machine. Now at 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. VR Observed cooked ready to eat chicken stored by the handsink and another container stored on top of the dish machine out of temperature. Refer to temperature chart. CDI - educated to keep food under refrigeration in the reach in unit or in the flip top. Brought to walkin cooler to cool down. Product currently at 43F.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. VR Observed cooked pork in the freezer with no date label of cook date. Some of the pork is thawed out in the reach in unit with no label. CDI - provided labels to items and educated about date marking criteria. Advised to provide a date label for the bulk product that is prepared and frozen to keep track of cook date. Advised to provide a thawing label for the product that gets pulled to reach in to keep track of cold holding days.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of degreaser stored above uncovered chicken. CDI - relocated degreaser. Educated to keep chemicals in organized location to prevent contamination. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employees medicine stored on dry storage rack along with customer product. CDI - educated to keep personal items in an organized location away from product for sale.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed chicken stored by handsink underneath a bottle of degreaser. Observed chicken stored on top of dish machine by the dirty drain board of 3 compartment sink along with the pipe dripping water onto drain board. CDI - educated to keep food in the refrigerator instead of in places where contamination occurs. Moved degreaser to better location and advised to fix the pipe. Do not store food on top of dish machine.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee without hair restraint. CDI - reminded food employee about wearing hair restraints as a food employee. Food employee had hat in the kitchen and put on the hat.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. VR. Observed a bowl (no handle) being used to dispense the chicken. The bowl is left in the chicken. Food employees are not wearing gloves. Observed rice spoons stored in a container with room temperature water. CDI - educated to leave the bowl out of the chicken and to use tongs. Educated to keep rice spoon in a dry clean container.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash compartment dirty. Advised to keep compartment solution clean. CDI - educated to keep it clean; drained solution.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of grease on the hood. Techincian is scheduled to come September 2017.

5-205.15(B) Maintain a plumbing system in good repair. Observed pipe in the ceiling dripping above the 3 compartment sink. Advised to repair.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands during handwashing by bare hand contacting the sink when turning sink off. CDI - educated employee to turn off sink with paper towel. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee peeling raw shrimp, then without washing hands, move to handle knives and prep boards. CDI - educated to wash hands after contaminating them. Observed food employee handling molded corn to throw away, then move to begin food prep and touch utensils. CDI - educated to wash hands properly after contaminating them. 2-301.15 Only wash hands in handwashing sink.-PF Observed food employee wash hands in 3 comp sink. CDI - educated to wash hands properly in hand sink.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed self-closing faucet in mens bathroom run for less than 10 seconds. Advised to make self closing faucet run for at least 15 seconds.

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 rice out of temperature in walkin cooler that did not meet time/temp criteria for cooling. CDI - educated that food employees need to work better on cooling methods. After cooking rice, spread out in pan and leave uncovered to rapidly cool, or product will not meet time/temp criteria for cooling. Discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced head of cabbage sitting above the containers in the flip top unit out of temperature. Refer to temperature chart. CDI - educated that product must be stored in the containers for proper refrigeration, not above them. Advised to discard.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed pork cooked on 6.5.17 then placed into the freezer with no date lable; employees are also not marking date label on product once thawed out. Time/temp begins again after thawing. CDI - advised to place a cooking/freezing date on product for 'day 1' of date marking. Then place a thawing date on the product that has thawed out to keep organized with the frozen/thawed product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed rice cooked this morning cooling in walkin cooler with plastic wrap covering product, not allowing the product to rapidly cool. CDI - moved to a shallow container and left uncovered.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food stored in cardboard box on the floor. CDI - relocated product.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint. Advised to wear hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice spoons stored in a container with standing water. Observed tea dispenser stored in the tea. CDI - food employee emptied water out of container. Advised to store utensils dry or to store in wate that is at least 135F. Advised to remove the dispenser and use a different utensil for the tea or to store in the tea pitchers.

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, nonabsorbent, and withstand repeated warewashing. Observed food stored in cardboard box. Advised to transfer food to an approved food contact surface such as stainless steel or plastic container.

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 dispenser in the mens bathroom not dispensing towels. Advised to repair.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed spoons, ladels, tongs, and other food contact surfaces not being cleaned every 4 hrs. PIC states that these items are being cleaned every 24 hrs at the end of every work day. CDI - EHS advised to wash, rinse, and sanitize every 4 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top unit. CDI - moved the chicken to the reach in unit. Advised to store product in the container inside the holding well, not in a separate container on top of another container.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer above 200 ppm. Test strips bleaching out. CDI - diluted solution and advised to use test strips when making solution to prevent creating a toxic chemical. proper concentration of sanitizer is 50 ppm - 200 ppm.

3-501.13 Use approved thawing methods. Observed raw meat thawing in standing water. CDI - advised to thaw under running at room temp.

3-302.15 Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in Ready-To-Eat form. Observed sliced mushrooms that were not washed before slicing.

4-101.19 Nonfood 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. Observed cardboard underneath tables and underneath rice cases; all cardboard exposed to splash and spillage. Advised to not use cardboard.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash compartment solution dirty. Advised to keep solution clean.

6-301.14 Post a handwash sign at each handsink. Observed no hadwashing signs at the handsinks in the bathrooms. CDI - put the handwashing signs up.

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 that rice has been sitting out on the counter top since 9 pm last night. Refer to temperature chart. CDI - Educated about proper cooling methods and time criteria. Discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one product (tofu) out of temperature. Refer to temperature chart. CDI - educated that product can not sit on the top of the containers, it needs to be in the wells. Discasrded product.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products that have been cooked/prepared and held in the establishment for over 24hrs without a label on the product. CDI - educated about proper date marking; advised to provide labels to the products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed rice cooling with plastic wrap covering the product. CDI - educated that when cooling, leave products uncovered in the walkin cooler to rapidly cool.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the rice spoon for the rice case is stored in a container with water in it. CDI - educated that the spoon needs to be in running water, 135F or above water, or no water. EHS suggested no water when storing the rice spoon. Removed the spoon from the water.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee activiely washing at a wash temp of 86 F. Refer to temperature chart. CDI - educated that when washing, the water needs to be at least 110F. Made the water hotter.

2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handle cell phone and then begin to prep food. CDI - educated that food employee needs to wash hands after contaminating them with cell phone; advised to wash hands.

4-501.114 Maintain sanitizer at correct concentrations. -P 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed sanitizer solution in 3 compartment sink at 0 ppm. Dish washer, unaware of how to create sanitizer solution. CDI - educated food employee and dish washer how to create proper sanitizer solution. Facility is using sodium hypochlorite; created a proper solution of 200 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple products cooling in the walkin cooler covered. CDI - educated that when cooling, leave products uncovered to allow product to cool down quickly.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility does not have a thin probe thermometer. VR

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash compartment dirty. CDI - drained compartment and refilled with clean water; educated to keep water clean.