GREAT WOK

REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bottom of containers coming into contact with broccoli and onions. CDI: Containers were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken sitting out on counter above 41F. CDI: PIC moved chicken to walk in cooler to cool. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans being stored on shelving with cans for facility use. CDI: Cans were relocated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris on sides of fryer and prep top unit. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed wire scrubbing pad stored inside the back kitchen hand sink. CDI - Scrubbing pad removed. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom (exterior) of food containers coming into contact with the exposed cooked shrimp inside the prep top. CDI - PIC removed containers. -1.5-

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 some in use squeeze bottles at cook line with faded labels. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee enter kitchen and begin to prepare customer orders without hair restraint and with a protruding encrusted ring. -0.5-

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed the following ready to eat foods without date marking in the prep top: Cooked beef, chicken, noodles, pork, shrimp and steamed broccoli. From discussion with PIC, it was revealed that beef was prepared this morning, pork was pulled from the freezer yesterday and remaining items were prepared on 8/7 and 8/10. CDI - EHS reviewed date marking and thaw pull procedures with PIC and allowed the PIC to properly date mark products. -1.5- For more information on date marking please visit: http://meck.co/FoodSafety.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open. PIC stated that the door was left open due to door being in disrepair and is waiting on parts to repair which is expected to arrive next week. EHS discussed maintaining the door closed to prevent pests from entering. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting board and prep cutting board heavily scored. -0-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shrimp stored above sauce in prep reach-in. No physical evidence of contamination noted. Education provided on storage order. Recommend adding labeling to areas to ensure compliance. CDI - Storage order rearranged to prevent cross contamination. -3- 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 24 hrs. - Pf. Observed bean sprouts stored in the walk-in cooler without date marking. PIC advised that it was first used yesterday. CDI - Allowed PIC to date mark product. -0- For more information on date marking please visit: http://meck.co/FoodSafety.

4-502.11(A) Maintain utensils in good repair. Observed steamed broccoli in a cracked plastic container in the walk-in cooler. Replace.

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 cookline equipment heavily accumulating food debris, residue, oils and grease. Also observed food debris on gasket of small prep reach-in unit. Clean and maintain cleaning frequency in these areas to prevent attracting and harboring of pests. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above washed carrots inside of the prep top. No physical evidence of contamination noted. CDI - Storage order rearranged to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 cookline equipment heavily accumulating food debris, residue, oils and grease. Clean the entire cookline to prevent attracting and harboring pests. -1-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed a scrapper used to clean the fryer stored in a used can with food debris and residue. Discontinue this practice to prevent cross contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic being used to line the stainless steel cart at the cookline, accumulating grease and food debris and residue. Remove the plastic to prevent attracting pests and clean the cart itself.

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 cookline equipment heavily accumulating food debris, residue, oils and grease. Clean the entire cookline to prevent attracting and harboring pests.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed floors and walls behind the cookline are in need of cleaning.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed the meat grinder with dry food/meat debris inside the equipment. CDI - PIC took apart and placed in the 3-compartment sink to wash, rinse and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board split/damaged down the middle of the board. Replace. 4-501.11 Maintain equipment in good repair. Observed wire on whisk broken. Replace.

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 refrigeration gaskets accumulating food debris and residue. Clean and maintain.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard boxes being used to line shelving under prep tables. Observed foil being used to line wire shelving and cookline cart. Discontinue this practice as this can harbor pests.

5-202.12 Provide at least 100F water at handsinks. Hot water was turned off at the handsink and was trinkling out. CDI - PIC turned on the hot water. Keep hot water on to properly wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts, noodles, chicken potstickers, cooked pork, shrimp were between 47F and 48F in the prep top cooler. Temped the unit at 52F. Items were restocked at 130, right after lunch. Provided options of keeping on TCS foods on Time or temporarily use ice. PIC has chosen to use time. CDI - PIC placed times on TCS products and has called for repair of the unit, and may be repaired tomorrow. I will follow up. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 chicken cooling a deep pan. CDI - PIC placed in the shallower pan and placed in the reach in freezer to cool rapidly. Reached 39F. 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 .

4-501.11 Maintain equipment in good repair. Observed ambient air temp of the 2 door prep top cooler at 52F. Towards the end of the inspection the unit reached 49F. PIC has contacted a repair person and they may come out tomorrow. Compliance visit will be conducted to ensure compliance. Facility has a working walk in cooler, another smaller prep top cooler and a reach in freezer. some non-TCS foods are in the 2-door prep top cooler and some TCS foods were placed in the small 1-door prep top cooler. TCS products on the top of the prep top cooler were placed on TPHC.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water turned off at the water heater. CDI - PIC turned the water heater back on. Hot water is needed to properly wash hands and clean and sanitize equipment at the 3-compartment sink. Failure to comply may result in further permit action.

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 foil being used to line cart at the cookline and shelving above prep areas. Remove the foil as this can harbor and attract pests.

6-303.11 Provide required lighting intensity. Observed the women’s bathroom with burnt lights.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked pork and breaded chicken placed in the freezer without date marking, Explained to the PIC that the day that they prepare is day 1 and once the food is removed from the freezer, they have 6 days to use. CDI - PIC placed dates.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard and foil being used to line shelving. Remove as this can harbor pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease heavy build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, and fryer wok station in general. Observed build up on handles of refrigeration equipment to and inside of the reach in freezer and refrigeration units. Observed plastic storage container used to clean hood filter accumulating heavy grease and food debris. Provide equipment that is easily cleanable and made for cleaning hood filters (hood filter soak cart). -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 build up of debris on floors under shelving and equipment. Needs cleaning. Observed foil being used to wrap and cover wires and hoses behind cookline equipment.Remove as this can attract pests.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food and drink stored with meat grinder. CDI - PIC discarded the food and drink.

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 the exterior of the meat grinder with food debris. Observed can opener blade accumulating residue. Observed strainer with food residue. CDI - PIC cleaned during i the inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior accumulating residue. Clean and maintain.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled aprons on the dry food shelving.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard and foil being used to line shelving. Remove as this can harbor pests. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease heavy build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, and fryer wok station in general. Observed build up on handles of refrigeration equipment to and inside of the reach in freezer. Observed plastic storage container used to clean hood filter accumulating heavy grease and food debris. Recommend another way to clean filters as there is grease and debris, which can attract pests. Needs cleaning. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water turned off at the water heater. CDI - PIC turned the water heater back on. Hot water is needed to properly wash hands and clean and sanitize equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris on floors under shelving and equipment. Needs cleaning.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving rusting inside walk-in cooler. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed fryer baskets wires starting to bend and break apart. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease heavy build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, and fryer wok station in general. Observed build up on handle to unused prep cooler and inside of the same prep cooler. Needs 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 build up of debris on floors under shelving and equipment. Needs cleaning.

REPEAT VIOLATION: 2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - Educated and provided the PIC with the website link to obtain the template plan to be implemented.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces in kitchen and front counter area while not in use. CDI: wiping cloths removed and stored in sanitizer.

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 metal bowl instead of a scoop with a handle stored inside container of cooked chicken.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving rusting inside walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small purple cutting board with stains and deep cuts. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed fryer baskets wires starting to bend and break apart.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease heavy build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, and fryer wok station in general. Increase cleaning frequency.

REPEAT VIOLATION: 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella (nontyphodial). CDI - Educated and provided the PIC with website link to obtain an updated Employee Health acknowledgement form to properly inform food employees.

REPEAT VIOLATION: 2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - Educated and provided the PIC with the website link to obtain the template plan to be implemented.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed hibachi chicken and brown rice not date marked inside walk-in cooler that was made yesterday. CDI: properly dated by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed cleaner in spray bottle not labeled and bucket of sanitizer not labeled. CDI: properly labeled during the inspection.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wiping cloths on prep surfaces in kitchen while not in use. CDI: wiping cloths removed and stored in sanitizer.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease build-up/dust/residue left attached to surfaces such as fryers, shelving at cook station below steam wells, speed rack by WIC, small fan on back prep table, and outsides of squeeze bottles at cook station area.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella (nontyphodial). CDI - Educated and provided the PIC an updated Employee Health acknowledgement form to properly inform food employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting & diarrheal events. CDI - Educated and provided the PiC a template plan to be implemented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 wiping cloth on back prep table not in use.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stickers still remaining on outside of sauce containers stored on back dish shelf.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Provide additional cleaning to remove grease build-up and debris left attached to surfaces such as fryers, shelving at cook station below steam wells, speed rack by WIC, and inside prep units.

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 additional cleaning to remove build-up on walls throughout kitchen especially wall beside small flip top cooler and in dry storage area.

7-102.11 Common Name-Working Containers - PF Ensure that chemicals placed in secondary containers shall be labeled with common names of their contents. Observed degreaser in secondary containers without label. Labeled during inspection. (CDI)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken in bulk pan cooling at a temperature of 45F. Chicken was placed on a speed rack to fully cool at a faster rate.(CDI)(Repeat)

3-304.12 In-Use Utensils, Between-Use Storage - C In-use utensils shall be stored in a manner that prevents possible contamination. Observed a spoon handle in smoothie mix making direct contact with food. Removed during the inspection. (CDI)

4-501.11 Maintain equipment in good repair. Equipment shall be maintained in good repair. Observed prep unit not in good repair. Gasket channels was found with rips in some units. Repair as needed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Nonfood contact surfaces need additional cleaning to remove grease build up and debris left attached to surfaces such as fryers underneath hood, gasket channels in prep units, and prep tables.

2-301.14 Wash hands after activities that contaminate them. -P. Observed manager leave restroom, enter kitchen, then start handling food without first washing hands. CDI: EHS intervened; education provided; hands were washed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed manager handle raw chicken with gloved hands, then open walk-in cooler door, then proceed with food handling without changing gloves and washing hands in between. CDI: EHS directed manager to discontinue food prep, change gloves, and wash hands.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed 2 large deep plastic containers of noodles cooling inside walk-in cooler while covered in plastic. Product at 58F. CDI: noodles were separated into 4 sheet trays and placed inside reach-in freezers to cool properly. Product dropped down to 36F within 30 minutes.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 2 tubs of General Tso chicken stored uncovered inside the walk-in cooler. Observed a container of crispy noodles stored uncovered in the dry storage area. CDI: items were covered.

General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed some pink and black build-up on inside ice machine on both sides of deflector plate. CDI: ice machine was cleaned.

Repeat: 4-101.19 Nonfood-Contact Surfaces - C. Observed still some equipment lined with foil. Remove and replace with material that is non absorbent and clean easily be cleaned. 4-501.11 Maintain equipment in good repair. Observed some damaged fryer baskets with loose wires and some that separated apart. Replace.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food debris build-up on cooking equipment at wok area and green rack across from wok station.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottles of cleaner stored on cart with boxes of to go bags. CDI: chemicals relocated.

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 no labels on dry good container stored on cart at wok station and back dry storage shelf.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths laying on prep surface while not in use.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed at front area a box of to go bags stored on the floor.

Repeat: 4-101.19 Nonfood-Contact Surfaces - C. Observed some shelving inside kitchen lined with foil. Advised to use material that is smooth and easily cleanable.

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

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some squeeze bottles and shakers at cook area not labeled/labels rubbed off.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces while not in use.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed wires loose and coming apart on fryer baskets. 4-101.19 Nonfood-Contact Surfaces - C. Observed shelves and cart at wok station lined with foil. Discussion with PIC to use material that is non absorbent and that could be easily cleanable.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink only reaching 113F. CDI: hot water heater was turned up. Water rechecked at 120F.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee who had performed several task (such as going to the walk in cooler and putting away a bag of rice) then begin to prepare food wearing the same gloves. Gloves should be removed and hands washed after a task change and before food preparation. CDI- Issue discussed with PIC. PIC instruct employee to wash hands and change gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink build up inside of the ice machine. Detailed cleaning needed and cleaning frequency increased.

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 a shrimp and cabbage mixture cooling at a rate of zero. Ensure TCS foods cool within the proper cooling parameters. CDI- Shrimp mixture spread onto two sheet trays and moved to reach in freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser with no label. CDI- Bottle 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 a shrimp and cabbage mixture cooling in the walk in cooler at a rate of zero. Shrimp mixture was in a deep and densely portioned tub. CDI- Shrimp spread on two sheet trays and moved to reach in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two portable fans with significant dust build up. Dust is also accumulating on the walk in cooler fans. The metal shelves by ware washing are also in need of cleaning. Repeat violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in cup stored on dry storage shelving near hand washing sink at arrival of inspection. Observed employee water bottle stored on prep table where mushrooms were being cut. Employee drinks shall have lid and straw and stored below and away from food products. Observed two unopened water bottles stored on top shelving in prep line refrigeration unit. CDI

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed tapioca pearls in a container with microbial growth present. Tapioca pearls discarded at time of inspection. CDI

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed containers of chicken that was cooled yesterday uncovered in walk-in cooler. Observed mushrooms being cut on prep table with cases of chicken stored on back corner of prep table. One food prep/ operation at prep table or prep sink at any given time. CDI Store opened bags of rice in a covered container. Observe several bags of rice not properly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed knives, cutting boards, componants to chopper, vegetable peeler and interior of ice machine soiled. Items placed in dishwashing area to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Maintain Tapioca pearls 41F and below or use TPHC. Observed tapioca stored at room temeprature. Observed yum yum sauce and other food product stored at room temperature on main cook line. Instructions on container stated refrigerate after opening. Items discarded at time of 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 many food items in walk-in cooler, prep line refrigeration unit and freezer not date marked. Date mark food items in walk-in cooler, freezer and prep line refigeration unit if food is being held for longer than 24 hrs.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. At arrival of inspection,observed food that supposed to be on TPHC not labeled. Containers of food products labeled with time at time of inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth visbily soiled. Wiping cloth pulled to be washed in clothes washer.

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being cut at arrival of inspection. After question PIC about washing of vegetables(mushrooms and broccoli) he stated items are washed after being cut. Wash fruits and vegetables before cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Thoroughly air-dry utensil/equipment before stacking or storing. Observed containers stored wet stacked. Clean utensil shall be stored in or on clean area. Observed containers stored on soiled shelving and base of container holding "clean" utensils was soiled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cutting board on main cook line stained and has deep grooves. Observed broken gasket on small reach-in refrigeration unit. Observed leak on condensor in walk-in cooler. Replace stained and damaged cutting board and broken gasket on refrigeration unit. Repair leak on condesor in walk-in cooler.

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 wash water in wash vat of three compartment sink less than 110F. Wash water in vat of sink emptied at time of inspection.

4-602.13 Nonfood Contact Surfaces - C Observed handles on refrigeration, freezer and walk-in cooler door soiled. Thoroughly clean back of handle on equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean paper towel dispenser in kitchen area. Observed food debris on paper towel dispenser handle. Wipe/clean walls throughout where needed.

6-303.11 Intensity-Lighting - C REplace blown light bulb in light fixture at dishwashing area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored behind ready to eat vegetables in prep top cooler. Eggs are pulled over the ready to eat items and therefore should be in the front. CDI: Eggs moved to first row, to prevent cross contamination.

4-501.11 Maintain equipment in good repair. Observed shelving in the walk in cooler with rust and peeling. REPEAT VIOLATION Previous violation corrected.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overal lack of control of kitchen and food processes as evidenced by lack of safe cooling, use of time as a public health control, and cross contamination prevention. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When asked, employee was unable to give EHS any food borne illnesses or symptoms related to food borne illnesses. Facility has an employee health policy in the employee's first language posted, but employee does not know the information and could not point it out in the facility. CDI: Employee was shown the document and where it was hanging. PIC directed to go over employee health policy more often.

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 one employee recontaminate hands by not using a papertowel to pump the paper towel roll. CDI: Employee was shown how to pump some towels, then properly wash hands, then use towel to pump more towels if needed to adequately dry hands. REPEAT VIOLATION Overall significant improvements in handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed egg rolls with raw chicken (per original box) stored over raw beef in walk in. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed egg rolls with raw chicken (per original box) stored over egg noodles in walk in cooler. CDI: Items reorganized properly. REPEAT VIOLATION

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 cooked chicken cooling at a rate of .1F/min in first cooling parameter. CDI: Product was relocated to top shelf of freezer to get better air flow. Cooling rate then was exceeded as it dropped 23F in 10 min. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed curry sauce cooling at a rate of .025F/min. CDI: Product moved to shallow pan, and cooling rate exceeded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tapioca pearls on counter under no temperature control. CDI: Item voluntarily discarded. REPEAT VIOLATION Improvement from previous inspections. All other items at proper temperatures.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time of 10:05am marked on chicken and tofu in prep top cooler. Items are held on TPHC and were not discarded at 2:05pm, as required. CDI: Products voluntarily discarded. Observed soups on time on bottom shelf. PIC stated he then moves the soup to the warmer and keeps them hot. CDI: Soups in warmer labeled with time. PIC was told that once food is on time, it cannot be placed back under temperature control as a means of preventing pathogen growth. Once any item is on TPHC, it must be discarded at the appropriate time. REPEAT VIOLATION

7-208.11 Storage-First Aid Supplies - P,PF Observed first aid supplies including burn cream, salves, and medicines stored above canned goods and above open plastic wrap and open foil. CDI: Supplies moved to non-food area.

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 Upon arrival observed sheet pans of chicken cooling on speed rack in kitchen under no temperature control. Observed curry sauce cooling in deep pan while partially covered. CDI: Chicken moved to reach in freezer for active cooling and Curry sauce moved to shallower pan and uncovered. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cooks and cools and cold holds many items. PRoducts are not being cooled effectively due to the volume of food present in facility. EHS recommends increasing the number of deliveries to reduce cold holding load on coolers, and allowing more opportunity for effective cooling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on granular dry good in a medicine like bottle in dry storage rack. PIC could not identify what the product was. CDI: Product voluntarily discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee belongings stored hanging on shelf with dry goods. REPEAT VIOLATION See #54. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans on dry storage rack, not segregated in an area for credit. CDI: Cans relocated to an area where PIC can keep track of items that need to be returned.

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

4-801.11 Clean Linens - C Observed clean wiping cloths stored on ladder rungs in kitchen.

4-501.11 Maintain equipment in good repair. Observed dry goods lids cracked and held together with tape. REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard and peeling baseboard under 3-comp sink wall and prep sink wall. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no employee bag/jacket area in facility. REPEAT VIOLATION

2-103.11(A-L) Person in Charge (PIC) shall ensure rules in the code for food safety and handling are met. Observed overall lack of control of kitchen and food processes as evidenced by lack of safe cooling, use of time as a public health control (TPHC), and handwashing. REPEAT VIOLATION.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees recontaminate hands by turning faucet off with bare hands multiple times, even after demonstrating how to do it properly. Corrected During Inspection (CDI): Employees repeatedly corrected and shown proper handwashing. REPEAT VIOLATION 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees change tasks several times and change gloves but not wash hands. CDI: Employees washed hands and donned new gloves. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored over ready to eat food in freezer our of commercial packaging. Observed raw scallops, out of commercial packaging, comingled with open ready to eat foods in freezer. Observed raw chicken in egg rolls, per original box, stored over ready to eat items in walk in cooler. CDI: Items reorganized properly. REPEAT VIOLATION

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 noodles cooling at a rate of 0F/min in reach in freezer. Observed chicken cooling in prep top at 0F/min. Observed shrimp cooling in walk in at .05F/min. CDI: Cooling methods were changed to achieve proper rate. Chicken was moved to a shallow pan in the reach in freezer, shrimp was uncovered and stirred, and noodles were stirred. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed shrimp roll filling cooling at a rate of 0F/min. CDI: Item vented and stirred.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot sauce soup and egg drop soup holding on shelf under no temperature control below 135F. PIC stated they cook it in the morning and reheat it a little at a time. PIC was told that items cannot be held without temperature control at any time unless held on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed baby corn stored in bowl above chill line in prep top. CDI: Item voluntarily discarded. REPEAT VIOLATION Some improvement from previous 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 containers of undated food in prep top cooler that PIC stated had back ups in the walk in with dates. No back ups could be found. CDI: PIC correctly dated the containers in the prep top cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time of 1pm marked on pork cooked and placed on TPHC yesterday. Product was not discarded at the end of the 4 hour hold time. CDI: Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in prep top cooler. Observed shrimp and shrimp roll mix cooling in walk in while tightly covered. Observed noodles cooling in reach in freezer with little room for ventilation. CDI: Cooling methods changed to achieve proper cooling rates, including removing lids, stirring, and relocating in the coolers for better air flow. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cooks and cools and cold holds many items. Products are not being cooled effectively due to the volume of food present in facility. EHS recommends increasing the number of deliveries to reduce cold holding load on coolers, therefore improving cooling potential.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee belongings stored hanging on shelf with dry goods. Observed personal food stored on prep table and set up for eating with a seat, over ready to eat sauces. See #54.

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 scoop handle for ice down in ice in freezer. CDI: Employee removed whole container and took it to the 3-comp to wash, rinse, and sanitize.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in part of small prep top. Observed dry goods lids cracked and held together with tape.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of grease on some equipment. Observed heavy build up on prep sink being used to thaw unwrapped food, in an open container.CDI: PIC instructed employee to wash, rinse, and sanitize the sink and then place food in it, in a container. Observed tape remaining on containers after being cleaned. CDI: Containers moved and properly washed, rinsed, and sanitized.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard and peeling baseboard under 3-comp sink wall and prep sink wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no employee bag/jacket area in facility.

2-102.12 Person in Charge (PIC) shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site until after 20 min of inspection had been completed. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control of kitchen and food processes as evidenced by lack of cold holding, cooling methods, time as a publich health control (TPHC), and handwashing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated that spanish speaking employees know the employee health policy in english. When employees were asked, they were unable to say any of the symptoms or illnesses. Corrected during inspection (CDI): An employee health poster/sticker was provided today in spanish for spanish speaking employees.

2-301.14 Wash hands before donning gloves and between gloves uses. -P After employee was directed to wash hands and change gloves, employee just changed gloves, and did not wash hands. CDI: Employee was made to wash hands by PIC. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands and then use bare hands to turn off water. PIC directed to go over handwashing with employeees. 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 overall lack of handwashing throughout inspection after changing tasks and moving throughout various areas of the kitchen. Employees need to wash hands before food preparation when they have changed tasks. Employees were only washing hands when directed by Environmental Health Specialist (EHS).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and raw steak stored over ready to eat foods in both walk in and reach in freezer. Items were out of their original packaging. CDI: Items reorganized. Walk in food storage order guides provided today in both english and spanish. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw chicken and then handle ready to eat chicken without changing gloves. CDI: Employee directed to wash hands and change gloves. Employee washed hands and changed gloves.

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 noodles cooked at 12:30pm above 70F at 3:30pm. CDI: Item voluntarily discarded. PIC was told that all hot items must be cooled in shallow containers, uncovered, and stirred as needed. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed "yum yum" sauce stored on counter. Product is made with mayonaise that states "refrigerate after opening". CDI: Product voluntarily discarded. Observed 3 plastic bus tubs of cut, raw chicken stored on shelf at room temperature. Observed 3 large cases of chicken stored at room temperature. Employee was cutting chicken the entire time inspection occurred. CDI: Item was cut less than 2 hours ago, per PIC. Item taken to walk in cooler to rapidly cool. Suggestion made by EHS to only cut one tub at a time of chicken. Also, only one box of chicken should be out of temperature control at a time. Observed large bowl of chicken marinating at room temperature for first half of inspection. CDI: Employee put chicken into small containers and placed in the reach in freezer. Observed rehydrated garlic in oil at wok station. CDI: Product permanently placed on TPHC. PIC directed to add product to the TPHC paperwork. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp on noodles. PIC stated they were cooked at 10:30am. CDI: Item voluntarily discarded as it was after 4 hours. Observed broccoli with 10:30am time stamp in cooler still at 2:50pm. CDI: Item voluntarily discarded. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Upon entry to establishment, observed large pans of fried chicken stored on speed rack in kitchen at room temperature. Employee stated that product was cooked at about 2pm. Items were below 135F. CDI: Product placed in walk in. Observed noodles cooling in a deep plastic container. CDI: Item voluntarily discarded. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility cools very large amounts of food at one time. This puts a large burden on the walk in cooler. Today it was observed that there were 3 sheet trays of fried chicken, and a large tub of noodles, in addition to ambiently cooling large bus tubs of chicken and other TCS cold items.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed food stored directly in "thank you" plastic bags. These bags are not rated for food storage without food being in a container or wrapper first. Observed large amounts of food that PIC stated was for employee use. Items were stored throughout walk in and large reach in. CDI: PIC moved items to bottom shelf. PIC urged to only keep the necessary amount of food items in the facility that is needed between deliveries.

4-301.12 (B) Manual Warewashing, Sink Compartment Requirements. Observed large metal bowl that does not fit in 3-comp sink to be properly washed, rinsed, and sanitized being used to marinate chicken. Remove bowl from facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets with debris in them.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food (cabbage and meat) being stored on shelving above restaurant food in walk-in cooler. EHS (Environmental Health Specialist) advised that PIC (Person in Charge) label food as "employee food" and store on the bottom shelf where it cannot be mistaken for restaurant food and where it cannot contaminate restaurant food. CDI (Corrected During Inspection): PIC properly labeled food.

2-301.11 Keep hands and arms clean. -P Observed lack of hand washing throughout inspection. Employees were not changing tasks but one employee was cutting raw chicken and other employees were cooking raw chicken. CDI: EHS advised PIC to encourage employees to wash hands more frequently.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen hand sink to be blocked with dirty dishes upon arrival. PIC had to move items so EHS could wash hands. CDI: items relocated. EHS advised PIC to keep this area open at all times, especially when employees throughout kitchen are working with raw chicken. EHS suggested putting dirty dishes in another location while they wait to be cleaned.

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 noodles cooling at a rate of 0.29 deg/min in walk-in cooler. Proper rate for items cooling from 135 to 70F is 0.5 deg/min. CDI: items were spread out onto sheet pans to quickly cool. Helpful cooling documents left with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed items holding above 45F in prep coolers #2 and #3. PIC stated that facility is busy during lunch and cooler doors are opening and closing a lot. EHS stated that even with heavy use, coolers should be capable of holding foods at proper temperatures at all times. EHS to make return visit. This has been an issue the past 4 inspections. CDI: TCS items were relocated to walk-in cooler. Upon arrival EHS observed employee cutting chicken 7 large cases of chicken sitting out on counter. EHS advised that employee only have one case of chicken out at a time and to have the rest under temperature control so that chicken does not rise above 45F when not in preparation. New cooling poster left with facility to remind them of the cold holding temperature requirement moving to 41F effective January 1, 2019.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items throughout coolers without date labels including chicken, egg rolls, and bourbon chicken. CDI: items properly date labeled. Ensure items are dated with open/cook/prepare date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT Observed chicken wings in prep cooler #1, above 45F that PIC stated get discarded after four hours. Product did not have time stamp. CDI: chicken wings properly time stamped. Observed items that were on TPHC at time of inspection but were not listed on TPHC procedure form. Items included chicken wings, fried rice, and tofu. CDI: PIC added items to TPHC procedure form.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed product called So-Kleen Lye being used to soak dirty dishes and utensils before being washed. Product label stated "For Industrial Use Only" and had multiple warning labels. EHS advised PIC to discontinue use of this product on food contact surfaces. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without labeling by three compartment sink. Employee stated bottle was filled with water. CDI: PIC properly labeled bottle.

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 REPEAT Observed noodles cooling in walk-in cooler in a deep pan at improper rate. CDI: PIC spread items out onto sheet pans to bring temperature down quickly. Facility cools large amounts of food, mainly fried chicken. EHS advised PIC to cool less items so they have more room in walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple spice containers, white granular, and squeeze bottles without labeling throughout.

4-501.11 Maintain equipment in good repair. REPEAT Observed prep coolers holding foods above 45F. VERIFICATION REQUIRED to ensure coolers are capable of holding foods at 45F or below at all times. Observed prep cooler #3 doors to not shut properly which could lead to mentioned cold holding issues.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed long prep cooler holding foods above 45F. CDI: TCS items in there overnight were voluntarily discarded. PIC directed to call maintenance to determine the issue. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all items except for rice held on time labeled for 11am upon arrival at 10:35am. CDI: Employees educated that the time is for when the food comes out of temperature control. Employees stated they finished cooking at approximately 10:30am. Time labels corrected. Observed one pan of chicken with no TPHC label and it is held on time. CDI: item 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 rice cooling while tightly covered in walk in. CDI: Item vented to allow for more rapid cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that walk in is full and the load of opening and closing is making it hard to keep temperatures low. All walk in temperatures today were 45F. PIC reminded that come 1/1/19, all food items must be 41F or below. PIC directed to turn walk in down, but also to minimize how many times employees are going in and out of it to keep the temperature more consistent.

4-501.11 Maintain equipment in good repair. Observed rice warmer inserts to be heavily scratched and pitted. Replace inserts. 4-502.11(A) Maintain utensils in good repair. Observed large metal bowl used for breading chicken with cuts in it. Replace bowl. 4-501.11 Maintain equipment in good repair. Observed walk in cooler and prep top coolers struggling to keep up with demand. Coolers must maintain all food at 45F or below at all times. PIC stated that units are open at lunch, and do not perform properly. EHS informed PIC that units should still maintain cold temperature during service. PIC advised to ensure routine maintenance is performed on cooler and that it is functioning properly. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer in 3-comp sink. CDI: Education on proper dilution and testing method demonstrated today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in steam well holding below 135F. CDI: Item rapidly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep top units holding items above 45F. Observed walk in cooler holding some items above 45F. Observed some items being held at room temperature for lunch rush and then items were placed back in the prep cooler. CDI: PIC directed to only leave items out at room temperature if they are on TPHC, and properly labeled. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed paneer, noodles, and shrimp tightly covered while cooling in walk in. CDI: Items vented. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on "clean" rack. CDI: Items spearated for drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed walk in cooler and prep top coolers struggling to keep up with demand. Coolers must maintain all food at 45F or below at all times. PIC stated that units are open at lunch, and do not perform properly. EHS informed PIC that units should still maintain cold temperature during service. PIC advised to ensure routine maintenance is performed on cooler and that it is functioning properly. REPEAT VIOLATION

6-303.11 Intensity-Lighting - C Observed 5 foot candles of lighting over wok cooking area. REPEAT VIOLATION

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at front handsink. VERIFICATION REQUIRED 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink blocked by plastic containers. CDI: Plastic containers were removed in order to provide access to handsink.

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 cooked chicken cooling at a rate of 0.2 degrees F per minute. CDI: Item placed in walk in cooler for rapid cooling. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken in prep cooler above 45F. Observed noodles in walk in above 45F. PIC stated that these items are left out during lunch and then put back into the refrigerator. CDI: Items voluntarily discarded. EHS informed PIC that food cannot sit out in the temperature danger zone and then be cooled down. Items must be placed on TPHC if PIC wishes to leave items out of temperature control for any length of time. VERIFICATION REQUIRED REPEAT VIOLATION

Observed raw shell eggs stored at room temperature. PIC stated that the eggs are held out at lunch time and then thrown away. Provide clear written start and end time on container. CDI: Eggs discarded. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed recently fried chicken stored at room temperature. PIC stated they leave the product out of temperature control for 2 hours, then bag, and place in the cooler. CDI: PIC was directed to rapidly cool chicken in walk in cooler. Cooling rate was 0.2 degrees per minute from 135-133F. Observed employee pack warm chicken into large plastic container and place lid on it before taking it to walk in. CDI: Lid was removed and employee directed to stir product in order to ensure it is cooled properly. Observed lo mein cooling in prep top unit. CDI: Lo mein taken to walk in cooler for proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked on drain board. CDI: Items separated for air drying.

4-501.11 Maintain equipment in good repair. Observed handles on reach in cooler to be severely damaged. Observed prep top units holding at 45F. PIC stated that units are open at lunch, and do not perform properly. EHS informed PIC that units should still maintain cold temperature during service. PIC advised to ensure routine maintenance is performed on cooler and that it is functioning properly.

6-303.11 Intensity-Lighting - C Observed 5 foot candles of lighting over wok cooking area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items in flip top cooler above 45F. CDI-Discussed TPHC procedures with PIC. During lunch service, food in flip top coolers will be held using TPHC. EHS to mail TPHC form. Observed several perishable food items on the shelf near the door of the walk-in cooler above 45F. CDI-PIC relocated food to another location in the walk-in not subjected to temperature loss due to opening and closing of the cooler door.