PHO QUYNH VIETNAMESE RESTAURANT

5-202.12 Provide at least 100F water at handsinks. - Observed no hot water provided to the handwash sink at the kitchen front cookline at the start of the inspection. Hot water knob was found to turned off. CID - Hot water was turned back on.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of rare/undercooked thinly sliced round steak to be stored on a shelf above containers of beef broth in the WIC. CDI - Storage order rearranged. 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 the deli slicer to be stored as clean on a back prep table with visible food debris on the blade and the food contact surface of the pusher component. PIC stated not having used it since early this morning and did not plan on using it again today. REPEAT. CDI - PIC broke down deli slicer and places all parts at the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a bus bin of wrapped packages of cooked beef, pork, and ham to all not be provided with date marks of any kind. All items were thawing in the WIC after being pulled from the WIF. PIC stated the SOP is to cook large batches and then freeze the cooked product before pulling from the freezer days later to be used as needed. Proper cook/freeze dates are on the bulk bins in the freezer but the dates are not transferred to the individual packages as they pull them out of the freezer and the pulled from freezer dates are also not provided. REPEAT. CDI - Original cook/freeze dates along with pulled from freezer dates placed onto items. - Observed an opened bag of shredded cabbage and cut lettuce to be stored in the 2 door RIC at the back cookline and were not provided with date marks of any kind. Upon questioning the PIC stated the items were opened the day prior. CDI - Date marks placed onto the opened bags of cut vegetables. - Observed a bulk container of cooked pho noodles to have a date mark of 6/29 in the back cookline 2 door RIC. PIC stated that they don’t change the dates on the containers but cooked batches of the noodles every day or 2. The noodles on site today were prepared yesterday. CDI - Date marks placed corrected on bulk container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of sliced cooked beef to be at a temperature of 46F and to be cooling in the WIC at a rate of 0.0 degrees/min. Container was observed densely packed and covered with tight fitting plastic wrap, both of which do not allow for adequate cold air flow to facilitate rapid cooling. PIC stated thje product was cooked this morning, approx. 2 hours before the EHS arrival. CDI - PIC removed plastic wrap and split the contents into 2 containers to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed gaps at the base and sides of the back screen door to the kitchen, allowing for the potential entry of vermin into the facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flies throughout the back kitchen and front counter areas.

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 numerous packages of single service straws to be stored beneath the drain lines of the front counter handwash sink.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. 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 a large amount of the storage shelves throughout the facility to be lined with uncleanable and absorbent cardboard.

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 the gaskets to the RICs and WIC to have accumulations of black/grime. REPEAT. - Observed the dry storage racks to have heavy accumulations of grime.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster to not be provided with lids of any kind. REPEAT.

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 employee drink and food stored on top shelf inside RIC, above food sold for consumers. CDI: PIC moved employee food items to prevent contamination.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple cambros and bains of various pho broths stored in shelves throughout the WIC, left uncovered. Date labels showed none of these items had been prepared today. Ensure all food items are kept covered if not in the cooling process to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer blade and paddle soiled with food debris. PIC stated they used this slicer earlier this morning. CDI: PIC removed parts of the deli slicer to wash/rinse/sanitize. Observed a knife with soiled blade stored on the clean mag strip at the dish room. CDI: Knife was moved to the dish room to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of cut lettuce and half and half stored inside front RIC cold holding above 41F. PIC stated they placed the cut lettuce into the cold holding unit moments prior to EHS's observation and half and half was recently out of the cold holding unit to make a customer's milk tea. CDI: Both TCS food items were moved into the WIC to rapidly bring down. Observed pan of cut cabbage stored inside the lowboy cooler of the make table cold holding above 41F. PIC stated that they recently had this out to make spring rolls. CDI: PIC moved pan into the WIC to rapidly cool down. Observed cambro of mung bean sprouts cold holding above 41F inside the RIC. PIC was unsure of why sprouts were out of temp. CDI: PIC voluntarily discarded mung bean sprouts. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened ham chub that bore no date label, stored inside RIC 2. PIC stated this was opened the same day as the pan of sliced ham. CDI: PIC created date label for ham chub. Observed bags of cooked beef that bore no date labels, stored inside the WIC. PIC stated they cook the beef in-house in batches, portion them in bags, freeze them, then thaw as needed before serving. CDI: EHS explained date-marking rules and PIC created date labels for both the prep date and thaw date, so that these TCS food items are not being held/served past the 7-day window. REPEAT VIOLATION. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several deli containers of curry soup and seafood soup date-marked with prep date of 2/08. PIC stated that these soups are cooked in batches, then portioned in delis, then frozen, and thawed out as needed before serving. CDI: EHS reviewed date-marking rules for cook/freeze/thaw and PIC created second date labels for delis to indicate the "clock start" date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed the following menu items missing asterisks for their consumer advisory notating that the food items are served raw or undercooked: Pho Dac Biet (beef combo consisting of rare eye-round steak), Pho Tai (rare thinly sliced eye-round steak), Com Dac Biet (rice dish served with sunny side up egg). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of eggroll wrappers stored directly on the floor inside the WIF. PIC stated they had not received any deliveries today. Keep all food items stored at least 6 inches above the floor to prevent contamination. 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 heavily soiled gaskets in front RIC and make table. Observed soiled interior surfaces of cold holding units. Observed handles of cold holding units soiled with food residue. Observed dust and debris buildup on clean dish racks and dry food storage shelves. Increase cleaning frequency. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing. EHS advised PIC to contact Waste Connections to have missing dumpster lid replaced.

6-303.11 Provide required lighting intensity. Observed two missing lightbulbs in hood system of make line. Observed two missing lightbulbs in hood system in back prep room. Replace missing lightbulbs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat and eggs above cooked soup in the RIC. Also observed portioned raw fish above fruit in the RIF. CDI EHS educated PIC and he corrected the storage order. REPEAT 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 above cooked meat and soup in the WIC. EHS educated PIC and he corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine not dispensing sanitizer after running multiple times. Facility seats more then 50 and uses multiuse utensils and dishes. PIC called maintenance and they arrived during at the end of the inspection. EHS waited for diagnosis. Maintenance stated that the line was cut and he replaced to line. CDI Sanitizer now at 100 PPM chlorine. EHS instructed PIC to re-sanitize the dishes that were washed yesterday and this morning. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed scooper for ice machine stored on counter unprotected. CDI PIC took scooper to the 3 comp sink to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half and cut lettuce in the commercial glass front RIC above 41F. CDI PIC stated that they were purchased 2 days ago, PIC voluntarily discarded 7 half gallon containers of Hal and half. PIC stated that the lettuce was put in the unit this morning. CDI PIC put lettuce in the WIC to cool back down. Facility will not store TCS foods in the glass front cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 open packages of ham in the RIC without the thaw date on it. PIC stated that it was sliced and taken out today. CDI PIC put date on ham. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed wall with fan open to the outside with no screen installed. EHS explained that this opening must be screened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly on the floor in the WIF and in the back storage area. CDI PIC put food on a shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on prep tables. CDI EHS educated PIC and he put them in a sanitizing bucket.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean pot and pans not stored inverted and protected.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in reach in cooler and shelving throughout facility with food and debris build up. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed the hot water to the handwashing sink turned off due to leaking pipe underneath the sink.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter kitchen and put on gloves to handle food without washing hands. CDI: Employee removed gloves and washed hands.

5-202.12 Provide at least 100F water at handsinks. Observed maximum temperature of 73F at hand sink in kitchen. Repair.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp and raw beef being stored over sauce inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 broth at 91F with 30 mins left in 2 hr cooling window. CDI: Broth was split and reached 70F. 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 .

3-501.19(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 lettuce, bean sprouts and rice noodles being held on TPHC. Time label stated 10 am, items were on TPHC at 9:50am. CDI: Time label was corrected.

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 broth cooling in large containers inside walk in cooler. CDI: Broth was split into smaller containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in reach in cooler and shelving throughout facility with food and debris build up. Clean as needed.

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 walls in need of cleaning.

2-301.14 (B) Wash hands after using the toilet room.- P. Observed food employee enter kitchen from restroom, put on gloves and start handling food without washing hands. CDI: Food employee removed gloves and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in kitchen without paper towels. CDI: PIC placed paper towels at sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored above cooked rice. CDI: Raw beef was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked rice noodle hot holding below 135F. Item was sitting out on counter at grill area. CDI: Item was reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 various containers of beef stew and chicken stew inside reach in cooler without dates. Items were cooked, frozen and then are thawed when needed. Observed sliced cooked beef and beef broth without dates. VERIFICATION REQUIRED. Upon visit a risk control plan may be implemented. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications on shelving being stored above clean utensils. CDI: Medications were relocated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed both thermometers inoperable during inspection. CDI: PIC changed battery during inspection.

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 sides of fryer with build up of grease and food debris. Clean as needed. Points not escalated due to improvement from last inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 5 containers of beef broth cooling in the freezer. Broth did not cool within the first two hour window. (See temp chart). PIC stated the broth was made at 8 am. CDI- PIC voluntarily discarded broth. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice cooker that was not plugged in. Rice was temped at 73 degrees F. CDI- PIC voluntarily threw away rice. Plugged in rice cooker. Observed rice noodles being held below 135F. CDI- PIC reheated noodles to 168.0F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, steak, and shrimp stored in the reach-in cooler above 41F, others in reach in cooler were 41F or below. CDI- PIC placed items in WIC to cool down properly. Points not escalated due improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed various containers of beef stew in reach-in cooler without label. Stew was kept in freezer then pulled out to thaw and serve for service. CDI- PIC labeled stew with correct date. If violation occurs on future inspections a risk control plan may be implemented. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Broth in freezer was cooling in large containers without being stirred. CDI- EHS discussed proper cooling methods with PIC. 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 .

4-601.11(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 storage racks in back area soiled with debris. WIC accumulating dust. Increase cleaning frequency and keep clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall near back prep sink needs new tiles. 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 flooring throughout in need of cleaning. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 5-202.12 Provide at least 100F water at handsinks. Observed only hand sink in kitchen area without hot water. Maximum temperature of water was 66F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp on top of a box of lettuce inside walk in cooler. CDI: Shrimp was relocated. 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 knives, a bowl, 2 plates and deli slicer with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items inside prep top/unit above 41F, ambient air was 46F. Facility will be using temporary TPHC until unit is repaired. Items that were out of temperature were voluntarily discarded. VERIFICATION REQUIRED. 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 .

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 3 containers of broth without dates. CDI: PIC placed dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed pink chemical inside a spray bottle without a label. CDI: Item was labeled.

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 beef cooling at a rate of 0F/min. Item was cooling inside a prep unit with an ambient air temperature of 46F. CDI: Item was relocated to walk in cooler to cool. Points remain the same due to improvement from last inspection. 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 .

4-601.11(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 near cook line and on side of fryers with grease and food build up. Clean as needed

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 walls throughout establishment in need of cleaning.

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 one (1) employee handling vegetables (slicing tomato and cucumber) barehanded during food prep. CDI - Employee was dismissed from food prep by PIC prior to correction by EHS. Contacted vegetables were voluntarily disposed of. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in male restroom. CDI - EHS placed replacement sign at male restroom handsink.

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 two (2) larger portions of non date mark exempt TCS foods (bean sprouts in water and bagged salad lettuce) in server cooler without date marks. Per conversation with PIC, items were prepared on day of inspection. CDI - EHS labeled food items accordingly. Note: Per conversation with PIC, smaller portions of food (vermicelli, shredded lettuce in 2 door cooler, etc.) are portioned out such that they are used within 24 hours. EHS advises facility date mark all items to be held for more than 24 hours. 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 one unlabeled spray bottle of pink chemical. PIC unable to identify chemical. - CDI - PIC voluntarily discarded chemical and bottle. REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of hand sanitizer stored in cubby above smoothie powders at register storage. CDI - EHS rotated containers to lower storage cubby.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed approximately six (6) recently cooked and bagged portions of noodles at stovetop next to scale. Per conversation with PIC, these packaged noodles were weighed for immediate service to customers during lunch. Noodles were not placed on TPHC, and were at a temperature of approximately 127F when checked by EHS. Observed approximately seven (7) portions of TCS foods (recently cut cabbage and fried rice packages) cooling minimally in prep unit underside. CDI - All cooling foods were rotated to 2 Door RIC and effective cooling was observed. EHS provided cooling charts to PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) bowl of frozen shrimp thawing in three compartment basin in still water. CDI - EHS turned on running water at temperature below 70F to properly flush thawing shrimp.

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 two (2) working containers (oil at dry storage in stopcock dispenser and salt and pepper bin at cook line) without labeling. CDI - PIC and EHS labeled containers accordingly.

3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed one (1) bowl of thawing shrimp being washed in one bay of three compartment sink bowl of sanitizing utensils sat in adjacent bowl. Do not use the three compartment sink for food prep and storage of dirty dishes at the same time. - CDI - EHS removed sanitizing bowl from center bay. REPEAT. Note: No escalation in point deduction due to some circumstantial improvement in food preparation. Food was adjacent only to one other bin with in process utensils, and utensils were further separated via bowl in compartment.

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 two (2) single serving containers used as scoops in WIC stored in fermented bean paste and beef broth. CDI - PIC donned gloves and removed containers to trash.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed unwashed vegetables (peppers) in WIC stored in sliding plastic storage drawers. Observed sugar and salt stored in clean hardware buckets. Use cleanable, approve multi use containers for food storage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of pink chemical. PIC unable to identify chemical. - CDI - PIC voluntarily discarded chemical.

3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed raw beef being washed in one bay of three compartment sink while dirty dishes occupied the other two bays. Do not use the three compartment sink for food prep and storage of dirty dishes at the same time. - CDI - PIC moved meat to walk-in cooler.

6-303.11 Provide required lighting intensity. - Observed lighting intensity of 0 foot candles in back corner portion of walk-in cooler. Increase lighting intensity to provide at least 10 foot candles in all parts of walk-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Raw beef stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Beef moved to bottom shelf. 0 pts. 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. Deli slicer stored as clean but had visible dried meat buildup on blade and behind blade. Clean food-contact surfaces of equipment to sight and touch. CDI - Deli slicer taken to 3-compartment sink. 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. Cooked noodles measured 100F and had been cooling at room temperature for over 3 hours. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Noodles discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Raw beef served with pho but no asterisk or warning on menu regarding consuming raw animal foods. VR - Verification required within 10 days that menu has been corrected.

4-501.11 Maintain equipment in good repair. Remove wooden board used as shelf under prep table. Replace torn gaskets present on upright cooler doors. 0 pts.

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 floors/walls underneath/behind equipment throughout kitchen. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell egg and then proceed to handle ready to eat food without changing gloves. Observed food employee enter kitchen with gloves on and start handling clean dishes and food items without changing gloves. CDI: food employee removed gloves and washed hands.

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed used pot- like containers of chili oil in reach in cooler. Customer has to remove lid and use spoon to dispense chili oil. PIC stated they are placed on tables by customer request and then returned to reach in cooler once customer is finished using product. CDI: PIC voluntarily discarded items.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various wet wiping cloths on prep surfaces throughout facility.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowls being used as scoops in 2 containers of sauces. CDI: Bowls were removed.

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 vent near cook line with build up of dust clean as needed.

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. 2 employee drinks observed on prep tables at beginning of inspection. Employee drinks shall be stored in a manner that prevents potential contamination of food, clean utensils, and single-use/single-service articles. Store in a separate area, such as a low shelf. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in women’s restroom. CDI - PIC placed soap in restroom. 0 pts.

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 . 7 strainers, bowls and vegetable peelers found with food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be washed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Tripe measured 75-80F in sandwich cooler top. PIC states that employee thawed it out under warm water earlier. TCS foods shall be 41F or less in cold holding. Non-raw food shall be not rise above 41F during thawing process. Use cold, running water to thaw or thaw under refrigeration. CDI - Tripe moved to walk-in cooler to cool. 0 pts.

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 . Broths, cork, tripe, beef, shrimp and rice were missing date labels. TCS ready-to-eat foods must be labeled with date. CDI - Items dated by PIC. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 . Fish sauce (made with cooked garlic), shrimp sauce (made with cooked garlic), and chili oil (made with cooked garlic) were dated as being prepared on 12-13. PIC states they were actually made 3 days ago and the label wasn’t changed. CDI - PIC corrected date label.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Noodles were missing from TPHC procedure. CDI - PIC added noodles to TPHC procedure during inspection. 0 pts.

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. Container of sugar not labeled. 0 pts.

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. Handle of scoop laying in sugar. Bowls used as scoops in 2 different food containers during inspection. Handles of utensils shall not contact the food and the utensil must have a handle. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on upright cooler doors. Replace torn gaskets. 0 pts.

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. Shelves throughout kitchen need additional 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. Wall behind dish machine needs to be cleaned. 0 pts.

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 soiled utensils and slicer stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw chicken cooling at slow rate. CDI, item uncovered and moved to walk in freezer.

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 tendon, meatballs, cabbage, cooked shrimp, cooked chicken, cooked beef, and bean sprouts with no date mark. PIC states items are cooked and prepared everyday. CDI, items date marked.

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

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw proteins stored on floor at walk in cooler and walk in freezer. CDI, items moved off floor.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head covers.

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 soiled dry rack shelving above 3 compartment sink. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors under dry storage in back. Need cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed tools, vacuum cleaner, and construction material stored at dry storage area. Need removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at mens restroom. CDI, paper towels provided.

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 oiled slicer and soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of beef broth cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed beef broth cooling in deep containers at walk in. PIC states there was no active stirring or temperature monitoring when broth was place in walk in cooler. CDI, items discarded by PIC. EHS advised PIC to monitor temperatures during cooling process and use active stirring.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor at walk in freezer. EHS educated PIC on storage location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees. Need hair covers/hair nets.

Repeat: 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing shields for ceiling lights in kitchen. Need replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy poster but not able to demonstrate knowledge of reportable illnesses and reporting requirements. CDI, updated employee health policy agreement and 2017 NC Food Code Adoption information emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for vomiting and diarrheal cleanup. CDI, sample vomiting and diarrhea procedures emailed to PIC. 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 shell egg and beef stored over noodles and RTE food in prep cooler. CDI, foods relocated for proper storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed fish sauce mixed with meat and garlic mixture cooked with date mark of 2/19/22. CDI, container voluntarily discarded. Improvement made since previous inspection.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed items held using TPHC not identified with time label as written procedures require. CDI, items labeled 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 working containers of dry ingredients not labeled by common name. CDI, containers labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit fly in kitchen.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed some light shields missing under hood system and ceiling lights in kitchen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, cooked squid, and half and half cold holding above 41F. PIC states squid and shrimp were recently cooked then placed in prep unit. PIC states half and half is for smoothies and was left out. CDI, items placed in walk in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed containers of Sot Xao with 11/28 date mark. PIC states items were cooked and prepared yesterday and employee wrote wrong date. CDI, date mark corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean and soiled slicer. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and meatball cold holding above 41F. PIC states items were cooked and prepared at 1PM. CDI, items moved to walk in to cool.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed broken screen door in the back. Need repaired.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn and damaged gaskets/seals at walk in cooler and prep unit. PIC states parts are on back order through Amazon. Need repaired.

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. Food debris behind prep table in kitchen, under prep table beside prep unit, and behind prep table by 2 door refrigerator. Need cleaning.

3-202.11 Temperature - P,PF Observed beef cold holding above 41F. PIC states beef was store bought and left in the car. CDI, item discarded by PIC. EHS explained to PIC that employee can use portable cooler with ice to keep item cold during transfer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed no change in temperature of cooling salad mix. CDI, item moved to walk on cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed packed salad mix cooling in reach in cooler. PIC states salad mix was cut today at 1PM. CDI, item moved to walk in to cool.

Repeat: 3-501.13 Use approved thawing methods. Observed frozen beef thawing at ambient temperature at prep sink. CDI, item placed under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening on bottom section of screen door at kitchen. Need repaired.

4-501.11 Maintain equipment in good repair. Observed soiled and torn gaskets on walk in cooler door. Need replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over frozen veggies at reach in freezer. CDI, items rearranged to correct storage order.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives and slicer stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.13 Use approved thawing methods. Observed frozen beef thawing at ambient temperature. CDI, items placed under running water.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle noodles after touching trash can. CDI, gloves and noodles discarded and hands washed before donning new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled glasses stored as clean. CDI, items removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, squid, and shrimp cold holding at 50F. PIC states foods are frozen and thawed at ambient temperature before placing in cooler. CDI, items moved to walk in to cool. Items reached 41F by end of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed bean sprouts without time mark. CDI, items marked with begin and discard times.

3-501.13 Use approved thawing methods. Observed beef chubs thawing in warm water (80F). EHS explained correct thawing methods for meats, including thawing in walk in cooler and under running water at 70F. CDI, beef immediately cooked by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer. Verification Required.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build at hood vents and behind grill.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed grease buildup to the inside of a large pan. CDI-The pot was moved to the 3-compartment sink for washing, rinsing, and sanitizing. REPEAT.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed several containers of food product not properly labeled with the common name of the food. Have labeled.

3-305.14 Food Preparation - C Observed noodles draining in strainer on top of dirty glasses in the 3-compartment sink. CDI-the noodles were removed and portioned into smaller bags and placed into the walk in cooler.

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 cups with no handles stored in a container of spice. CDI-the cup was removed and explained a scoop with a handle should be used as long as the handle is stored out of the food. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents, and the outsides of the fryers and cooklines. Have cleaned. REPEAT.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed missing light bulb in the hoodvents. Have installed. 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 buildup to the floors around the fryer equipment. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over the facility. There was no control over storage order, cold holding, cooling times and methods, cleaning and sanitizing of equipment. A manager must be in charge to properly handle the safety and control of the food product.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked foods in the reach in cooler. CDI-The beef was moved to a different shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with food buildup stored on the clean equipment rack. CDI-All the pans seen with buildup were sent back to the dish machine for proper washing, rinsing, and sanitizing.

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 beef pho that did not fully cool to 41F or below. CDI-The pho was discarded. REPEAT. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT PROPER COOLING TIMES ARE BEING MET.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in the walk in cooler holding above 41F. The cooler itself is running between 41-42F. CDI-The lettuce, and vegetables above 41F were moved to the reach in cooler. 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 missing dates on the product pulled from the freezer and the pho cooked from last night. CDI-The items were date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef pho that was cooled incorrectly in large containers in the walk in cooler. CDI-The pho was discarded, and explained smaller containers is needed to properly cool the product. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler not properly holding product to 41F or below. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THE COLD HOLDING OF THE UNIT.

3-501.13 Use approved thawing methods. Observed raw beef thawing in hot running water. The water was at 116F. CDI-The water was immediately turned off and the beef was moved to the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken wings stored on the ground in the walk in cooler. CDI-The wings were placed onto a shelf.

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 handles and plastic cups with no handles stored in the dry storage containers. CDI-The scoop handles and the plastic cup was removed.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility. CDI-The floors were cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked foods in the 2-door RI Cooler. CDI-The two containers of shrimp were moved to the bottom shelf of the cooler. 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 beef pho that did not cool fully to 41F or below within the 6 hour time frame. CDI-The pho was properly discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding product above 41F. Product was holding between 42-43F. CDI-The cooler was turned down. REPEAT. *Zero points taken today even though it is a repeat violation. Majority of the food product in the walk in cooler was not potentially hazardous. The flip top cooler noted on the last inspection has been repaired and was holding at 41F or below.

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 TPHC approval paperwork for the items held on time at the soup station. CDI-The time paper work was provided and filled out during the inspection. The paperwork will be posted on the wall where the product is kept on time. 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 beef pho that was not fully cooled to 41F or below due to the walk in cooler not properly holding temperatures and using large containers that will not adequately cool the product. CDI-The pho was discarded and explained that smaller containers need to be used in order to cool product down to 41F or below within the required 6 hour time frame. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with no handles stored in several containers of pho, and dried storage product. CDI-All cups with no handles seen were removed and discarded. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the tall 2-door reach in cooler, and to the walk in cooler shelves. Have cleaned. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager onsite during the start of the inspection. Manager showed up 20 minutes into the inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over employees. Observed violations in handwashing, bare hand contact, cold holding, cooling times and methods, date marking, cleaning and sanitizing of equipment, and no approved time procedures.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep counters. CDI-The drinks were removed.

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. -P2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee wash hands at the 3-compartment sink. CDI-Explained that the hand wash sink be used instead. Employee washed hands. Observed employees not properly washing hands after handling soiled containers, or cell phones. CDI-Explained that hand washing was needed. Employee washed hands.

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 slicing cooked beef with bare hands. CDI-The employee immediately stopped and donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cooked food items in the tall reach in cooler. CDI-The shrimp was moved to a different location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the large pho pot on the cookline that had not been properly cleaned from the night before. CDI-The pot was moved to the 3-compartment sink for washing, rinsing, and sanitizing.

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 beef pho and chicken bones stock that did not fully cool to 41F within the 6 hours cooling time frame. CDI-The items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top cooler holding product between 43-44F. The manager explained that the cooler is turned up during closing hours to prevent the cooler from freezing over. CDI-The cooler was turned down and temperatures began dropping. Ensure that the cooler is not turned up too much to cause food product to raise in temperature above 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date labels on the food product in the walk in cooler or the tall reach in cooler. CDI-The food product was properly date marked.

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 approval paper work. CDI-Paper work was provided today. 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 beef pho and chicken bones stock cooling in large containers with lids in the walk in cooler. CDI-The product was discarded. REPEAT.

3-501.13 Use approved thawing methods. Observed fish balls thawing on the push cart next to the fryer. CDI-The fish balls were placed into the fryer to cooking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the ground next to the walk in cooler. CDI-The onions were picked up. Observed food boxes stored on the ground in the walk in freezer. CDI-The employee quickly picked these items up off of the ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters at the start of the inspection. CDI-The cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with no handles stored in several containers including the beef pho, the chicken base, and the beef base. CDI-The cups seen with no handles were removed from the product.

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

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking water at the 3-compartment sink. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food buildup to the floors around the cooklines. Have cleaned.

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 TPHC in use today without a written procedure. CDI - PIC filled out form with EHS. Form available today. -1-

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 stir fry sauce cooling in walk in cooler with lid in place in a deep bucket. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of sauces at cook line without labels. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in cooler gasket. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with visible food debris . Repeat violation . CDI took pans to rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being hot held at 119 degrees . CDI reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken pho , beef pho, bean sprouts, lettuce, pork , chicken stored at greater than 41 degrees. CDI discarded products. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on counters and prep tables. -0 points-

4-501.11 Maintain equipment in good repair. Observed one gasket on prep unit and both gaskets on reach in cooler in need of replacement. Repeat violation.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed diffuser removed on light fixture above three compartment sink bulbs do not appear to be shatterproof. -0

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris on pans stored as clean. CDI took to rewash. Repeat item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tofu at greater than 45 degrees in prep unit ambient temperature of unit at 52 degrees. PIC stated she could turn it down.

4-501.11 Maintain equipment in good repair. Observed gaskets in reach in cooler in need of replacement. Observed prep unit unable to hold proper temperatures. 10 day verification required.

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 ceiling tiles in rear kitchen damaged from recent water leak some tiles missing. 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. Oberved floor in need of cleaning near cooking unit and caulk at 3 compartment sink observed to have a black buildup.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no measurable concetration of sanitizer at time of inspection in dish machine. CDI changed sanitizer solution and proper level of sanitizer achieved.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden cutting board mention last time is absorbent pieces coming off block . Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in gaskets of prep unit and face of reach in equipment . Cleaning needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous packages of bean sprouts and several heads of lettuce at greater than 45 degrees in walk in cooler . CDI discarded.

3-501.13 Use approved thawing methods. Observed beef being thawed under running water measuring 128 degrees . CDI stopped and moved to walk in to thaw. repeat violation.

4-501.11 Maintain equipment in good repair. Observed numerous gasket in need of replacement.

6-303.11 Intensity-Lighting - C Observed more light needed at cook station .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer container empty at time of inspection no one had any idea how long container had been empty. Upon changing sanitizer container no one at facility knew how to prime machine. CDI advised on how to prime dish machine and proper sanitizer concentration achieved. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date marking system in use does not cover all products in refrigerator and only one person understands datemarking system. Many items are frozen and then thawed. There is no way fo telling when something was frozen and then thawed. CDI discussed proper date marking.

3-501.13 Use approved thawing methods. Observed beef being thawed under running water measuring 80 degrees. CDI moved to walk in cooler to finish thawing. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler in need of replacement. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden cutting board in use in rear kitchen in need of replacement due to large crack which make equipment uncleanable. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed throughout the facility on faces of equipment and on gaskets in prep unit.

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 black buildup at caulking at three compartment sink.,

6-303.11 Intensity-Lighting - C Observed lighting improvement needed in front food prep area and under hood.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite until mid way through the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Observed raw shrimp stored over sauce in the 2 door reach in- cdi shrimp moved to the bottom shelf. Observed raw egg stored over veggies- cdi raw egg moved to bottom shelf. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed water pitchers stored in consumable ice- cdi moved to the reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the slicer, orange press, dishes stored as clean(bowls and peelers). cdi- all sent to be washed. Slicer disassembled but still could not be completly cleaned due to not knowing how to take aprat completely- VR on 3/1.

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 Chicken soup was cooling from last night and was 46F in the middle- cdi discarded. The red soup was put into individual containers and left open to cool to 45F- use this method on all soups or a variation.

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. - Observed soup cooling in the walk in overnight in a very deep portion- cdi discarded. Thank you for using a better method on teh red soup but it must be used for the all hot soups cooling or another approved method.

3-501.13 Use approved thawing methods. Observed beef, shrimp thawing at room temerature today- cdi beef and shrimp put under running cold water. TCS foods can be thawed while cooking, in the microwave, in the refrigerator, or under continously running Cold Water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Red seasoning in container today with no label- cdi labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over restaurant food throughout the facility(on shelves, in coolers). Cdi all collected and put into a container that was stored on the bottom shelf. Thank you for keeping food off of the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on flip top racks, shelving, gasketst, wok system, dry good containers.

5-401.11 Capacity and Drainage - C Observed the wok drain system not working today- unclogged during inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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.k Some build up on the walls today and wall racks. Observed ceiling tiles that are acoustic and have areas where they have been leaked upon- provide vinyl tiles that are in good repair and easy to clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

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 broths that had cooled overnight and still had not reached 45F or less- cdi all discarded.

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 noodles made saturday that had no date on them- cdi dated 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 broths that had cooled overnight in deep portions, inside of plastic containers, and they were in a small reach in unit- cdi all broths cooling from night before in this unit were discarded. Soups in teh walk in cooler made the time/temperature window

6-202.15 Protect outer openings of establishment from insect or rodent entry. Provide a screen over the kitchen wall exhaust fan so that pests cannot enter. Thank you for the door sweeps on the top and bottom of the back screen door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of onions stored on the floor, noodles in a box stored on the walk in floor, and a box of meat on the walk in freezer floor.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection managers onsite today.

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 2-301.14 Wash hands after activities that contaminate them. -P Observed an employee handle personal items(keys, cell phone) and then continue to work without washing hands. Staff must wash hands after handling personal items, raw meats, dirty dishes, at start of work, after breaks, after handling trash; before putting on new gloves, handling food, clean dishes, or clean disposable items.

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 handle lettuce with no gloves on- lettuce discarded to correct. Employee washed hands and donned gloves to continue.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed slices of plastic wrap in cut beef and in cut tendon- picked out during inspection to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed MACH cleaner in two unlabeled bottles today- labeled during inspection to correct.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the wall exhaust fan that you can see the daylight through and there is not screen to protect against pest entry. Provide door sweeps or what is needed on the back screen door so that daylight cannot be seen through.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food with a wrist watch on.

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 multiple scoops that did not have handles, stored in food. Use a scoop that has a handle that can be stored out of the food.

4-501.11 Maintain equipment in good repair. Observed a leaking pipe in the freezer today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 Surface Characteristics-Indoor Areas - C Observed missing baseboard at slicer wall. Observed food splatter on slicer wall.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one onsite today with a manager's food safety certificate.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over onions in the walk in cooler- chicken discarded to correct. Observed raw shrimp and raw chicken stored over ready-to-eat foods in the 2 door reach in- shrimp used and chicken moved to the bottom of the cooler so it was not over other foods.

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 broth that had not cooled down to 45F after cooling overnight in the walk in freezer- discarde to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the walk in holding at >45F today- products discarded. VR in 10 days to see repair of walk in cooler- PIC called repairman again.

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 open canned beans that had no date and they were opened 2 days ago. Observed a bean custard made two days ago with no date and a garlic/oil mixture that was the same way. All back dated to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the walk in cooler not keeping temperature. Observed the freezer acting as a cooler. The freezer was used to cool broth down but due to temperature being warmer than normal, these broths did not reach proper temperaure in time. Keep using methods for cooling these but be sure the refrigeration and freezer is adquate. VR in 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed an opening the outdoors at the wall fan- place a screen on this entry to avoid pest entry.

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. Obsreved multiple scoops stored in foods today that did not have handles.

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 low grout on the floors where it is not flush with the top of the tile.

Observed no one onsite today with a manager's food safety certificate. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed raw egg stored over sauce in the walk in cooler- egg moved to another shelf to correct. Observed raw shrimp stored over thawing ready-to-eat foods in the 2 door reach in- shrimp moved to the bottom shelf. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed items in the make table holding at >45F. PIC stated that the unit was turned off for a short while this morning due to it being froze up inside. Unit turned back on a food began to fall quickly. Tofu fell to 44 during the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed onion sauce(hu tieu kho) that is cooked once per week and it does not have a date- dated during inspection to correct. Observed a can of kidney beans that was open without a date- date this product once opened. 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 degreasor and sanitizer concentrate not labeled today- labeled during inspection to correct. Observed bleach stored next to soaking noodles- bleach moved to be stored in the designated chemical section to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed meatballs thawing at room temperature today- moved to the prep sink where cold continuosly running/draining water was put on them to correct. 3-501.13 Use approved thawing methods.

Observed two veggie peelers that are hard to clean and are not approved. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed employee food stored over restaurant foods today. Employee food placed into a labeled box and put ono the bottom shelf of the 2 door reach in cooler to correct. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C

Observed no one onsite with a certified manager's food saftey certificate. Points will not be deducted until 180 days past when the permit was issued. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed no papertowels at the handsink today- supplied during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed two containers of beef broth that had been cooling overnight and still had not reached 45F or less. Products discarded to correct. 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 many foods that were pulled from the freezer last night or this morning and were not dated with the date they were pulled from the freezer. Discussed the need to date these once pulled from freezer due to one day being used on them already(the day they were made). 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 lettuce out at room temperature today with no start or stop time recorded. Lettuce back timed to correct. 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 beef broth that had been cooling overnight in a very deep portion and covered. Product discarded. Recommend splitting the broth into many smaller portions to cool quickly. 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 multiple scoops with no handles stored in food today. 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 two crock pots that are for commercial use only. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed no covered trashcan in the women's room. 5-501.17 Provide a covered waste bin in female restrooms.

Observed a light over the 3 comp. sink without a shield today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. All transitional items have been completed- full permit to operate a restaurant has been granted.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one currently has food protection manager certiification. Facility is within the 180 day grace period. Work towards certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs and raw beef over raw veggies and sauce in walk in cooler. CDI - Rearranged with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P One spray bottle and dish machine reading at 0ppm chlorine. CDI - Spray bottle dumped and reamade at correct concentration; emplty concentrate bottle replaced with full bottle at dish machine and now testing at 50ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor cleaning need on interior surfaces of the ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Cubed beef is partially cooked, cooled overnight, then finished cooking when needed. CDI - Beef discarded due to cooling time violation (see 18). Discontinue par-cooking of animal protiens.

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 Cubed beef cooked yesterday and still cooling (52F in the center). CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut lettuce in a bowl on the counter top and fish balls, sliced cooked beef, and squid in flip top all holding above 45F. CDI - Lettuce placed on TPHC; items in flip top relocated for rapid cooling in walk in 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 Beans sprouts marked with time stamp but facility does not have written procedures to follow. CDI - TPHC form left with PIC to fill out.

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 Raw beef cooling in walk in cooler while tightly wrapped; cubed beef cooling in large, deep portions with lids on. CDI - Raw beef wrap was vented; cooked beef discarded due to cooling time violation (see 18).

3-304.13 - Linens and napkins may not be used in contact with food. - Cut lettuce stored with a damp cloth on top in direct contact. CDI - Cloth removed.

4-205.10 - Food equipment shall be used in accordance with manufacturer's intended use and ceritified ANSI or NSF. Sliding glass door cooler by hostes station is "for non-potentially hazardous food and bottled or canned drinks only"; facility used cooler to hold milk and creamer. CDI - Verbal instruction to discontinue holding potentially hazardous foods such as dairy products in this cooler.

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