PHO NGON

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Box of raw Chicken stored above plastic lidded container of marinated Raw Beef. *CDI - PIC corrected 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 - Dish Machine chlorine sanitizer below proper concentration 10ppm. *CDI - EHS showed PIC how to prime dish machine to assist unit in achieving proper sanitizing concentration. Unit tested at 50-100ppm after priming. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - most foods in right flip top unit above 41F, see temp chart for details. PIC started all items were prepped this morning around 10-10:30AM. *CDI - PIC placed entire unit on TPHC and will only use make table of unit on TPHC moving forward until unit is repaired and can maintain proper cold holding temperatures. EHS will follow up with establishment to ensure food safety. 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* 3-501.15 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 - TCS items in Right Flip Top Unit above 41F, see temp chart for details. PIC stated items were cooling in flip top unit from prep this morning around 10:30AM. PIC stated unit was repaired a week or 2 ago and unit was fine this morning upon their arrival this morning when they checked it. Establishment utilizing unit thats in disrepair for cooling. *CDI - PIC moved all items in units lowboy to other refrigeration units to improve cooling rate. Items in Make Table were placed onto 4 hour TPHC Time hold. Items will be discarded at 2:30PM. PIC already possesses written procedures from a previous 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 .

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 - Soy Sauce, Fish Oil and 2 other squeeze bottles without labels to properly identify substances within. *CDI - PIC labeled items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Screen Back Door unable to fully close, allowing the possibility of pest entry. Close outer openings to avoid possible pest habitants.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - PIC engaged in food prep without the use of a proper hair restraint.

4-501.11 Maintain equipment in good repair. *Observed - Right Flip Top Unit in disrepair unable to maintain proper cold holding temperature of 41F or less and Left Flip Top Unit Lowboy Door broken and falling off of unit. PIC is able to maintain door shut but cannot use door until repairs are made. PIC stated delivery person ran into unit with cart and broke it.

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 - Baseboards broken, cracked and missing throughout prep area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Build up on interior of ice machine door. Clean frequently to avoid build up.

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 - Sliced Pork cooked on Thursday (02/19) frozen the same day and thawed last night stored in Flip Top unit without date marking. *CDI - PIC applied dates to items. *Observed - Cooked Beef and Noodles from yesterday without date marking. *CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- *Observed - 2 spray bottles with chemicals stored without label to indicate substance within. PIC stated items are filled and used by Hood System cleaning company and not used by restaurant staff. *CDI - PIC labeled items and informed EHS they will converse with Hood System cleaning company to ensure they label items moving forward.

*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 - Shredded Lettuce and cooked Noodles cooling in plastic containers with suran wrap cooling at a slow rate. *CDI - PIC removed suran wrap to try and improve cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee washing vegetables and employee making Pho bowl without a proper hair restraint.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Plastic containers wet stacked stored clean on clean dish shelf above 3 compartment sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Debris build up on floors in hard to reach areas below cooking equipment. Clean frequently to avoid build up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Heavy amount of black build up on ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Large chucks of Cooked Beef from last night above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Variety of foods held on TPHC labeled 11:00AM. PIC stated certain items are held on TPHC and discarded at 2PM. *CDI - EHS provided copy of TPHC procedures that PIC filled out and posted at facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

*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 - 2 Plastic Lidded Bus tubs of Cooked beef from last night in WIC above 41F, see temp chart for details. *CDI - PIC voluntarily discarded products. *Observed - Raw Marinated Pork, Beef and Chicken cooling in WIC with little change in temperature after extended period of time. *CDI - PIC moved containers to RIF to rapidly cool items. *Observed - Sliced Well Done Beef in Lowboy of flip top unit with no change in temperature after 60minutes.*CDI - PIC moved to Standing RIF to Rapidly cool product. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloths stored on prep surface of flip top unit.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Multiple containers wet stacked stored clean above 3 compartment sink.

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 - Vegetables stored in grocery bags in WIC. PIC stated they just placed them into WIC after purchasing them and did not remove them from bags. *CDI - PIC removed items from grocery bags.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Set of keys, employee cellphone and employee drink stored on prep surface next to HH Rice Warmer.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspections. CDI. PIC was provided a new one and education provided as well. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed items in the RI without dates. CDI. PIC date marked and indicated that they were made yesterday. 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 cooked noodles in large, plastic container that was covered and stacked on top of other containers of cooked beef cooling in WIC. CDI-PIC. EHS spoke with PIC to ensure to leave all cooked foods uncovered and in shallow, metal containers to allow for the fastest cooling rate. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door with sections of screen not attached to frame as well as sections of the screen door that did not completely seal to threshold allowing small openings around door frame.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC restocked them.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build on non food contact parts of ice machine and also in micro wave.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed clear bucket stored inside handwash sink basin upon arrival. CDI-PIC removed bucket. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back of slicer with bits of vegetables remaining as vegetables were cut on the slicer yesterday per PIC prior to cutting beef in slicer. CDI-PIC set aside slicer to be rewashed. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed multiple container of cooked beef at 43F that have remained in the WIC since they were cooked yesterday. CDI-PIC voluntarily discarded items. REPEAT. 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 .

3-501.17 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: 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple containers of cooked beef without date labels that were cooked yesterday, per PIC. CDI-PIC added dates to items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked beef in large, plastic container that was covered and stacked on top of other containers of cooked beef cooling in WIC that did not make it to 41F within 6 hours. CDI-PIC voluntarily discarded items. EHS spoke with PIC to ensure to leave all cooked foods uncovered and in shallow, metal containers to allow for the fastest cooling rate. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of ginger stored on the ground. PIC moved ginger to shelf.

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 several plastic to go bags and non-NSF plastic containers storing food throughout kitchen. EHS spoke with PIC to filter through all of facilities plastic containers and lids to have durable, plastic containers to store all food in the establishment.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed food coloring around mop sink that PIC stated was dumped into mop sink. EHS spoke with PIC about ensuring only mop cleaners and chemicals are disposed of in mop sink.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands by rinsing underneath water for 5 seconds without soap, turn off faucets with bare hands, then dry hands with paper towel. CDI-EHS notified PIC and provided education and hands were rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket sitting in handwash sink by grill and minor food residue in catch basin of handwash sink. CDI-PIC removed bucket and to clean out sink basin. 5-202.12 Provide at least 100F water at handsinks. Observed male restroom hot water at 79F. All other handwash sinks were 100F or greater. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handwash by RIF that has been turned off recently by facility due to plumbing in need of repair after building under went a fire last year. PIC stated that handwash sink can still work, but some piping behind the wall is in need to repair. VR within 10 days to check status of handwash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers and ladles stored as clean with more food residue remaining. CDI-PIC set utensils aside 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 .

3-501.14(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 cooked rice that did not reach 41F within 6 hours due to being covered in WIC. CDI-PIC voluntarily discarded rice. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked ginger sitting at room temperature at 75F for 1.5 hours per PIC, prepped raw beef, pork, and chicken slowly cooling (See temp chart) in lowboy unit and in large, covered plastic containers in WIC, and cooked flank steak that had been recently cut and cooling in a covered plastic container in lowboy unit near RIF, and covered rice and noodles in WIC. CDI-PIC removed all containers of prepped items and moved them to WIC to rapidly cool, voluntarily discarded rice. Repeat. EHS spoke with PIC about ensuring all cooked and prepped TCS foods are uncovered and cooling in WIC before being moved to make line units. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops for rice stored in 79F room temperature water.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed moderate food build up on the bottom shelf of vegetable lowboy unit and RIF.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease build up on floors underneath grills and fryers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off hand sink faucet with bare hands and not a clean barrier. CDI-EHS provided education and hands were rewashed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed opened box of raw pork stored above fries and imitation crab in RIF. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked chicken, cooked beef, cooked rice, and sauce containing chopped garlic & oil without date labels in lowboy units and in the WIC. CDI-PIC added dates to items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 tightly noodles cooling in lowboy of prep unit and washed beansprouts cooling too slowly in RIC (see temp chart). CDI-PIC moved both foods to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door with sections of screen not attached to frame as well as sections of the screen door that did not completely seal to threshold allowing small openings around door frame.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed 3 compartment sink set up that facility was using the wash basin as a rinse, washing in the middle with sanitizer, then using the sanitizing basin as intended. CDI-EHS provided education about the proper use of wash, rinse, and sanitize in each basin. Facility had basins set up, but active dish washing was not occurring.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple absorbable ceiling tiles in ware washing area and above handwash sink near grill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes and pans stored as clean with debris on them. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debri on it. PIC moved items to 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 . 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 Fish sauce and Chicken soup above 41F CDI. PIC voluntarily discarded. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent Observed rusty shelving throughout facility 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.

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 containers of Sugar, salt, and MSG with food debris lids where scoops are stored. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in back near deep freezer leaking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wood on floor by over.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed Employees come in from outside and started preparing food. CDI had employee wash hands. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed chicken stored over beef in WIC. CDI PIC moved chicken to bottom 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 a few dishes with debris. Moved to 3 comp sink. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Sanitizer low in dish machine. Reading 10ppm chlorine. EHS will return to check dishwasher. PIC called out Tech while EHS was present. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing pan in prep 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 . 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 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Beef broth and spicy Broth being held below 135. Please see Temp chart. CDI PIC moved broth to WIC and will use TPHC for broth. Broth was made 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: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 Lettuce, tomatoes, cooked chicken, cooked shrimp, raw shrimp, tendons, Beef meatballs, fish eggs, Raw chicken & beef, fish sauce, cooked chicken breast, Hot chili sauce, bone broth all temping above 41 please see temp chart. REPEAT. CDI PIC moved items to WIC and discarded Cooked Chicken breast, Fish sauce, Hot Chili Sauce. EHS will return in 3 days to check cold holding For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken from previous day without date marking. CDI PIC place date on Chicken. REPEAT Didn’t escalate points.PIC only has 1 item without a date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(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 Noodles without time indication. EHS educated PIC on TPHC please see general comments

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 squeeze bottles with sauce without lables. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Charred onions and garlic stored on the floor in a bowl near hand sink. CDI PIC discarded items due to splashes from hand wash sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraints. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed Cardboard and newspaper through facility on floors, in WIC on cook tables. REPEAT. 4-501.11 Maintain equipment in good repair. Observed cooler by long table ambient air at 50. PER PIC cooler has been giving issues and will no longer use RIC part of cooler.

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 door handle to WIC with build up also observed cook tops with build up and food debris. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in WIC. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee come from outside and without washing hands, used unwashed hands to move noodles around in bowl. Noodles were discarded. Employee was made to wash hands. CDI REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed Employee come in from outside and donned gloves without washing hands. CDI PIC hand employee wash hands.REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee rinsed cooked noodles with bare hands. CDI Noodles were voluntarily discarded. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI PIC filled dispenser.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measu(red by a max/min thermometer.-P. Observed dish machine was not sanitizing 0ppm( chlorine )Servile technician came out and fixed while EHS was present. Sanitizing at 100 ppm. CDI. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Lid of Ice machine with Black build up. Also Observed soda nozzles with build on them For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles actively cool at a rate of .22 CDI PIC separated the noodles and uncovered. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tofo, Cooked Pork, Qual eggs, Shredded lettuce,cooked chicken, Beef Balls, Pork Chops, Flank Steak, Chicken Breast, Rice noodles ,Vermicelli noodles, and Chicken Soup above 41F please see temp Chart . CDI..REPEAT. Voluntarily discarded Cooked chicken, Rice Noodles,Vermicelli noodles, Chicken soup, qual eggs. Other items were placed back in the WIC or Freezer to cool down. EHS will return in 3 days to check cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cook pork, qual eggs, lettuce and tomatoes left from previous day without dates. CDI PIC added dates. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Noodles cooling tightly wrapped in plastic and in deep plastic bowls. CDI, PIC unwrapped bowls and divided noodles. EHS will return in 3 days to check cooling methods For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing on prep table in pan of water shrimp temp was 54. CDI PIC moved shrimp to WIC to thaw

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 several bottles and bowls without lables. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door ajar

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraints. 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 several bins and buckets with bowls stored inside. CDI PIC removed all bowls from buckets and bins

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 RIC with cardboard lining. 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 handle to WIC , prep top handles and RIC greasy with build up. 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 food debris behind grill. Also observed that vent in WIC with debris.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened beverages in multiple areas of the kitchen. CDI - All beverages were discarded.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed food employees come inside from break and immediately don gloves with no hand wash. Observed employee rinse hands in prep sink and attempt to don gloves again with no use of soap or paper towel. Observed employees attempt to move foods from the RIC to the WIC per the PIC with no hand wash. Observed food employees not using a paper towel barrier when turning off the faucet while washing hands. CDI - EHS intervened, educated the employees and PIC on proper hand washing procedures, all food employees then washed hands again properly.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine not dispensing sanitizer. 3-day VR required. Observed chlorine sanitizer at 0 PPM in the 3 compartment sink. CDI - Chlorine sanitizer was made at the proper concentration in the 3 compartment sink, and maintenance request has been put in for dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked and raw shrimp, sliced tomatoes in Prep Unit; bean sprouts, pork rib, and chicken in RIC being held above 41F. CDI - Shrimp, sliced tomatoes, and bean sprouts were prepped at opening and moved to the RIF for rapid cooling. Pork rib and chicken were voluntarily discarded, both items were in prep unit that was not maintaining 41F from the previous day. EHS 3 day VR required

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced beef, cooked beef tendon prepared the previous day with no date marking. CDI - The correct date marking was added to both items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed noodles cooling inside the WIC from 61F to 60F over a 30 minute timeframe. 0.03F/min Observed noodles cooling inside the WIC from 118F to 108F over a 30 min timeframe. 0.33F/min CDI - PIC moved noodles to RIF for rapid cooling.

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 several in use squeeze bottles unlabeled. Observed container of sugar with no label.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored on soiled shelving inside the WIC and on souled shelving above prep unit #1. CDI - Knives were moved to 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit RIC. 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 soiled cardboard lining the shelves inside the WIC.

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 interior of multiple RICs, the shelving inside the WIC, and the shelving where clean dishes, soiled and in need of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed noodles cooked today labeled 2-3-23. CDI PIC corrected date label. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ginger on floor under prep table REPEAT CDI PIC but on shelf near prep table

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of reach in freezer with large amount of debris on the bottom.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a stack of bowls stored in handwashing sink. CDI PIC removed bowls from hand sink. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large amount of buildup on shield in ice machine. REPEAT 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dish machine not dispensing sanitizer. VR NEEDED 2-6-23 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cooked TCS foods in prep top with no label. Observed cooked noodles in WIC with no label. CDI PIC ladeled Cooked TCS foods held for more than 24 hrs. REPEAT 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 .

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

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 several in use squeeze bottles unlabeled. REPEAT

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 ginger on floor under prep table. CDI PIC but boxes on table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on front counter. CDI PIC moved cloths to sanitizer bucket

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 Ice scooper handle touching ice

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside of most food equipment and handles to reach in and WIC.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed heavily soiled cardboard on floor in 2 areas near the cook line and on a table on cook line 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor with build up throughout and very heavy grease buildup behind cookline. Observed all floor drains with large amount of buildup

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored above customer food in reach. CDI PIC moved employee food.

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 cleanup procedures for vomit and diarrhea. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food waste in the hand wash sink. CDI: EHS discussed with PIC and food waste discarded -0-

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 beef stored over sauces in the prep reach and walk in cooler. CDI: items rearranged. -1.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy buildup around the ice chute. Recommend to clean as often as needed. -1.5-

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 several TCS foods with no date labels in the flip top unit and walk in cooler. Per PIC, beef tendon, brisket, and tomatoes were made and sliced yesterday. CDI: PIC dated. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles with sanitizer unlabeled. CDI: PIC labeled. -1-

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 in-use working squeeze bottles unlabeled. -0-

4-501.11 Maintain equipment in good repair. Observed severely torn gaskets of prep reach ins at the cook line. Recommend to replace. -0.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at far end of cook line with to go container stored inside basin. CDI: Container removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to grill. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three knives stored as clean on magnetic strips above prep table soiled with food waste. CDI: PIC sent to be re-W/R/S. Observed slicer stored as clean soiled with heavy food waste buildup. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef being held above 41F in walk-in cooler. PIC stated product prepared 01/28/2022. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 Observed noodles being held using TPHC on top of deep freezer- no paperwork or time stamps. Observed tapioca pearls being held using TPHC at front counter- no paperwork or time stamps. CDI: Education provided, paperwork provided, and PIC time stamped products.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBSERVED no paper towels at either sink. PIC stated paper towels were out of stock at the store. PIC replaced with napkins in place of paper towels until tomorrow. Verification is needed to ensure paper towels have been purchased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items in the flip top unit not meeting temperature requirements. CDI. PIC discarded items. VR will be done to ensure food is being held up to temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED noodles cooling in a bowl in the walk in cooler with plastic wrap tightly sealed preventing air flow. CDI. Plastic wrap was vented to ensure temperature would reduce. OBSERVED raw shrimp stacked to the top of the container in the flip top unit with a lid on top. CDI. PIC took shrimp to walk in cooler to reduce temperature.

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED holes in the screen door. If screen door will be used as ventilation, EHS will VR within 10 days to ensure screen door must is repaired. 6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED a squirrel in the kitchen while EHS was entering kitchen. PIC got the squirrel out the kitchen from the back door. OBSERVED flies in kitchen.

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 handle in ice scoop.

4-501.11 Maintain equipment in good repair. OBSERVED gaskets that need replacing. PIC stated gaskets have been ordered. REPEAT. Flip top unit unable to maintain temperature. VR within 10 days to ensure equipment is fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needing to be done to the bottom of the reach in freezer.

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 needing to be done throughout facility. REPEAT.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash not reaching 100 degrees F. 10 day verification required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tongs and knives heavily soiled with food debris from previous days service without being cleaned. CDI took all utensils to be rewashed rinsed and sanitized.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units 1 and 3 in need of replacement. 4-202.16 Nonfood-Contact Surfaces - C Observed food debris on walls in rear kitchen area. Observed absorbent wooden shelving in use in walk in cooler and area where rice cooker is.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed items in prep units 1 and 3 all above 41 degrees F PIC should ensure temperatures are being met.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning. CDI slicer to be recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep units 1 and 3 held above 41 degrees F. CDI discarded foods . 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed prep units 1 and 3 in need of repair currently unable to maintain tcs foods at 41 degrees F or below. Observed gaskets on all prep units in need of replacement.

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 food debris on shelving in walk in cooler.

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 debris on walls in rear kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over tofu and raw beef over sauces. CDI corrected storage order.

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 cooled from last night still at 43 degrees. CDI discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed none of the employees in kitchen at time of inspection wearing hair restraints. -0 points-

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 particle board shelfs which are absorbent under shelving where rice cooker is that is beginning to soak up liquid from foods. Repeat 4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on most doors of most prep units. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on faces of equipment . Repeat violation.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on walls near slicer. -0 points-

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 quail eggs, meatballs, noodles, cooked beef tendon not date marked. CDI items marked . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed curry with chicken broth base dated 10/10 . CDI discarded

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep units 1,2, and 3 . 4-101.19 Nonfood-Contact Surfaces - C Observed particle board shelfs which are absorbent under shelving where rice cooker is that is beginning to soak up liquid from foods.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed duties of PIC not being performed due to lack of cold holding and lack of hot water.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water out handwash unable to reach 100 degrees. Facility voluntarily closed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over rice noodles and raw shrimp over cooked beef tendon. CDI reordered storage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in stored as clean with visible food debris. CDI took to reclean.

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 spicy soup cooled from last night still at 47 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 and 3 unable to maintain proper temperatures according to PIC due to hood malfunction heating kitchen temperature in excess of parameters for prep units. 10 day verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed side of raw or rare beef without reminder linking product to consumer advisory. CDI facility corrected item before inspection over. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spicy soup cooled in too great of volume to meet cooling parameters. CDI product discarded.

3-501.13 Use approved thawing methods. Observed pork sitting under prep table to thaw. CDI removed and took to walk in cooler to thaw.

4-101.19 Nonfood-Contact Surfaces - C Observed shelving under rice cooker is particle board and is absorbing liquids. 4-501.11 Maintain equipment in good repair. Observed gaskets on prep units 1, 2,3 in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment ( gasket crevices, shelving and under and around equipment.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water heater for facility not functional at time of inspection. Facility voluntarily closed until repairs can be accomplished.

2-102.12 Certified Food Protection Manager. Observed PIC had an expired certified food protection manager certificate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in walk in cooler and two prep top coolers. All units had ambient air temperatures above 41F. Facility voluntarily closed today. A repair person was called and stated they would be on site today for repair. Facility will remained closed until units are repaired. All TCS items in all units above 41F discarded today. A verification visit will be made. 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. Observed TCS items such as cooked shrimp with expired date marks. Employee stated these were not the correct dates as they had not changed the date yet. The date must be changed and match what is in the container. Soups that were cooked yesterday in the walk in cooler were also not date marked. CDI- Items discarded. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holds cooked noodles on the counter on TPHC. Noodles had a discard time but no written procedures are available. CDI- TPHC template provided to facility today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled spray bottles of cleaners. All toxic materials must be labeled. CDI- Bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef cooling tightly wrapped in plastic wrap. Do not wrap items cooling in plastic wrap, use proper cooling methods to ensure cooling is achieved within the correct parameters. CDI- Beef moved to freezer. Repeat violation.

3-501.13 Use approved thawing methods. Observed items thawing on the counter. Ensure proper cooling methods are used.

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 scoops with no handle stored in several dry food products. Scoops with the handle above and not touching the food can be left inside the container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service articles stored on the floor outside of the bathrooms. Remove from floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the ware washing machine. Test strips must be accessible to ensure ware washing machine is properly sanitizing utensils and equipment. VR- A verification visit will be made to facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant residue/ food debris on all shelving and equipment throughout facility. Detailed cleaning 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 residue/ food debris on floors and walls throughout facility. Detailed cleaning needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping container and rinsing at bar handsink. Observed employee use handsink to fill bucket with hot water. Ensure handsinks are for HANDWASHING ONLY. CDI employees educated on handsink usage and directed to continue task at 3 comp sink.

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 2 containers of cooked noodles in the walk in cooler above 45F (see temp chart). Employee stated that noodles were cooked in the morning and then covered and placed in the walk in cooler at 10 AM. EHS determined that noodles failed to cool properly. CDI PIC voluntarily discarded containers of noodles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef broth hot holding on stove top below 135F (See temp cart). Employee stated stove was turned off an hour prior. CDI PIC reheated beef broth to 165F+ during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, cut lettuce, and 2 containers of bean sprouts cold holding above 41F (see temp chart). CDI PIC voluntarily discarded food items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef, noodles, beef broth and cooked chicken made/prepped the day prior without a date label. Ensure to label all TCS food items held for longer than 24 hrs. CDI EHS educated PIC on date marking and PIC dated all food items during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large covered plastic containers of cooked noodles that failed to cool properly (see violation #18). CDI EHS educated PIC on proper cooling methods and PIC voluntarily discarded containers of noodles.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Employee drink stored on prep table. CDI- Discarded.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored over raw beef. CDI- Chicken moved to bottom shelf.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has black build up in interior. Clean ice machine. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple knives soiled with food debris. CDI- Taken to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P MANY food items recorded above 45F in flip top unit (see chart). Unit does not appear to be holding proper temp. of 45F or less. CDI- All foods voluntarily discarded. Unit will be looked at for repair. Facility will cease to use unit and if does, will use ice baths to maintaim 45F or below. VR.

Observed a large bowl of noodles sitting on top of a flip freezer. Noodles were recorded at 95F (see chart). PIC stated cooling started at 1:15PM. CDI- Noodles dumped into a large metal bowl and bowl submerged into a large ice bath in prep sink to finish cooling properly. Facility must acquire metal sheet trays to cool noodles. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Food stored on floor in WIC. CDI- Removed off floor.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Some dry cloths soiled. Discard cloths when soiled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cuttting boards in need of replacing. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P PIC walked outside and came back in and donned gloves without washing hands. CDI- Stopped and direcred to wash hands. REPEAT 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and did not turn faucet off without a barrier. CDI- Re-washed hands.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe an employee slice raw beef with gloves, finish, and proceed to continue operating without discarding gloves. CDI- Stopped employee, gloves discarded and hands washed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Basil, bean sprouts, and multiple other spices unprotected. Keep protected when not in use.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has black build up in interior. Clean ice machine. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed a large bowl of wrapped noodles sitting on top of a flip freezer. Noodles were recorded at 100F (see chart). PIC stated cooling started at 10:30am. CDI- Noodles dumped into a large metal bowl and bowl submerged into a large ice bath in prep sink to finish cooling properly. Facility must acquire metal sheet trays to cool noodles. Will make later visit to confirm.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knife stored in a non-clean, non-dry surface.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cuttting boards in need of replacing. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observe employee come in from back door and proceed to clean slicer without washing hands. CDI- Stopped employee and directed him to wash hands. 2-301.15 Only wash hands in handwashing sink.-PF Employee was washing hands in prep sink. CDI- Stopped and directed him to wash hands in handsink. 2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P After washing hands, employee used a wiping rag dry hands and place rag in his pocket. USE DISPOSABLE PAPER TOWELS TO DRY HANDS. RAG DISCARDED.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has black build up in interior

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Bean sprouts and shrimp redcorded above 45F (see chart). CDI- Ice added to product. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in kitchen

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need of repair/replacement.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee handling cilantro with bare hands. CDI- Product discarded. Employee washed hands and donned gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf One handsink had no soap. CDI- Soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above cooked pork in WIC. CDI- Raw chicken relocated. ALWAYS STORE RAW FOOD ON BOTTOM. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations. -P Dishmachine sanitizer was recording at 0ppm chlorine. Repair was called and arrived during inspection to fix tube. Unit began working properly.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a beef with a reddish/brownish color. PIC stated they are par cooking the meat. CDI- Informed PIC par cooking is unapproved without proper papers. Papers given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items recorded above 45F. Suspected cooling issues. CDI- Some bean sprouts were discarded and the rest were rapidly chilled in an ice bath. Tomatos and shrimpn was cooled down in WIC. Facility does not have any sheet trays. Reccomend acquring some for easier cooling. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple cooked foods without a date. CDI- Date added to all foods. ASSURE A DATE IS PLACED ON FOODS ONCE THEY ARE C0OKED OR PREPPED.b REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two chemical bottles unlabeled. CDI- Product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Facility is not using approved cooling methods to cool foods. DO NOT COOL FOODS IN TIGHTLY WRAPPED CONTAINERSN AND FLIP TOP UNITS. UTILIZE SHEET TRAYS AND ICE BATHS (SEE # 20)

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple dry wiping cloths were visably soiled. 3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Multiple wet cloths were observed on cutting boards. Keep in sani. buckets. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. One spoon in 86F water for rice. CDI- Spoon brought to dishwasher. DO NOT STORE RICE SPOON IN STAGNANT WATER.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to verbally communicate health policy nor provide a written copy. CDI- Health policy given to PIC and explained importance of relying to staff.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a dirty pot in back handsink as well as some food debris. CDI- Sink cleaned.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored over raw pork in WIC. CDI- Product discarded (see # 20).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed every cold-holding TCS food in both flip top units as well as WIC holding above 45F. Foods in flip top unit were initially brought to WIC to cool down. However, upon entering WIC, EHS noted external thermometer recorded at 55F and all foods in unt recorded above 45F (see chart). Employee tried to adjust unit and have door remain closed for some time. Unit was recorded at 55F at 2:50 PM and at 3:31 PM unit was recorded at 48F. CDI- All TCS foods (see chart) were voluntarily discarded. Facility will wait until thermometer reads <45F and will continute to use unit. Facility may use ice baths if nessecary to hold all TCS foods at or under 45F. If facility sees temp. rising again, facility must call maintenace to have unit looked at. Gaskets on door are damaged and thus is not allowing door to fully self-close. Assure door is FULLY CLOSED. VR to assure consistent temp. of WIC. REPEAT

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Some cooked and frozen products weren not dated. CDI- Products dated. -0-

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths stored on prep tables throughout facility. Store in sanitizer buckets only. REPEAT

4-501.11 Maintain equipment in good repair. Observed some damaged gaskets. REPEAT.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelves in need of cleaning as well as vents. and areas near grill.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF NO CFPM on site. Facility is still under window to meet compliance. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items in flip top cooler, ice baths, and at room temp. recorded above 45F. Items in flip top cooler were moved to WIC to cool down, ice was added to ice bath, and cooked pork was voluntarily discarded.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR. REPEAT

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. In-use wet cloths stored on prep tables. Store in use wet cloths in sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed some damaged gaskets.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink near freezers.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM. No points deducted. Facility is still under window from permit date to meet compliance. REPEAT

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to provide a written health policy nor verbally communuicate 5 major symptoms and illnesses. CDI- Policy given. REPEAT

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken was stored above raw shrimp and beef in freezers and in WIC. CDI- Storage order reversed. Assure chicken is always stored on bottom. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods recorded above 45F (see chart). CDI- Foods taken to WIC to cool down.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Cooked ground pork, bean sprouts, and crab meat all not dated. CDI- Food dated. REPEAT

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 cooked noodles being held under TPHC for 5 hours. Per code, only up to 4 hours is allowed. No written procedures were observed. CDI- PIC to throw noodles away at end of hour 4 and change policy to hold for 4 hours only. TPHC form given. VR to assure compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked beef cooling in WIC in a large pot with lid on. CDI- Product moved to a shallow open tray.

3-501.13 Use approved thawing methods. Observed crab meat thawing at room temp. and raw shrimp thawing in a bowl of room temp. water. CDI- Proper thawing methods were explained to PIC and implemented.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Box of raw chicken stored on floor under sink. CDI- Box moved. Do not store any food on floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Spoon for rice stored in room temp. water. CDI- Spoon brought to dishwasher. Proper storage of in-use utensils explained.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Heavy wet stacking of drinking glasses.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC was not a CFPM. Facility still under time window to meet compliance based on initial permitting. No points deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No health policy at facility. PIC was not able to verbally relate the 5 major illnesses and symptoms that are required to be reported. CDI- Copy of employee health policy was e-mailed and thoroughly explained to PIC.

to 3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee touch bean sprout with bare hands as she was preparing to bring product to table. CDI- Product discarded and employee told to never touch RTE food with bare hands.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed chicken stored above beef in flip freezer and in WIC. CDI- Storage order reversed. Always store raw chicken on bottom. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef sitting on packets of pre-cooked crab meat in freezer. CDI- Beef moved.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Did not see any date marking in facility. Products such as cooked shrimp, beef, noodles, open bags of lettuce did not have date. CDI- Date provided on all items. VR- To check date marking procedures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Many products unlabeled such as water, corn starch, sugar, and oil. Label all products.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies in kitchen. Monitor and keep back door closed.

4-501.11 Maintain equipment in good repair. Observed some damaged gaskets in reach in unit. PIC stated order to fix gasket has already been placed.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No bleach test strips on site. VR.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Walls and shelves in need of general cleaning.