RED BOWL ASIAN BISTRO

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some containers of flour and breading not labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

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 single-service container used as scoop. Use proper scoop with handle and keep handle out of food. 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 in-use utensil stored on soiled area at main prep line .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some plastic containers wet stacked. Repeat.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed some damage to plastic lining shelving inside walk in cooler and no longer easily cleanable.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean plates, bowls and equipment stored as clean but accumulating food debris and soil. Repeat. CDI, equipment relocated for cleaning. 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 soup hot held at 128 degrees F. Observed spring roll and egg roll hot held under heat lamp at 112 degrees F. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. . 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged fish still remaining in packaging during thawing process. CDI, package open and relocated to refrigerator to thaw under refrigeration.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observe 1 dead fly on dirty drain board of 3 compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fried wonton stored in containers on ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at sushi area preparing food without a 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 some plastic containers wet stacked. 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 general cleaning needed in nonfood contact surfaces throughout. Repeat.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed spray nozzle attached to and water turned on at canwash hose and under continuous pressure. CDI, water turned off and nozzle removed.

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 some general cleaning needed in hard to reach areas of facility and corner of floor in kitchen and dry storage area.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans on seal. CDI, cans removed from use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over prepared vegetables. Observed raw shell egg stored over cabbage. CDI, foods relocated for proper storage. 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 chlorine dish machine not providing required concentration to sanitize. Observed container low on chlorine. CDI, container replaced and sanitizer provided at proper concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed sticker residues and containers stacked contaminating food contact surface of pans underneath. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce stocked over chill lines near sushi area. CDI, lettuce relocated to rapidly cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed chlorine sanitizer not labeled. CDI, container labeled.

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

4-501.11 Maintain equipment in good repair. Observed fryer basket in poor repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board scored.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drainboard at dish machine in need of cleaning.

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 general cleaning needed in nonfood contact surfaces throughout. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood system in need of cleaning.

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 uncovered employee drink on prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken recently prepared cooling but stored over RTE foods in walk in freezer. CDI, chicken relocated for proper storage. 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 not providing required concentration to sanitize equipment Autochlor contacted while on-site and scheduled to arrive as soon as possible. Facility to wash, rinse and sanitize at 3 compartment sink. Verification required to ensure calibration of dish machine. 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

3-501.18 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 container of milk and wonton not date marked and operator not sure when milk was opened and wonton opened yesterday morning. CDI, foods voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - observed chlorine sanitizer testing greater than 200ppm. CDI, sanitizer diluted to required concentration .

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 in-use spoons and utensils stored in soiled area near woks at prep station.

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

6-301.14 Post a handwash sign at each handsink. Observed handsink in women’s room not baring proper handwashing sign. CDI - EHS provided. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed and labeled to be held for credit. 1 pt.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food in WIC being stored without proper protection from contamination. Ensure all food is covered while in storage. 1.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various food contact utensils being stored as clean while visibly caked with food reside. CDI - Items placed in dish pit. 0 pts. 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 wonton soup broth in steamwell holding below 135F during inspection. PIC stated it had been in steamwell for less than two hours. CDI - Broth reheated to 165F. 0 pts. 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 smoked mackerel in sushi prep and raw shrimp in fryer prep holding above 41F during inspection. See temperature chart. CDI - Mackerel voluntarily discarded. Shrimp moved to WIC. 0 pts. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken being thawed in prep sink under running water with a temperature of 72F. Chicken temperature 59F. PIC stated it had been thawing for about an hour. CDI - Chicken removed from prep sink and placed in WIF to rapidly cool. 0.5 pts.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in back prep area with deep grooves and heavy damage to cutting surface during inspection. Resurfacing or replacement necessary. Observed wooden dowel with multiple bent nails protruding through being stored in conjunction with clean utensils during inspection. PIC stated that employees use it to agitate and remove foods from the fryer. CDI - PIC voluntarily discarded utensil. Repeat. 1 pt.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shrimp cooling from ambient in WIC while in a deep, covered plastic container. Shrimp was at 61F after 2.5 hours of cooling. CDI - PIC moved shrimp to WIF. Shrimp began to rapidly cool. 0 pts. 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 multiple containers of sauce being stored directly on the floor in dry storage area. Ensure all food is stored at least 6 inches off the ground. Repeat. 2 pts.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed heavy rusting on shelving units in WIC. Observed heavily damaged cutting board actively in use during inspection. Observed damaged fryer baskets ready for use during inspection. Repair or replacement needed. Repeat. 1 pt.

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 floor throughout kitchen area, heavy grease buildup on hood vent over fryers, and heavy food buildup in drains during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed containers of cleaner being stored in front of hand sink during inspection. CDI - PIC moved to allow access to hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chicken marinating machine stored as clean with visible food debris on the mixing arms and lip of mixing chamber. CDI - PIC moved to three compartment to wash. Repeat. Points not escalated due to vast improvement of food contact surface cleanliness in establishment. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food bins being stored on the floor during inspection. CDI - PIC moved to appropriate location. Repeat. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed multiple containers of food throughout facility without lids or coverings to protect them from contamination. CDI - PIC placed lids or coverings on all uncovered foods. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple containers of wiping cloths being stored in sanitizer with concentration of 0ppm chlorine. PIC stated it was at the proper concentration when it had been filled earlier in the morning. CDI - PIC re-dosed solution to proper concentration. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scores or chunks missing from the cutting surface. Replacement needed. CDI - PIC discarded cutting boards. 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 heavy build up of food debris in drains under prep sinks in kitchen area. PIC stated that they clean them out once per week. EHS advised cleaning out daily to preclude pest harborage. Repeat.

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 drinks being stored above food prep area. CDI - PIC relocated drinks.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for bodily fluid clean up during inspection. PIC stated their last posted had gotten soiled and was discarded. CDI - EHS provided new poster for establishment. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed handsink next to three compartment sink unable to provide hot water for handwashing. Hot water handle does not provide any water when turned. Repair needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cut red bell peppers in prep unit starting to rot. CDI - Employee discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine not maintaining sanitizer concentration of 50ppm chlorine during inspection. CDI - Maintenance was onsite during inspection. Dish machine now maintaining proper concentrations. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple cutting boards and hotel pans being stored as clean while caked with food debris or sticker residue. CDI - EHS instructed PIC to rewash all utensils with sticker or food residue on them. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked wontons in prep unit in kitchen maintaining 52F during inspection. PIC discarded. Observed cut lettuce in salad prep unit maintaining 50F during inspection. Ambient in unit maintaining 55F. PIC stated they will have the unit serviced. TCS foods in the unit were discarded. 72 hour VR required. 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 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 multiple TCS foods such as cut lettuce, cream cheese, kani, salmon, tuna, tempura shrimp, and pre-cooked wontons not baring label indicating the date of opening or preparation. CDI - Employee was able to verify all items had been prepped or opened within the last 48 hours and labeled all 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen open at beginning of inspection. CDI - PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce being stored directly on the floor in dry storage area. Ensure all food is at least 6 inches off the ground. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed many containers of customer food such as sauces, tofu, and raw meats being stored in multiple units throughout the facility with no lid to protect the food from contamination. CDI - PIC placed lids or plastic wrap on all containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of wiping cloths being stored in bucket with 0ppm chlorine solution. PIC stated they mix sanitizer and soap for wiping cloth solution. CDI - PIC changed solution in bucket to be solely sanitizer at correct concentration.

4-502.13 Single-use and single-service articles cannot be reused. Observed many single use plastic containers being reused to store customer foods in. EHS recommended against reusing single use plastic food containers, and to opt for containers designed to be washed and reused.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in storage with deep scuffs on the surface. Replacement or resurfacing needed.

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 microwave in kitchen area and microwave in bar area soiled with food debris. More frequent or thorough cleaning needed. 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 on floors, walls, and in sink drains during inspection. More frequent and thorough cleaning needed to preclude pest harborage. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed 3 dented cans of water chestnuts stored with other food items in dry good area. CDI: Cans voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw beef with gloves, then move to handling ready to eat items and single service containers. CDI: Employee doffed gloves, EHS educated employee, employee washed hands and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowls stacked on top of one another stored as clean with heavy grease and food debris build up on edges of bowls. CDI: Bowls removed for thorough deep cleaning to remove build up. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken cooling in walk in cooler with middle of container at 42F past 4 hours. CDI: Product uncovered and fully cooled due to being raw. Observed tofu cooling in reach in cooler at .06F/min. CDI: Product voluntarily discarded. Observed spicy tuna cooling in reach in cooler with 30 min left to cool still at 52F. CDI: Product moved to walk in freezer to 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dumplings holding above 41F in prep top cooler. Products were over stacked. CDI: Excess product removed and cooled in walk in cooler. Observed wontons and shrimp in reach in holding above 41F. CDI: Items were in the cooler less than 4 hours and were relocated to walk in cooler to cool. Product air flow was blocked by full top shelf. Items reorganized to promote air flow. All other items at 41F and below. 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 egg rolls, milk, squid salad, and seaweed salad in prep coolers throughout with no date mark. CDI: Items date marked with date open or prepped. All days were within 72 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 .

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 reminder statement has no asterisk. CDI: PIC added asterisks to menus during inspection. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk for salmon option on poke bowl is on previous line, not attached to salmon. CDI: PIC added asterisks to menus 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 raw chicken cooling more than 4 hours in walk in cooler while tightly covered. Observed tofu and spicy tuna cooling in reach in cooler below required rate. CDI: Tofu voluntarily discarded. Remaining products rapidly cooled uncovered in walk in coolers and freezers. REPEAT VIOLATION Facility has agreed to complete a risk control plan for 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 .

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 various white granulars, white powders, and oils throughout facility with no labels.

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 quart container stored in corn starch, and handle of another scoop stored in corn starch. CDI: Container removed and handle moved out of food.

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

4-501.11 Maintain equipment in good repair. Observed 2 broken rice cooker lids that have plastic wrap on them. Replace/Repair broken equipment. Observed damaged gaskets on reach in cooler doors throughout. Observed part of first prep unit held up by a brick and block of wood. Observed rusted shelving in walk in cooler and chipping shelving in walk in cooler. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed red enamel on interior of bento boxes chipping and scratched up. CDI: Damaged boxes removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout the facility including the walk in cooler with grease, microbial growth, and food debris build up. Observed gaskets on prep units with build up. Observed cardboard on floor in walk in freezer and bottom shelf near eggs in walk in cooler. Remove cardboard to prevent pest harborage.REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged baseboard on left side of doorway leading to prep sink area. 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 covers near dish machine with dust build up. Observed grease build up on walls near cooking and prep areas.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of foods inside reach in freezer uncovered. Observed tofu in prep bottom uncovered. Items are not in the cooling process. Cover items.

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 raw chicken cooling at a rate of 0F/min in a thick portion and covered with Saran Wrap. CDI: Placed items in walk in freezer to cool. If violation occurs on next inspection a risk control plan may be implemented. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 5 dented cans being stored on shelving for facility use. CDI: PIC relocated cans to separate area to return for credit

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine near sushi station. CDI: More chlorine was added, new concentration is 50ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in sushi prep unit with stickers still on.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being held in water at 111F. CDI: PIC changed and heated water to 160F.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink at cook line without soap. CDI: PIC placed soap at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed prepped portions of raw steak in same container as cooked potatoes inside reach in freezer. CDI: Steak 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 multiple plates, ladles and tongs soiled with food debris while being stored as clean. CDI: All items were placed to be 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cut cabbage, canned bamboo, cooked chicken, shrimp tempura and egg rolls in prep units without dates. PIC stated items were prepared yesterday. CDI: All items were dated. 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 two sanitizer buckets not labeled. CDI: PIC labeled buckets.

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 pork and tofu cooling at a rate of 0F/min, both items were cooling inside a prep unit, pork was covered with a lid. CDI: Items were placed in walk in cooler to 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed container filled with packages of crab and tilapia thawing in walk in cooler with ROP packaging still intact. REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 8 packages of chicken thawing in prep sink at room temperature. All items were between 54F-66F. PIC stated the items have been thawing since last night. CDI: PIC voluntarily discarded items.

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 build of food debris on sides of equipment throughout facility.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm after running multiple cycles. CDI: PIC changed chlorine container, line was primed, new concentration is 50ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of cleaner without label. CDI: PIC labeled container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling at a rate of 0.01F/min in container covered with Saran Wrap and a lid inside walk in cooler. CDI: PIC placed item in walk in freezer to quickly 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 .

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed container of crab, and tuna thawing in walk in cooler with ROP packaging still intact.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

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 reach in freezer with food debris and dust build up on ventilation inside walk in cooler. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored over tofu in walk in cooler. CDI: Storage order was rearranged. REPEAT. Points not escalated due to improvement from last inspection. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick egg roll up off of the floor, throw it away and continue to handle egg rolls without changing gloves. CDI: Food employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm after running multiple cycles. CDI: PIC primed sanitizer line to remove air bubbles. Cycle was completed, new concentration is 50ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in reach in cooler with ROP packaging still intact.

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 various sauces and spices on chefs cart and above prep top not labeled.

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 inside of reach in units with food debris. Shelving with buildup throughout facility. Clean items as needed.

REPEAT 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 being stored over food for the facility.

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 facility with old employee health agreement. CDI provided printed copy in English and Chinese. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit diarrhea plan available. Repeat. CDI provided printed copy.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored above washed onions, peppers, and chicken in walk in cooler. CDI rearranged storage order. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs stored in same box as red cabbage. CDI eggs relocated.

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 . Observed chopped lettuce, shredded cabbage mix, lettuce wedges, crab sticks, spicy tuna, raw chicken, raw shrimp, raw beef, bok choy, wontons, and butter held above 41F in prep units. Suggest facility not overstack product in prep top to help maintain temperature and check temperature of items that were prepared the same day before storing cold open prep line. CDI items moved to walk in to cool. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed buckets of chlorine sanitizers that were not labeled. CDI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket used for general cleaning at 0ppm. CDI 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer buckets with wet wiping cloths that was at 0ppm. CDI

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils at cook line in 121F water. CDI fire turned on for water warmed up.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior and interior of reach in units, ventilation in walk in, and racks that were soiled with debris and in need of cleaning. Repeat.

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 meatballs, milk, and juice stored with food for the facility.

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 facility with old employee health agreement. CDI: EHS emailed PIC updated health agreements.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without vomit and diarrhea clean up procedures. CDI: EHS emailed procedures.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed avocados being stored above ready to eat tofu in walk in cooler. CDI: PIC rearranged storage order.

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 . Observed wontons in prep top above 41F, milk and garlic oil sauce in small reach in above 41F. CDI: PIC voluntarily discarded items. No points taken due to overall cold holding at 41F or below.

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 . Observed garlic oil sauce and egg rolls without a date, tuna and fried chicken with the wrong date. Milk that was open was past the manufacturers date. CDI: PIC correctly dated items. Milk and garlic sauce were voluntarily discarded.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bamboo cooling in reach in, large 5 gallon buckets of broth cooling in walk in cooler and large bus tubs of fried chicken cooling in walk in cooler. CDI: PIC reheated the broth to start the cooling process over and the large tubs of chicken were moved to the freezer to quickly cool. Bamboo was moved to the walk in cooler

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing in walk in cooler with the package still intact.

REPEAT 4-502.13 Single-use and single-service articles cannot be reused. Observed chicken being stored in single use buckets in the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed handle on reach in cooler broken. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of resurfacing.

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 the sides of equipment in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed cardboard boxes all around the cardboard dumpster.

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 areas of the walls near the walk in cooler and floors around the small reach in freezer and across from dish machine in need of cleaning.

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 Establishment does not have a vomit/diarrheal event clean up plan. CDI - Establishment e-mailed sample policy to use. 0 pts.

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 stored on prep table while they were preparing chicken on the prep table. Do not store employee drinks where they can contaminate food, clean utensils, or food preparation surfaces. Store on a low shelf or separate area.

2-301.11 Keep hands and arms clean. -P Employee observed retrieving cooked chicken from pan with old chicken breading on his lower wrists and arms. Wash hands when going from working with raw foods to working with cooked foods. CDI - Employee instructed to wash hands and lower arms and he did so correctly. // 2-301.14 (B) Wash hands after using the toilet room.- P - Employee observed returning from the restroom and went straight to making a soda in a disposable cup without washing hands. Employees must wash hands after returning from the restroom. CDI - Employee instructed to wash hands and did so correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 5 metal pans, 2 plates, 2 mixing bowls, and food processor found with food residue on them. Also, prep table that was being used to prep raw chicken at the start of the inspection still had raw chicken particles and was not fully cleaned at the end of the inspection. Ensure prep tables are washed, rinsed and sanitized after preparing raw foods. CDI - Prep table cleaned and utensils sent to dish machine to be rewashed.

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 Nearly all TCS RTE foods in sandwich coolers along the line did not have date marks. Squid salad did not have a date in sushi cooler. Container of chicken in walk-in cooler did not have a date. Container of cooked chicken in reach-in cooler had wrong date on it according to PIC. Eel in walk-in cooler did not have a date and was prepared yesterday according to PIC. Ensure all TCS RTE foods that are held for longer than 24 hours are dated. CDI - Dates added to items. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Bottle of disinfectant was not labelled. Label all toxic chemicals. CDI - Bottle labelled. 0 pts.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooked shrimp measured 55F and was actively cooling in reach-in cooler on line. Use the walk-in cooler or freezer to cool TCS foods. CDI - Cooked shrimp moved to walk-in cooler to continue cooling. 0 pts.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Package of raw tuna found in walk-in cooler that was thawed and not opened. CDI - Manager educated on thawing ROP fish. 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. Salt at chef's cart was not labelled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Buckets of food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surfaces throughout kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. Single-use buckets and sushi containers are being reused. Do not reuse single-use or single-service articles. 0 pts.

4-501.11 Maintain equipment in good repair. Handle broken on reach-in cooler door and gasket torn on 1 sandwich cooler door. Equipment shall be maintained in good repair. 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, inside refrigeration units, where knives are stored under prep table, etc. all need more frequent cleaning. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pooled eggs observed in container above RTE sauces in WIC. CDI. Rearranged. 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 Some food items are being taken from walk-in cooler to flip top units without being back dated. CDI. Items discarded. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled/wet wiping cloths observed on prep counters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed throughout kitchen including, but not limited to, handsinks, on prep line, inside cold holding units, etc. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef removed from commercial packaging and stored in rack in WIF above cheese wonton. Observed raw chicken stored over vegetable along prep line in prep cooler. Observed raw shell egg stored in container above soy sauce in WIC. CDI, foods relocated for proper storage.

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 1 container of milk open a couple days ago according to PIC not date marked. CDI, milk voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed Poke items and bento bowl sushi items no lunch and dinner menu that contained undercooked / raw fish but not asterisked or identified with consumer advisory. Vr to ensure menu's updated for complete consumer advisory on these menu items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed container of bleach sanitizer testing above 100ppm. CDI, sanitizer diluted to required concentration.

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

4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacture containers being washed / reused for food storage. Repeat.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed general cleaning needed on shelving above prep line / in kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors left open on dumpsters. Improvement made since last inspection as new dumpsters provided with drain plugs not installed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site upon arrival did not have ANSI accredited certified food protection manager certification.

General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed food employees demonstrate manual washing at 3 compartment sink as staff stated pots were manually washed at 3 compartment sink but did not demonstrate or communicate proper procedures. CDI, staff educated on proper procedures to wash, rinse and sanitize equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cabbage, beef, chicken cold held in far flip top prep unit on line above 41 degrees F. See temperature observations above. CDI, PIC stated vegetables in unit overnight and were voluntarily discarded. TCS foods in unit from earlier relocated to rapidly cool. Visit needed to ensure long term compliance / calibration of flip top prep cooler. Ambient air temperaturer of flip top prep unit showed 45 degrees F.

7-102.11 Common Name-Working Containers - PF - Observed chlorine disinfectant in bottle used to disinfect dining room tables according to PIC but labeled as sanitizer. CDI, bottle relabeled as disinfectant.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken recently prepared and cooling in deep covered bus tubs in walk in cooler. CDI, chicken relocated to shallow sheet pans and transferred to walk in cooler / freezer. See temperature observations above.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed storage containers of oil and sugar not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 0ppm chlorine.

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 utensils near wok stored in soiled area of prep area along line.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service containers being washed and re-used for food storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light not working in walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open and lid broken on dumpster. 5-501.114 Using Drain Plugs - C - Observed drain plug missing from dumpster.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed garbage can located in front of the handwashing sink near sushi bar. CDI, trash can relocated to provide easy access to handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging stored over raw shrimp in walk in freezer. Observed unwashed produce stored over prepared onions and cooked eel in walk in cooler. CDI, foods relocated for proper storage. Repeat.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens.- Observed containers of oil and food ingredients in containers that were not easily recognizable. Label by common name.

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 held in container of water at 76 degrees F near rice containers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service trays and condiments stored on ground in dining room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning in prep area. Observed oil accumualing between equipment and soil accumulating on shelving and underneath microwave at prep line. Repeat.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed bamboo sushi mixing bowl stored in walk in cooler accumulating water that PIC stated is not used anymore. Remove unnecessary equipment no longer needed in establishment.

2-301.14 When to Wash - P - Observed food employee enter prep area, touch face but not wash hands. CDI by instruction to wash hands when required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in prep cooler. Observed raw beef and chicken removed from commercial packaging and stored over cheese wonton and ready to eat foods. Observed raw shell egg stored over RTE sauce in walk in cooler. CDI ,foods relocated for proper storage. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed tea urn nozzles accumulating heavy accumulation of black residue in nozzles.

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 white wine sauce made with cooked onion cooling in deep container on prep table. CDI, white wine sauce transferred to shallow uncovered container and relocated to walk in cooler to rapidly cool. Repeat. Cooling temperature at 2:00pm was 98 degrees F and at 2:33 was at 94 degrees F. Cooling rate calculation and effective cooling methods discussed with PIC.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean bowls stored in containers collecting debris/soil behind front counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease / oil accumulating on shelving at prep line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.114 Using Drain Plugs - C - Observed an outdoor dumpster missing drain plug.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over sauce in walk in freezer. Observed raw chicken boxes stored over RTE at dry storage area leading towards back door. Observed duck stored on next to raw chicken on prep sink that operator stated was going to be used for employee meal. CDI, boxes removed and foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed raw chicken and other TCS foods held between 43-45 degrees F in far flip top prep unit. Thermostat adjusted while on-site. Vr to ensure calibration of flip top prep cooler. Effective January 1st, all TCS foods shall be cold held at 41 degrees F and below.

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 noodle and chicken prepared today cooling in deep container on of flip top prep unit and cut lettuce recently prepared and cooling in prep unit near sushi bar. CDI, foods relocated to rapidly cool in walk in unit. Observed chicken cooling in deep containers in walk in cooler. CDI, foods tranasferred to shallow containers and relocated to walk in freezer to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in contact with clean utensils on shelving above 3 compartment sink. Observed cloth used to stabilize cutting board.

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 in-use scoop stored in holster accumulating water at ice storage bin.

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 cracked container and 2 fryer baskets with broken wires. CDI, operator removed items from use. 4-501.12 Cutting Surfaces - C - Observed a heavily scored / scratched cutting board.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling raw shrimp then proceed onto other tasks without first washing his hands. CDI- employee washed his hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee attempt to wash single-use gloves at hand sink. CDI- employee removed and discarded gloves; discussion with PIC about glove use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer and 3 metal pans stored clean with visible debris on them. CDI- items were recleaned/set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles and inside of ice machine with debris accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and milk in a flip top cooler near the sushi station cold holding above 41F (see chart). CDI- items were transferred to the walk in cooler; PIC adjusted thermostat in unit to drop temperature. EHS recommended monitoring unit and scheduling repairs if the unit cannot maintain food at 41F and below.

3-501.13 Use approved thawing methods. Observed multiple packages of crab sticks thawing at room temperature next to the prep. sink near the sushi area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of sauces/spices/flavorings on chefs table not labeled (wine sauce, oyster sauce, etc.).

3-304.13 Linens and Napkins, Use Limitations - C Linens and napkins shall only be used to line a container for the service of foods. Observed facility storing foods such as sushi fish, peppers, and breaded chicken on linens/napkins throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored above cold holding equipment along the cook line in the kitchen.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take soiled plates/utensils to dish pit area then proceed to place clean silverware on a table without first washing her hands. CDI- employee washed her hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee put on gloves at sushi station that had already been used and removed from previous use. Observed another employee open a container of raw beef then touch a clean plate without changing his gloves in-between. CDI- gloves removed in both instances.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris on the inside of the ice machine behind the shield and on 3 soda nozzles affixed to the soda machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken broth in a large wok kettle at 95F and spring rolls at 117F under heat lamps. CDI- spring rolls reheated to above 165F; chicken broth was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sesame chicken at 82F at 2:05PM drop in temperature to 72F at 2:55PM. CDI- product was mixed and placed into the walk in freezer for rapid cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor in the kitchen and at the sushi prep. area. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on countertops while not in use around sushi station.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon and 2 spatulas stored in water in a pan while the burner was off and the water was ~102F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on shelving above facility equipment. CDI-The drink was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a carrot spiralizer and an ice scoop with food debris. CDI-Both items were brought to the dish machine for proper cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed noodles not cooling within the correct time frame. The noodles dropped only 1 degree within one hour. CDI-The noodles were removed and be portioned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer concentration reading at 200ppm. CDI-The sanitizer container was remade to the correct concentration of chlorine sanitizer.

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 container that is too large to facilitate proper cooling methods. CDI-The noodles were divided into smaller portions. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on the ground at the cookline area. Have stored off of the ground. REPEAT. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths on the prep counters not in use. Ensure they are stored in a sanitizer container when not using.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled rubber gloves stored in contact with clean equipment. CDI-The gloves were removed and the equipment was properly rewashed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a vegetable grater attached to a wooden frame. This is not a commercial approved piece of equipment. CDI-The grater was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink at the end of the cook line. CDI- dispenser was refilled. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink at the end of the cook line. CDI- dispenser was refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above egg plant in the reach in portion of a flip top cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in a flip top cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lo mein and sesame chicken cold holding above 45F in a flip top cooler (see chart). CDI- chicken was discarded, lo mein was transferred to the walk in cooler for cooling.

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 using TPHC for sushi rice without a recorded start or end time indicating when the product was removed from temperature control. CDI- time stamp was generated for product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 plastic tubs of cooked chicken cooling at room temperature while the food was below 135F. CDI- product was transferred to the walk in cooler for cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 food buckets stored on the floor in the kitchen. Two buckets were stored near a hand sink along the cook line and 2 were at the back of the kitchen in the dry storage area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets stored on the floor. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentration. Observed 2 sanitizer buckets with less than 50ppm chlorine concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple circular plastic containers stored clean and stacked while wet.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed facility selling escolar but listing it as white tuna on the menu. PIC indicated he would be removing this product from the menu. VR required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored above sauces in the walk in cooler and raw chicken stored above ready-to-eat foods in a flip top cooler along the cook line. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bento boxes, metal sauce ramekins, and metal food storage containers stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls/spring rolls stored on the expo line at 92F. PIC indicated these products were from the night before and would be discarded. CDI- products were discarded; EHS recommended discarding these items at the end of the night instead of during the next business day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sesame chicken stacked above the fill line of the container cold holding at 57F. CDI- product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC without written procedures in place. CDI- TPHC procedure provided today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 chemical spray bottles without labels on them. CDI- labels were added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility near the preparation sinks. Facility is actively working with pest control provider to correct this.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 1 sanitizer bucket along the prep. line at 0ppm chlorine.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scooping spoon being stored in standing water near the rice warming pots.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans, ramekins, and bento boxes stored clean and stacked while wet.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a blocked hand washing sink. CDI-The trash can was removed. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish being stored above vegetables in the sushi reach in cooler. CDI-The raw fish was moved to the bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with food buildup on the inside. CDI-All containers with food product were brought back to the 3-compartment sink for washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura shrimp stored on the counter at room temperature. CDI-The shrimp was placed into the reach in cooler. The product either needs to be kept at 135F or above or at 45F or below.

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 two containers of wontons cooling at room temperature, and a container of potatoes cooling in a flip top cooler. CDI-All three containers were moved to the walk in cooler for rapid cooling. Do not cool product at room temperature or in flip top coolers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Increase pest control methods. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of egg roll mix (cabbage) being drained next to the floor drain where employees were using a spray hose at the 3-compartment sink. CDI-The container of product was moved to a more protected location.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two containers of weak chlorine sanitizer. CDI-The buckets were remade.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items stored intermingled with facility product. Create a designated space for all employee product, including the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter. The drink had no lid. CDI-The drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large bottle stored in the hand washing sink. CDI-The bottle was removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored below raw chicken in the walk in cooler. CDI-The shrimp was moved to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the grater, and small buildup on the slicer. CDI-All items were properly washed, rinsed, and sanitized. REPEAT. HUGE IMPROVEMENT ON CLEANING AND SANITIZING OF EQUIPMENT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the facility. Increase pest control methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the salad reach in cooler door. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves and flip top lids in the reach in coolers on the prep line. Have cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrub pads being stored in hand washing sinks. CDI-The pads were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with food buildup on the clean equipment rack. CDI-The pans were brought back to the dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several containers of food out of temperature in the middle flip top unit. CDI-All items were placed into the bottom part of the 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 chicken cooling in the walk in cooler with tightly wrapped covers. CDI-The plastic wrap was removed.

3-501.13 Use approved thawing methods. Observed chicken thawing on the counter. CDI-the container was placed underneath cold running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of spices and several bottles of product with no labels indicating the product. Have labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of bleach sanitizer in the sanitizer buckets. CDI-The buckets were remade.

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 the handle to the scoop stored in the beef container. CDI-The scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. Ensure equipment is fully air dried prior to stacking.

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 flip top cooler lids, the small reach in cooler, around all cooking equipment, and to the utensil storage space on the prep counter. 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 wall, and floors of the facility. Have cleaned.

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

2-301.15 Only wash hands in handwashing sink.-PF Observed employee begin to rinse hands off in the 3-compartment sink. CDI-Stopped the employee and instructed to wash hands at the hand wash sink.

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 thick container. CDI-The noodles were portioned into 4 smaller containers to facilitate rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed watermelon, and chicken stored on the floor in the walk in cooler and freezer. CDI-The product was placed onto shelving.

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 wearing a watch. CDI-The watch was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed 6 burned out lights in the hood vent system. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the walk in cooler, the shelf underneath the soup, the floor of the walk in freezer and on the hood vents systems. Have cleaned thoroughly. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two containers stored in the hand wash sink. CDI-The containers were removed and the employees were instructed not stored containers in the hand wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the metal containers stored on the clean storage rack. CDI-The pans were brought back to the dish machine for re washing. More thorough cleaning is needed.

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 written for the sushi rice that is kept on TPHC. CDI-The employee properly back timed the rice.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two portions of chicken stored on the floor in the walk in freezer. CDI-The chicken was placed onto the shelving units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned lids stored in a plastic container that contained food buildup on the bottom. CDI-The whole container was brought back to dish machine for cleaning.

4-501.11 Maintain equipment in good repair. Observed one burned out light bulb in the mens restroom. Have replaced. *No Points taken. This item is on the non-compliant list of the transitional permit. The transitional permit expires 5/17/2017.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the reach in coolers at the prep line, the hood vents, the ceiling of the front line microwave, and on the floors in the walk in freezer. Needs cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork, beef, and shrimp stored on the top shelf above ready to eat foods. CDI-The cooler was rearranged to allow the raw product stored on the bottom of the cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles with the incorrect date on them. CDI-The new date was placed onto the container. Observed the chicken in the walk in cooler, and cooked chicken in the reach in cooler in the cook station not dated. CDI-The items were properly dated.

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 broccoli sitting on the counter at 73F, and noodles cooling in the walk in cooler with a tightly covered wrapping. CDI-The broccoli was discarded and the noodles were uncovered.

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 the handles to the scoops stored in the brown and white rice and the cornstarch stored in the food product. CDI-All of the handles were moved to a position not touching the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles to the hand washing sinks, and the floors of the reach in freezer. Have cleaned.

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 the back splash behind the cook station near the rice cookers with buildup. Have cleaned.