COTTAGE

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed raw frog legs for employee use stored in lowboy cooler above raw shelled eggs. PIC removed frog legs.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in employee only restroom. CDI-PIC placed bottle of soap at handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon wrapped in plastic stored above bag of pre-cooked dumplings in freezer in the kitchen. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef wrapped in plastic stored directly on raw chicken wrapped in plastic in the same container in WIC. CDI-PIC voluntarily discarded product. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles, cooked pork, shredded cabbage, cooked egg rolls, and fried chicken above 41F in flip top unit (see temp chart). CDI-PIC moved items to WIC to cool back down and PIC to call for maintenance of prep top. Last service day for unit was 5/29, ambient air of unit was 47F. Facility to only store non-TCS produce in prep unit until repaired. Room temperature near units was 89F. EHS spoke with PIC about importance of checking equipment 3 times a day and having a written/recorded log of temperatures taken to ensure equipment is working properly at all times. PIC stated items were at 38F this morning. VR within 3 days. 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 .

3-304.12 (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 one ladle stored on section of woks that does not get cleaned/sanitized every 4 hours, two other pairs of ladles were stored correctly with food contact surface section of utensil was stored inside wok. PIC removed ladle to be cleaned.

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 used throughout kitchen as liner on dry storage as well as near grill/fryers with significant grease observed into cardboard. EHS spoke with PIC about using durable/cleanable materials (metal/hard plastics) for areas subject to food soiling.

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 broken lights in front section of dry storage area and inside employee bathroom, PIC stated that rainy weather can affect lighting. 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 inside prep sink drain and inside 3 compartment sink drain, with an odor coming from the 3 compartment sink drain. EHS spoke with PIC about cleaning areas frequently enough to avoid heavy, dark residue from building up (monthly or as needed). REPEAT.

6-303.11 Provide required lighting intensity. Observed 0 foot candles of light in dry storage area of back kitchen, directly in front of WIC. EHS spoke with PIC about adding shielding lighting or shatter resist bulbs to allow for 10 foot candles of light to be present.

2-103.11(H)(I)(P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC failed to ensure daily oversight of proper cooling of TCS foods, failed to ensure proper holding temperatures were being maintained in cold holding units, and failed to ensure written procedures were being implemented as required. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken repackaged and stored on top of raw beef and shrimp in chest freezer located at front of establishment. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sesame chicken, shredded chicken, and shrimp fail to cool properly through parameters overnight. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods being cold held out of temperature due to units having an ambient temperature above 41F. Due to units being out of temperature, all cooked and raw TCS foods that were not received within 4 hours of operation were discarded. Facility will suspend operations until units have been repaired. VERIFICATION REQUIRED. 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 .

3-501.18 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 egg rolls prepped on 5/29 dated for 5/26. CDI- PIC was aware of prep date and applied correct date to container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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. *REPEAT* 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed chicken wings held on TPHC dated for 5/29 3:00pm start time. Food employee stated that chicken wings were removed to be cooled after not being used on 5/29. CDI- PIC voluntarily discarded items. EHS discussed following TPHC standard operating procedures and properly labeling items held on TPHC.

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 facility unable to cool due to cold holding units being in disrepair. CDI- see item #20 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 containers of sauces and oils without any labeling on container located on cook line. CDI- PIC added labels. *REPEAT*

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door held open during entire inspection. EHS discussed maintaining openings closed when no form of screen or air curtain is present.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only chest freezer being used in kitchen 4-501.11 Maintain equipment in good repair. Observed gaskets of prep unit in disrepair on cookline.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed recyclables being stored in employee restroom. PIC stated they are stored to be recycled and it is deemed an employee bathroom. *REPEAT*

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 light strip in restroom in disrepair. Observed metal lining under WIC door in disrepair. *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 walls at around hood vents with food and liquid debris accumulation, and heavy dust accumulation on ceiling tiles in kitchen. *REPEAT*

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloth stored in hand sink by front counter during inspection. Observed food tray stored in hand sink in kitchen area. CDI- PIC removed items from hand sink.

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 facility holding chicken wings and breaded chicken on time without a written procedure. PIC stated they have never had one. VR will occur in ten days to ensure written procedure is properly documented and maintained in facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 facility holding chicken on time without time stamp. PIC stated chicken had been cooked and placed on time 30 min prior to inspection. CDI- PIC labeled chicken with correct time.

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 containers of sauces and oils without any labeling on container. CDI- PIC added labels.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards being stored on faucet of prep sink. CDI- PIC moved cutting boards to proper storage area.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed recyclables being stored in women’s restroom. PIC stated they are stored to be recycled and it is deemed an employee bathroom.

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 light strip in dry storage area in disrepair. Facility is utilizing a light bulb wired into the ceiling that is not shatter resistant until shielded light strip can be repaired. Repair shielded light fixture. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind make line, walls around hood vents, and ac vent covers in need of cleaning. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs that are not shatter resistant being used in dry storage area. Please provide shielded lights or shatter-resistant bulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee uncovered drink being stored in reach in area of make table. Employee food was stored on front counter. Observed personal belongings/food items being stored throughout store without a label or designated area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles placed in the prep top unit prior to being cooled to 41F. CDI- Noodles were removed and placed in the freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (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 chicken wings stored in cardboard. CDI- Chicken removed and placed in a bowl.

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 hood in need of cleaning.

6-303.11 Provide required lighting intensity. Observed light at dry storage area less than 1 ft candle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw beef which had been removed from WIC 2 hours prior in prep sink at 54 F. CDI - PIC placed beef back into WIC. 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 .

6-303.11 Provide required lighting intensity. Utensil storage area outside WIC measured at <1 foot candle of light intensity. Provide at least 20 foot candles of light intensity in equipment storage areas.

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 chicken, pork, shrimp, egg rolls without date marking. PIC stated they are prepping little bit a time since it is not easy. Items were made Saturday and they close Sunday. CDI- Back dated allowed at this time only. EHS and PIC discussed about proper date marking and PIC acknowledge and aware of the correct systems including thawing date as well. -1.5 pts-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic chest freezers in use in facility. - 1 pts- REPEAT

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed over flowing dumpster, needed to be emptied. PIC stated they got pick up every Monday. -0.5 pts-

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 next/on top of customer food in rice cooker/WIC. CDI- PIC took item out of the rice cooker and put it in the designated separated shelf and labeled employees items in WIC. -0.5 pts-

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 cooked pork in front of flip top with raw chicken and shrimp behind it. CDI reordered storage to place pork in back and chicken in front of unit. -1.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic chest freezers in use in facility. - 1.0 - REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on prep unit with heavy accumulation of food/soil debris. Clean frequently to stop accumulation.-0.5 - REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rubber gloves stored in hand wash sink. CDI - PIC moved gloves. - 1 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic chest freezers in use in facility. - 1.0 - 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. -C General cleaning needed to remove grease build up and soil residue behind fryers and grill and on hood system. Cleaning also needed on outside of bulk storage containers. Increase frequency of cleaning. - 1.0 -

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC storing cooked chicken back in boxes which raw chicken was received in . Also observed storage order violation in walk in cooler. CDI violations corrected.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken and beef over vegetables in walk in cooler. CDI reordered storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked chicken stored in boxes raw chicken received in . CDI reheated and placed in proper pans.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two domestic chest freezers in use in facility.

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 sweet and sour chicken holding above 41F in prep unit. PIC stated that Chicken was cooked before EHS arrival. . CDI - PIC portioned chicken out and moved to freezer to rapidly cool. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored unprotected. CDI-items were inverted to prevent contamination.

4-501.11 Maintain equipment in good repair.Observed Black Diamond chest freezer to keep frozen food. 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 PIC unable to provide written procedures cleaning for vomit/diarrhea events. CDI - EHS provided PIC with educational poster. REPEAT -1 points

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 container of raw chicken stored on top of cut cabbage. The container of cabbage was covered. CDI - PIC corrected storage order. REPEAT -3 points

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 wings, sweet and sour chicken and raw beef skewers holding above 41F in pre unit closest to wall on the cook line. Ambient air temperature read higher than 41F . CDI - PIC moved food to prep unit 2. PIC also called to have unit serviced. REPEAT -1.5 points A VR is required no later than 06/24/22 to check cold holding capacities of prep unit.

4-501.11 Maintain equipment in good repair. Observed 3-door freezer not plugged in and being used for dry storage. Facility has purchased a Black Diamond chest freezer to keep frozen food. PIC stated freezer was bought at restaurant depot. EHS recommended repairing 3-door freezer or obtain another piece of commercial equipment that has shelving to properly store food items. REPEAT -0.5 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed cleaning needed to wall opposite WIC. Increase frequency of cleaning. -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC unable to provide written procedures cleaning for vomit/diarrhea events. CDI - EHS provided PIC with educational poster and emailed written procedures. REPEAT -0.5 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above unwashed cabbage and green peppers. CDI - PIC corrected storage order. EHS provided storage order guides to PIC and education. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings in prep top unit holding at 42F. PIC placed wings in RIC to cool down quickly. -1.5 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed 2 pans of over stacked chicken wings in prep top unit. CDI - PIC split 2 pans into 4 and allowed over stacked chicken to cool down in RIC. -0.5 points

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not functioning properly and needs repair. Facility is not using freezer and has purchased a chest freezer to keep frozen food. Discussion with PIC to have walk-in freezer repaired or obtain another piece of commercial equipment that has shelving to properly store food items. REPEAT -0.5 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C General cleaning needed to remove grease build up and soil residue behind fryers and grill. Increase frequency of cleaning. -0 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed grease build-up on floors and walls near fryers and grills. Increase frequency of cleaning. -0 points

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided PIC with an updated Employee Health acknowledgment form to properly inform employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed establishment does not have written procedures for the cleanup of vomiting & diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork stored above ready to eat foods inside chest freezer. Observed raw shell eggs stored above sauces inside walk-in cooler. CDI: storage order was corrected. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef inside chest freezer. CDI: storage order was corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside prep table sweet and sour chicken at 43F and spare rib tips at 45F stacked too high inside cooler. CDI: some product taken out and stored inside 3-door reach-in.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer levels well above 200ppm in spray bottle. CDI: corrected to proper concentration level.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food items and single service items stored inside the women’s restroom. Discussion with PIC to relocated items to hallway, dining room, or kitchen. Observed raw chicken stored inside cardboard box upon entering the kitchen. CDI: chicken was moved to a food grade container and cardboard was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled cloths on prep surfaces in kitchen especially at wok 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 handle down in rice and cup used inside sauce inside walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not functioning properly and needs repair. Facility is not using freezer and has purchased a chest freezer to keep frozen food. Discussion with PIC to have walk-in freezer repaired or obtain another piece of commercial equipment that has shelving to properly store food items.

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 remove grease/ food debris/residue on outside and handles of dry good bins, hood system, shelving inside walk-in cooler, and fan covers inside walk-in cooler. Increase cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed some cloths stored in hand sink in kitchen area. CDI- cloths were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above ready-to-eat food in refrigerator. CDI- chicken was placed on the bottom shelf. PIC discarded possibly effected food.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked noodles cooling in two plastic, covered containers. CDI- noodles were placed in four containers and uncovered to further cool. REPEAT (full points)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches crawling near deep chest freezer. PIC stated that they do not currently have pest control for the facility. I will continue to check after recommendation to have pest control treat facility.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single-service trays that were not inverted. CDI- trays were inverted.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls near fryers and mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED sesame chicken and chicken on a stick prepared yesterday in the flip top and lowboy not reaching 41F. PIC discarded items. VR within 10 days for lowboy across from fryer to ensure equipment is working properly to maintain temperatures. EHS suggested moving items to walk in cooler. PIC made a call to technician to check the equipment out while EHS was on site.

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 that was cooked yesterday and was in the flip top that did not meet 41F. EHS suggested to cool items in the walk in cooler before placing in flip top. CDI. Items were discarded.

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 gloves in the noodle container at the flip top. Employee stated gloves were used to grab noodles to cook. CDI. Employee discarded glove and grabbed tong.

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 numerous items made yesterday without dates including cooked pork, pork sauce, egg rolls, tofu. Dated during inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Employee advised they cook the hibachi steak to order (including rare). They do not have a consumer advisory on the menu. After much discussion, they have decided to cook steak fully instead of adding a consumer advisory to the menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner without label. Labeled during inspection.

3-501.13 Use approved thawing methods. Observed one small container of pork sitting out on prep table thawing. Moved to refrigeration.

4-501.11 Maintain equipment in good repair. Observed shelving in refrigerator starting to rust. Very minimal at this point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit 1 at greater than 41 degrees. CDI discarded. Observed walk in cooler not holding temperature only eggs tofu and cream cheese stored in walk in . CdI moved pork to freezer since it had just arrived and discarded other tcs foods. Facility to use reach in to store tcs foods until repairs can be made to walk in. verification required.

4-501.11 Maintain equipment in good repair. Observed walk in cooler in need of repair not currently holding temperature.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on dumpster missing. repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cleaver stored in space between prep units . CDI took to be washed.

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

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed cleaning needed in trash area trash observed on ground.

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 wall leaking when it rains and leaking onto floor in rear storage area in front of walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as egg rolls and prepped cabbage along with cream cheese in the walk in cooler cold holding at 42 degrees F. CDI- Foods were placed in freezer to better cool. Freezer located inside of the walk in was left opened to help facilitate cold air for foods to be able to properly cold hold at 41 degrees and below until servicing is done. REPEAT - 3 points. VR-Will make return visit.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed a box of single service articles stored in direct contact with the floor. 0 points

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed heavy ice buildup coming from freezer unit condenser. Remove ice from unit and have unit serviced to better prevent ice buildup and malfunctions - 1 point.

6-303.11 Intensity-Lighting - C Increase lighting in facility. Prep areas are required to have at least 50 ftcd. Storage area and equipment area shall have at least 10 ftcd. 0 points. Recommend adding LED lights throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a large container of raw chicken stored on top of two buckets of sweet tea and lemonade. CDI- Chicken was removed from refrigerator and placed in walk-in cooler. Both contaners of tea and lemonade were discarded into the prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, cut cabbage, and cooked noodles that were at 43F and above. CDI- Items in walk-in cooler were discarded into trash. Items in prep cooler were taken to walk-in cooler and allowed to chill.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf P Observed fried chicken and eggrolls that were cooked 2 days ago according to PIC. Items were not dated. CDI- Items were discarded into trash. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that were not stored in sanitizing container in-between use. CDI- Wiping cloths were placed in sanitizing solution. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease and food debris from exterior of refrigeration units in kitchen area. Clean gaskets on refrigeration units in kitchen area. 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. Clean splash from walls at can wash, behind prep stations, and equipment. Clean debris from corners, under equipment, and other hard-to-reach areas in kitchen. REPEAT

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee handle raw chicken with bare hands and then don gloves, without a handwash, in attempt to prepare RTE foods. CDI- Before any cross contamination occurred EHS instructed the employee to wash hands before donning gloves and preparing RTE foods. After instruction was provided EHS observed proper hand washing.

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 an employee handling raw chicken with bare hands. CDI- PIC voluntarily discarded the chicken handled with bare hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw beef stored above RTE dumplings and raw eggs stored above RTE tofu in the low boy reach in coolers. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 noodles cooling in a reach in cooler at 87F. Observed egg roles in the walk in at 63F. Observed cooked chicken cooling in the reach in at 83F. Observed breaded chicken cooling on the counter at 127F. Thirty minutes after the initial temp taken EHS observed noodles still at 87F, chicken at 83F, egg roles 63F, and breaded chicken at 127F. No cooling had occurred for any of the items. CDI- PIC moved all the items to the walk in freezer uncovered, to quickly cool. By the end of the inspection EHS observed items cooled. See temp chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed spring roles (43F), tofu (44F) and pork (45F) all above 41F. CDI- Education was provided to the PIC to ensure all TCS foods are cold held at 41F or below. Per state memo point deduction did not occur for TCS foods between 42-45F for the first time in 2019. However, during the next inspection point deduction and corrective action will occur.

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 chicken, noodles, and egg roles all without dates. PIC stated the items were prepared yesterday and if not sold by the end of the day would be kept another day. CDI- PIC was able to properly date the 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- Observed several TCS foods not meet proper cooling rates. These items were noted to be covered, in large containers, and in prep units. CDI- PIC was able to move all items to the walk in freezer uncovered on a sheet pan to quickly cool. EHS provided PIC with a MCPHD cooling parameter and method poster. EHS explained approved methods of cooling for TCS foods.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throghout the facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed in use wiping cloths stored in water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cooking, hot holding, and cold holding equipment throughout the facility in need of cleaning due to grease and food debris build up. Clean items as often as needed to prevent and reduce the build up.

5-501.115 Maintaining Refuse Areas and Enclosures - Observed dumpster area in need of cleaning. EHS observed trash, mattresses, and pallets stored in the 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. - REPEAT- Observed floors and walls throughout the kitchen in need of cleaning due to food debris and food splatter build up. EHS also observed food debris build up in hard to reach areas of the floor. Hard to reach areas are underneath and behind equipment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employees re-contaminate hands by closing faucet without barrier prevent recontamination of hands. CDI, food employee washed hands per rules.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed most unwashed produce stored above ready to eat foods in walk in cooler. CDI, items reversed.

3-501.13 Use approved thawing methods. Observed raw chicken, raw beef, and raw shrimp thawing on counters, not under refrigeration. CDI, items moved into coolers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles in use without label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer with concentration less than 50ppm chlorine. sanitizer replaced.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items such as cups stored with personal belongings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment in need of cleaning, such as coolers and counter. 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 floors in need cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C Observed phone jackets stored on working counters.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Ensure persons unneccessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing area. Observed owner's child present in kitchen. CDI: PIC informed; duties discussed.

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 cardboard boxes being re-used to store produce inside walk-in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up observed on outside of chicken flour container. Build-up and grease observed on hood filters at wok station.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Lots of boxes of storage, clothes, play kitchen set stored in dining room. Remove all items unneccessary to the kitchen operation from facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. 1.5 pts - Observed raw chicken stored above flour bin. Observed iceberg lettuce head stored in direct contact with raw chicken inside prep cooler. Observed raw spare ribs stored on top of sauces inside 3-door cooler. CDI: storage order rearranged; lettuce was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. 1.5 pts. - Observed TCS food items inside prep cooler > 45F (see temp chart). All food items transferred to working 3-door cooler. Maintenance will be notified for repair. Verification required by 1-14-18

General Comment: 0 pts - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 2 containers of egg rolls and a container of sesame chicken not dated inside walk-in cooler. Observed a container of spare ribs not dated inside bottom of prep cooler. CDI: products dated properly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. 1 pt - Observed bleach sanitizer in spray bottle and bucket out front too strong at 200ppm. CDI: corrected to proper strength.

Repeat: 1 pt - 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 chicken and a container of shrimp stored on the floor inside walk-in cooler and freezer. CDI: products being moved off of floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans of oyster sauce stored on back shelf not separated from use. CDI: cans removed and stored up front.

General Comment: 0 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking and another employee cutting mushrooms without hair restraint.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on hood system, handles of prep units, and outside and handles of dry good rolling bins. Improvement on cleaning has been observed.

Repeat: 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Designate an area for employees to eat as to prevent contamination of customer food and utensils. Observed employee plates of food stored on prep table in kitchen. CDI: food relocated to designated area.

2-301.14 Wash hands after activities that contaminate them. -P. 2 pts. Observed employee mopping floor then handling food wihtout washing hands first. Observed another employee report to work, enter the kitchen, start handling food without first washing hands. CDI: education provided; hands were properly washed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 pt. Observed a cooker full of fried rice and 2 containers of soy sauce stored on the floor inside the 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. 0.5 pts. Observed plastic bowls being used as utensils and stored inside flour, lemonade, and tea. CDI: plastic bowls were removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts. Observed build-up on under handles of prep units and outsides of dry good bins.

General Comment: - 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink co-mingled in 3- door cooler with restaurant food items. CDI: employee food/drink relocated to designated area and labeled.

Repeat: - 3 pts. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken wings and sesame chicken stored below raw chicken and beef in 3-door reach-in cooler. CDI: cooked food moved above raw in proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 1.5 pts. Observed food bus tubs stored on shelf above prep sink with food debris remaining. CDI: removed and stored at 3-comp sink to be cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0.5 pts. Observed bleach sanitizer in bucket at front reading 0ppm. CDI: corrected to required concentration of 50-100ppm.

General Comment: - 0 pt.s 4-501.11 Maintain equipment in good repair. Repair faucet at 3-comp sink. Observed faucet not turning on properly. Spray nozzle on sink however was working properly.

General Comment: - 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents above wok station with grease accumulation.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in women's restroom. CDI: by restocking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above rice noodles in 3-door cooler. CDI: storage order rearranged

{3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked ground pork in walk-in cooler at 65F that had been cooling since yesterday. CDI: pork voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked ground pork and chunk pork cooling in walk-in cooler stacked on top of each other and covered. CDI: discussed proper cooling methods; ground pork discarded and chunk pork still within temperature transferred to metal sheet pan.

General Comment: Observed spoons stored in room temperature water. 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.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving above prep sinks and 3-compartment sink. Observed cleaning needed at back shelf where canned goods are stored. Observed cleaning need on hood system.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair damaged wall next to wok 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. Cleaning need on wall next to wok line.