BONCHON

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of ice machine in back of kitchen with black residue. Clean and sanitize within 10 days, EHS will make a return visit to verify. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sautéed mushrooms, scrambled egg, and cooked sea mustard greens between 43-45F in fliptop 1, which appeared in defrost based on outside sensor reading. CDI- All TCS foods taken to WIC for rapid cooling and storage until end of DF cycle. EHS advises changing defrost cycle settings to ensure TCS food does not come above 41F in cold holding. EHS observed ambient temp return below 41F within half hour at lowboy. (-3)

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 food debris on top of chemical dish machine. Increase cleaning frequency. (-0)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered container of raw bulgogi beef stored behind RTE foods in fliptop. CDI- PIC moves beef to front, and all RTE foods behind. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods (cooked mushrooms, noodles, scrambled egg, pork dumplings, and kimchi) in fliptop and its lowboy across from cook line between 42F-47F. Ambient temp of unit observed going from 38F to 43F within one minute of door held open. (-1.5) CDI- PIC relocates all items to other lowboy after verifying items were below 41F this morning, prior to opening. PIC called in work order to equipment. All items rapidly dropped back below 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several trays of fried chicken cooling in WIC with date mark for 3/19. EHS discussed date marking procedure with PIC, who explained they maintain date marks on frozen foods to ensure none kept past 2 months. Food handler mistakenly transferred frozen storage label after cooking, instead of printing new. CDI- PIC speaks to staff about date marking procedure to ensure understanding. Items correctly dated with prep date of today, 01/22. (-0)

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 TCS dressings on prep top not labeled for TPHC. CDI- PIC confirms time dressing left WIC and labels items for 4 hours. (-0) Extra TPHC procedure for dressings: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

4-501.11 Maintain equipment in good repair. Observed fliptop and lowboy with ambient temp rising to 43F after being opened just briefly, and TCS foods inside not able to maintain at 41F or below. CDI- PIC relocated all TCS foods and called in work order. EHS observed facility still has multiple lowboys available for use. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs behind RTE foods in fliptop across from cook line. CDI- Eggs brought forward so all RTE foods are behind. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives on magnetic strips stored as clean with food debris on blade. Also observed a few plastic containers on clean rack with food debris and date mark sticker residue. CDI- Dishes taken to ware-washing for W/R/S. (-1.5)

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 severe accumulation of black residue on gasket in back area where Boba is prepared. Replace at earliest opportunity. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bulgogi, egg, cooked mushroom and slaw cold held above 41 degrees F. Operator stated items recently in unit and relocated to rapidly cool in walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowls stood on cart collecting soil and debris. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial food processor on stored on rack in kitchen. Observed ceiling light out over walk in cooler.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed pan of raw chicken removed from commercial packaging stored on sheet rack over pan of cooked chicken in walk in freezer. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet 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 bowl without handle used as scoop in bread crumb container.

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 a container of boneless wings with discard date of 11/6. CDI, wings 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 food processors not NSF / ANSI certified and data plate stated for household use only.

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 on floors at line under cooking and behind cooking equipment under hood vent.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee filling container at hw sink. CDI, container removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored over cooked chicken operator stated was for food employee. CDI, chicken voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed rice utnesil stored in container with dried rice from day before . CDI, equipment relocated to wash, rinse and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 a few pans with discard date of 2/7. CDI, chicken voluntarily discarded. Observed chicken and slaw not date marked in prep refrigerator .CDI, items 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 .

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 residues accumulating on top of dish machine and shelving in prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for consumer in walk in cooler.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee changing tasks without handwashing before returning to prep food. PIC asked employee to re-wash hands.

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 scoop handle in dry good and bowl in another. Keep scoop handles out of dry goods and do not use bowls as scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large pans stacked wet. Pans moved to dish wash area to be cleaned and sanitized.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed container of food in hand sink by bubble tea bar. CDI - PIC removed container.

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 chicken 1 hour and 45 minutes after being cooked in WIC at 80 F. CDI - PIC moved chicken to WIF to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 on closely packed sheet trays in WIC that would not reach 70 F within 2 hours of cook time. PIC stated that food is held in ambient air and moved into WIC to cool when it reaches approximately 120 F. CDI - PIC moved chicken to WIF and separated trays to rapidly cool food. PIC will monitor food temperature and use WIC and WIF to rapidly cool food once it reaches 135 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet after washing hands. REPEAT. CDI - EHS directed employee to re wash hands and reminded employee to use a paper towel to turn off faucet.

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 open trays of raw breaded chicken stored over raw shrimp and raw beef in WIF. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over cut lettuce in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

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 food items in prep top such as cut lettuce, cooked chicken, and cooked shrimp without date marks. Food employee stated that food was prepped on the day before and is held in prep top overnight. CDI - food employee added dates since all unmarked food was prepped this morning or day before. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw chicken in prep sink thawing in ambient air. CDI - EHS directed food employee to keep food fully submerged under cold running water while thawing.

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 wok scoops stored on visible soiled surface around wok. CDI - food employee replaced scoops and moved storage to rack above wok.

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 board storage on bottom of speed rack under tray of thawing raw chicken. CDI - PIC relocated cutting boards.

4-501.11 Maintain equipment in good repair. Observed non-functional hand towel dispenser sensor on cook line. Employees use a toothpick to activate manual dispense button located inside the dispenser. 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 buildup in spaces between prep tops. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate them by turning off faucet with bare hands. CDI - EHS intervened, educated and hands properly re-washed. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towels stuck inside dispensing machine and no alternative hand drying provisions available at hand washing sink left of cook line. CDI - PIC re-stocked with paper towels. -0-

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 on date marking please visit: http://meck.co/FoodSafety. Observed expired romaine lettuce mix. Discard date read 2/4/23. CDI - PIC voluntarily discarded. -0-

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 knife stored in crevice between prep units and soiled knives stored on magnetic wall mounted storage units throughout facility. CDI - All utensils removed to dish pit to be W/R/S. -0.5-

4-501.11 Maintain equipment in good repair. Observed non-functional hand towel dispensing system. PIC demonstrated new towel dispensing equipment in storage room. Installation pending. PIC replenished hand washing station with hand drying provisions until new dispenser is installed. -0.5-

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 thorough cleaning needed on spaces between prep units. -0-

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 personal drink stored above dry goods at dry storage shelving unit and co-mingling with retails foods inside lowboy unit. CDI - Personal drinks removed to designated area. -0-.

REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed x2 containers of milk registering at 62 F inside reach-in unit. Upon further investigation, it was discovered that the unit was unable to maintain temperatures < 41 F. Also observed scrambled eggs and cooked chicken registering 59-60 F. CDI - Products relocated to walk-in cooler for proper cooling towards < 41 F. Facility will discontinue use of unit until repairs complete.***3-DAY VERIFICATION REQUIRED.

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 no start/end times on cooked chicken at prep counter. PIC and employee present confirmed that the chicken was made prior to EHS arrival. CDI - Product start/discard times updated.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cooked chicken cooling tightly covered inside plastic container at walk-in cooler and lowboy unit. Also observed eggs cooling tightly covered inside lowboy unit. CDI - Chicken uncovered and spread evenly across sheet pan, other food uncovered and relocated to walk-in cooler to facilitate proper cooling towards < 41 F. ***EHS educated PIC and employee present on proper cooling methods such as the correction method practiced during inspection and advised staff to allow foods to fully cool in WIC/WIF before placing them into cold holding units for use.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. ove the food and top of the food container. Observed ice scoop handle submerged and in contact with ice at boba station. CDI - PIC adjusted utensil handle upwards. 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 plastic spoon used for ice stored in container of stagnant water next to rice warmer. CDI - EHS educated and utensil removed to dish pit to be W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P Observed broccoli, chicken, lettuce, and egg yolk in the flip unit that were above 41F. PIC stated that foods were cooked before EHS arrival (around 12pm) and were placed into the unit. CDI-items were placed into an ice bath to allow for rapid cooling. Observed kimchi in the reach in that was above 41F. Kimchi was prepped into small containers and was left out. CDI-kimchi moved to freezer to allow for rapid cooling. REPEAT EHS advised PIC to allow foods to fully cool before placing them in the reach in or flip units for use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed coleslaw cooling in WIC while in mini cups and stacked high. CDI-coleslaw containers were opened to allow for rapid cooling.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate them by turning off faucet with bare hands. CDI - EHS intervened, educated and hands properly re-washed.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods > 41 F inside reach-in unit. Refer to temperature log for details. Items increased in temperature due to the unit being disconnected prior to inspection. CDI - All products relocated to walk-in freezer for rapid cooling to < 41. Unit power was restored and EHS observed temperatures decrease toward < 41 F by the end of the inspection.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. 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 no date marking on opened container of milk at boba station reach-in unit. PIC and employee present confirmed first use date. CDI - Product date marked.

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 mixed with retail foods inside lowboy reach-in unit. CDI - Employee food removed to designated area.

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 over container of washed lettuce inside walk-in cooler. CDI - EHS educated and storage order corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of sugar. CDI - Container covered.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled glass cups in bar area and several knives and utensils on magnetic holder with visible food debris. CDI - All utensils removed and taken to be re-washed/rinsed/sanitized; magnetic holder thoroughly cleaned during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed containers of cooked chicken, cooked shrimp and scrambled eggs cooling inside prep and reach-in units since late morning-early afternoon. Employee present stated that items had been cooked for today’s services and immediately placed into their respective units. CDI - EHS educated and all items voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods > 41 F inside prep and lowboy reach-in units. Refer to temperature log for details. Several items were left in cold holding since 10:30 am and others were placed into unit at 1:00 pm and were > 70 F. CDI - EHS educated and products voluntarily discarded.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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 no date mark on opened container of milk. PIC confirmed first use date as 3/24/22. CDI - Product date marked.***No escalation in points due to different category observed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed TCS foods cooling inside prep and lowboy reach-in units. Refer to temperature chart for details. Items were found cooling tightly covered and over the brim since late morning early afternoon. CDI - EHS educated and products voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in ambient temperatures at prep sink. CDI - EHS educated and product relocated to walk-in cooler.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present in the facility. Facility has an active contract with PCO Orkin. EHS advised to increase treatments in facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of sugar water for boba, containers of coleslaw, soy sauce, boba and chicken wings stored on floor throughout facility. CDI - All items relocated to shelving units and/or stored 6” above floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed x2 blenders and several cups stored wet at boba station. CDI - Utensils inverted to allow for proper drying.

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 thorough cleaning needed on spaces between prep units and reach-in unit handles.

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 thorough cleaning needed on flooring inside walk-in freezer.

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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 1x food employee wash hands and recontaminate on faucet handles. CDI - EHS coached employee and hands re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3x bus tubs with stickers present and multiple plastic containers with food debris stored as clean. CDI - PIC took all utensils to be re-washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tofu at 48 F inside make unit. All other items inside unit were at 41 F or less. Food employee stated that the product was taken out during today’s lunch rush and then placed back into unit. CDI - Product taken to walk-in cooler to cool down to 41 F. EHS observed temperature decrease to 41 F after 20 minutes. Also observed a light ice bath containing mayo and ranch dressing squeeze bottles at 65 F. Food employee present stated that the items were put into ice bath at 10:30 this morning. CDI - Products voluntarily discarded. EHS educated employee on maintaining a proper ice bath for cold holding.

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 on date marking please visit: http://meck.co/FoodSafety. Observed 1x container of condensed milk from 10/22/21. CDI - PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present in dry storage area.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present inside make unit. CDI - Food employee present removed stickers and re-washed products.

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 mixed with retail foods inside bar reach-in unit. CDI - Employee food voluntarily discarded.

REPEAT: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-. Observed cooked chicken stored underneath raw chicken in the walk cooler. PIC stated that the placement of the product is intended for raw chicken only. CDI - PIC voluntarily discarded product and re-educated food employee on proper storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed kitchen warewashing machine with 0 ppm chemical sanitization concentration. CDI. PIC has contacted an ALCO specialist for repairs and instructed staff to utilize the 3-compartment sink until repairs made. Quat sanitizer dispenser providing proper concentration of 200 ppm. VERIFICATION REQUIRED.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold holding equipment and areas between and behind flip top units in need of cleaning due to food debris and grease residue.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed several employee drinks stored with dry goods and utensils.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed racks stored in front of the hand sink near cooking equipment and expo window. CDI- PIC moved rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed cut RTE daikons stored underneath raw chicken in the walk cooler. CDI- PIC was able to correct the storage order during the inspection since no physical cross contamination was observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed squid, shrimp, scallops, chicken, blanched broccoli, and eggs above 41F, see temp chart. CDI- PIC was able to move all items to the walk in cooler and freezer uncovered to quickly cool.

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 chicken wings and chicken legs both on TPHC with written producers. However, PIC attempted to keep items last the 3:15PM discard time by changing the time. CDI- PIC voluntarily discarded 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- REPEAT- Observed two large sheet pans of chicken wings and legs cooling at ambient air and then covered in the walk in cooler. CDI- Items were uncovered to quickly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of wet metal pans stored together before air drying. NOTE: Point deduction remained the same since item is a low risk stagnant violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination. - Observed several stacks of plastic containers not inverted.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed hand held drill being used to help mix breading according to PIC. 4-501.11 Maintain equipment in good repair. - Observed gaskets in need of repair or replacement due to being torn. Observed shelving starting to rust. 4-101.19 Nonfood-Contact Surfaces - Observed card board being used on shelving. Ensure all non food contact surfaces are cleanable, durable, and non absorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cooking equipment and cold holding equipment in need of cleaning due to food debris and grease residue.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls behind and underneath equipment in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored throughout the facility mixed in with retail food and clean utensils.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed lettuce stored underneath unwashed vegetables in walk in cooler. CDI - PIC rearranged storage order. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal taco stands with significant food debris built up. Observed greasy build up on food bins stored above 3 comp sink. CDI - PIC moved items to dish machine to be washed, rinsed, and sanitized. - REPEAT - 3 -

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 tightly covered in walk in cooler. CDI - PIC uncovered chicken to facilitate cooling. - 0.5 -

3-501.13 Use approved thawing methods. Observed raw beef thawing at room temperature. CDI - PIC moved items to walk in cooler. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep surfaces throughout facility. CDI - Wiping cloths moved to sanitizer buckets. - 0.5 -

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 scoop stored in container of water next to rice warmer. CDI - PIC switched out container and rice scoop. Keep utensil sin clean, dry place. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few containers wet stacked above 3 comp sink. - 0 -

4-602.13 Nonfood Contact Surfaces - C Observed cleaning needed on outside of fryers. Food debris present. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils throughout facility stored as clean with food debris present. CDI - Items were moved to dish machine to be W/R/S. PIC will have employee go through all stored utensils and equipment and W/R/S what is soiled with food debris. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp (50), squid (47), tofu (49), and chicken (46) holding above 41F in prep top. PIC stated he just added new water to seafood containers. CDI - PIC added ice to seafood to rapidly cool. Chicken was moved to WIC in order to rapidly cool. Items were cooled to 41F. - REPEAT - - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed torch stored next to single-use trays on prep top. CDI - Torch moved to lower shelf, away from potential contamination. - 0 - * No signature due to COVID 19 pandemic

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed freezer floor in need of sweeping. Observed cleaning needed to fryers on cook line. CDI - Floor sweeped during inspection. - 0 -

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 general cleaning needed of floors, walls, ceilings, and all fixtures throughout facility. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on prep top. Observed employee jacket stored above food prep area. CDI - Items were placed in appropriate location. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using handsink to soak wiping cloth. CDI - Explained to employee that handsinks must ONLY be used for handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed some black buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of ranch and spicy mayonaise sitting out at room temperature maintaining temperatures of 73F, and cooked noodles at 43F. CDI - Ranch and spicy mayo placed in freezer for quick cooling. Noodles taken to WIC for cooling.

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 scoop stored in metal container of water at 63F. Also observed several scoops in dried goods (salt, sugar, flour) with handles submerged in the dried goods.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with heavy ice buildup on shelves, floor, and on packaged food.

5-205.15 Maintain a plumbing system in good repair. Observed small leak under handsink in kitchen closest to the bubble tea area. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine and ice bin of soda machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee personal food, purse, and backpack stored inside reach-in units with customer food and on top shelf of dry storage above customer items.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare handing cooked zucchini. CDI(Corrected during inspection)-Stopped and instructed to use gloves. The employee donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal container stored in the hand sink near the rice cooker. CDI-The metal container was removed. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above lettuce in the flip top cooler reach in. CDI-The lettuce was moved to the top shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the pickled radish and chicken (boneless, not on time) cold holding above 41F in the 3-Door reach in cooler. CDI-Both items were moved to the walk in cooler for rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of brown sugar, and cornstarch. Have labeled.

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 cup with no handle stored in the cornstarch container. CDI-The cup was removed.

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

5-205.15 Maintain a plumbing system in good repair. Observed the cold water faucet at the prep sink not working. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors and walls of the facility, especially around the fryers area. Have cleaned. 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 missing light bulb in the hood vents. Have replaced.

6-303.11 Intensity-Lighting - C Observed the lighting in the walk in cooler to be too dark to adequately see the food product. Increase lighting intensity.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Empty metal bucket in handsink. CDI-Removed from sink

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in 3 comp. sink recorded at <50 ppm. CDI- Sink drained, refilled for accurate concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pickled radish recorded above 41F (see chart). CDI- Discarded. REPEAT.

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

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Obseve employee fail to discard gloves and wash hands when employees touched face, floor, and soiled dishes and then proceed to continue operating. CDI- Stopped employees and informed them of when to discard gloves and wash hands. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored above raw beef. CDI- order reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Egg yolk recorded at 43F. CDI- Discarded, no points deducted because of first vilation in 2019.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop in flour was stored with handle in product. Keep handle out of product. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives, crusher, and pots soiled with some food debris. CDI- Thoroughly cleaned on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Kimchee and pickled radish in ice bath recorded higher than 45F (see chart). CDI- Pickled radish converted to TPHC, kimchee brought to WIC to cooled down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Chicken in WIC cooling while wrapped in tight silan wrap. CDI- Dumped onto sheet tray to facilitate proper cooling.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Two buckets of sanitizer recorded at improper sani. concentration.

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

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in 3 comp. sink was dirty.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a blocked hand sink in the back kitchen area. CDI-The garbage can was moved to another location. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towels at the back hand sink. CDI-More paper towels were brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large grey container with residue buildup on the inside. The container was stored on the clean equipment rack. CDI-The pan was sent to be cleaned. REPEAT. *HUGE IMPROVEMENT ON CLEANING AND SANITIZING. NO POINTS TAKEN.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the pickled relish cold holding above 45F in the ice water container. CDI-The product was discarded and a new container was brought out.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two cups with no handles stored in the two flour containers. CDI-The cups were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents, the floors in the walk in freezer, and the shelves in the dry storage area. 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 facility product in the walk in cooler. The food was labeled as employee food, just ensure it is proper separated away from facility product. CDI-The employee food was moved to another lcoation.

2-301.14 Wash hands after activities that contaminate them. -P - Observed food employee handle raw chicken then clean equipment without washing their haop[l'nds in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed garbage can with tray of chicken stored in front of hand washing sink. CDI equipment relocated to provide access to hand washing sink. 6-301.12 Hand Drying Provision - PF - Observed disposable towels placed on far drain board of 3 compartment sink at bar area.CDI, towels relocated to near hand washing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored in flip top prep unit over noodle and RTE food. Observed raw fish stored over produce and other RTE food in walk in unit. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans, knives and other utensils stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked mushrooms and carrot with a date of preparation of 1/16. CDI, foods 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 Bibimap on lunch menu without proper consumer advisory. Observed all menu's are in compliance and properly identified with a consumer advisory consisting of DISCLOSURE and REMINDER statement. Repeat. VR by 2/10

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 containers of chicken cooling on prep table. CDI, operator transferred chicken to shallow container and moved to walk in unit to facilitate heat transfer.

4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed several soiled towels stored on prep tables and on handles of walk in units.

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 absorbent wooden utensils being used in facility. Use proper NSF /ANSI equipment that is nonabsorbant and easily cleanable.

6-202.11 Light Bulbs, Protective Shielding - C - Observed ceiling lighting over food storage containers in rear storage area in back of kitchen not shatter-proof or shatter-resistant. Provide proper shatter-resistant, shatter-proof or shielded lighting. 4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed some grease accumulating on hood ventilation system and in need of cleaning.

2-301.14 Wash hands after activities that contaminate them. -P - Observed employee crack egg with gloved hand and proceed to handle utensil handle and container of rice without washing their hands in between.CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over vegetable in walk in unit. Observed raw shell eggs stored over tofu in prep refrigerator, foods relocated for proper storage.cdi, items relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates and knife stored as clean but soiled. CDI, items relocated for proper storage. Improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce in prep unit overstacked at 51 degrees F from night before. CDI, operator voluntarily discarded lettuce out of temperature.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed lunch menu with Bibimbap item that employee stated contained and undercooked egg without an asterisk or otherwise identified. CDI, provide required consumer advisory by next inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloth on cutting board and cloth used to stabilize cutting board in kitchen.

4-205.10 Food Equipment, Certification and Classification - C - Observed white Elite cooker intended for "household use" stored in facility. Observed drill with mixing attachment used as food preparation equipment. Use proper equipment. Repeat.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed swifter type mop and broom hanging from storage rack near food ingredient sauce. Items removed.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items properly. Observed employee fish stored above customer food in walk in unit and employee items stored above napkins behind bar.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee kitchen handwashing sink to dump product. CDI by instruction,. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at bar handwashing sink. CDI, hand washing sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over vegetable in walk in cooler. Observed raw chicken stored over ready to eat foods in low reach in unit. cdi, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 0ppm at 3 compartment sink. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several knives and cutting boards stored as clean but soiled with food residues. CDI, items relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken hot held below 135 degrees f. CDI, chicken reloated and reheated to 177 degrees F. Time as a Public health control discussed with PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed some items on menu identified with consumer advisory but employees stated that salmon and all animal foods are fully cooked and not offered raw or undercooked. CDI by instruction to update menu to ensure foods are honestly presented to consumer. Provide proper menu by next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 covered pans of chicken cooling on prep table. CDI, chicken relocated to walk in cooler to rapidly cool.

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 stored near rice holding unit in water at 80 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans being wet stacked above 3 compartment sink. 4-803.11 Storage of Soiled Linens - C - Observed container of soiled linen stored on top of drink mix in storage room.

4-205.10 Food Equipment, Certification and Classification - C - Observed food processors intended for "household use only" stored in facility. Observed drill with mixing attachment used as food preparation equipment. Use proper equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed only 1 of 7 employee beverages stored on food contact surface. CDI- removed

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwasher handle soiled then clean utensils without hand wash in between. CDI through instruction2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle sled surfaces then handle food in a hurry to clean up upon entry. CDI through instruction

muslins. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one front handsink blocked by trash can and food can. CDI

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 100 ppm QAC . CDI- mixing bleach until technician re-calibrates the dispenser.

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 in roll top not date marked on day two. CDI- date marked

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths nt stored in solution. CDI- placed in solution.