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3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employees using bare hands to handle cooked shrimp and cut napa cabbage that will undergo a cook step. CDI - PIC has been advised to minimize bare hand contact with non ready to eat food and to use utensils for food handling. -0 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed cooked diced chicken thawing completely submerged in running water with a temperature of 88F. CDI - Chicken was moved to walk in cooler to continue thawing under refrigeration. Approved thawing procedures include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. -0.5 points-

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 pair of tongs stored in container of cut green onions with handle making contact with food. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed modified single use food storage container being used to hold and dispense sesame seeds into food. PIC has been advised to replace single use food container with equipment that is durable. -REPEAT- -1 point-

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 prep table in walk in cooler with peeling sticker residue on prep surface. Prep table is used as shelving to store food. Replace prep table with item that is smooth and easily cleanable. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bucket of rice in dry storage room without covering or lid. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner stored on three compartment drain board. CDI - Cleaner was labeled with name of contents. -1 point-

4-502.13 Single-use and single-service articles cannot be reused. Observed curry gravy being stored in empty can of baby corn in reach in cooler. PIC has been advised to use approved storage container. 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 food storage containers stored open, upright, and without protective covering or wrapping. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed build up of rust on walk in freezer door. Resurface walk in freezer door so that it is smooth and easily cleanable. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. -REPEAT- -0.5 points-

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 plywood shelf used in dry storage room to hold flour and other dry goods. Replace with shelving that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of sanitizer stored in chemical storage area. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cans of food being used as risers in walk in freezer in order to keep TCS foods 6 inches above floor. Use alternative items (such as milk crate, shelving, or plastic riser).

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a bracelet. -0 points-

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, with heavy food debris and staining, being used under food ingredients on shelving. Discard cardboard and/or replace with materials that are smooth, nonabsorbent, and easily cleanable. -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. Observed heavy dust accumulation on vent in male restroom. -REPEAT- -1 point-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed one employee not wash hands before engaging in food prep. CDI- PIC had employee wash hands before continuing. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed two employees wash hands multiple times and not use barrier method when turning off water. CDI- EHS educated PIC on when to wash methods and had employees re-wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both hand sinks with food debris. PIC stated that employees working with raw chicken wash off the raw debris when at handsink. CDI- EHS educated PIC on handsink usage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a carrot peeler with heavy food debris accumulation stored as clean. PIC stated the item is difficult to clean. Observed cutting knife with food residue a debris accumulation stored as clean on magnet and mixer with food debris stored as clean in dry storage. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sweet & sour chicken, chicken chunks, and egg rolls prepared on 3/10, per the PIC, without a date in prep unit 1. Observed portioned dumplings out of original packaging without date stored in WIC. CDI- PIC had correct dates marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 drill mechanism being used in facility to mix batter. Mixer bit is smooth and easily cleanable but drill part is not allowed for use in establishment.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above and below prep areas storing seasonings and working containers in need of cleaning. Observed hood system with liquid food residue accumulating.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of container held open while not in-use and top opening of container exposed. 5-501.111 Keep storage areas and bins for waste in good repair. Observed top lids of container needing replacement.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residue accumulation on floor and walls behind and underneath equipment throughout facility. *REPEAT* increase cleaning frequency.

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 TPHC procedures missing information regarding cooked broccoli held on TPHC. Establishment's TPHC procedures list cut Napa cabbage as an item being held on TPHC but do not list cooked broccoli. CDI - Cooked broccoli was added to TPHC procedures. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 rusty shelving and prep tables in establishment. Consider resurfacing or replacing. -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. Observed food splash and residues on walls behind cooking equipment, behind food prep areas, and in dish pit area. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork and cooked shrimp in flip top cooler holding at 43F. PIC stated that items don't last more than a couple hours in flip top cooler. CDI - Items were placed on TPHC and will be discarded after 4 hours. PIC has been advised to conduct frequent temperature checks of TCS foods and holding equipment. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of soy sauce stored on floor in kitchen. CDI - Sauce was moved to nearby shelving. -0 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. Observed bottom shelf of prep table with food splash and debris. Recommend higher frequency and more thorough cleaning. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unmarked chemical bottles. EHS discussed maintaining labels on ALL chemical bottles. CDI- labels placed on bottles. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep cutting board during inspection.

4-501.11 Maintain equipment in good repair. Observed small circular cutting board with grooves and is worn, no longer smooth/easily cleanable.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label, PIC stated this is degreaser. CDI- bottle labeled during inspection, EHS discussed maintaining labels on all chemicals, may need to find a more permanent solution if marker continues to fade away. REPEAT. Note: points left at half demerit, PIC understands requirement, has been labeling sanitizer and degreaser but labels are fading, improvement from previous inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility using prep sinks with cold running water for thawing of frozen shrimp, water coming from cold tap is around 85F, too warm for approved thawing (must be 70F or below). CDI- products moved to cooler to finish thawing, EHS discussed using slack thawing more in summer months (when water is too hot coming from tap) to avoid issues with running water thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hat to start inspection. CDI- employee donned hat.

4-501.11 Maintain equipment in good repair. Observed significant rust on shelving in walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on gaskets on reach in units and on shelving in walk in cooler. REPEAT. Note: points left at half demerit, EHS observed interior of prep units properly clean, cleaning needed on gaskets and shelving compared to previous inspection.

6-303.11 Provide required lighting intensity (10 foot candles for walk in refrigeration). Observed interior of walk in cooler that is dark in some areas, vents are blocking light bulb, some areas in cooler are dark and not at proper light intensity. EHS discussed with PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser and sanitizer without labels. CDI- Items labeled.

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 prep top in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, garlic & oil, and dumplings being held above 41F in bottom portion of make table. Product prepared 11/09/22. CDI: PIC turned down temp on unit and voluntarily discarded product.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawing in prep sink under running water in colanders, but not fully submerged. CDI: Education provided and shrimp placed in different bowl.

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 of 2-door reach-in cooler soiled with food waste.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided paper copy of vomit plan to PIC. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided email copy of vomit plan to PIC. REPEAT VIOLATION.

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 several TCS foods being held above 41F in make table. Products prepared yesterday, 02/20/22. Ambient temp of make table 43F. CDI: Education provided, PIC voluntarily discarded products, PIC contacted service repair company, turned temperature of unit down(amb. temp of 37F).

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk containers of sauce stored on shelf with no lids. CDI: PIC provided lids.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooling in walk-in cooler- product remained at 55F over 40 mins. CDI: Education provided and PIC spread out product and placed directly in front of fans inside walk-in cooler for rapid cooling. Observed garlic/oil mixture cooling in bottom portion of make table- product remained @54F over 40 mins. PIC stated product prepared @1pm. CDI: Product moved to walk-in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles being held above 41F in bottom portion of make table. PIC stated product prepared 08/10/21. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed garlic/oil mixture cooling in bottom portion of make table. Unit designed for cold holding, not cooling. CDI: Education provided and PIC moved product to freezer for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed both gaskets torn on doors of make table.

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 in WI and RI cold holding without date marks. CDI. PIC date marked. 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 no labels on working containers of spices or oils. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of oil, soup, stored directly on the floor in the dry storage area. Needs to be removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while cooking food. Needs to be removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use wraps stored directly on the floor in the dry storage area. CDI. PIC removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed for flooring under and around equipment, including the floor drains, vents.

3-302.11 Separate the different types of raw animal food, packaged in house, in the freezer - P Observed raw beef, pork and chicken, cut and packaged in house, comingled in the freezer - return visit (w/in 10 days) needed to verify correction 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed broccoli stored on top of container of washed broccoli. CDI - broccoli moved to prep sink for re-wash 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above sauces in walk-in and raw pork and chicken stored directly next to cooked pork & chicken at flip top. CDI: eggs relocated and items at flip top relocated to provide better separation to prevent cross contamination

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date labels on any r.t.e. items - return visit necessary to verify correction (w/in 10 days)

3-501.19 When using Time as a Public Health Control (TPHC), Clearly mark foods with begin and end times not to exceed 4 hours (as dictated by written procedure). All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut cabbage with label indicated start time = 11:00 a.m. and end time = 4:00 p.m. totaling 5 hours. CDI: cabbage discarded

3-501.15 Quickly cool foods using methods such as open (not covered)/vented shallow pans and active stirring in the walk-in. Cold air must flow around product to remove the heat. -Pf Observed chicken pieces cooling, covered in large quantities (filled grey tubs) and other items cooling while covered. Intervention by inspector - chicken pieces were placed on sheet pans, uncovered in walk-in, in half the quantities, and all other items were uncovered

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify (such as dry pasta). Observed no labels on working containers of spices or oils.

3-305.11 Store food at least 6 inches above the floor. Observed food stored on the floor in walk-in

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet, wiping cloths left on surfaces throughout. CDI: placed in sanitizer

4-101.11 Food contact surfaces shall be smooth, cleanable, durable and nonabsorbent. Observed 2 cracked crocks being used at spice cart

6-501.13 Cleaning needed for flooring under and around equipment, including the floor drains.

3-302.11(A) Separate the different types of raw animal foods. -P Observed small metal bowls used to portion out raw chicken stored above raw pork / shrimp in prep cooler (top section); bowl contained raw chicken debris on inside surfaces. (use a utensil for each raw meat product to prevent cross-contamination). CDI bowl removed and utensils used for each container of raw meat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on prep cooler doors in need of repair. (points not increased due to improvement).

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between cooking equipment throughout, Observed hood filters having oil / debris build-up).

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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chicken and shrimp cooling from 12pm at 130pm at 80F (30 mins to get down to 70F). Observed cut napa cabbage cooling from 12pm at 51F with a change of 1F within 30 minutes. CDI. All product could be saved by implementing correct cooling methods (see #31). Discussion held with PIC on cooling. Utilizing thin baking sheets and spreading food into thinner portion to meet cooling compliance quickly. Continue to utilize thin baking sheets on speed racks instead of large bus tubs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf COMMENT: Observed cream cheese mix for rangoons made yesterday without a date mark. CDI. Cream cheese was date marked with yesterday's date. Facility does a good job date marking; Discussion held with PIC. PIC was unaware that cream cheese has to be date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp, lo mien noodles, and cabbage cooling in large bus tubs. CDI. The PIC moved the shrimp, cabbage, and lo mien into thin portions on baking sheets. Explained to the PIC about cooling methods, procedures and time parameters. Provided the PIC will cooling diagrams. If not corrected by the next inspection, a RCP and/or future ITS may have to be implemented to gain long term compliance.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed labels for salt, sugar, hot peppers, and sauces rubbed off at wok prep area. Suggested to PIC to label the stainless steel cart instead of containers as they do not rub off as bad as placing a label on the actual container.

4-501.11 Maintain equipment in good repair. COMMENT: Observed splitting gasket on the walk in freezer door and the low 2 door fry cooler. Observed racks beginning to rust in the walk in cooler. Replace as necessary.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and large amounts of loose trash, household trash and debris collected on ground behind dumpster area in need of removal. Repeat; full points.

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. COMMENT: Observed small hole in back screen door in need of repair. Observed a few lights out in the kitchen in need of replacing.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks. (signs given to owner by REHS)

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of raw chicken that had just went through preparation (breading / coating mix) and placed back into large container (covered) placed into walk-in cooler for cooling; product measured at 50 F, chicken portioned into swallow pans and left uncovered or vented to allow air flow across product. (POINTS NOT INCREASED DUE TO IMPROVEMENT)

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking equipment throughout).

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container. Observed doors opened on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of debris collected on ground behind dumpster area in need of removal.

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 issues to PHYSICAL FACILITIES. (Observed flooring inside walk-in cooler / behind cooking equipment in need of general cleaning).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open canned drink stored above a prep sink. 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 an employee going from towel drying dishes to working with food without washing their hands. CDI - corrected by PIC once pointed out.

6-301.14 Handwashing Signage - C Observed both kitchen handsinks without handwashing signage.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored over vegetables in the walk-in. Raw fish was moved. Repeat violation. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some containers of food in the walk-in were not covered. CDI. - covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed menus were being used to line food containers for crispy noodles. CDI - removed and put in cleaned sanitized containers. Observed a container of pork sitting directly in other diced pork in a bag. CDI - container removed and placed next to the bag.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the grinder with white build up on the interior and the blade. CDI - disassembled, washed, rinsed, and sanitized by the PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed containers of dumplings and chicken were not date marked in the walk-in or on the line. CDI. - dated. Facility uses in 2 days per PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser was not labeled. CDI - labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a speed rack full of chicken that was cooling at room temperature. CDI - speed rack pushed into the walk-in and the food cooled rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of flour was not labeled. CDI - labeled by the PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bucket of sauce stored on the floor. CDI - moved off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying bus tubs used for food at a prep sink that contained raw meat. Also observed other wet stacked containers. CDI - containers were washed, rinsed, and sanitized by the PIC.

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

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed the hood system with a heavy build up of grease. The PIC showed a text message where the hood cleaning company was scheduled for tonight. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Separate out what belongs to employees from what is being used for the restaurant operation. Observed commingling.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw chicken stored directly above ready-to-eat chicken and ready-to-eat sauces in buckets. CDI all items properly rearranged. REPEAT VIOLATION. VERIFICATION REQUIRED. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly above raw beef. CDI all items properly rearranged. REPEAT VIOLATION. VERIFICATION REQUIRD.

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 cut cabbage and cooked broccoli holding out of temperature control without being labeled with time removed from temperature control. CDI Items labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on wok line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; especially around 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. Observed food collecting heavy food and grease debris under equipment. Observed pipes and walls around wok line, handsinks and prep sinks collecting heavy residue.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed ventilation hood system heavily soiled.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw pork stored over ready to eat foods in walk in cooler. CDI-arranged to proper storage order.

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 broccoli on TPHC and marked as 11:50am-3:50pm. Time of inspection was before 11:50am. A new label should be put on container with beginning and end time. CDI-new label placed on product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breaded cooked chicken cooling at room temperature (97F) in deep pan. CDI-put on sheet pan and put into walk in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site.

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 broccoli on TPHC at 4:15pm with discard time of 4:00pm. CDI-voluntarily discarded.

ssi 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 rice cooling on counter below 135F. CDI-vented and put into walk in cooler.