CHINATOWN

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Noodles cooling in WIC with little to no change in temperature after 25min. *CDI - PIC had employee place Noodles onto metal Sheet tray to speed up the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods 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 - Frozen Raw Shrimp Thawing in meat container of stagnant water at prep sink. *CDI - Raw Shrimp removed and cooked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Hole in bottom of back screen door and air gaps between the top and bottom of the door. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Lids to cardboard dumpster broken and missing. Replace. Doors to trash dumpster left open.

*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 - Baseboards behind rice cooking pot missing and plastic strip baseboards randomly damaged throughout.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P Observed containers of raw beef stored directly over raw shrimp in WIC. CDI - PIC corrected storage order. Observed in WIF sheet pans of raw chicken stored directly over sheet pans of raw beef, and raw pork. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed speed rack in WIF with sheet pans of raw chicken stored at the top directly over sheet pans of raw shrimp raw beef and cooked egg rolls. CDI - PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and soybeans stored directly over washed/cut onions, celery, and carrots. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle with red liquid without any form of identification above 500PPM. CDI - PIC stated the liquid was quaternary sanitizer and discarded entire bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed home use only insect powder on storage shelf. CDI - PIC voluntarily discarded insect powder. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal vitamins and medication stored among single service items, clean equipment, and canned foods. CDI - PIC removed items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths hanging from storage racks throughout kitchen. CDI - PIC moved wet wiping cloths to soiled bin and others to sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored underneath white cutting board. CDI - PIC discarded wet wiping cloths and move cutting board to 3-comp-sink.

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 wired storage racks in WIC with food debris and build up along with pooling water on shelving. WIC slowly leaking water towards rear from ceiling into a red bucket. PIC is awaiting repairs.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed tiles and plastic baseboards missing throughout kitchen.

2-301.15 Only wash hands in handwashing sink. -PF Employee entered restaurant from back door, rinsed hands in prep sink for 3 seconds, and proceeded to don gloves to work with food. CDI - Stopped and directed to wash hands in handsink which he did. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back handsink. CDI - Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided.

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. Container of raw chicken stored on shelf above raw eggs. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife blade soiled with food debris on metal strip. CDI - Brought to dish machine and washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Scrambled eggs in reach in cooler recorded at 97F. According to PIC they were placed in cooler more than 2 hours ago. CDI - Discarded. 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 Pork, beef in reach in cooler recorded above 41F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of detergent not labeled. CDI - 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 Improper cooling methods of scrambled eggs. Product tightly wrapped and placed in reach in cooler. Did not reach 70F in 2 hours. CDI - Discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal bowls very wet and stacked. REPEAT. Stack to allow for air drying.

2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Food employee rinse off hands in prep sink and begin cooking. *CDI - PIC educated employee on mistake and had food employee wash hands using Handsink. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- *Observed - Same Food employee wash their hands for less than 20 seconds and not use a paper towel to turn off the faucet. *CDI - PIC educated and trained employee on proper handwashing procedures. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No handsoap available at back handsink. *CDI - PIC provided soap.

*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 bus tub containing large quantity of Marinated Raw Beef cooling in WIC with no change in temperature after 40 minutes. *CDI - PIC distributed item into another container to assist and improve the cooling rate. PIC stated they will also stir item frequently every 30 minutes to an hour. *Observed - Scrambled Eggs cooling in Flip Top Lowboy with no change in temperature after 40 minutes. *CDI - PIC moved item to WIC to improve cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked stored clean on clean dish rack above 3 compartment sink. *CDI - EHS pyramid stacked the items while educating PIC on issue.

4-501.11 Maintain equipment in good repair. *Observed - Torn Gaskets on WIC, Flip Top Unit Lowboy, and 2 Lowboy Unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Shared dumpster doors left open. Doors shall be closed after use to avoid the harboring of pests.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed two cooked pork containers in a colanders that were draining into a cardboard box for raw chicken. CDI-PIC voluntarily discarded items

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of sodium hydroxide without a label. CDI-PIC added label.

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 shrimp slowly cooling in prep top unit (3F/1hr) and egg rolls cooling at ambient temperature at 78F that were cooling for an hour, per PIC. CDI-PIC moved items to WIC to rapidly cool. EHS spoke with PIC about limiting ambient air exposure to cooling items and to use WIC to cool through the first temperature zone of 70F within 2 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with minor dark residue in the far corners. PIC cleaned out inside of dishmachine.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed closest dumpster with a broken drain plug. 5-501.111 Keep storage areas and bins for waste in good repair. Observed closest dumpster with broken top-left lid.

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 and chicken wings cooling at ambient room temperature on sheet pans with the center of the items above the 135F, but the outer sections at 108F and 90F respectively and a deep, metal container of cabbage with no cooling rate change after 70 mins. CDI-PIC separated cabbage into sheet pans to rapidly cool and moved ambient cooling items to WIC. EHS spoke with PIC about limiting the amount of time food is cooling at room temperature and to stir noodles to break up heat. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.13 Properly locate mechanical insect control devices. Observed bug light trap stored on dry storage shelf above unopened food containers and equipment.

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 ladles stored in between woks, on an area that cannot be sanitized and that does not get sanitized every 4 hours at the facility. Repeat.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used for shelf liner and underneath cooling sheet pans.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed grease container just outside facilities backdoor with noticeable odor. PIC stated they would contact landlord and request more frequent emptying of grease container.

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 cooked chicken and cooked beef at stored in containers without time and/or temperature controls. PIC stated that the items would be added to TPHC template currently for chicken wings. CDI-PIC updated TPHC template and added time labels to cooked 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 cut cabbage without a cooling rate change while in wrapped plastic in WIC. PIC stated cabbage had been cooling for an hour prior to arrival. CDI-PIC removed plastic wrap to increase air flow and transfer of heat. Repeat, but points not escalated due to improved cooling methods in facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door with multiple openings between frame and the door.

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 ladles and fryer screens stored in area in between woks that cannot be effectively sanitized. EHS spoke with PIC about storing them on a surface that can be cleaned every 4 hours or a sanitized container that can be switched out every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal containers wetstacked. PIC separated containers to air dry. Repeat.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing topside lid. PIC stated that landlord would be contacted. Repeat.

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 container of employee food resting in rice cooker. PIC voluntarily discarded employee food.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce. 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 chicken stored in the back compartment of prep top with raw shrimp stored in front of it. CDI-PIC corrected prep top storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored as clean with food residue. CDI-Knives were set aside to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 cut lettuce, cooked noodles, and cooked pork ribs in the process of cooling, but not cooling at the proper rate to reach 41F within their time frames. Both foods were covered and cooling in deep containers and the cut lettuce was cooling in a plastic container as well, the pork ribs were moved to lowboy unit from the WIC at 47F and dropped to 43F within 40 minutes.. CDI-PIC removed plastic coverings from containers and dispersed them into shallower containers to finish the cooling process in the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stackable containers wet nesting. Containers were separated out to allow for proper air drying.

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 cooked pork stored in plastic to go bags. Ensure using food grade storage bags or containers when storing food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed moderate amount of rusting on all WIC shelving and debris on air drying shelving.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing topside lid. PIC stated they would contact landlord to replace lid.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease buildup on hood vents. PIC stated that establishment has hood cleaning scheduled prior to todays inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed RTE foods stored between raw chicken, beef and pork. CDI PIC moved items. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Chlorine sanitizer reading at 10ppm . CDI PIC corrected to 200PPM For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bucket of cooked chicken at 45F was in WIC for a few days Voluntarily tossed out. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 several buckets of battered chicken with 8 day discard dates. CDI PIC changed to correct date. Still within the 7 day window 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut veggies not labled. Was held over from following day 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 . 3-501.17 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of sauces not labled. CDI PIC labled the containers.

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 raw chicken in WIF stored on a sheet pan.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl stored in bucket of rice. CID PIC removed bowl

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 shelving where clean dishes are kept are rusted

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 floor in WIF had a missing please of metal. Caught my shoe.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and other person items through out the facility, Stored on shelves and on top of drink cooler

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 pork ribs stored over lo mein noodles and cooked chicken wings . Observed raw pork placed behind celery in the flip top. CDI PIC reordered storage. -3- REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cutting board. - 0.5 -

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 eggs stored over shrimp in Walk in cooler . CDI PIC reordered storage. -3- 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 Lo mein being cooled in a deep bowel. Did not meet cooling parameters. CDI- put in thin layer on sheet pan and proper cooling rate achieved.

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. -C Observed all bulk food containers did not have labels. -1-

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

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 Observed grease build-up on vents under hood. Increase frequency of cleaning. -0.5-

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 employee eating standing in prep area.

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 eggs stored over vegetables in Walk in cooler . CDI PIC reordered storage.

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 Lo mein being cooled layer too dense to meet cooling parameters. CDI put in thin layer on sheet tray and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in facility. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent . Observed wooden shelving exposed to splash in dry storage area. 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.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored over raw shrimp. CDI - PIC corrected storage order. -1.5 points

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. -C Observed container of corn starch without label. CDI - PIC added label. -0 points

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -C Observed domestic freezer in use at facility. REPEAT -1 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. -C Observed missing floor tiles replaced with a wooden plank between handsink and wall near 2-door soda cooler. Observed minor cracked floor tiles along dry storage shelves. Repair. REPEAT -0.5 points

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -C Observed domestic freezer in use at facility. REPEAT -1 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 Observed grease build-up on vents under hood. Increase frequency of cleaning. REPEAT -1 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. -C Observed missing floor tiles replaced with a wooden plank between handsink and wall near 2-door soda cooler. Observed minor cracked floor tiles along dry storage shelves. Repair. REPEAT -0.5 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 Facility is without a procedure for cleaning vomit/diarrhea events. CDI - EHS provided education on the requirements to keep written procedures under the 2017 Food Code and gave PIC paper copy of written procedures. -0.5 points

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -C Observed domestic freezer in use at facility. -1 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 Observed grease build-up on vents under hood. Increase frequency of cleaning. -0.5 points

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue in women's bathroom. CDI - PIC replaced toilet tissue. -0.5 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. -C Observed missing floor tiles replace with a wooden plank between handsink and wall near 2-door soda cooler. Repair. -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 Facility is without a procedure for cleaning vomit/diarrhea events. CDI - EHS provided education on the requirements under the 2017 Food Code and gave guidance documents. -0 points

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pork eggrolls in WIC between 41F-42F. Eggrolls were prepared last night according to PIC. CDI - Eggrolls were taken to WI freezer to cool down. -1.5 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed rice noodles and spring rolls without date mark. PIC stated items were prepared before opening. CDI - PIC added dates to items. -0 points

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed eggrolls and chicken wings in large plastic containers cooling in WIC. CDI - PIC split containers and placed in WI freezer to allow for proper cooling. -0.5 points

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -C Observed domestic freezer in use at facility. -0.5 points

3-302.11(A) Separate the different types of raw animal foods. -P. Observed a container of raw chicken stored above containers of raw beef and shrimp in walk-in cooler. CDI- chicken was placed on bottoms shelf with other raw chicken items. REPEAT (HALF points due to improvements),

3-501.13 Use approved thawing methods.Observed raw chicken wings and raw shrimp thawing at prep sink in containers of water with no agitation. CDI- PIC turned on water for agitation.

4-205.10 Food Equipment, Certification and Classification - C. Observed a deep chest freezer in use in facility that is not commercial. REPEAT (full points). 4-101.19 Nonfood-Contact Surfaces - C. Observed wooden shelves exposed to oil and other liquids in storage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of pooled eggs stored in container of raw cabbage . CDI moved eggs to raw side of prep unit and discarded cabbage .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in facility . 4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelves exposed to oils and other liquids in storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC manager certification expired. Repeat violation

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 lo mein cooling in too great of volume and tightly covered no meeting cooling parameters. CDI placed on sheet pan and proper cooling rate observed.

3-501.13 Use approved thawing methods. Observed peas and carrots being thawed on counter . CDI moved to walk in cooler to thaw.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in facility. 4-501.11 Maintain equipment in good repair. Observed walk in cooler on one door of prep unit in need of gasket replacement. 4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving used to cool food and store wet ingredients.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty certificate expired.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement. 4-101.19 Nonfood-Contact Surfaces - C Observed absorbent wooden shelving in rear kitchen.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in facility. Repeat. 4-101.19 Nonfood-Contact Surfaces - C Observed shelving in rear kitchen where food is cooled is constructed of wood and absorbent. Repeat

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cooked shrimp on top of prep unit at 62 degrees and pot of chicken wings on counter at 53 degrees. CDI both items moved to refrigeration since they had not been out of temperature for more than two hours.

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 wings and lo mein cooling in too great of volume to facilitate proper cooling. CDI split each product into two pans and proper cooling achieved. see chart above for lo mein temps.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement. 4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving in back of kitchen absorbent. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer in kitchen is non commercial.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls , potatoes, chicken wings, and shrimp on buffet held at less than 135 degrees. CdI all items reheated see chart above.

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. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial freezer in use in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above cut cabbage in the reach in unit. During the inspection, employees were cutting raw pork on prep table above an open container of potatoes and cabbage with no cover. CDI EHS discussed cutting raw meat on prep table with nothing stored below or moving the box of potatoes and PIC rearranged to proper storage order. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical dishmachine with chlorine concentrations of 0ppm. PIC called for unit to be serviced and will use 3 comp sink until unit is fixed. Verification required within 10 days.

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 raw pork stored on the floor of the walk in cooler. Ensure to store food off the 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 4 dented cans stored with other cans. Ensure to store dented cans in a designated area or discarded. CDI PIC voluntarily discarded dented cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp cloths stored on prep tables and cloths used to stabilize cutting boards.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket torn and damaged. Ensure to repair or replace.

6-303.11 Intensity-Lighting - C Observed one hood system light not functioning. CDI PIC replaced bulb during the inspection.

3-302.11(A)(2) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork in the walk in cooler. CDI PIC rearranged order. Repeat violation. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken prepped above potatoes on the prep tables when entering the establishment. CDI employees stopped prepping chicken during the inspection and EHS had potatoes moved and prep table properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet and sour chicken, sesame chicken, and chicken skewers hot holding below 135F at the buffet line (see temp chart). PIC stated items were placed on buffet line 30 min prior to prepare for lunch. CDI items were reheated to 165F+.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee prepping raw chicken with container of raw chicken stored on the floor and containers of raw meat stored on the floor of the walk in cooler. CDI containers of raw chicken was removed off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wet stacked. Repeat violation. Points were not escalated due to improvement seen in air drying equipment and utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility in need on cleaning non-food contact surfaces (gaskets, reach in units, handles of equipment).

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. One container of potatos and broccoli not protected from physical contaminants. CDI- Product wrapped. REPEAT 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored above raw pork in WIC. CDI- Chicken moved to bottom shelf.

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. One sanitizer bucket did not have proper sanitizer 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. Knife stored in crevice of two flip top units. CDI- Removed, store in approved areas. Taken to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Heavy wet stacking of sheet trays observed. Allow for full air drying.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drinks stored on top of soda machine.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee touched RTE carrots with bare hands. CDI- Product discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. One container of potatos not protected from physical contaminants. CDI- Product wrapped. REPEAT - Points not escalated because there was improvement.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of sliced potatos sitting next to fryer with no covering/protection from physical contaminants. CDI- Covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed whole cabbages sitting on plastic bags in WIC. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Veg. rolls recorded above 45F (see chart). PIC stated it was prepped earlier. CDI- Taken to WIC to cool down.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf One container of egg rolls had a date of 12/10 but PIC stated it was made earlier that morning. Assure date marking is accurate. CDI- Date changed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One water bottle unlabeled. Label water bottle.

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. Bleach in bucket recorded at 0ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster missing two doors. Facility will talk to property managment.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. One personal drink stored on high shelf. Store low and away.