FORTUNE COOKIE V

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) Chicken, shrimp, pork, baby corn, etc. in sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Cooked tofu in sandwich cooler top measured 57F. Employee stated he cooked it and put it in sandwich cooler around 12PM. Use walk-in cooler to cool TCS foods to 41F after cooking or preparation. Do not put food above 41F in coolers on line. CDI - Tofu moved to walk-in cooler as corrective action. Improvement from last inspection so reduced to half credit. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of bus tubs were stacked while they were still wet. Allow utensils and food-contact equipment to air dry before stacking. 0 pts.

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. Fried chips observed in cardboard box. Food must only be stored on properly sanitized surfaces. Do not store food in cardboard boxes. Store in container that is washable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Do not store personal items where they can contaminate food. Store in a separate location. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Lo mein measured 75F after cooling for 1 hour and 45 minutes. Also, chicken measured 78F after cooling for 1 hour and 45 minutes. Chicken was cooling on speed rack out of refrigeration. Lo mein was cooling in deep pan. CDI - Cook instructed to put cooling chicken in walk-in cooler. Also, cook moved to sheet pans and placed back 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of liquid eggs measured 67F and was stored on chef cart in front of wok. TCS foods in cold holding shall measure 41F or less. CDI - Cook moved eggs to walk-in cooler. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) All TCS RTE foods (chicken, shrimp, pork, baby corn, etc) in sandwich cooler had today’s date on prep date labels. When cook was asked about when each item was cooked or prepared he stated they were cooked on different dates. Ensure all TCS RTE foods are labeled with accurate prep date. CDI - Cook educated on date marking and he changed the date labels to the correct date. 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 .

3-501.15 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 Lo mein was cooling in deep pans in walk-in cooler. Several trays of chicken were also cooling on sheet pans for over an hour at room temperature. Use shallow pans or containers that are uncovered to quickly cool TCS foods after cooking. Do not leave cooling TCS foods out of refrigeration. CDI - Lo mein moved to sheet pans to continue cooling. PIC moved speed rack of cooling chicken to walk-in cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bucket of wontons observed on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

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. Tray of raw chicken stored above tray of raw beef in freezer. Do not store raw chicken above raw beef. CDI - PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw liquid eggs by grill measured 71F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved raw eggs to walk-in cooler to cool down to 41F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Lo mein was cooling in deep pans and chicken wings were cooling in bus tubs at beginning of inspection. Use shallow pans or trays to rapidly cool down TCS foods. CDI - Lo mein and chicken wings moved to oven trays and put back in walk-in cooler to continue cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wet wiping cloths observed on surfaces in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

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 Employee observed handling raw chicken. Employee discarded gloves and put new gloves on hands and worked with ready-to-eat food. Another employee observed washing dishes and then donned gloves and began working with food without washing hands. Employees must wash hands when switching between working with raw animal food and ready-to-eat foods. Employees must wash hands after washing dishes and before working with food. CDI - Employees educated and they washed their hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 2 pans of raw chicken stored above sauces in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pans of raw chicken moved to bottom of cooler. // 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. Trays of raw chicken stored above tray of raw beef on speed rack in walk-in freezer. Do not store raw chicken above raw beef. CDI - Raw beef moved to top of speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed washing and rinsing rice cooker pot and did not sanitize it before putting it up as clean. All food-contact surfaces and utensils must be sanitized after cleaning. CDI - Employee educated on how to wash, rinse and sanitize food-contact surfaces and he placed rice cooker pot in sanitizer solution. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large bus tub of raw shrimp was finished preparing at the start of the inspection. Raw shrimp measured 63F at 11am. Raw shrimp was checked at 12pm and it still measured 62F. Use smaller portions or shallow pans to quickly cool TCS foods after preparation. CDI - Ice added to raw shrimp to cool raw shrimp quicker. 0 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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) TCS ready-to-eat foods in cooler throughout were missing prep date labels or had incorrect prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items that were missing labels or that had incorrect labels. The date raw meat is cooked should be day 1. The date the tofu, bamboo shoots, or baby corn is opened is day 1. The date the cabbage is cut is day 1. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Raw shrimp was cooling in thick portion in bus tub. Use shallow pans, ice as an ingredient, or prepare less raw shrimp at a time so it can cool to 41F within 4 hours of preparation. CDI - PIC added ice to bus tub. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Dry ingredients on chef cart (salt, sugar, MSG) must be labeled. 0 pts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of bus tubs, bowls, and metal pans were stored as clean but were stacked up while they were still wet. Allow utensils to adequately air dry before nesting. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean speed cart beside fryers. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hand sink in back is leaking on floor. Repair leak. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed fried chicken wings and cooked pork in low reach-in cooler at 45F. All other foods in unit were 41F or below. Ambient temperature of unit was observed at 40F. PIC stated both items (chicken and pork) were stored in unit overnight. PIC stated employees often forget to fully close unit doors. -CDI- PIC voluntarily discarded the chicken and pork. PIC and EHS discussed importance of ensuring unit doors remain closed. -REPEAT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed pre-cooked egg rolls, crispy tofu, cooked chicken, cut cabbage, and cooked beef in prep top, lowboy, and WIC without date marks. PIC verified when items were prepared by discussing with chef (all items cooked 5/11 or 5/12). -CDI- PIC properly added date marks. -Observed cooked shrimp, cooked pork, and noodles in prep top with an incorrect date mark (showed cook date of today, 5/13, when PIC stated they were cooked yesterday, 5/12). -CDI- PIC corrected the date marks. -REPEAT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw beef thawing at room temperature. Observed the exterior of the raw beef at 44F. -CDI- PIC placed the beef into the WIC for proper thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored in 0ppm chlorine sanitizer solution. Observed in-use wiping cloths stored directly on prep table. -CDI- PIC refilled the sanitizer buckets to 100ppm chlorine sanitizer solution and placed all wiping cloths inside sanitizer.

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 household containers in use for sweet and sour chicken. Use only food-grade containers. -REPEAT-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observed hot water coming out of 3-compartment sink at a maximum of 100F at start of inspection. -CDI- PIC adjusted water heater during inspection and EHS observed hot water temperature rise to 112F by the end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken and raw shrimp stored above honey sauce and garlic sauce in low reach-in cooler. Observed prepped containers of raw chicken stored above cooked sweet-and-sour chicken in walk-in-freezer. -PIC corrected storage order. -REPEAT- Facility is being placed on a Risk Control Plan for storage order. EHS emailed PIC copy of Risk Control Plan to be filled out. EHS will follow-up within 3 days to confirm form is completed and to implement proper risk control plan procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked chicken in low reach-in cooler at 48F. All other foods in unit were 41F or below. -CDI- PIC voluntarily discarded the chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed tofu, bean sprouts, cabbage, and noodles in prep top and lowboy without date marks. PIC knew when items were prepared by referencing large containers in WIC. -CDI- PIC properly added date marks. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of MSG stored on the floor in the kitchen. -REPEAT- CDI- PIC moved MSG at least 6 inches above the floor.

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 household containers in use for sweet and sour chicken. Use only food-grade containers. -No point escalation due to improvement from past inspection on peeling plastic in freezer.

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 water bottles stored among oils/seasonings on prep cart. -CDI- PIC moved employee water bottles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged crab ragoons stored under unpackaged raw beef in the walk in freezer. CDI- Crab ragoons removed and relocated. Compliance gained. This is the fourth time facility has been out on cold holding. Facility will be REQUIRED to complete a risk control plan. Facility must create logs that oversee proper storage order. If facility fails to complete plan and gain compliance, an INTENT TO SUSPEND MAY BE ISSUED. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tofu cooling at a rate of 0F. CDI- Tofu placed in the walk in cooler for cooling. Tofu cooled to 41F. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of detergent without a label. 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 tofu over stacked in the container. CDI- Tofu portioned and placed in the walk in cooler. 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. Pf Observed raw meat thawing in the prep sink without running water. CDI- Water ran on meat.

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 container of MSG stored on the floor.

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponges in use for dishes. CDI- Sponges discarded.

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 household containers in use. Observed plastic on the freezer peeling. Remove peeling plastic.

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 low grout at 3 comp sink.

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 unpackaged raw chicken stored above shrimp and pork in the walk in freezer. CDI- Chicken placed on bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork noodles and cabbage in prep top unit holding above 41F. CDI- Items were within time/temp parameters and were taken to the walk in to cool. Observed shrimp, pooled eggs and chicken in the low reach in holding above 41F. CDI- Items were within time temp parameters and were placed in the cooler to cool. Observed raw pooled eggs stored at wok station at 63F. CDI- Eggs cooled. 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 .

4-501.11 Maintain equipment in good repair. Observed prep top not holding above 41F. Get fixed prior to use. 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 hoursehold bins in use for fod. replace with food safe bins. Remove plastic from equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with food protection manager certification arrived in middle of inspection. PIC with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and raw shrimp stored on shelf above sauces in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Old piece of cardboard touching chicken wings in bus tub in walk-in cooler. Food must only contact properly cleaned and sanitized equipment and utensils. CDI - Cardboard removed and piece it was touching was discarded.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Thermometer stored as clean but had visible meat residue on it. Clean thermometer probes before and after each use. // 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Pans and other utensils were air drying in third vat of 3-compartment sink. When PIC asked ware washing process, he said they air dry the utensils in the last vat. Ensure all utensils and food-contact equipment are sanitized after cleaning. CDI - PIC educated on sanitizing and sink was filled with 50 ppm chlorine sanitizer solution. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of pooled raw eggs measured 53F at wok station. Employee stated they store it here and use for each order they receive for fried rice. Establishment must maintain the raw eggs below 41F or use TPHC. CDI - Raw eggs placed on TPHC written procedures and labeled with start time during inspection. Kept at half credit due to different circumstances than last inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No TCS ready-to-eat foods date marked in facility. All TCS ready-to-eat foods must be labelled with prep date, and used or discarded within 7 days. VR - Verification required within 10 days that establishment is date marking TCS ready-to-eat foods. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on prep table during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

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. Ice scoop handle laying in ice. Handles of in-use utensils must not contact the food or ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bus tubs stored as clean were stacked while still wet. Utensils must be adequately air dried before stacking. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Boxes of disposable cups stored on floor in take out area. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

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. Establishment uses cardboard liners on prep table shelves. Do not use cardboard to line shelves. Discard all cardboard from facility. 0 pts.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf 1 wok pan is too large to fit in 3-compartment sink basins. Remove from establishment. CDI - PIC educated and EHS will check that it is removed from establishment during verification visit. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean food debris off floor underneath equipment throughout kitchen. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp and raw chicken stored on shelf above sauces in sandwich cooler bottom. Raw chicken stored above cooked chicken and cooked shrimp in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 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. Meat grinder had visible meat residue between the blades. CDI - Grinder blades taken to 3-compartment sink to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken wings, breaded chicken, and cooked shrimp were cooling in deep containers, or on speed rack beside fryer. Foods would not have reached 70F within the first 2 hours without EHS intervention. CDI - Employees spread out the cooling chicken and shrimp on to oven trays and moved them to walk-in cooler. Times and temperatures listed in temperature log. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pork, chicken wings, and chicken measured 54-57F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved foods to walk-in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Blue chemical spray bottle was not labeled. CDI - PIC labeled spray bottle. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large bus tubs of breaded chicken and chicken wings were being cooled out of temperature control at beginning of inspection. Employee stated the oldest food was cooked 1 hour ago. Ensure employees move cooling TCS foods to the walk-in cooler or freezer so the food can cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. Also, cooked shrimp in walk-in cooler was 78F and was covered and cooling in deep pan. CDI - PIC moved all cooling chicken and shrimp to oven trays to continue cooling in walk-in cooler. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee was preparing containers of raw chicken on the floor. Food containers must not be on floor. Prepare food on the prep tables. CDI - Employee moved containers to prep table. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath equipment. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

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 chicken, pork and rolls in the RI without dates. CDI. PIC voluntarily discarded as they were out of temperature as well. and indicated that they were made yesterday. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC REMOVED. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer integer facility that is not ANSI certified.

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 build up on vents in the hood. NEEDS to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored directly on food. CDI. PIC removed.

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 chicken, pork, rolls cold holding in RI unit at temperatures above 41F. CDI. PIC VOLUNTARILY DISCARDED.

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 chicken pork and rolls in the RI without dates. CDI. PIC voluntarily discarded as they were out of temperature as well. and indicated that they were made yesterday. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair cover. Needs to wear one when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly in solution at 0ppm chlorine. CDI. PIC replaced the solution. repeat

4-501.11 Maintain equipment in good repair. Observed one of the RI cooler units in disrepair as it ices out and PIC needs to disconnect to defrost the unit. Needs to be fixed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on doors of RI cooler tops. Needs to be cleaned

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the hood and floors behind cooking lines. NEEDS to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

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 chicken and rolls in the RI without dates. CDI. PIC date marked. and indicated that they were made yesterday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carrots, sauces stored directly on the floor in the WI. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly in solution at 400ppm chlorine. CDI. PIC diluted the solution.

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 chicken, cold holding in RI unit at temperatures above 41F. CDI. PIC VOLUNTARILY DISCARDED. ****Significant improvement.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken held on time without a time stamp on it. CDI. PIC placed one.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of sanitizer without visitble label. CDI. PIC wrote a label on it.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimps and chicken thawing in the prep sink without running water. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces stored directly on the floor in the WI.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC REMOVED. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed one of the restrooms in disrepair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored directly by single use dishes. NEEDS TO BE REMOVED. 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 employees eating and drinking on prep unit. CDI. Employee removed the food.

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 chicken, beef, shrimps, cold holding in prep unit at temperatures above 41F. CDI. PIC VOLUNTARILY DISCARDED.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC REMOVED. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles 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 single use dishes stored directly on surfaces with build up. CDI. PIC REMOVED.

4-501.11 Maintain equipment in good repair. Observed one of the prep units in disrepair. Needs to be fixed.

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 build up on vents in the hood. NEEDS to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored directly by customer food. NEEDS TO BE REMOVED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer used for sanitizing food contact surfaces at 400ppm. CDI. PIC diluted the solution.

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 chicken and rolls in the RI without dates. CDI. PIC date marked. and indicated that they were made yesterday.

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 wrist watch while preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep surfaces. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on doors of RI coolers. Needs to be cleaned

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on hood vents. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed lights in the kitchen area. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands in 3 comp sink. CDI Employee stopped and rewashed in hand sink.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken stored directly above beef in the WI cooler. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of chicken cold holding in the RI at temperatures above 41F. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces stored directly on the floor in the food prep area. CDI. PIC removed.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield falling off in the kitchen area. Needs to be repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink by customer counter blocked by boxes and a chair. CDI - Boxes and chair were moved to allow access.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and shrimp over ready to eat sauces in reach in cooler. CDI- Sauces were moved by PIC to a different reach in.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine. Needs cleaning. 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 Observed one container of pooled eggs in reach in with no date. CDI - PIC voluntarily discarded.

3-501.13 Use approved thawing methods. Observed meat thawing in still water. CDI- Faucet was turned on to allow for thawing in flowing water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce on floor in WIC. CDI - Buckets were moved to a shelf. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop for rice stored in water at 77F. CDI- Scoop was changed and no longer stored in water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives stored as clean on the knife rack with leftover food residue on them. Observed utensils hanging on the dish rack with food debris on them. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed black build up on the side of the ice machine. CDI-Items moved to 3 compartment sink to be wash, rinse, and sanitized. PIC cleaned ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken in the reach in unit across from the fryers holding above 41F.CDI-PIC moved items to walk in cooler to cool to 41F. Per PIC the chicken were cooked a hour ago and will be recooked again upon order.

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-At the beginning of inspection, Observed beef cooling at room temperature. CDI-PIC moved beef to walk in cooler on the speed rack.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a bag of onions stored on the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed several wiping cloths stored on the flip top and prep table.

4-501.11 Maintain equipment in good repair.-Observed rusted shleving in the walk in cooler and underneath the prep tables.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed underneath the prep tables. Remove all damage cardboard. Cleaning is needed in between gaskets of bottom reach in units and outside of reach ins. Cleaning is also needed along the storage racks holding dry goods.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-Observed the floors, corners,and walls in need of cleaning throughout the facilty.

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 chicken and beef sitting out cooling at room temperature. PIC states the chicken and beef was cooked at 11am, however when temperature was reading 107-108F for both items. Educated PIC about cooling methods and the importance of once the food items gets to 135F to start the cooling process.CDI

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 shrimp, broccoli, noodles, chicken, beef, and pork all without date marks in the walk in cooler and bottom reach in unit.CDI-PIC date mark 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 beef and chicken cooling at room temperature during inspection. CDI-PIC put items on sheetpan andmoved items to walk in cooler uncovered to cool faster.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed several spices/seasonings on the cart near the grill without a label.

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 ice scoop handle in contact with ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal and plastic containers.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed employee washing his hands, and turn off the faucet with his bare hands. CDI-Explain the violation to employee, and employee rewash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed sesame chicken holding at 45F in the bottom reach in unit. CDI-PIC moved item to walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed beef and chicken cooling on the back prep table at room temperature. CDI-PIC places food on speed racks in the walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed several flies in the kitchen.

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 dumplings stored on the floor in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep table and flip top unit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on the inside.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of cleaning solution with no label. CDI- PIC labeled it.

5-403.12 Other Liquid Wastes and Rainwater - C Observed hand washing sink near rear door with pipe leaking.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee don gloves without washing hands. Observed an employee enter the kitchen from outside and don gloves without a hand wash. CDI- Education was provided to the employees on when to wash hands. After instruction was provided EHS observed proper hand washing. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed an employee wash hands after handling trash and at the end of the procedure the employee used bare hands to turn the faucet off. This action recontamiantes ones hands. CDI- Education was provided to employee on how to wash hands. After instruction was provided EHS observed proper hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee cutting broccoli with bare hands. CDI- Employee voluntarily discarded the RTE food. Washed hands and donned gloves to finish RTE food prep.

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 shrimp at 54F and noodles at 67F in the walk in cooler. PIC stated items were cooked and placed in the walk in cooler early this morning. Items did not meet 6 hr cooling parameter. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pork (44F), sprouts (45F), white chicken (44F), tofu (45F), and shrimp (44F) all above 41F in the flip top unit. CDI- PIC voluntarily discarded the items.

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, egg roles, and dark chicken all on TPHC however no start and end time was clearly marked. Observed chicken wings marked with a start time of 12:15PM. The inspection started at 5:05PM. CDI- All items were voluntarily discarded by the PIC.

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 and noodles both in deep containers and covered not meet proper cooling parameters. Both items did not meet 6hr cooling parameter. CDI- PIC voluntarily discarded the items. EHS informed PIC on how to properly cool TCS foods.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed napkins and plastic forks/spoons stored on the floor.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp stored above cooked chicken in the walk in cooler. CDI - items were rearranged.

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 sesame chicken held on TPHC but the times were not marked. CDI - items were marked with the time.

General comment 3-501.13 Use approved thawing methods. - Observed a tray of raw chicken thawing on the prep sink drain board. CDI - explained proper thawing methods. Chicken was placed in a container and placed under cold running water to thaw.

General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a spoon stored in 80F water.

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 chicken cooked at 11:00 AM over 70F after 3 PM in walk in unit. CDI: Chicken was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in walk in unit holding between 42F and 43F. Observed noodles and raw shrimp in lower portion of flip top unit holding at 54F and 52F respectively, as well as bean sprouts and chicken holding at 45F and 43F in the top portion of flip top unit. Bean sprouts, shrimp, noodles, and chicken were laced on ice and stored in walk in unit to facilitate rapid cooling to 41F. PIC will have to adjust walk in thermostat to ensure proper holding. VERIFICATION REQUIRED within 10 days to determine compliance. 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 chicken cooling in a deep, tightly packed plastic container with a plastic film over it. CDI: EHS discussed proper cooling methods with PIC, including spreading product on a sheet pan and using the freezer. Chicken voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all items on chef cart unlabelled during inspection. CDI: Items on cart labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of napkins stored on the floor of front storage room. CDI: Napkins elevated off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on prep surface of flip top unit. CDI: Cloth placed in sanitizer bucket.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers in both walk in cooler and walk in freezer with dust buildup.

6-303.11 Intensity-Lighting - C Observed no lighting in employee restroom/service sink closet. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. CDI moved to below work surface.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried rice in warmer < 135F. CDI by reheat to 165F. PIC will monitor temperatures in warmer. Rice must maintain temperature of 135F or greater.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw pooled eggs on cart > 45F. CDI by placing eggs on ice bath. (1 hour per PIC).

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 on speed rack without time mark for TPHC. CDI by time marking chicken that PIC stated was cooked 1 hour prior to inspection.

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 bowls being used for dry food scoops stored in dry food.

6-303.11 Intensity-Lighting - C no light in employee restroom.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the prep table next to the rice warmer and soups. CDI - drink was removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed several boxes of unwashed produce stored above cooked food and washed and cut vegetables in the walk in cooler. CDI - items were rearranged correctly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser and a bottle of floor cleaner without a label. CDI - bottles were labeled.

3-501.13 Use approved thawing methods. - Observed shrimp thawing in the prep sink without running water. CDI - shrimp was moved to the walk in cooler to thaw.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Label containers of sugar, salt and MSG on the chef cart.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed 4 wet wiping cloths stored on prep tables. CDI - cloths were placed in a sanitizer bucket.

Repeat violation 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of the ice scoop stored down in the ice machine. CDI - scoop was removed.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee hats and jackets stored on the dry storage shelves by the walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on food prep table. CDI by discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried rice in warmer < 135F. CDI- voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed pooled eggs, chicken wings, roast pork, sitting off of temperature control. CDI- pooled eggs discarded by PIC. roast pork moved to walk-in to complete cooling process. chicken wings placed on TPHC and will continue to be a TPHC held food item. Copy of TPHC document given to PIC. observed pork cooling at acceptable rate for proper cooling prior to departure. In

3-305.11 Food Storage-Preventing Contamination from the Premises - observed cooked pork roast in container next to employees chopping raw chicken. keep better seperation between ready to eat foods and raw foods being prepared.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee chopping raw chicken with bracelet on arm.

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 spoon stored in room temperature water.

4-501.11 Maintain equipment in good repair. observed rice warmer containing fried rice not properly operating.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Establishment has 180 days to provide proof of certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw chicken stored over vegetables in walk-in cooler. CDI by rearranging storage order of food items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken stored in containers beside deep fryers < 135F. CDI by placing chicken on TPHC procedure and marked for discard time of 4 hours. Gave PIC copy of TPHC form. Form must be completed and kept in establishment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed pooled eggs stored on cart on cook line > 45F. CDI - pooled eggs moved to bottom of prep cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep surfaces.

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 knife stored between equipment. observed utensil stored in water < 135F.

6-302.11 Supply toilet tissue at each toilet. observed employee restroom without toilet tissue.