LETS MEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed trays of raw shelled eggs to be stored directly above bins of unwashed raw vegetables in the WIC. CDI - Storage order rearranged, eggs moved to the bottom shelf. 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 an insert container of raw pork to be stored behind a container of green onions in the refrigerated drawers. CDI - PIC rearranged storage order, raw pork moved in front of the green onions. 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 an insert container of tofu to be at a temperature of 41-44F, with the top layers being out of temperature and above refrigeration line of the insert container. PIC stated that the container has been in the opentop overnight. - Observed a large tray of raw shrimp to be in the food prep sink at a temperature of 70F. PIC stated that it was recently thawed under running water. Evidence suggested the facility used running hot water to thaw the items but EHS did not observe the thawing of the shrimp at the time of the inspection. REPEAT. CDI - PIC voluntarily discarded top layer of tofu and raw shrimp. - Observed trays with small portions of prepped RTE sides such as potato salad, kimchi, pickled radish and tofu to be stored above the refrigeration level in the opentop refrigerators at temperatures of 45-54F. Trays are prepped in advance and sent out to tables when orders come in. Facility does not usually prep more than 10 total trays between the 2 opentops at a time and are often used up immediately. Trays observed were prepared approx 30 mins prior to EHS arrival. REPEAT. CDI - Prepped trays moved to the WIC to rapidly cool and all trays used within 30 mins of EHS arrival. 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) - Observed prepped trays of whole leaf lettuce to be stored in the lowboy cooler and did not have date marks of any kind. PIC stated that they were from the night prior and the plastic wrap with the date mark was only removed this morning at opening. EHS advised that date marks must stay with the RTE items at all times until they are used. CDI - PIC date marked trays. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed various chemical bottles to be stored hanging on the chemical storage rack adjacent the WIC all of which were not labeled as to their contents. CDI - PIC labeled chemical bottles.

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 a package of meatballs to be thawing in a container of stagnant water at the time of the inspection. Meatballs observed at 50F. PIC stated that it had been removed from the freezer to use today and was thawing for approx 30-45 mins. CDI - Container moved to the WIF to rapidly cool back down. Observed at 41F 30 mins later.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed multiple containers of in use utensils stored in water between 109-130F throughout the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw shrimp, raw beef, raw bulgogi beef, raw spicy pork bulgogi, cooked beef, galbi ribs, raw Cajun butter chicken, raw curry chicken, raw lemon pepper chicken, and bulgogi chicken in the top portion of the refrigerated well/3 door lowboy unit to be at temperatures of 47-51F. Refrigerator thermometer was showing 53F and unit appeared to be in a defrost with the fan off. Ambient below observed at 41F and all items in the lowboy portion were observed at 41F or below. PIC stated having filled the refrigerated well portion at approximately 10-10:30am. CDI - Unit temperature adjusted and fan was observed turning back on. All TCS foods in the refrigerated well portion of the unit were removed and placed into the WIF to rapidly cool. All items moved observed at 41F or less by 1:30pm and unit ambient was observed at 36F by 12:45pm with the unit thermometer reading 36F. 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 - Observed 2 trays of cooked noodles and an insert container of tofu in the WIC that was prepped earlier this morning cooling at a rate if 0.0 degrees/min. Items were observed in the WIC with tight fitting plastic wrap and a metal lid over the container, not allowing for adequate airflow to properly cool the product down. REPEAT. CDI - Plastic wrap and lids removed to allow for adequate airflow flow to reach the product. 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 .

4-501.11 Maintain equipment in good repair. - Observed one of the doors to the 3 door sliding freezer to be broken, not allowing for the doors to fully cover the top of the unit. Staff have wrapped the uncovered portion of the unit in plastic wrap as a temporary solution. Temperatures not observed to be affected at the time but a repair is necessary. REPEAT. - Observed the lower drawer of the refrigerated drawers to be in disrepair that the drawer was loose and falling off its hinges, not allowing it to slide in and out easily. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection. PIC and kitchen manager were knowledgeable about reportable illnesses and symptoms but there was not a signed policy. CDI - EHS provided paper copy of employee health policy at the time of the inspection and on site employees signed at that time. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin at the 3 compartment sink to be testing at <50ppm quaternary ammonia while dishes were actively soaking in the basin. PIC stated that sometimes the tube for the dispenser gives them problems and it does not mix properly all the time. CDI - Sink basin emptied and refilled with 150-200ppm 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 individually portioned trays of sliced lettuce stacked on top of one another (approx 10-15 high) and wrapped in multiple layers of plastic wrap in the lowboy portion of the opentop refrigerator at the cookline. Lettuce was observed cooling at a rate of 0.0 degrees/min. EHS informed the PIC and kitchen manager that they must develop a new process of cooling the lettuce down that utilizes the WIC and does not involve stacking the trays on top of one another. REPEAT. CDI - PIC moved lettuce to large sheet pans and placed into WIC to rapidly cool. Observed at 41F at the end of the inspection. 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 .

3-304.12 (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 the ice scoop for the ice machine at the wait station to be stored directly on the prep table, between the ice machine and the soda machine. CDI - Ice scoop moved and bin provided for the storage of the ice scoop. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed all cookline utensils to be stored in containers of water at temperatures of 70-78F. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed one of the doors to the 3 door sliding freezer to be broken, not allowing for the doors to fully cover the top of the unit. Staff have wrapped the uncovered portion of the unit in plastic wrap as a temporary solution. Temperatures not observed to be affected at the time but a repair is necessary. - Observed the lower drawer of the refrigerated drawers to be in disrepair that the drawer was loose and falling off its hinges, not allowing it to slide in and out easily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw lemon pepper chicken, raw bulgogi chicken, raw pork bulgogi, raw beef chunks, and raw beef ribs at temperatures of 45-50F in the refrigerated well by the kitchen entrance. PIC stated that all items are prepared in the morning and placed directly into the unit at 10:30-11am. Unit ambient was at 36F, other items in the opentop portion temped at 36-39F and items in the lowboy portion were observed at 37-40F. CDI - PIC moved all out of temperature raw meats to WIF to rapidly cool. All raw meats observed at <40F during the exit interview. 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 - Observed individually portioned trays of sliced lettuce stacked on top of one another and wrapped in multiple layers of plastic wrap in the lowboy portion of the opentop refrigerator at the cookline. PIC stated it was washed and prepared during lunch and then wrapped up before it was placed into the unit to cool down. EHS advised that they must not wrap the lettuce after preparation and place it into an insert container or sheet pan to cool in the WIC. CDI - PIC moved to WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed all wiping cloth buckets to have 0ppm quateranry ammonia sanitizer. CDI - Buckets dumped and refilled. Retested at 150-200ppm.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed all cookline utensils to be stored in containers of water at temperatures of 70-75F.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment serves raw calamari and raw shrimp to consumers. No parasite destruction information for raw calamari or raw shrimp at establishment. VR - Verification required within 10 days that establishment acquires parasite destruction information, or establishment must serve shrimp and calamari fully cooked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small bowls of rice and pans of noodles measured 100-120F in hot holding. Unit is not functioning properly. CDI - PIC stated rice and noodles were cooked at 4PM so items placed on TPHC and will be discarded by 8PM. Procedures filled out during inspection and establishment will use TPHC until unit is replaced. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Establishment has has colored items that are served raw orange. There is no explanation on menu that ties the orange items to the consumer advisory on the bottom of the menu. VR - Verification required within 10 days that menu is corrected so that it explains which items are raw.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Bag of dumplings was thawing in prep sink with no water. TCS foods may only be thawed under refrigeration, as part of the cooking process, or under running water that measures 70F or less. CDI - Dumplings moved back to walk-in cooler. 0 pts.

4-501.11 Maintain equipment in good repair. Hot holding unit is not functioning properly. Repair or replace. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

4-501.11 Maintain equipment in good repair. Observed rusted drink rack at the drink machine. Replace rack.

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 spill at the ice machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored over RTE kimchi. Ensure unwashed produce is stored below RTE foods in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cut lettuce stored in reachin unit at 46F. CDI-PIC moved lettuce to WIC to quickly cool. Do not overfill reachin units.

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: 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 . Observed cracked eggs that were cracked earlier today still in the cooling process tightly covered with plastic wrap and a lid. CDI-Lid and plastic wrap were removed to increase cold air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal trays and plastic cups and an employee towel drying other washed items. Allow all equipment and utensils to air dry prior to stacking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Noodles in oven measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Noodles reheated to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of raw chicken and multiple pans of raw pork belly in meat cooler measured 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - Meat above 41F was moved to walk-in cooler to cool. Air temperature of cooler measured 36F by end of inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. Replace torn gasket present on drawer cooler. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw eggs stored on shelf above kimchi in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Noodles in oven measured 118-120F. TCS foods in hot holding shall measure at least 135F. CDI - Noodles placed on temporary TPHC and will be discarded within 2 hours. 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 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 . Pan of potato salad cooling in sandwich cooler at 48F. 3 pans of potato salad also cooling in walk-in cooler while tightly covered. CDI - PIC placed all pans of potato salad in walk-in freezer and left them uncovered.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on upright freezer, sandwich cooler doors and small reach-in cooler door. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a bracelet. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on raw meat cooler, upright freezer, drawer cooler, and sandwich cooler. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed pooled eggs stored above kimchi and beef broth in walk in cooler. CDI - Storage order rearranged. - REPEAT - 1.5 - * Points remain the same due to improvement *

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep top throughout facility. CDI - wet wiping cloth moved to sanitizer container. - 0 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed sugar scoop stored with handle in food item. CDI - Handle removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used with TCS food items stored in container of non-drained ice. CDI - Removed and placed into dry container. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans at dish drying area wet stacking. - REPEAT - 1 -

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 ceiling vents above 3 comp sink with significant dust build up. Clean as needed. - 0 -

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 several employee beverages covered but stored on or above prep surfaces in kitchen. CDI- beverages relocated to bottom shelves below food and food prep surfaces.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed lemons, mushrooms, carrots etc. stored above sealed buckets of ready to eat sauces in walk in cooler. Points not escalated due to improvement in storage and minimal risk with sealed containers.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large pot of soup 43F in walk in cooler made yesterday. CDI- soup discarded.

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 fish cakes 42F and potato salad 44F in top left side of prep unit. Observed 4 trays of portioned shredded cheese 47F in bottom left side of prep unit. CDI- items were in unit less than 4 hours and were taken back to walk in to rapidly. Replaced with cold product. Improvement on overall cold holding; continue to monitor left side of 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 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 large covered pot of soup in walk in cooler. Split soup into multiple containers and leave uncovered to facilitate cooling. CDI- soup discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans and dishes.

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 does not currently have a policy in place. CDI- handout provided to PIC and discussed requirement. First inspection since 2017 Food code implementation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed mushrooms stored above trays of cut ready to eat carrots and onions in walk in cooler. Observed bag of unwashed beets stored above containers of ready to eat sauces in walk in cooler. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observe bowls of salad, trays of lettuce and trays of tofu stacked on top of one another in reach in units without coverings in between bottom of bowl and ready to eat food item. CDI- unstacked and covered

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed container of hot pickled daikon in walk in cooler 43F from yesterday. CDI- product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice in metal bowls in hot holding unit below 135F. CDI- bowls placed in oven or back in rice cooker to be heated to 165F. Rice hot holding unit not properly functioning. Facility will scoop rice per order from cookers until unit is repaired.

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 cucumber kimchi, potato salad noodles, bean sprouts and fish cakes in top left side of prep unit holding above 41F. Observed plated trays of same items in top of prep unit holding even greater than bulk product. PIC stated that unit and foods were 39F when checked this morning at approximately 9:30am. CDI- all items placed back in walk in to rapidly cool. Observed large pots of beef and vegetable broth stored on bottom of rolling cart near cook line well above 41F. CDI- educated PIC and broth placed in walk in cooler to rapidly cool. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot pickled daikon labeled with 30 day shelf life and exceeding 7 days in walk in. Observed kimchi exceeding 7 day expiration. CDI- items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach and degreaser unlabeled. CDI- bottles 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 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 large container of daikon tightly covered with plastic wrap and lid, large pots of soup tightly covered with plastic and foil in walk in. CDI- uncovered to facilitate cooling, educated PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp and squid thawing in standing water at food prep sink. CDI- educated PIC, cold water run over product

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans and dishes.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw sliced brisket stored above raw pork in reach-in. CDI: Education provided and PIC rearranged storage order.

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 and pickled vegetables cooling at too slow of a rate to meet cooling parameters. See violation #31 for more details. CDI: Education provided and PIC time stamped product for 6 hour hold. Going forward, facility will use TPHC for individual trays of side items. EHS provided paperwork during inspection and explained 4-hour vs. 6-hour parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef broth and miso soup being stored in large soup pots on bottom of rolling cart. Product prepared 09/27/21. PIC stated product kept on cart to more easily refill soup pots on stove. CDI: Education provided and PIC moved product back to walk-in cooler for rapid cooling. Observed tofu and unsalted butter being held above 41F in walk-in cooler. Products prepared 09/28/21. PIC stated facility received delivery this morning and door on walk-in was left open for extended time. Products did cool throughout inspection- see temp chart for details. CDI: Education provided and EHS recommended not leaving door open and possibly turning down temperature of unit to help counter door being opened frequently. 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 individuals trays for side items(tofu, potato salad, pickled vegs.) cooling in flip top portion of make table. PIC stated trays are prepared fresh every day and gone within 4 hours. Facility switching to TPHC to avoid having to store trays in walk-in cooler. CDI: Education provided and PIC time stamped product for 6 hour hold. Going forward, facility will use TPHC for individual trays for side items. EHS provided TPHC paperwork during inspection and explained 4-hour vs. 6-hour parameters. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed shrimp thawing in prep sink with no running water. CDI: PIC ran cold water over product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up on the blade of the can opener. Observed leftover sticker adhesive on the outside of clean metal pans stored on the dish rack. Observed utensils stored in a soiled container. CDI-Items moved to 3 compartment sink to be washed, rinse, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed salad (48F) sitting out at room temperature during the inspection.

7-201.11 Store toxic materials to avoid contamination. -P-Observed a sanitizer bucket stored directly above uncovered potatoes. CDI-Sanitizer bucket removed.

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, beef broth, and potato salad all prepared this morning cooling in the walk in cooler tightly covered. CDI-Educated PIC on cooling methods & uncovered items until 41F.

REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal bowls on the dish rack. Observed metal tops and plates stored in a bin with standing water inside.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed boxes of beef blocking the handsink. CDI-Boxes removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed beef stored on the floor in the kitchen at beggining of inspection. 3-307.11 Protect food from contamination sources not specifically noted by code.-Observed a bin with beef inside stored on top of the trash can.

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 scoops stored in contact with rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed bowls stored in a bin with standing water inside.

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 raw chicken cooling in 2 door tall unit in a dense amount while wrapped in plastic. CDI- Food item was placed in cooler/walk in freezer to aggressively cool. -.5 points.

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 food items stored in direct contact with walk in cooler floor. Foods were uplifted. - 1 point.

4-502.13 Single-use and single-service articles may not be reused. Observed single service buckets being reused to store other picked vegetables and other items. -.5 points. Install re-usable buckets as needed. -.5 points.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active dish washing occurring in water that was 97F. CDI- hot water was installed so that active dish washing is occurring at 110For greater. -.5 points.

6-303.11 Intensity-Lighting - C Replace blown bulbs under the hood system near grill station. 0 points.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee pick a dropped food item off of the floor and change gloves, but not wash hands. CDI: Employee directed to wash hands and employee then washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink at server station. CDI: Sink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu in cooler drawer above 41F. CDI: Tofu rapidly cooled in walk in cooler. All other items in facility were holding at 41F and below.

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 spoons/ladles stored in water below 135F on stove top. CDI: Stove turned up so that water could heat to 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at server station. CDI: Cups separated for air drying. Observed bowls for rice drying in a tub without perforations so bottom bowls were in standing water. CDI: Bowls rewashed.

4-501.11 Maintain equipment in good repair. Observed several gaskets in severe disrepair on coolers. PIC showed EHS a copy of the receipt from where the new ones have been ordered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over top of soup bases in walk in unit and raw chicken stored over top of pork in reach in prep unit. CDI: Storage order corrected in each unit. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles held on ice across from ovens holding at 48F. CDI: Noodles spread out on sheet pan and sent to walk in unit for rapid cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a sanitizer bucket stored on the floor near rice hot holding unit. CDI: Bucket elevated off the floor.

4-502.13 Single-use and single-service articles may not be reused. Observed several single use food storage containers washed, rinsed and stored as clean on drying racks. CDI: Containers voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a tray of jalapenos and garlic stored beneath raw proteins in main cold prep unit. CDI: Tray of RTE items relocated to walk in unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled spray bottle of sanitizer on server cart in back of dining room. CDI: Bottle labelled.

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 bulk bin of sugar with scoop handle stored down into product. CDI: Scoop removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three plastic bins with sticker residue left on them after warewashing process. CDI: Utensils remvoed and sent for proper cleaning. REPEAT. Note: Facility has shown improvement since the last inspection and points were not escalated as a result.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups in server area stored with lip contact surface exposed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored over RTE tofu/cheese. CDI- Storage order re-arranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple pans soiled with food debris. CDI- Brought back to dishwaher. 4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher recorded at 0ppm sanitizer. CDI- Chemical bucket replaced. Then tested at 100ppm

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple items (pans/cups/etc) stacked while wet. CDI- Moved to allow air drying.