BONZAI THAI JAPANESE CUISINE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink by the cook line with a large piece of equipment limiting access to the sink. Ensure that hand sinks are accessible at all times. CDI- PIC moved piece of equipment to the side.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed top shelf of two door RIC to have containers of unwashed, prepped vegetables above portioned RTE sauces. Separate unwashed produce from RTE foods. CDI- PIC stated they would rearrange storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a head of cabbage cut in half that was being stored directly on the shelving in the low reach in cooler. CDI- PIC moved cabbage to a container and placed it in the WIC.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked rice and bag of cut cabbage without a label in the low reach in of the prep top. PIC stated items had been portioned from big containers in the WIC. CDI- PIC placed correct labels on both items. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed container of cut cabbage held on TPHC without a time label. CDI- Food employee labeled container.

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 an accumulation of debris around the gaskets of the low reach in coolers. Increase cleaning frequency.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored directly above prep table. CDI- PIC moved drink to a shelf designated for employees.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee drop thermometer on kitchen floor, Employee picked up thermometer and returned to food prep. CDI - EHS intervened and Employee washed hands and donned new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned RTE beef balls stored in same container as portioned raw beef inside the prep unit. CDI - Beef balls removed Observed raw beef stored above crab Rangoon in prep unit. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on the interior of the ice machine.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items previously prepared, frozen, removed from the freezer and no date mark/label was added (Beef Broth, brown rice, & Lo Mein). The date of prep and the thaw date should follow all items prepared and thawed at a later date for service. CDI - The proper date marks were added to each food. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles submerged in MSG and uncooked rice.

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. Observed multiple stacks of pans wetstacked.

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 large amounts of condensation dripping from the ceiling (A/C) unit. Condensation causing puddling on floor inside the kitchen, multiple buckets placed on floor to catch drip. Drip in not in food prep area but is in need of repair.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken, not in original packaging stored above salmon and beef also not in original packaging. Storage order was rearranged. For more information on food storage order 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 Observed raw beef stored above Tom Kha in the bottom portion of prep unit. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed prep top containing TCS items such as shrimp, cut cabbage, and bean sprouts held on 4 Hour TPHC. Neither items nor prep unit had time stamp. Observed noodles and rice time stamped for 5 hour hold time (4PM - 9PM). Time stamp was corrected. CDI - PIC stated that the facility placed the items in the unit at 4 PM and the proper time stamp was added. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed container of sticky rice held on 4 hour TPHC from 11-3PM placed inside the WIC to cool down. CDI - PIC voluntarily discarded.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf 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 Observed lunch menu beef combinations and pho beef with asterisks. Menu contains no footnote. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed dinner menu with undercooked beef with no asterisk/reminder. 10 day verification visit required.

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 containers of sauces with no labels.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed strainer utensil broken and frayed wiring. CDI - Discard. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside the WIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written V & D clean up procedures. CDI - EHS provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by shelving. CDI - Shelving was removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken wings stored above raw salmon and raw beef inside the WIC. CDI - Storage order was rearranged. For more information on food storage order 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 Observed plastic wrapped raw salmon in stored in contact with packages of mixed vegetables and RTE initiation crab meet inside the 2 door RIC near the back door. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed spring rolls stored in direct contact with shelving in RIC. CDI - Placed in containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of pooled eggs and large bag or bean sprouts above 41F inside the prep unit near back door. CDI - Eggs were placed inside the prep unit at 11 and were moved to RIF to rapidly cool. Bean sprouts were opened and placed inside the prep unit from the WIC approximately 30 minutes prior. CDI - Moved to RIC to rapidly cool. Ambient of prep unit observed at 55F. 3 day verification visit required. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed container of green curry, portioned bags or sticky rice, and cooked shrimp with no date mark throughout the facility. CDI - Items prepared the previous day and the proper date marking was added. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility could not locate updated TPHC written procedures. Facility provided written procedures from 2018 stating items can be placed on TPHC at 45F. CDI - EHS emailed correct version. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 beef bones thawing in standing water inside the prep sink. CDI - submerged under running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice noodles stored on the floor inside the WIC.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged in sugar.

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 celery stored in garbage bags inside the WIC. CDI - Removed and washed to be stored in food grade storage container.

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 and accumulations of food debris present on the outer surfaces of prep table, prep units and coolers throughout the facility. Facility in need of cleaning frequency increase.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sink near the 3 compartment sink.. CDI - The hot water valve was turned back on.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed all microwaves in the kitchen in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food placed into the prep unit on the cook line above 41F. (Raw beef, raw chicken, imitation crab, lo mein, and bean sprouts). Prep unit outlet believed to have an electrical issue, prep unit was off at the time of arrival, prep unit was turned back on by PIC. Ambient temperature of the cooler was 62F. All TCS items left in the prep unit from the morning through the restaurant daily closure 2PM-4:30PM was voluntarily discarded. Eggs, bean sprouts, chicken and beef prepped at 4:00 PM were placed on ice to rapidly cool and moved to the WIC. EHS 3 day verification required. 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 container of pre-portioned sticky rice with no date mark. CDI - PIC stated the sticky rice is prepared on Saturdays and the proper date mark was added. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chopped Napa cabbage, noodles, or bean sprouts. CDI - Proper 4 hour TPHC label (4:15PM - 8:15 PM) was added to each item. Observed liquid eggs (x2) and cooked noodles labeled with time stamp of 5 hours. 4 PM - 9 PM. CDI - Time stamp was corrected to 4PM - 8PM. EHS will conduct 3 day verification visit for Cold holding and assess time stamps during visit. Facility has been out of compliance for TPHC in 4 consecutive inspections and will be placed on a Risk Control Plan if TPHC time stamps have not improved at the verification visit.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle in direct contact with raw chicken wings inside the WIC.

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 knife with rusted blade hanging on magnetic strip. CDI - PIC stated that the knife id not used and voluntarily discarded.

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. Shelving inside the WIC in need of cleaning.

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 drinks and food stored with food for customers throughout the kitchen refrigeration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several stacks of metal and plastic insert containers stored as clean on the shelves above the dishwasher with sticker/food residue still visible on the exterior of the containers. REPEAT. CDI - PIC moves dishes with stickers residue to dirty dish pile to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed items being held using TPHC (garlic/oil, egg mixture, noodles, and rice) at the cookline that were not labeled with a 4 hour discard time. REPEAT. CDI - PIC labeled items with discard time. PIC stated that all items get brought out of temperature control at the start of lunch and everything gets discarded a the end of lunch which the PIC states is from 11-2. Other batches of rice and noodles were observed bearing a correct label of 11-2, just the cookline containers were observed not 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 2 containers of Thai soup cooling with lids on the containers in lowboy refrigerators in the kitchen, which are not designed for rapid cooling. CDI - PIC moved items to walk in refrigerator 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. - Observed a case of bottled water stored directly beneath the cookline handwash sink drain lines, subjecting the drinks to potential contamination.

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 an in use knife stored in an uncleanable crevice of a cookline opentop refrigerator.

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 multiple stacks of single service containers stored on the top shelf above the cookline opentop refrigerators with their food contact surfaces facing upwards/outwards, subjecting them to potential contamination. REPEAT. Half points taken due to no points taken in previous inspection.

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 the wire storage racks inside the WIC to be covered in an accumulation of food debris, rust, and grime.

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 ceiling tiles and ceiling vent covers to be covered in yellow/brown staining. 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 a continuous drip leak in a ceiling light fixture, dripping water onto the kitchen floor.

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 employees using bare hands to prep fresh cut carrots and cabbage. CDI- PIC voluntarily discarded these items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a flower in hand sink. CDI- PIC moved flower out of sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - EHS observed ice machine with minor dark and pink build up in the ice machine. Observed several plates throughout the facility in need of cleaning due to food debris and dirt debris on them. PIC stated items were clean. CDI- PIC moved items to dish machine area. 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- Observed cut cababge, tofu, bamboo shoots, chicken and steak in flip top units above 41F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all tcs foods are kept at 41f and below. If violation is noted during a visit or inspeciton permit action shall occur. During VR ehs will encourage facility to implement a RCP. 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 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 - EHS observed spring rolls, noodles, dumplings, and shrimp without dates. CDI- PIC stated items were made within 2-3 days and frozen. CDI- PIC voluntarily discarded the items. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS Observed rice and noodles on tphc however did not have a time stamp of start or finish. PIC voluntarily discarded the items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- EHS observed chicken thawing in a prep sink without running water. CDI- PIC placed item in walk in cooler.

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

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 several boxes of to go boxes and trays stored on the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - EHS observed shared use dumpster with lids opened. Observed trash stored on outside of dumpster with torn bags and stacked several feet high. Observed flies all over the dumpster area and trash. Observed non food related trash and debris stored around the dumpster area. PIC stated an email had been sent to the properly manager and service provider. EHS confirmed service provider had been notify with a response to provide a front loader to remove all other trash by end of week.

6-301.11 Provide soap for handwashing at each handsink. -Pf- EHS observed no soap at the hand wash sink near prep area. CDI- PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed tofu, cut lettuce, cut cabbage, and noodles above 41F. EHS observed reach in cooler functioning at 46F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all equipment is functioning properly to maintain TCS foods at 41F and below. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed noodles held on TPHC without a a mark or label when items were placed on TPHC. CDI- PIC voluntarily discarded the items.

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 secondary containers of oils salts and sauces without a label. REPEAT-

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

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

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. - EHS observed hood system and cooking equipment in need of cleaning due to food debris and grease residue build up.

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. - EHS observed floors and walls in need of cleaning in hard to reach areas behind and underneath equipment. Clean hard to reach areas as often as needed to prevent and reduce the build up.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in the walk-in cooler. CDI - Item was moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw produce stored above ready-to eat foods in the walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles being rehydrated on the counter at 70 degrees. PIC was educated on the item becoming TCS once hydrated. CDI - Item was moved to the walk-in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed noodles spring rolls, and crab Rangoons, without date marks after being removed from the package or prepared in house. -REPEAT A VR will occur within 3 days to ensure date marking occurs properly. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed several bottles of medicine or supplements stored above prep surfaces of the kitchen. CDI - Items were removed.

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 secondary containers of oils salts and sauces without a label. REPEAT- Point deduction remains the same since violation is low risk and static. Improvement from last inspection noted however if violation is noted on next inspection point deduction will occur.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back door and holes in the handle that could allow pests to enter.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters of the kitchen.

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 cups being used to scoop spices out of container bins.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. REPEAT

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 items mixed with with food items. 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 PIC drinking from an open coffee cup near food prep and clean food contact surfaces. CDI- PIC moved coffee cup away from areas exposed to food prep and clean utensils.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- Observed trash cans in front of hands in. Observed peas and carrots thawing in hand sink. CDI- PIC removed item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed beef tendon, beef tendon stock, cut cabbage, bean sprouts, red curry, yellow curry, spring roll, crab Rangoon and tomato soup without a date. Observed red curry dated 6/27 and yellow curry dated 6/29 expired. PIC voluntarily discarded the items that expired and back dated all other items. A VR will occur within 3 days to ensure proper date marking is occurring. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed secondary containers of oils salts and sauces without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees wearing bracelets and watches while preparing foods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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 hood system and shelving throughout the facility in need of cleaning due to food debris and grease residue.

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

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 items mixed in retail items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bin of recyclables in front of kitchen hand wash sink. CDI - PIC moved container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed sticky adhesive being transferred to interior food contact surfaces of pans due to being stacked together. CDI - PIC was made aware and pans were removed to be rewashed. - 1.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, beef, chicken, cabbage and sprouts in the right side prep top >41F and pooled eggs and cabbage in reach in >41F. CDI - PIC voluntarily discarded all TCS items, repairman arrived at time of inspection to service unit. Do not use until unit can maintain TCS items at 41F or below. A VR will be conducted within 3 days to verify unit is functioning properly. - 1.5 - 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. Observed spray bottle of unknown chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle. - 2 - REPEAT

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 container of water by rice cooker holding scoops. Water temperature was 71F. CDI - PIC removed scoops to dish area. - 1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal sauce cups wet nested near to-go prep table and in dish area. CDI - dishes were taken to dish pit to be W/R/S. Education was provided on the need to air dry all dishes before being stored. -0.5 - REPEAT

4-501.11 Maintain equipment in good repair. Observed water dripping from vent in WIC being collected by pans and water in bottom of right side reach in cooler. PIC stated repair was called in. Repairman arrived at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed sticky adhesive being transferred to interior food contact surfaces of pans due to being stacked together. CDI - PIC was made aware and pans were removed to be rewashed. - 1.5 - REPEAT

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 egg drop soup in soup well at 125.9F. CDI - PIC reheated the soup to >165F and turned up setting of soup well. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle. - 1 - REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed white rice in WIC cooling in deep pan, covered. CDI - PIC removed cover to allow for air flow. - 0.5 - REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on grate of soda machine. Store scoop in clean container or in ice with handle up.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed out-dated Employee Health Policy form. CDI- gave updated form for posting. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: No written procedures in facility. Gave poster for clean up procedures. For more information please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed sticky adhesive being transferred to interior food contact surfaces of pans due to being stacked together. CDI - PIC was made aware and pans will be removed to be rewashed.

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 stored inside the prep cooler at 57 F. PIC stated that pot of soup was placed in twice bath at 12 AM. Pot of soup was observed at 57F at 10:30 AM by EHS. Observed large container of cabbage and carrots stored inside the WIC. PIC states that Cabbage and carrots were placed inside the walk-in cooler the previous night for cooling. The container of Cabbage and carrots was observed at 47F at 10:50 AM. CDI - PIC voluntarily discarded all RTE TCS food items that did not cool to 41F within the 6 hour time frame.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed RTE TCS food items (Chopped Cabbage, Wine Noodles, Crab Rangoon, Rice Noodles) stored inside the prep RIC and the WIC with no date marking to indicate the date of preparation or disposal. CDI - PIC added dates to Wine noodles and Crab Rangoon; Rice Noodles and cabbage were discarded.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed Lunch and dinner Menu with a consumer advisory, no asterisks, were present to make customers aware of looking to the footnote. PIC states that Salmon and eggs can be requested undercooked. VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle.

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 stock pot of soup sitting in prep sink, not in a shallow pan or inside an ice bath. PIC stated that the pot should be submerged inside an ice bath. CDI - PIC voluntarily discarded soup.

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 containers of salt, spices and flour unlabeled throughout 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 heads of cabbage stored on the floor inside the kitchen. -Repeat.

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 knives inside the prep cooler stored in crevices between the lid and the sides of the cooler. Observed utensils used to grab/scoop chicken, vegetables, seafood stored inside the prep cooler and not being properly cleaned every 4 hours. CDI - PIC removed and replaced utensils.

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 grease and debris accumulations on the exterior of kitchen equipment and on the interior of Reach in coolers throughout the kitchen.

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 drinks stored on the prep area inside the kitchen.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener with food debris on the blade. Per PIC, can opener has not been used today. CDI: can opener placed in the dish pit and PIC educated on cleaning frequency. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup around ice chute behind the ice shield of the machine. Recommend to clean as often as needed. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large pot of curry soup in the walk in cooler stored directly on the ground. REPEAT VIOLATION -2-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease buildup on hood panels and wall at the wok stir fry station. Recommend to clean as often as needed. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed several plates stored near to-go prep table with Food debris on surface. CDI - Plates were taken to dish pit. REPEAT -3 points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -C Observed several boxes of cooking oil stored directly on the floor. EHS educated PIC on need to keep food stored at least 6 inches above the floor. REPEAT -1 points 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. -C Observed bean sprouts and raw proteins in direct contact with ice in prep top. EHS educated PIC on requirement under the 2017 Food Code.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -C Observed grease build-up on vents under hood for grill. Increase frequency of cleaning. -0.5 points

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Facility's employee health policy does not include Salmonella non-typhoidal. CDI - EHS provided updated paper policy. -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided written procedures and educational poster. REPEAT -0.5 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above cooked Tomyam in RIC near fryers. CDI - Storage order was corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above raw beef and salmon in 2-door reach-in freezer that was not frozen. CDI - storage order was corrected and education was provided to PIC about correct storage order. Educational posters were provided. 1.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed food debris on several metal containers stored clean near dish machine. Observed sticker residue on sauce cups stored near to-go prep table. CDI - Dishes were taken to dish pit to be W/R/S. Education provided on removing sticker residue from dishes before cleaning. 1.5 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 cream cheese mixture without date. PIC stated mixture was made last night. CDI - PIC added date mark. EHS reminded PIC to date mark all foods held for more than 24 hours. Cream cheese was only item found without date. -0 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility has no procedures for foods held on TPHC. CDI - EHS provided TPHC form and filled it out during visit. Rice, pooled eggs and noodles are held on TPHC. Items had time stamps. -0 points

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. -C Observed several boxes of unopened oil stored on the floor. EHS discussed placing boxes on soda crates as an option to keep min 6 inches off the floor. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal sauce cups wet nested near to-go prep table. CDI - dishes were taken to dish pit to be W/R/S. Education was provided on the need to air dry all dishes before being stored. -0 points

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility has no device to measure sanitizing temperatures. A VR is required no later than 03/05/2022 to verify facility is in compliance. EHS educated PIC on new requirements of the 2017 Food Code. -0 points

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -C Observed grease build-up on vents under hood for grill. Observed heavy build-up on non-food surface of thermometer. Increase frequency of cleaning. -0 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing to be done in facility. Observed build up under grills and fryer. PIC stated a cleaning crew should be coming today or very soon to clean the facility. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedure of vomiting and diarrheal events. EHS educated and provided documents.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of salt/pepper mix that was not covered. CDI-PIC covered container. Food must be stored in covered containers, wrappings, or in packages if not being cooled.

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 noodles, and rice that were not date marked. Foods were prepared on 12-20-21. CDI-PIC correctly dated foods.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in rice. CDI-scoop was taken out of the rice. EHS advised PIC to have all utensils stored in food to be stored with handle out of food. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in flour and salt with handle touching the food. CDI-scoops were removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing to be done in facility. Observed build up under grills and fryer. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked shrimp in prep cooler that were stored above 41 F. CDI- Items were placed in walk-in cooler to properly chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths that were stored on counters in-between use. CDI- Cloths were placed in sanitizing solution.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted near grill area. CDI- Single-service trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior of grill, burner area, refrigeration units, and shelving in kitchen area. Removed grease from exterior of hood system above grill. Clean excessive debris from food cart located in cooking area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchens area. Clean dust from ceiling tile near grill.

6-303.11 Intensity-Lighting - C. Provide lighting in walk-in cooler. No light is present at this time

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date marking labels left on exterior of containers once cleaned. The containers were stacked so that the interior of other containers touched the labels. CDI- labels were removed. Containers were placed at dish machine to be cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser that were not labeled. CDI- containers were labeled.

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 carrots stored on the floor in walk-in cooler and a bag of onions stored on the floor in dry storage area. CDI- both bags were placed on shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, refrigeration units, and shelving in kitchen area.

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 items such as white rice and cut cabbage cooling in prep cooler. Items did not have any change in temperature in 20 minutes of cooling. CDI- items were placed in walk-in cooler and allowed to further chill. Ice was also used to assist with cooling.

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 items such as white rice and cut cabbage cooling in prep cooler. Items were also in deep pans. CDI- items were placed shallow pans in walk-in cooler and allowed to further chill. Ice was also used to assist with cooling

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed frozen shrimp thawing at room temperature on counter at prep sink. CDI- most bags of shrimp were placed in walk-in cooler to thaw. Two bags were opened and placed in sink for cold water to agitate them for proper thawing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-service trays stored on floor near ice machine. CDI.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fans screens located near grill and fryers. Clean exeterior of fryers, grill and refrigeration units in kitchen area.

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 around grill and fryer areas. Clean splash from walls behind prep stations in kitchen area.

6-303.11 Intensity-Lighting - C Replacement light in walk-in cooler is not sufficient. Repair unit for permanent lighting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, cut cabbage, and tossed salad stored above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (full points).

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 food product stored on the floor in walk-in cooler. CDI- item was placed on the shelf. REPEAT (half points for improvements in this area).

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a few stacks of single-service trays that were not inverted. CDI- stacks of trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease and dust from hood and fan screens in kitchen area. (0 points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling above prep station in kitchen area. (0 points).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on prep table during food prep. CDI- drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.- Pf Observed spray bottle and towel on hand sink near bar area. Observed a dust pan in front of hand sink near dish machine. Observed two boxes of product and a bag of onions stored on the floor in front of hand sink near walk-in cooler. CDI- items were removed from hand sinks to allow for access.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat desserts in walk-in cooler. CDI- container of raw chicken was removed and placed where no cross-contamination could occur.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep unit #1 (tofu, and sliced tomatoes), and prep unit #2 (raw scallops, shrimp, beef, and chicken) that were stored above 41 F. PIC stated that items were placed in prep units this morning. CDI- Ice was placed on items to allow them to reach 41 F or below.

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 food product stored on the floor in walk-in cooler. Observed boxes of food product and a bag of onions stored on the floor in front of hand sink. CDI- Items were placed on a shelf in both locations.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food product stored on the floor near bar area. CDI- Box was placed on a shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers on exterior of containers that were stacked where the interior of other containers were touching them. CDI- Containers were placed at dish machine to be cleaned. Stickers were removed. 4-602.12 Cooking and Baking Equipment - C Observed dried food debris on interior of microwave. Clean interior of microwave at least every 24 hours. CDI- Interior of microwave was cleaned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while preparing food. CDI- Items were removed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted while stored. CDI- Trays were properly inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fan screens and hood screens in kitchen area. Clean exterior of refrigeration units, ovens, and fryers in kitchen area.

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 in corners and under equipment. Clean splash from walls behind prep stations. Observed grease buildup on ceiling screen above ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep surfaces during food prep. CDI- Drinks were moved to a designated location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice in container at 130 F. CDI- White rice was reheated in unit to 165 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large pot of yum yum sauce srtored on the floor of walk-in cooler. CDI- Pot was placed on shelf in walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food employees wearing watches, and bracelets on wrist while preparing food. CDI- Items were removed.

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 scoops stored in-between use in water that was 108 F (at least 135 F. CDI- Items were properly cleaned and stored on a clean, dry surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean excess grease from hood system in kitchen area. Clean exterior of refrigeration units, ovens, fryers, and grills in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed that handsink near grill was blocked by a bag of onions, a bucket, and employee coats. CDI- Items were removed and put in designated spaces.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed sticker on the exterior of containers after cleaning process. The containers were stored stacked, so that the interior of other containers were contaminated. CDI- Stickers were removed from containers and taken back through the cleaning process. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold an mildew in the top interior of ice machine. VR- facilitiy has up to ten days to clean machine.

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 a container of rice in walk-in cooler that had no temperature change in 20 minutes. Manager stated that the rice was cooked this morning. CDI- Rice was uncovered and allowed to further chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef in prep cooler at 47 F, shrimp in prep cooler at 44 F, calimari in prep cooler at 44 F, and scallops in prep cooler at 43 F. All items were placed in prep cooler this morning. CDI- All items were taken to walk-in cooler and allowed to chill. REPEAT. Half points taken do to temperature range.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling with a tight lid in walk-in cooler. CDI- Lid was removed from container.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at start of inspection. An attempt was made to close the back door, however the door was jammed by a cardboard box. CDI- Door was closed.

2-402.11 Effectiveness-Hair Restraints - C Observed employee not wearing hair restraint while preparing food. CDI- hair restraint was placed on employee.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee coats that were hanging on rack that blocked a hand sink in kitchen area. CDI- Coast were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw eggs in prep cooler stored over RTE food. CDI- eggs placed on bottom shelf of cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found portioned rice noodles from two days prior 67 F in holding equipment. CDI- Rice noodles voluntarily discarded. Found raw beef in prep top from overnight 47 F. Beef 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: Found tub of white rice unlabeled in walk-in. Found Tom in prep cooler bottom not dated. Found pan of rice and portioned containers of rice in prep cooler not dated. Milk in refrigerator not date marked. CDI- all voluntarily discarded. Found containers of tofu, napa, peas and carrots, in prep tops from over night not dated. All food requiring date marking that stays in prep coolers over night must be date marked. CDI- 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. Oil at hibachi not labeled as to ingredients. Sugar on dry storage not labeled as to ingredients. Containers of white dry material at wok cart not labeled as to ingredients.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found box of cabbage heads on floor of walk-in cooler. Heads unboxed and placed on shelf with unwashed produce. Observed bottled drinks stored adjacent to handsink at front service station, exposed to splash from handwashing. Find alternate storage area for drinks or install splash guard at handsink.

3-304.12 In-Use Utensils, Between-Use Storage - C: Observed tongs stored on oven handles during inspection.

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

2-301.11 Clean condition-Hands and Arms - P Observed food employee contaminate hands by blowing air (with mouth) on to single use gloves, before donning gloves. CDI, food employee corrected by instruction, food employee discarded gloves and re-washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink without paper towels. CDI, PIC provided paper towels.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked noodles held past expiration date. CDI, PIC voluntarily discarded noodles.

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 salads, and a cooked sauce cooling in a tightly covered container. CDI, food items uncovered to allow for heat transfer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in use, unlabeled bottles of vinegar, oils.

6-202.15 Outer Openings, Protected - C Observed back door propped open during inspection. No screen door observed. CDI, door closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with bracelets on while preparing food.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated employees signed employee health agreement but all sheets were at home. Verification within 10 days.

3-302.11(A) Separate the different types of raw animal foods. -P: Raw arinating chicken on top shelf of walk-in, over RTE food. Raw chicken over raw shrimp in refrigerator. CDI- chicken moved to bottom shelves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Wrapped raw beef stored in same container as wrapped cooked beef. CDI- raw portion removed.

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 45F. -P: Found rice noodles under no temperature control at 87 F on counter after being heated in microwave 2.5 hours previous. CDI- rice noodles voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Chicken stock simmering on heat at 117 F. CDI- Stock voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found items in prep top above 45 F. Found cooked carrots under no temperature control on counter. CDI- Food placed under TPHC (time holding) until 2:30 pm when restaurant closes for lunch.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found numerous items prepared 1-3 days previous. Cooked steak, cut letucces, rice noodles, egg noodles, cooked potatoes / carrots. Verification of uniform date marking system within 10 days. 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: Found large tub of shrimp sauce containing cooked garlic dated 8 days previous. CDI- sauce voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available in facility. No in-use thermometer in facility. Digital thermometer found in original box after search. Verification of thin probe thermometer within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Unlabeled bottles of vinegar, oils.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic rice cooker in use in kitchen. Remove. Small cooler in kitchen labeled for storage of potentially hazardous food in original sealed package with opened food stored inside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food on several levels of walk-in, refrigerator, and drink cooler. Found cell phones on shelves in kitchen with retail food, utensils.