GREAT WALL OF CHINA SOUTH

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 EHS observed food employee preparing RTE food into portioning bowl to hand to stir-fry cook. EHS observed food employee grabbing cooked noodles with bare hand. EHS intervened and instructed employee to stop, discard food, and wash hands. CDI - Food employee voluntarily discarded noodles, washed hands, and donned gloves prior to continuing working with RTE food. (2) 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to properly dispense sanitizer at correct concentration. PIC ran a few full cycles and even primed unit. PIC contacted repair technician to schedule repairs and has switched to to-go orders only. Only single service items shall be used until unit can be repaired. EHS will conduct 3-day VR to observe compliance. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut cabbage, cooked noodles, and raw eggs above 41F during inspection. EHS observed two containers of cut cabbage in WIC 2 (WIC closest to door) above 41F. This is the only TCS item facility stores in unit. EHS observed ambient temperature of unit at 42-43F. This unit never cooled below 41F during inspection. EHS observed cooked noodles and raw eggs in WIC 1 (middle WIC) above 41F. EHS observed ambient temperature at beginning of inspection at 44F, by end of inspection middle WIC was observed at 40F. Majority of TCS foods in middle WIC observed right at 41F during inspection. All other TCS items were observed actively cooling from being prepared at 3:00pm. PIC voluntarily discarded cooked noodles observed above 41F, raw eggs were placed into ice bath to quickly cool. PIC removed items cooling into WIF to finish cooling within time parameters. EHS observed ambient temperature of kitchen at 96F. PIC unable to verify if temperatures were taken today. PIC will contact repair technician to have both WIC assessed to ensure units can hold TCS foods at 41F during service. EHS will return in 3-days to assess units and compliance with cold holding. If temperatures issues are observed, facility could be placed on an immediate suspension or voluntarily close to repair units prior to operating. WIC 2 will only be used to store non-TCS foods until assessed. (1.5) 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P EHS observed food employee placing cooked chicken on make line on TPHC. EHS observed this is the same fried chicken that was actively cooling in WIC. EHS asked food employee what temperature the chicken was and food employee verified temperature. EHS observed temperature of chicken at 48F. EHS provided education on TPHC. CDI - PIC placed chicken in WIF to quickly cool and stated chicken will be cooked to order until cooling has been completed. (0)

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 EHS observed fried chicken, noodles, and cooked shrimp in WIC 1 cooling in large container covered with plastic wrap. EHS observed inadequate cooling rates during inspection. PIC stated typically items are cooled in smaller containers in WIF. CDI - PIC removed plastic wrap and stretched containers into smaller containers; placed all items cooling into WIF to quickly cool. EHS observed items below 41F prior to end of inspection. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous containers of sauce, seasonings, salts, and sugars in kitchen unlabeled. EHS advised to label all working containers of food so that they can be identified. (0)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead pests by front hand sink in kitchen. CDI - PIC removed dead pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flies in back of kitchen during inspection. (0)

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. EHS observed stacks of pans stored as clean in kitchen still wet with water present on interior surface of container. EHS advised tor stagger pans to allow for adequate air drying prior to stacking for storage. REPEAT. (0.5)

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 gaskets on make line and shelving in WIC’s soiled with food residue and debris. REPEAT. (1)

2-301.15 Only wash hands in handwashing sink. -PF EHS observed food employee come into facility from outside. EHS observed employee utilize prep sink to wash hands. CDI - EHS intervened and instructed food employee to use hand sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee washing hands at prep sink and turned off water without approved barrier and used bare hand contact. CDI - EHS intervened and instructed food employee to re-wash hands. (2)

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. EHS observed metal bowls used on make line for raw proteins. EHS observed these bowls soiled with food residue and stacked on top of each other. Food employee stated the bowls are used throughout the shift for each protein but unable to distinguish between which bowls were used for different proteins. PIC stated this should not be the protocol, and the bowls should be removed from service after use. CDI - PIC instructed food employee to remove bowls and place in three compartment sink to be wash, rinsed, and sanitized. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a stack of dishes stored as clean soiled with food residue and debris. EHS observed pans with sticker residue present on outside of pan. CDI - PIC removed pans and dishes to the dish pit to be wash, rinsed, and sanitized. REPEAT. (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: 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 .

3-501.18 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) EHS observed numerous items throughout facility without proper dates. Food employee stated items came from WIC (which had dates). EHS advised that this protocol is unapproved and date markings shall follow the product until used/discarded. CDI - PIC discussed issue with food employee and instructed to verify dates in WIC with items in make table. Food employee dated all items. EHS advised during next inspection, items may be required to be discarded due to missing dates. REPEAT. *** EHS will conduct verification request to ensure compliance can be met prior to implementing a risk control plan. (3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed numerous pans of raw chicken cooling in WIC from being marinated prior to inspection. EHS observed chicken cooling in full deep pan tightly wrapped with plastic. EHS observed no temperature change after thirty minutes. EHS observed spring rolls cooling in 2-door RI cooler. Spring rolls had been prepared a few minutes prior to inspection. EHS observed rolls stored in deep metal pan with tight fitting plastic wrap. EHS observed no change in temperature after thirty minutes. EHS advised to utilize WIC and WIF for cooling. 2-door RI cooler is not big enough and is opened regularly during service which can affect cooling. CDI - PIC instructed food employee to remove chicken from WIC and place in WIF. PIC instructed food employee to stir every 15 min. PIC instructed food employee to remove spring rolls from reach in unit and place uncovered in WIC to quickly cool. EHS observed adequate cooling rate prior to end of inspection. REPEAT. (1) 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. EHS observed in use wiping cloth held in sanitizer at 0ppm. CDI - PIC remade sanitizer at proper concentration. (100ppm chlorine). (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans being stacked wet and stored as clean. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0)

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 build up of food debris and residue in gaskets on make line. EHS observed shelving soiled with food residue used to store multi use equipment. Increase cleaning frequnecy to avoid accumulation. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed areas in dry storage and WIC where employee food is being stored. The area is not labeled and the food stored in these areas are not designated as employee use only. EHS advised to label and designate specific items for employee possessions. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee use the hand washing sink to wet a wiping cloth. CDI- EHS provided education to PIC and employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few clear plastic containers with stickers on the outside, stacked so that the sticker is touching the food contact surface. CDI- Items were taken to dish to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 cooked rice at 50 in the walk in cooler and spring rolls in the reach in cooler at 46F. PIC stated that items were prepared the day prior. They have missed the cooling window. CDI- PIC voluntarily discarded the items. **REPEAT** *Full Points* See comments. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four spring rolls holding temperature of 126F under the heat lamp. CDI- Items were reheated to 174F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of cut cabbage and noodles in the walk in cooler holding temperature above 41F. See temperature chart. Ambient temperature of the walk in cooler was 56F from EHS thermometer and facility internal thermometer. All TCS items were voluntarily discarded. See comments. **REPEAT** *Full Points* 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 Observed two containers of cut cabbage, three containers of cooked pork and cooked shrimp without a date mark. Food employees stated that they label the large batches kept in lowboys or walk in coolers. EHS explained that all containers must be labeled. CDI- All products were labeled as employees verified that they were prepared yesterday. **REPEAT** *Full Points* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in a deep bus tub tightly covered with plastic wrap and spring rolls with tightly covered with plastic wrap. CDI- Items were voluntarily discarded. **REPEAT** *Full Points* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed that dented cans were not being held in a designated area. CDI- Dented cans were relocated to a designated area.

4-501.11 Maintain equipment in good repair. Observed dry storage racks that are rusting. EHS advised PIC to repair or replace the shelves. Observed thermometer outside wic#2 not functioning. Repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed that the PIC is unable to perform proper cooling methods, time/temperature for safety foods are not being held at proper temperatures, PIC was unaware of how employees sanitize dishes in the 2 compartment sink, Food employees were unaware of health policies and PIC was unaware of health policies as well. 10-DAY VR Required. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed that food employees were unaware of employee health policies and PIC stated that employees have not had a health training in years. 10-DAY VR.

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 cooked chicken, fried chicken, raw chicken, and cooked noddles that were cooling from Monday and Sunday night that did not meet cooling parameters. Observed multiple container of raw chicken that were prepped Sunday and had not cooled within parameters. See temperature chart. CDI- PIC voluntarily discarded all items that did not meet the cooling window. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage mix, cut cabbage, cut Napa cabbage, roast pork, and cooked shrimp in grill prep unit and raw beef and raw chicken in the grill prep lowboy holding temperatures above 41F. Items were placed in the WIC as PIC stated that they had been pulled out an hour prior at opening. Ambient air temperature of the unit is 50F. **REPEAT** *FULL POINTS** 3-DAY VR. 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 no date mark on cooked ribs in the walk in cooler. Observed no date marks cooked pork, cut cabbage in prep units, and in walk in coolers. CDI- PIC labeled cooked ribs as they were prepared the prior day and employee labeled items in prep unit and walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 chicken being held on TPHC without a time label. CDI- PIC voluntarily discarded the chicken as it was the end of shift. 10 Day-VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed dish washing soap stored in a mushroom can. EHS advised that the chemicals removed from their original containers must be 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 products that missed the cooling window in large deep pans, covered with plastic wrap. EHS provided education on proper cooling methods. CDI- PIC voluntarily discarded products that missed the cooling window. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple working containers of food throughout the facility that were not labeled. EHS advised that all secondary working containers should be labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the counter. EHS advised that wet wiping cloths must be stored in a sanitizing solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans wet stacked in clean dish storage area. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed the grill prep unit in disrepair during the inspection. Repair unit as soon as possible.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on most of the coolers/cooling units heavily soiled with food debris/residue. Increase cleaning frequency. **REPEAT**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several damaged floor tiles throughout the kitchen. Repair or replace the necessary tiles. **REPEAT **

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employee filling a sanitizer bucket in the hand sink upon arrival. Also observed food particle buildup in the hand sink next to the drink station. Hand sinks are not to be used for anything other than hand washing. -CDI- EHS and PIC discussed proper use of the hand sink. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the left flip top and raw shrimp and raw chicken in the right flip top above 41F. Everything in both units was said to be cold and not cooling. A food employee stated that all of the items were pulled from the cooler about an hour prior to the inspection. -CDI- Food employee placed the necessary items in the WIF to be quickly cooled back down to temperature. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in deep metal containers covered in plastic in the meat WIC. -CDI- Food employee placed the cooked chicken in a wide shallow pan to cool the chicken even faster. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans that were being wet stacked while being stored as clean. Allow dishes and utensils to be air dried before stacking them as clean. -CDI- Dishes were placed in the dish pit to be rewashed and sanitized. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed several wire shelves that had chipping paint and/or rusted build up. Repair or replace the necessary wire shelves. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on most of the coolers/cooling units heavily soiled with food debris/residue. Increase cleaning frequency. (0.5 pts)

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 several damaged floor tiles throughout the kitchen. Repair or replace the necessary tiles. REPEAT *** (1 pt)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of crab Rangoon measured 87-90F on line. TCS foods in hot holding shall measure 135F or above. CDI - PIC moved crab Rangoon to walk-in cooler to cool and keep cold. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Baby corn, water chestnuts, cut cabbage and lo mein in were sitting out on line and measured 61F to 80F. Maintain TCS foods 41F or less, or use TPHC. CDI - Items moved to walk-in cooler to cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Large amount of TCS RTE foods had today’s date as prep date or did not have a date label. Ensure staff place accurate prep date on all TCS RTE foods. CDI - Dates changed and added to pans of food that didn’t have date labels. 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 .

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

4-501.11 Maintain equipment in good repair. Replace rusted shelves in both walk-in coolers and the upright cooler on line. Replace torn air curtains in walk-in coolers. Replace can opener as it is rusted. Equipment shall be maintained in good repair. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls throughout kitchen and floors underneath equipment. REPEAT // 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some damaged floor tiles in kitchen. Replace damaged floor tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on prep table while he was preparing spring rolls. Store employee drinks in a separate area, such as a low shelf.

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. EHS observed cooked noodles cooling in WIC at 62F. Noodles were removed from ice bath and placed in WIC. EHS took a second temperature of noodles with no change in temperature. CDI noodles were placed in WIF and cooled properly. Repeat -3 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of pooled eggs in reach in cooler being cold held at 51F. PIC states that eggs have been used recently. CDI PIC voluntarily discarded eggs. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked noodles tightly wrapped cooling in WIC freezer with a temperature of 62F at 11:20. EHS took a second temperature at 12:00PM with no change in temperature. CDI PIC removed wrap and a third temperature was taken at 55F. A risk control plan will be placed if there is no improvement on next inspection. Repeat

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 build up on walls and ceilings throughout kitchen and behind wok. EHS recommends increase frequency of cleaning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee turn off faucet with bare hands after washing and return to kitchen from outside, then touch face before handling clean utensils for food preparation.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 4 dented cans of mushrooms. CDI, cans removed from use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw pork stored over RTE sauce in walk in cooler and raw shrimp stored over vegetables in prep refrigerator. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested of out not in compliance next visit / inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine dish machine not providing required concentration of sanitizer and testing 0ppm. PIC contacted service and scheduled to arrive as soon as possible and operator expecting before opening dinner service. Vr required . 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

3-501.14(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 cooked tofu employee staff dish cooling and between 92 and 110 degrees F prepared early in morning in deep covered container. No cooling logs available and improperly date marked according to PIC. CDI, food item voluntarily discarded. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken held on counter at 108 degrees F. CDI, chicken reheated to 193 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked tofu dish that was employee staff meal with improper date according to PIC of 2/4. CDI. Item voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked tofu employee staff dish cooling and between 92 and 110 degrees F prepared early in morning in deep covered container. No cooling logs available and improperly date marked according to PIC. CDI, food item voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live roaches on dish machine.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces throughout kitchen.

5-202.12 Provide at least 100F water at handsinks. Observed hand washing sinks not reaching 100 degrees F.,

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: 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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitationQ - Observed raw shrimp stored over RTE vegetables in flip top prep refrigerator. Observed raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage. Repeat.

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 cabbage cooling from day before at 54 degrees F in deep covered container. CDI, cabbage voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed general tsu chicken removed for lunch rush on table but no written procedures. CDI, TPHC procedures provided and completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cabbage cooing from day before at 54 degrees F and another batch was cooling in deep covered container at 122 degrees F and deep container of rice cooling at 53 degrees F. CDI, 1 container of cabbage voluntarily discarded. Rice and cabbage prepared today transferred to shallow uncovered container and relocated to walk in freezer 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled containers of food ingredients such as flour and msg. Repeat.

4-501.11 Maintain equipment in good repair., Observed water heater not working properly. PIC stated water heater to be replaced with like for like water heater this week. Visit needed to ensure long term compliance and proper hot water provided.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed hot water not reaching 120 degrees F at chemical dish machine required.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water heater not working and PIC stated hot water heater to be replaced this week with like for like water heater. Observed hot water at 86 degrees F at hand washing sink and 85 degrees F at 3 compartment sink. Vr to be completed to ensure hot water provided to meet peak hot water demands of facility.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damage to baseboard tile in kitchen. 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 general cleaning needed on floors, behind equipment in hard to reach areas accumulating grease residue.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on shelf above clean glasses in server room. CDI - food employee moved drinks.

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 over raw beef in WIC. Observed food employee on cook line use one pair of tongs for all raw foods. Employee portioned foods into small bowls to be cooked and bowls were reused for different types of raw food. Bowls are only used to hold foods before they are cooked and clean plates are used for cooked foods. CDI - PIC rearranged food storage in WIC. EHS educated PIC on separation of raw foods. Clean tongs were placed in each different container of food and bowls were washed and will only be used to hold one type of raw food. Raw foods were all cooked to 165 F or above. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery stored over cooked chicken in WIC. 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 container of cut cabbage on prep table at 53 F. PIC stated that cabbage is held there to be used in dishes. REPEAT. CDI - EHS explained TPHC and PIC placed cabbage on TPHC. TPHC template provided to PIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled working containers of spices and oils on cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect and dead insect on deli slicer. CDI - food employee removed sliced to be washed before next use.

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 buildup on non-food contact surface of deli slicer. REPEAT. CDI - food employee removed slicer to be washed before next use.

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 grease buildup on wall and outside of hood system above pork cooker.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available in men’s restroom. CDI - PIC replenished with paper towels. -1-

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 collander soiled with food debris stored as clean on shelving unit. CDI - Utensil taken to dish machine to be re-W/R/S. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 shredded pork to be at 53 F inside a shallow ice bath on prep counter. Products were brought out of walk-in cooler prior to inspection. CDI - Food taken to walk-in cooler to cool towards < 41 F. ***No additional points deducted due to notable improvement made. -1.5-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of pineapple chucks stored with intact canned goods at can rack. CDI - PIC separated dented product. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled cloth on prep counter. CDI - PIC removed. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of sanitizer stored on floor underneath hand washing sink. CDI - Bucket removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several colanders wet stacked on top of each other at utensil shelving unit. CDI - Utensils separated to allow for proper air drying. -0.5-

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 food residues on non-food contact surfaces of food slicer. Recommend thorough cleaning. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and demonstrated proper hand washing procedures. Hand’s re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed kitchen hand sink obstructed by large stainless steel bin containing rice. CDI - Bin removed. REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed x1 small plastic cup of water and lemon peels stored inside kitchen hand sink. CDI - Items removed from hand sink.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods registering > 41 F over flowing inside a shallow ice bath and inside cold holding units. Refer to temperature chart. Products were brought out of walk-in cooler 20-30 minutes prior to inspection. CDI - Items taken to walk-in cooler to cool towards < 41 F.

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 cooked chicken and noodles cooling covered inside reach-in units. Products were prepared for today’s services 20 minutes prior to inspection. CDI - Employee uncovered containers and relocated items to walk-in cooler to allow for proper cooling towards < 41 F.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket/seal at right door of lowboy reach-in unit across from cook line. Also observed brown glue residues on upright reach-in gaskets/seals. Replacement needed.

REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors throughout kitchen as well as wall joint floor boards in need of repairs.

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 food stored over container of rice inside warmer. CDI - Item removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee using kitchen hand sink as a means to make sanitizer solution. Also observed small vases stored inside bar hand sink. CDI - EHS intervened and educated employee on using the sink for hand washing; vases removed from bar hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed dead cockroaches inside containers holding sugar, salt and rice. CDI - All foods discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered foods inside lowboy unit. CDI - Foods covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed utensils being sanitized at dish machine at 0-10 ppm Cl. CDI - Machine primed and sanitizer concentration now at 50 ppm. Utensils re-washed.

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 baby corn (48 F) and fried rice (61 F) inside flip top I. Products were sitting above fill line inside separate containers. All other foods recorded < 41 F. CDI - EHS educated and items taken to walk-in cooler to cool to < 41 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of fish without date marking. PIC confirmed first use date. CDI - PIC date marked item.***No points deducted due to significant improvement since previous inspection.

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x5 butane fuel canisters stored with and above dry goods on shelving unit. EHS did not observe any physical contamination. CDI - Items relocated to designated chemical storage area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed in use household pest sprays. CDI - PIC discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live and dead cockroaches throughout the facility. PIC stated that Ecolab came in on 7/1/22 for pest treatment services. PIC demonstrated pest elimination service invoices from 7/1/22 and from June/2022. EHS spoke with PIC about contact PCO for re-treatment of the facility.***3-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS FACILITY’S COMPLIANCE ON PEST CONTROL PLAN. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead cockroaches on dry goods shelving units and flooring throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of vegetable oil and duck sauce on floor. CDI - Products relocated to shelving unit. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed several dented cans of black soy sauce and ground bean sauce (x2) at dry storage shelving unit. CDI - Items removed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloth on prep counter. CDI - PIC removed.

4-501.11 Maintain equipment in good repair. Observed split gasket at upright reach-in unit across from cook line. Repairs needed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout areas on floors throughout kitchen as well as floor boards in need of repairs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on non-food contact surface of slicer machine. CDI - Item removed. 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 lunch bag containing employee foods stored on container of garnishes inside bar reach-in unit. CDI - Item removed.

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 1x container of raw pork and 1x container of raw eggs stored over ready to eat foods/produce on shelving units inside walk-in coolers I & II. EHS did not observe any physical evidence of contamination. CDI - Storage order re-arranged.

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 metal pans soiled with food debris and sticky adhesive residue stored as clean on shelving unit and 2x knives on utensil magnetic holder with visible food debris. CDI - All utensils taken to dish machine to be re-W/R/S.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed multiple TCS foods in prep/lowboy reach-in unit, upright reach-in unit and walk-in coolers I & II with out date mark. PIC determined that some of these products were prepared the previous day and others were pulled out from walk-in freezer to thaw yesterday. CDI - EHS educated and products date marked. REPEAT: 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 on date marking please visit: http://meck.co/FoodSafety. Observed 1x opened container of coconut milk without date marking requirement; PIC unable to determine first use date. CDI - Product voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed methanol gel chaffing fuel canisters and butane gas flame gun stored with and above dry goods on shelving unit. EHS did not observe any physical contamination. CDI - Items relocated to designated chemical storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf next to 3-compartment sink. CDI - Utensils separated to allow proper air drying.

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 heavy grease build-up on hood system. Facility has scheduled cleaning services for hood system on 4/3/22.

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 food stored with retail foods inside walk-in cooler II. CDI - Food removed to designated area.

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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

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 beef stored over container of diced pineapples inside upright reach-in unit. CDI - PIC re-arranged storage order.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed tightly covered large container full of white rice cooling inside of walk-in cooler. PIC and food employee stated that the rice was cooked at 11:30 am today. CDI - Product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken and pooled eggs cooling inside lowboy reach-in units Refer to temperature log. All other products were at 41 F or less. Head chef stated that the items were prepped for today’s lunch rush and immediately placed into cold holding. CDI - Products taken to walk-in freezer for rapid cooling. *** No escalation in points due to significant improvements since previous inspection.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked ground pork and cooked fish with out date mark. PIC determined that these products were from the previous day. CDI - Products date marked. 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 on date marking please visit: http://meck.co/FoodSafety. Observed 2x open containers of half & half without date marking requirement. CDI - PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked chicken and pooled eggs cooling inside lowboy reach-in units. Refer to temperature log. Head chef stated that the items were prepped this morning and immediately placed into cold holding units. CDI - Products taken to walk-in freezer for rapid cooling. Also observed tightly covered large container of white rice cooling inside of walk-in cooler. PIC and food employee stated that the rice was cooked and placed into walk-in cooler at 11:30 this morning; product failed to meet cooling parameters. CDI - PIC voluntarily discarded.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 large and 1 small cockroach at dish pit. PIC stated that the contracted PCO company has been inconsistent with services and advised that the facility is currently transitioning from using PCO Go-Forth Pest Control to Ecolab. PIC demonstrated email correspondence of contract with Ecolab for pest elimination services. Services are scheduled to begin next week.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of vegetable oil, duck sauce, sesame seasoning oil and vinegar on floor in back dry storage room.

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 foods stored with retail foods inside upright reach-in and reach-in units.

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 crab wontons from 9/26 at 46 F. Products were not used for today’s services. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles, chopped roasted pork and pooled eggs above 41 F in the flip top and lowboy units, respectively. Items had just been used prior to EHS arrival. CDI - Products taken to the WIC to cool down.

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 cooked duck, dumplings, corn and BBQ ribs without a date mark. PIC stated that these were prepped on 9/26. CDI - Items all date marked.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1x dead water bug and 4x live cockroaches throughout the facility during the inspection. PIC stated that the facility has contract with Go-Forth Pest Control. They had serviced the premises on 9/24/21. EHS recommended that there be a higher frequency in treatment.

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 shrimp and containers of duck sauce on floor inside walk-in-freezer. Keep food at least 6 inches above the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 1x dented can of mushrooms on dry storage shelf. CDI: Can removed to a designated area.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside meat cooler. Needs replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on gaskets of lowboy reach-in-coolers across from cookline.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared recycle and dumpster receptacles with sliding doors left open. 5-501.110 Storage Refuse, Recyclables and Returnables - C. Observed an open box of vegetable stems stored on floor in kitchen. PIC stated that these are to be discarded. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed egg rolls in reach in cooler that were partially covered with plastic wrap. CDI-PIC correctly wrapped egg rolls and container that they were in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility during the inspection. PIC stated that pest control came earlier in the week.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in cooler doors, gaskets to contain build up. Observed flip top unit to contain food debris. Observed WIC door handles to contain build up and food debris.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a pair of tongs in both chicken and beef containers. (one side was in the container of chicken the other was in the container of beef). Tongs were being used for chicken, however were hung in both containers. CDI-tongs were put in the dish machine to be washed rinsed and sanitized. Two new pair of tongs were provided for the two meats.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and chopped roasted pork that was above 41F in the flip top unit. The pork was replenished after being low and was being used for fried rice. CDI-pork was taken to the WIC to cool down.

4-302.12 Food Temperature Measuring Devices - PF Observed facility to not have a working thin probe thermometer. VR will occur 03/21/2021/

3-304.14 Wiping Cloths, Use Limitation - C Observed several wet in use wiping cloths that were not being held in sanitizer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed a plastic container in a hand sink near the 2-comp sink. CDI-container taken out of the sink. Observed gloves and steel wool pad on the sink in the bar. CDI-items removed from sink. Hand sinks may only be used for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over cooked chicken and beef in the WIC cooler. CDI-raw chicken was removed from shelf and placed on bottom shelf with other raw chicken. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and salts that were not labeled. CDI-labels put on containers REPEAT

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 rice on the floor in the dry storage area. Observed frozen chicken on floor in walk in freezer. Keep food at least 6 inches above the floor.

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

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 floor in the freezer to contain food debris. Observed general cleaning needing to be done on floors.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee drinks store on prep tabes, etc throughout kitchen. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Cooked chicken stored underneath raw beef. CDI- Storage order reversed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Multiple food products uncovered (broccoli, dry nuts, etc) REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some products recorded above 41F (see chart). Egg yolk cooled down. Products in WIC 1 were the only TCS products in a WIC holding am ambient air temp. of 47-50F. WIC is primarily used for raw non-TCS produce (onions, peppers, mushrooms, broccoli, etc). TCS foods will be removed until unit is repaired. PIC called repair on site. REPEAT. VR.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Egg rolls, chicken, lo mein observed without a date mark. CDI- All dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.- One chemical bottle unlabeled near dish machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken cooling at room temp. CDI- Brought to WIF for rapid cooling.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple dead insects on floor near server staion drink machine. Clean floors

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One damaged can stored in rack alongside sound cans. CDI- Damaged

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee working without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In use wet rags observed.

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. Scoop for rice stored in lukewarm water (87F). CDI- Brought to dishwasher.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open cup of coffee stored on prep table. CDI- Removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Open food contaiers, cabbage, broccoli, spices, etc. Keep covered and protected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of slicer in need of cleaning. CDI- Broken down and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded above 41F (see chart). CDI- PIC stated food was left out. Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken cooling incorrectly in large bowl. CDI- Moved to sheet tray.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic containers observed.

4-501.11 Maintain equipment in good repair. Observed gaskets damaged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keys stored on shelf above prep table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed covered container of raw chicken stored on shelf above covered RTE foods in back area fridge. CDI - Item was properly stored in the meat cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several bowls, plates, and other utensils soiled with food debris but stored as clean. Also observed two peelers stored on wall on the same hook as fly swatters. CDI - All items sent back for rewashing. Also observed new and unused woks and pans stored on floor in dry storage area. CDI - Items were properly stored. PIC instructed on cleaning and sanitizing items before use.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed two opened cans of sauces that were opened a couple of days ago, but the sauces are still stored inside the can. CDI - Both cans were voluntarily discarded. Once a can is opened, empty out the contents in a plastic or metal container and discard the can. Do not use opened cans for storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed several TCS foods not date marked (cooked chicken, cooked shrimp, roasted pork, ham, canned mushrooms, cut cabbage, cooked noodles, liquid raw eggs, cooked duck, cooked beef chunks, and many other items). CDI - All items were properly date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small roach in kitchen near back door. PIC got rid of roach.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on equipment such as microwaves, exterior of mixer, exterior of dishmachine, interior of reach-in units, and all shelving.

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 general cleaning needing to be done on floors and walls, especially the walls near the dishmachine and 2-compartment sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in the handsink beside the two compartment sink. Nothing can be stored in a handsink as they must remain accessible at all times. CDI- Items removed from handsink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed an employees phone, keys, and some paper items stored on clean slicer. Once clean and sanitized, ensure equipment does not come in contact with any items that can cause contamination. CDI- Slicer taken to be washed, rinsed, and sanitized.

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 a large bus tub of cut cabbage tightly covered in plastic wrap that was cut yesterday. Cabbage was 49F. Ensure TCS foods from ambient temperatures cool within 4 hours. CDI- Cut cabbage discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in one of the prep top coolers, one of the reach in coolers, and in the produce walk in cooler cold holding above 41F. See temperature chart. The walk in cooler had an ambient air temperature of 53F. This cooler is primarily used to hold nonTCS produce items but some TCS items had been moved the cooler during inspection. The reach in cooler behind the deep fryer has an ambient air temperature of 55F. The prep top cooler has an ambient air temperature of 60F. The prep top cooler primarily had nonTCS vegetables as well but some TCS foods were stored in the bottom portion and had a temperature of 46F - 47F. PIC stated temperatures were checked this morning and no issues were observed. All TCS items were removed from units today, some items discarded. VR- A verification visit will be made to facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf Observed chicken, ribs, and spring roll mix that were all prepared yesterday with no date mark. Ensure TCS items are date marked when held over to the next day. CDI- Items dated with yesterday's date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large bus tub of cut cabbage from yesterday covered tightly with plastic wrap at 49F. Mushrooms were cooling in the prep top cooler at 70F. These were put here directly from a can. Shrimp was cooling in the bottom of the prep cooler tightly wrapped in plastic wrap at 62F. Raw chicken was cooling in a large bus tub covered in plastic wrap at 67F. A large bus tub of rice covered in plastic wrap was cooling in the walk in cooler. Cooling methods corrected today. Items moved to the walk in cooler that is properly cold holding TCS foods. VR- A verification visit will be made. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large containers of salt and sugar with no label. A small plastic container of what was thought to be salt was stored on a shelf. Label containers. Repeat violation.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans stored among other dented cans on can rack. CDI- Cans relocated. Repeat violation.

4-502.11(A) Maintain utensils in good repair. Observed a deeply scarred cutting board. Replace or resurface cutting boards when they are no longer smooth and easily cleanable.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee items stored improperly in multiple coolers. Designate an area to keep employee items. Employee items cannot be co-mingled with items for customer use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored above ready to eat foods in the bottom of the main prep line cooler. Raw protein was also stored above ready to eat food in the reach in cooler behind the fryer station. Raw proteins can never be stored ready to eat foods. Vegetables that are cooked before serving are still considered ready to eat. CDI- Storage order rearranged. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one of the walk in coolers is not holding TCS foods at 41F or below. All TCS items in this cooler are 42F - 44F. The ambient air temperature of cooler is 43F. As of January 1, 2019 all TCS items in cold holding must be maintained at 41F or below. Today is facilities first inspection in 2019. CDI- Discussed cold holding with PIC. Repair person called today to maintenance cooler. Visit will be made to ensure cooler temperature is adjusted. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of degreaser with no label. All toxic materials must be labeled. CDI- Spray bottles properly labeled. 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 shrimp cooling covered with plastic wrap, pork was cooling with a tightly fitting lid, and noodles were cooling in a dense portion covered in plastic wrap. Ensure proper cooling methods are used on TCS foods. CDI- Shrimp and pork uncovered. Noodles spread on sheet tray and placed in walk in cooler. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one plastic container of MSG with no label. Label all items that can not be easily identified.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored among other cans in the dry storage area. CDI- Cans moved to a separate location.

3-302.15 Wash fruits and vegetables prior to use. Observed an employee cutting broccoli directly out of the box without washing. Ensure all produce is washed before use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the shelves in both walk in coolers, the fan in the produce walk in cooler, and some of the shelving under prep surfaces. Increase cleaning frequency. Repeat violation.

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 working in ware washing area handle soiled utensils then begin to unload clean utensils without engaging in a hand wash. Hands must be washed before handling clean equipment or utensils. CDI- PIC stopped employee from unloading clean dish rack. Employee was instructed to wash hands each time when going from dirty to clean utensils.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed various raw meats stored above cut vegetables in the bottom of prep coolers. Raw squid was stored above ready to eat foods in the reach in cooler. Be sure raw meat is never stored above ready to eat foods. Vegetables that are cooked before serving are still considered ready to eat. CDI- Storage order rearranged. Better storage order options discussed with PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed low temperature ware washing machine with a chlorine concentration of 10 ppm. Dish machine was primed but still had a concentration of 10 ppm or lower. PIC contacted ware washing machine company during inspection for repair. Facility has a variance for a 2 compartment sink and will temporality use this sink if any utensil or equipment needs to be washed, rinsed, and sanitized. PIC stated ware washing machine will be repaired today. If repair is not made today, facility will switch to single service utensils until repair can be made tomorrow. VR- Verification visit required. EHS will return to facility to ensure ware washing machine is dispensing proper concentration of sanitizer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak strips for stir fry cooked to 125F. Facility does not offer undercooked meats. Ensure all animal foods are cooked to the correct final cook temperature. CDI- Steak immediately placed back on grill and cooked to 145F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken and pork above 45F in the prep top cooler. Wontons and pork were both holding above 45F in an ice bath. Cooked chicken and pork had been on counter prior to lunch and placed directly in the prep cooler without proper cooling. Wontons and pork containers were not submerged in ice and could not be held cold properly. CDI- All items moved to walk in cooler for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach with no identifying label. Be sure to label all working containers. CDI- Spray bottle properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large covered container of noodles in the walk in cooler. Noodles were 62F at 12:40 PM and 60F at 1:21 PM. Noodles were cooling at a rate of 0.05. TCS foods must cool from 135F to 70F in 2 hours and from 70F to 45F within a total of 6 hours. Noodles should be cooled in smaller portions and left uncovered until the cooling process is complete. CDI- Noodles were separated into 2 containers, left uncovered, and placed in the walk in freezer for rapid cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon stored in sugar with the handle submerged. Observed the ice scoop in the server area with the handle stored in the ice. Be sure the handle stays above the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed an accumulation of food debris and dust on shelves and prep tables throughout facility. Clean shelves more frequently.

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 significant dust on the ceiling in the first walk in cooler directly across from the cook line. Ceiling needs cleaning. Be sure all food is protected before cleaning dust from ceiling.