CHINA FUN

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- 2-301.15 Only wash hands in handwashing sink. -PF- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed a food employee sneeze in the rear of the kitchen and proceed to go back to food prep, EHS stopped the food employee before he went to work with food. EHS guided the food employee to wash hands. Food employee went to wash hands with gloves on in the prep sink, EHS stopped him. EHS told him to wash his bare hands in the hand sink. Food employee washed hands for 5 seconds and then turned the hand sink off with no barrier. -CDI- EHS took time with all kitchen staff to coach, guide, and demonstrate proper hand washing for everyone. EHS explained all the things wrong with the food employees initial hand washing attempt and had staff rewash hands. Hand washing was performed correctly. PIC must continually monitor hand washing and ensure that hand washing is be performed correctly educating staff as needed. PIC understood.

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 prep top set up in rows of 3. The rear container was raw beef, the middle was raw shrimp, and the front was raw chicken. EHS explained the potential of contamination from dripping. -CDI- PIC understood and rearranged storage order properly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken wings being cooked. They were being fried in oil in the wok. The wings were pulled from the oil and EHS asked if the wings were completed cooking to which the PIC stated yes. EHS took temps and observed temps ranging from 84F-116F. -CDI- EHS showed the thermometer readings to the PIC and PIC re-dropped the chicken into the oil to cook for more time. Chicken was then cooked to 184F-190F. Ensure proper usage of thermometer and ensure final cook temps of raw chicken is 165F or greater.

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 raw shrimp thawing under running water in a prep sink. Water was 72F Shrimp was 71F. EHS asked how long the shrimp was thawing for, the PIC stated 10 minutes. EHS stated that the time would have had to have been greater than 10 minutes for the shrimp to go from frozen to 71F if the water temperature was 72F. PIC proceeded to move the shrimp into the WIC to cool down. When the PIC went into the WIC the fire sprinkler was slowly dripping directly into the container of raw shrimp. -CDI- Shrimp were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several foods at the wok station with no labeling present or labeling wearing away and no longer legible. Ensure that all working containers of food are properly labeled. -CDI- PIC labeled.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed the thawing shrimp that were moved to cool down into the WIC become contaminated when the fire suppression sprinkler had a small slight drip of liquid directly into the open container of the shrimp. -CDI- Shrimp were voluntarily discarded. Ensure that food is protected against contamination.

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 a cup for sugar with no handle stored in direct contact with the facilities sugar. -CDI- Cup removed. Ensure that scoops have handles and that handles are not stored in direct contact with non-TCS foods. 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 a knife stored in between the crevice of a prep top and prep table. Ensure that equipment is stored on clean portions of prep tables or equipment. -CDI- Knife removed and moved to be W/R/S.

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 speed racks in the rear of the facility with a large amount of soil and food debris. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over RTE sauces and rice noodles in the lowboy 2 unit. Ensure that raw animal foods are stored below RTE foods. -CDI- Chicken was moved beneath the RTE foods. 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 large container of cabbage in WIC at 43F. Date marked from 2 days prior PIC stated that cabbage has been in the WIC the whole time. WIC ambient was 39F. -CDI- Cabbage was voluntarily discarded. Observed RTE fried chicken wings present on a speed rack in the facility. PIC stated that the chicken was held on the speed rack and fried per order. EHS asked how long the chicken stays on the rack and PIC stated it stays on the rack until ordered. EHS recorded chicken at 53F. PIC stated that the chicken had been on the speed rack for approximately 20 mins and came from the WIC. -CDI- EHS coached PIC that food shall be stored as either hot (135F or Higher) or Cold (41F or Below). Food was moved back into the WIC to cool down. Chicken cooled. Ensure all cold food is held at 41F or below. 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 .

3-501.13 (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 raw chicken wings thawing in the prep sink with running water at 75F. The chicken was 50F. PIC stated that the chicken was thawing for approximately 30 mins. PIC stated that they were planning on leaving the chicken out for another hour before marinating it. -CDI- EHS coached PIC that thawing must take place in water below 70F and be full submerged if done under running water. EHS also explained that the food cannot come above 41F for extended periods of time during the thawing process. -CDI- Chicken was moved into the WIC to cool down. Chicken was cooling at proper rates.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices, sauces, and squirt bottles unlabeled throughout the facility. Ensure that all working containers of food are labeled properly.

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 3 dented cans stored in with other canned foods. EHS coached facility on the dangers of dented cans and related food borne illness that can result. -CDI- PIC moved cans into a designated area not subject to contaminating other foods to hold for credit. Ensure that dented cans are stored in a designated area.

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 a scoop for rice with no handle stored in direct contact with the facilities dry rice. Ensure that scoops have handles and that handles are not stored in direct contact with non-TCS foods.

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 wet stack metal containers and bus tubs. Ensure that all clean equipment is properly air dried prior to stacking.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. -Pf- EHS observed 3 comp sink set up for W/R/S. Facility manually mixes chlorine in the sanitize basin. EHS asked PIC if the sanitize basin had bleach in it to which the PIC stated yes. EHS tested the sanitize basin at approximately 0-10PPM chlorine. EHS coached the facility on using the test strips they had to ensure that the chlorine concentrations were at the proper levels. -CDI- PIC added bleach and tested with their test strips and achieved 100 PPM

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 of residue, grease, and debris present on the handles of holding equipment and on the speed racks present in the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 floor chipping and damaged in specific areas in between the WIC and 3-comp sink. Ensure floor is maintained as smooth and easily cleanable.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Facility was unable to provide vomit and diarrhea clean up procedures. -CDI- EHS provided facility with vomit and diarrhea clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over RTE Crab Rangoon and Raw beef in the WIF. Ensure that once raw proteins have left their original packaging that proper storage order procedures are followed. -CDI- PIC rearranged storage order to reflect proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several foods unlabeled and lacking date marking in prep tops, and in WIC. PIC was able to go through all unlabeled/non-dated foods in both the prep tops and WIC and tell EHS prep dates and cook dates. EHS and PIC then spoke about proper date marking procedures moving forward. -CDI- PIC back dated all unlabeled/non-dated foods. Ensure proper date marking procedures moving forward. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauces and spices that were unlabeled or with labels so worn that they are no longer readable. Ensure all working food containers are labeled and legible. -CDI- PIC labeled all containers.

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 heavily dented can stored in with other canned foods to be used for service. -EHS coached facility on the dangers of dented cans and related food borne illness that can result. -CDI- PIC voluntarily discarded dented can.

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 small deli cup being used as a scoop for a sauce in the WIC. Ensure that scoops have handles and are not stored in direct contact with the food. -CDI- PIC removed the deli cup.

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 of food and residue present on the external surfaces of equipment and prep surfaces, on the gaskets and handles of refrigeration, and on spacers of prep top units. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 floor chipping and damaged in specific areas in between the WIC and 3-comp sink. Ensure floor is maintained as smooth and easily cleanable.

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 present on prep surfaces where food was being prepped. Observed employee food in WIC stored over patron food. Ensure that there are designated areas for employee food and drink 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone present on a prep surface of the facility. Ensure employee possessions are kept in designated areas.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer heavily soiled with food debris/residue. -CDI- PIC cleaned the thin probe thermometer. (1.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings, sliced raw chicken breast, and diced raw chicken thighs holding above 41F. PIC stated that they were waiting to make a sauce for them. The chicken had been sitting there upon arrival to the inspection and were sitting out for 40 minutes into the inspection with no additional preparation occurring. -CDI- PIC placed all of the chicken back into the WIC to cool back down to 41F while awaiting preparation. (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 .

3-501.19 (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 all items int he flip top units to be held on TPHC without written procedures. PIC stated that he was unaware of needing written procedures, but was knowledgeable about the 4 hours allotted to each TCS item. PIC decided to go back to using a 7 day date marking system weather than use TPHC. -CDI- PIC correctly date marked each item with the corresponding date mark from the larger batches in the WIC. (0 pts) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Keep premises free from insects and pests. REPEAT*** (1 pt)

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 damaged/dented can being stored with other cans that were not damaged or dented. -CDI- PIC removed the dented can from the others. Due to severity, points not taken. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets throughout facility on the cold holding equipment. Also observed the accumulation of food debris in the non-food contact parts of the prep units such as the troughs and door handles. Increase cleaning frequency. REPEAT*** (1 pt)

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 damaged floor tiles in the kitchen area by the prep sink and 3 compartment sinks. Also observed damaged base tiles near the back door. Repair or replace the damaged tiles. REPEAT*** (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw chicken stored above different RTE sauces inside lowboy cooler 2. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed mushrooms and a box of unwashed scallions both stored above RTE veggies inside the WIC. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. 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 the sanitizer at the 3-compartment sink reading 0ppm of chlorine sanitizer. CDI: PIC dumped the sanitizer basin and refreshed with properly concentrated chlorine sanitizer, reading 100ppm. REPEAT VIOLATION. *Note: This is a repeat violation, but since there were two different violations during the last inspection and no multi-use equipment or utensils were seen at the 3-compartment sink, EHS will deduct points but not take the full amount. If this is marked out of compliance during the next routine inspection, EHS will deduct the full 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a container of pre-cooked lomein noodles stored in one of the make tables without a date mark. PIC stated the package was opened today. CDI: PIC created date label with today's date. Observed a container of cut cabbage, cooked pork, cooked chicken, and baby corn all stored in another make table without any date labels. PIC stated all of these TCS food items were prepared today. CDI: PIC created date labels for all TCS food items. Observed a container of re-hydrated rice noodles stored in lowboy cooler 2 without a date label. PIC stated the rice noodles were re-hydrated in water yesterday. CDI: PIC created date label for re-hydrated noodles. Observed packages of cooked pork stored frozen inside the WIF without any date labels. PIC stated they cooked this pork on 5/30. CDI: EHS explained date marking rules for frozen TCS food items, and EHS created date labels for all packages of cooked pork. REPEAT VIOLATION. 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 .

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 cockroach spray that read "household use only" on the manufacturer's label. PIC confirmed that this is their way to control their pests. CDI: EHS explained that any and all toxic materials used in the facility have to be for commercial food service only, and PIC voluntarily discarded the unapproved spray.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large stainless steel colander full of cut cabbage cooling inside the WIC (with plastic wrap covered on top and weighed down by thick plastic soy sauce bucket lid) with one degree temperature change after 71 minutes had passed. EHS advised PIC that the large volume and covering materials could potential be the reasons why the cut cabbage was not meeting the cooling rate; EHS advised dividing into shallow pans and placing in WIF to rapidly cool down. PIC stated cut cabbage was placed inside the WIC to cool down around 3:00PM, so there was still time left in the 4-hour cooling window (whole cabbage is kept at ambient temp). CDI: PIC took EHS' advice and divided cut cabbage into smaller pans and placed inside the WIF, uncovered, to rapidly cool down. Observed a container of marinated raw shrimp that was cooling inside the WIC, in a plastic container closed with a tightly-fitting lid, temping at 63F. PIC stated raw shrimp was stored inside the WIC to cool down at 1:00PM. EHS observed this food item at 4:20PM. CDI: PIC removed the lid and placed the container inside the WIF to rapidly cool down. 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 flies around the back prep room. Keep premises free of insects by keeping doors closed. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back screen door of the facility not tight-fitting and with a gap in between the bottom of the door and the floor. Replace or repair so that there are no gaps for possible entrance of pests.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of re-hydrated rice noodles and a container of re-hydrated vermicelli noodles both stored in water, inside lowboy cooler 2. PIC stated they had re-hydrated the noodles yesterday. CDI: PIC drained water from both containers of re-hydrated noodles. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket stored under a prep sink holding in-use wiping cloths in chlorine sanitizer, reading 0ppm. CDI: PIC dumped out the sanitizer bucket. 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 a sanitizer bucket full of chlorine sanitizer holding in-use wiping cloths stored directly on the floor underneath the prep sink. CDI: PIC moved the sanitizer bucket off of the floor to prevent contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout the facility. Repair/replace rusted shelves so that they are smooth and easily cleanable.

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 soiled gaskets inside lowboy cooler 1, lowboy cooler 2, and inside the WIC. Increase cleaning frequency. REPEAT VIOLATION.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed 4 missing ceiling tiles above the WIC. Replace missing ceiling tiles to prevent the entrance of pests, and so that they are smooth and easily cleanable. 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 non-functioning paper towel dispenser inside the restroom. Repair paper towel dispenser. Observed missing baseboard tiles on both sides of the back door. Observed cracked floor tiles around the drain in prep sink area and under 3-compartment sink. Repair/replace baseboard tiles and floor tiles. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a non-functioning deli slicer stored in the dry storage rack. PIC stated that they do not use it and do not need it. EHS advised PIC to remove any pieces of equipment from the facility that is not necessary for operating.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system. Replace with new lightbulbs. REPEAT VIOLATION. *Note: Although this is a repeat violation, sufficient lighting intensity was observed at the make line.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed mushrooms stored above multiple containers of washed and prepped veggies in the WIC. CDI: PIC corrected the storage order to prevent contamination. 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 the chlorine sanitizer at the 3-compartment sink reading 10ppm. PIC stated that one of the food employees just filled the sanitizer sink up with solution. CDI: PIC added more chlorine to the sink, and EHS observed the sanitizer reading between 100ppm and 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener soiled with food debris. CDI: PIC removed the can opener and placed in the dish room to be properly washed, rinsed, and sanitized. 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 is not been labeled, or if the label is incorrect. -P Observed a container of re-hydrated vermicelli noodles stored in the lowboy cooler without a date label. PIC stated that they prepared this on Sunday, 2/09. CDI: PIC created date label for the re-hydrated vermicelli noodles since the time/temperature window had not expired. Observed a container of tofu sitting inside a pan of cooked bamboo stored in the lowboy cooler, with three different date labels; one label said 2/05, another label said 1/30, and the last label said 1/28. After discussion with the PIC and the food employee, it was concluded that the food employee did not take off the older labels from the pan, and confirmed that the tofu and bamboo were prepared on 2/05. CDI: PIC removed all date labels from the pan and voluntarily discarded the tofu and bamboo since the time/temperature window had surpassed. Observed an opened package of commercially-made, fully-cooked dumplings stored in a lowboy cooler, without a date mark. PIC stated that the package was opened on Monday, 2/10. CDI: PIC created a date label for the dumplings. Observed multiple packages of cooked pork (not hermetically sealed) stored on the speed rack and also on the shelves inside the WIF, that were not date-marked. PIC stated that they cooked all the pork on Friday, 2/07. CDI: PIC created date labels for all the packages of cooked pork, and EHS went over date-marking rules and reminding the PIC that the clock "starts again" when the cooked pork is removed from the freezer to thaw out, which requires an additional date-mark on that TCS food item. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a sanitizer bucket full of chlorine sanitizer that was reading above 200ppm. CDI: PIC diluted the concentration by adding more water, and EHS observed the chlorine sanitizer reading at 100ppm.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two containers of re-hydrated angel hair vermicelli noodles submerged in undrained water, stored in the lowboy cooler. CDI: PIC drained the vermicelli noodles and stored back into the lowboy cooler, since there were no physical signs of contamination. 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 frozen swai fillets stored directly on the floor in the WIF. PIC stated that they did not have any deliveries today. CDI: Food employee removed the box of frozen swai fillets and placed on a shelf to prevent contamination. REPEAT VIOLATION.

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 a sanitizer bucket holding wiping cloths in chlorine sanitizer, stored directly on the floor in the kitchen. CDI: PIC removed the sanitizer bucket off the floor.

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 a deli container submerged in the flour, inside the flour bin. CDI: Food employee removed the deli container to prevent contamination. *Note: All other scoop handles in non-TCS food bins were stored above the top of the food. REPEAT VIOLATION. 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 a large 5-gallon bucket of water storing in-use utensils at the make line, temping below 135 degrees F (see temperature chart). CDI: PIC removed the bucket and placed in the dirty dish area to be washed, rinsed, and sanitized. EHS advised to keep in-use utensils in a bain marie on the flattop grill, to keep water temperature at or above 135 degrees F.

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 four stacks of single-service containers stored at the make line, not inverted. CDI: PIC inverted all four stacks of single-service containers.

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 seals and non-food contact surfaces inside the deli fliptops accumulating with heavy food debris. Increase cleaning frequency. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the shared dumpster missing 1 sliding door on the cardboard waste container. EHS advised PIC to contact their waste company, Waste Connections of Carolinas, to have their missing door replaced.

6-303.11 Provide required lighting intensity. Observed one lightbulb out at the hood system. Replace with a new lightbulb.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observe no vomit or diarrhea plan in place. Corrected during inspection by communicating requirements to PIC and emailed documentation to PIC For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sauce cups in moldy cardboard box with mold on sauce cups. CDI. PIC voluntarily discarded sauce cups and cardboard box. 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed canned products with dented/damaged outside areas. CDI PIC placed in area to be returned.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed precooked fried rice being reheated to 155 degree’s F. Item was reheated less than 1 hour prior. CDI Fried rice was reheated to 199 degree’s F and placed in hot holding unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed oven cleaner and floor pump up sprayer not properly labeled with product name. Corrrected during inspection by properly labeling containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on walk in freezer floor. Observed chicken stored on floor in walk in cooler. Corrected during inspection by educating PIC and storing products 6” above floor.

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 hand contact areas of scoops for sugar and rice touching food product. Corrected during inspection by removing improper scoops.

4-501.11 Maintain equipment in good repair. Observed rusted can opener. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severely worn and damaged wooden cutting board in back kitchen area. Remove and replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving in front kitchen area. Remove and replace with cleanable liner material.

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 nonfood contact shelves, under tables and other equipment areas needing cleaning. Increase cleaning frequency as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in multiple areas needing replaced and/or repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed boxes containing unwashed snow peas and mushrooms stored over washed produce inside of the walk-in cooler. CDI - Storage order corrected. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed lettuce stored directly on shelving surfaces inside of the walk-in cooler. CDI - PIC removed product for washing and transferred into clean plastic container. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed three soiled utensils stored as clean on floating shelving unit. CDI - PIC removed utensils for cleaning at 3-compartment sink. 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.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed bucket containing sanitizer solution exceeding 200 ppm chlorine. CDI - PIC diluted sanitizer to an adequate concentration of 100 ppm. -0-

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 one sanitizer bucket stored directly on the floor at cook line. CDI - Bucket removed by PIC. -0-

REPEAT VIOLATION: 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 in-use knife wedged between spaces of prep table and prep unit. CDI - Utensil removed to 3-compartment sink by PIC. -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 yellow sticky film at shelving unit being used to store utensils. CDI - Utensils removed for washing and area thoroughly cleaned. -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service to-go hinged containers faced upwards on top shelving unit. CDI - To-go containers inverted by PIC. -0-

REPEAT VIOLATION: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered on the ground surrounding outside community recycling and dumpster receptacles. PIC advised that the neighboring establishments and residential areas contribute to the non-compliance with waste management. Recommend that PIC speak with building landlord for intervention and compliance. REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 of 2 dumpster side doors left open at time of inspection. Maintain closed after use. -1-

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. Observed no date marking on pork wonton (#1) and no thawing date provided for another batch of pork wonton (#2). PIC confirmed that #1 was made yesterday and #2 had been thawing as of this morning. CDI - Both items date marked. -0- 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 pain relieving medication stored on floating shelf above prep counter holding container of uncooked noodles. No physical evidence of contamination observed. PIC explained that the area is strictly for personal use and that an employee set the containers of noodles down. CDI - Noodles relocated to walk-in cooler. -1-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wiping cloths stored on prep counters. CDI - Wiping cloth placed into sanitizer solution in bucket.-1-

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 in-use knife wedged between prep tables along prep line. CDI - Utensil removed to 3-compartment sink by PIC. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored green cutting board stored with other clean utensils. -0-

REPEAT: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered on the ground surrounding outside community recycling and dumpster receptacles. PIC advised that the neighboring establishments contribute to the non-compliance with waste management. Recommend that PIC speak with builing landlord for intervention and compliance. REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of outside dumpster open at time of inspection. -0.5-

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 damaged areas: Dry wall ceiling above expo holding single service containers, dry wall transition between front counter and kitchen/cook line and several cracked floor tiles at front counter and cook line. Repair. -0-

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 personal employee foods co-mingling and stored over retail foods on shelving unit inside of the walk-in cooler. PIC advised to designate an area specific to personal food storage. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed disposable towels jammed at front counter hand washing sink. CDI - PIC repaired dispenser. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed large batches of raw chicken wings and cutlets left out in ambient temperatures in back of kitchen with temperatures registering between 70-79 F. Also observed garlic sauce cold holding at 44 F inside of the lowboy unit. CDI - Raw chicken transferred to walk-in cooler for rapid cooling towards < 41 F, garlic sauce voluntarily discarded. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back screen door in need of door stripping. Repair. -0-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored hanging on side of sanitizer bucket. CDI - Wiping cloth placed into sanitizer solution in bucket. Points not escalated due to notable improvement since previous inspection. -0.5-

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 container lid cracked, with a hole exposing flour contents. Lid discarded and flour covered with saran wrap. -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. Observed slimy black build-up on gaskets of lowboy reach-in units and accumulation of food debris on sides of wok and other equipment at cook line. Increase cleaning frequency to prevent build-up and maintain equipment clean. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large quantities of waste overflowing and stored on ground surrounding outside community recycling and dumpster receptables. PIC states that waste management comes in 2x a week and is scheduled to arrive tomorrow. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors and lids of outside dumpsters open at time of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone on shelving unit with customer food containers. CDI - PIC removed device. -0-

Observed food employee turn facet off with hands after washing before proceeding to handle clean single service articles. CDI , employee rewatched hands.

Observed chicken wings cold held between 47-48 degrees F. CDI, chicken relocated to rapidly cool.

Observed cloths used to stabilize cutting boards.

Observed in-use knife wedges between prep tables along prep line. Repeat

Observed absorbent disposable towels lining containers of food in walk in cooler. CDI on site

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels jammed at front counter hand washing sink. CDI, disposable towels supplied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over raw shrimp in prep cooler. Observed raw chicken stored over cheese wonton in walk in freezer removed from commercial packaging. CDI, foods relocated for proper storage. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with food debris. CDI, slicer instructed to be cleaned and sanitized. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P - Observed utensil and cutting board surfaces not sanitized after cleaning. CDI, equipment relocated to be recleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 container of garlic and oil mixture stored at prep area at 76 degrees F from yesterday according to PIC. CDI, mixture voluntarily discarded. Improvement made since previous inspection. Points not escalated today. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back screen door in need of door stripping.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open sauce containers stored directly on floor and container of onion on ground in walk in cooler and boxes of food stored on ground in walk in freezer. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth used to stabilize cutting board.

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 single-service container used as scoop for sauce.

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 to go shopping bags used in direct contact to store raw chicken in walk in freezer. CDI, chicken relocated to food grade container for storage.

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 facility lacking vomit and diarrhea clean up plan. - CDI - EHS emailed PIC copy of vomit and diarrhea clean up written procedures in English and Chinese. Print and maintain in facility. EHS recommends gathering supplies listed on plan.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee handle money at the register with gloved hands, walk to the back after handling the money, remove gloves, and put on new gloves without washing hands. - CDI - Education provided on when hands need washing between tasks. Employee washed hands properly.

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 pork egg rolls holding above 41F in walk-in cooler (see temperature chart). Per PIC, egg rolls were placed in WIC yesterday and had not been moved since. Also observed large woks of raw chicken and raw beef holding above 41F in back area. PIC stated chicken and pork had been marinated about an hour before and were left out. Do not leave TCS items out any longer than necessary during prep. - CDI - PIC voluntarily discarded egg rolls. PIC placed raw chicken and pork in walk-in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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. - REPEAT - Observed chicken wings cooling on speed rack at ambient temperature in back area. Wings read 80F at 1:05PM. Label on wings indicated wings had been placed on speed rack at 11:10AM. - CDI - PIC reheated wings to above 165F. Do not cool at ambient temperature. Utilize walk-in cooler or ice bath to cool once item reaches 135F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed large containers of soy sauce stored directly on the floor in back area and walk-in freezer. Do not store food items directly on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth stored on prep surface. - CDI - PIC placed wet wiping cloth in properly concentrated sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-502.13 Single-use and single-service articles cannot be reused. - Observed steak stored in single service tofu container in walk-in cooler. Do not reuse single service containers, such as tofu containers. - CDI - PIC voluntarily discarded tofu container.

4-501.11 Maintain equipment in good repair. - Observed prep sink coming away from wall. Caulk around sink to close the gap.

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 residue and debris on shelving and outside of equipment in kitchen. Increase cleaning frequency to prevent buildup and maintain clean.

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. - REPEAT - Observed floors and walls in need of cleaning, including floor of walk-in freezer. Clean and maintain clean. 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 baseboard missing from patch of wall on the left side of the back door. Replace baseboard.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed handsink in back of kitchen lacking paper towels at beginning of inspection. - CDI - PIC provided paper towels.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - REPEAT - Observed egg rolls stored in old tofu containers. Do not reuse single service containers, such as tofu containers. Single service containers must be discarded after single use. - CDI - PIC discarded tofu containers. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple food items (chicken, noodles, sauces, etc.) not covered while stored in walk-in cooler and prep units. Keep food covered while in storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed fried chicken temp at 135F after being placed on cooling rack immediately after cooking. Chicken must be cooked to 165F unless approval has been given to facility for non-continuous cooking. PIC stated chicken was supposed to be fully cooked before being placed on cooling rack. - CDI - Chicken cooked again to 193F.

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. - REPEAT - Observed noodles and chicken cooling in walk-in cooler in deep containers. Both items did not decrease in temperature over a 30 minute period (see temperature chart). - CDI - PIC placed chicken in walk in freezer to rapidly cool. PIC placed noodles on sheet pan to allow for better air movement around the product.

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 spices and oils not labeled throughout kitchen. - CDI - PIC labeled all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed back door and front side door open during beginning of inspection. Keep doors closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed flies throughout facility.

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 water damaged ceiling tiles near bathrooms. Replace ceiling tiles. Also observed food residue and debris on floor of walk-in freezer. Clean and maintain clean.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed fried wontons stored in cardboard box that previously contained fortune cookies. Food was in direct contact with the cardboard. Repeat. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed two prep sinks that are next to each other that had raw shrimp and raw chicken at same area but divider was removed and prevent separation during prep.

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 general Tso chicken, wings, garlic sauce, shrimp sauce, boiled chicken strips, Napa cabbage, raw shrimp, raw chicken, cooked shrimp, lo main noodles, and sauces in prep top and reach in above 41F. One of reach in units at 50F. Verification required. Observed all TCS items in walk in unit above 41F except for noodles. Walk in unit went from 50-42F ambient air for holding. Raw chicken batches only dropped 7 degrees while in walk in for almost an hour. CDI items that are able to move to freezer and remaining items tossed. PIC decided to voluntarily close until refrigeration repaired. PIC stated that they turned off AC unit to save money. Unable to turn back off because thermostat was removed and need new batteries. Verification required.

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 tofu, crab rolls, teriyaki chicken, cabbage, cooked shrimp, rice noodles, lo mein noodles, hot and spicy, and garlic sauce and other TCS items that were not dated. CDI items dated.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of detergent sitting next to raw shrimp at prep sink. CDI shrimp relocated.

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 facility with breaded chicken pieces and wings that were sitting on the rack outside of walk in for since 12:30pm. Facility moved items to walk in freezer to accelerate cooling process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and front side door wide open during beginning of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility.

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. Scoop for dispensing dry rice from bin found with handle down in food. Observed bowls and handles of scoop stored in food containers in dry and refrigeration.

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 meat grinder, and old meat processing equipment stored under table with debris build up.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Unattended large bowls of raw chicken and beef uncovered in unoccupied rear kitchen. CDI- moved back to walk-in cooler and covered. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Found egg rolls stored in cardboard box that previously contained fortune cookies. Food was contacting the cardboard.

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 . Found unoccupied large bowls of raw chicken and raw beef unattended in kitchen. Food was 60.0 F. CDI- moved to WIC.

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 . Found all food in front line prep tops dated 3/18 (today’s date). Found bulk food from where small pan food was drawn from dated 3/16. CDI- discussion on date marking and allowed to date with correct prep date.

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. Some labels wearing off of containers.

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. Scoop for dispensing dry rice from bin found with handle down in food.

5-103.12 Provide water under pressure to all fixtures.-Pf: Hand sink at front counter not delivering hot water under pressure. Verification within 10 days.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed the following unused equipment in establishment: meat grinder in kitchen, and roaster outside of rear door. Remove all unused equipment from premises.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster and employee reporting agreement, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in Mandarin and English. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedures Mandarin. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 food employee with their bare hands mixing a large pot of cream cheese, carrots and celery that will be used a filling for fried wontons. CDI- EHS explained the requirement and PIC voluntarily discarded food items. EHS reviewed the establishments last three inspections and no BHC violations noted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed in-use mounted can opener blade with heavy accumulation of food residue and debris. CDI- PIC removed can opener to be washed, rinsed and sanitized.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed employees open container of cigarettes stored above a bag of food salt and other food items. CDI- PIC removed cigarettes from establishment.

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 cabbage stored on the floor in the kitchen. CDI- PIC placed food item on table.

4-501.11 Maintain equipment in good repair. Observed rusted prep tables throughout establishment and rusted shelving in the walk-in refrigerator. Replace all rusted equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors and lids of outside dumpsters open at time of inspection. 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 damaged and missing floor tiles throughout kitchen including near 3-compartment sink. Repair or replace damaged floor tiles REPEAT 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed the following unused equipment in establishment: prep unit in disrepair located in the dining area, meat grinder in kitchen, and roaster outside of rear door. Remove all damaged and unused equipment, furniture, tools, and other items not needed or in good repair from restaurant. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees coats, keys and cell phones stored on prep surface and with customer food and equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings and raw chopped chicken stored in walk-in cooler above 41F. Per PIC, both items (date marked 08/26) were prepared the afternoon of 08/26 and held in unit since that time. Per PIC, product should be 41F or below. CDI-PIC voluntarily discarded both containers due to temperatures exceeding 41F for more than 4 hours. EHS suspects cooling methods of raw chicken may be an issue. EHS observed raw chicken stored in containers in large quantities. EHS also observed raw chicken being prepared and set out at room temperature at extended times. EHS recommended preparing one item at a time to reduce the time period food is in the temperature danger zone, portioning food items in multiple containers/pans, and reducing the quantity of food prepared daily. REPEAT; If this violation continues, EHS may require a risk control plan for cold holding or take permit action.

3-501.13 Use approved thawing methods. Observed facility thawing raw chicken in prep sink with water temperature of 85F. EHS educated PIC on approved thawing methods mentioned in the food code. CDI-PIC elected to move product to walk-in cooler to thaw.

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 scoops stored in bulk dry ingredient containers with handles in contact with food product. REPEAT. Store scoops with handles above food product at all times to prevent contamination of food product.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed in-use 3-compartment sink with wash solution at 83F. CDI-PIC emptied water and refilled wash solution with 118F water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors of outside dumpster open.

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 damaged and missing floor tiles throughout kitchen including near 3-compartment sink. Repair or replace damaged flooring. REPEAT 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed prep unit in disrepair located in the dining area. Observed unused food equipment (e.g. meat grinder) throughout kitchen. Remove all damaged and unused equipment, furniture, tools, and other items not needed or in good repair from restaurant.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When questioning PIC and food employee about their employee health policy, they were unable to discuss or show me their policy. EHS located employee health policy poster in English, but all employees 1st language is Mandarin Chinese. EHS provided PIC with employee health policy poster in Mandarin, but will discuss employee health in-depth during Verification visit no later than 08/30.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area handsink. CDI - Employee placed paper towels at handsink. Maintain hand soap and paper towels at all handsinks at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw pooled eggs stored in prep top unit directly above cut vegetables. Observed raw chicken in large metal bowls stored on top of covered bulk dry ingredient bins (sugar and flour) while preparing raw chicken. CDI-All food items in the prep top unit were moved to walk-in freezer (see violation #20). The raw chicken stored on top of ingredient bins were placed on top of prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy food debris on mounted can opener. CDI-Moved to 3-compartment sink to be cleaned and sanitized. Observed 5 large bowls stored clean with food debris while stacked. CDI-moved to 3-compartment sink to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double prep unit on cook line cold holding cooked chicken, raw eggs, cooked shrimp, cut cabbage, and other TCS foods above 41F. Per PIC, the items were placed in unit from walk-in cooler this morning at 10:30. PIC mentioned that they called someone on Monday to come and service the unit, but they have not arrived. Observed walk-in cooler cold holding various TCS food items above 41F. EHS was told by PIC that at 11:00 they turned the walk-in cooler off because they noticed ice building up. EHS arrived at 11:25 and noticed TCS food items measuring between 46-48F. Owner turned the unit back on during inspection but ambient was measured no longer than 44F and maintained that temperature for duration of inspection. Owner agreed to voluntarily close until both units are repaired and maintaining temperatures at 41F or below. MCHD will need to verify repairs prior to restaurant reopening. PIC voluntarily discarded all TCS food items in both units. REPEAT Verification visit no later than 08/30 to verify repairs to coolers.

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 opened containers of cooked pork, open bags of steamed dumplings, cooked shrimp, cooked chicken, and cooked noodles stored in prep units without date mark labels. Per PIC, all items were prepared the evening of 08/19, but voluntarily discarded due to violation #20. EHS observed all items in-use during inspection. Verification visit no later than 08/30 to verify date marking issue has been corrected throughout the facility.

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 sheet pan of cooked beef dumplings cooling on speed rack in back kitchen area at room temperature. Per PIC, the items were cooked and started the cooling process 30 mins prior to my arrival. CDI-PIC moved items to walk-in freezer to quickly cool. EHS discussed proper cooling parameters and methods with PIC. Educational material provided. REPEAT If this violation is observed during facility’s next inspection, EHS may require implementation of a risk control plan or permit action.

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 scoops in bulk containers with handles in contact of food products.

4-603.16 Rinsing Procedures - C Observed 3-compartment sink set-up and in-use with one bay of hot water and detergent and the other two bays with water and sanitizer. No rinse step set-up. CDI - PIC emptied the middle bay and filled with fresh water only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris on the outside and inside of equipment such as prep units, wok station and within walk-in cooler and freezer. Observed build up on bulk dry ingredient containers. Increase cleaning frequency to avoid build up. 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 damaged and missing floor tiles throughout kitchen including near 3-compartment sink. Repair or replace damaged flooring. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp and chicken observed previously thawing, sitting in prep sink above 41F. CDI. Moved to walk in cooler for rapidly cooling until ready to prep.

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 wings reported to be cooked 1 hour prior observed cooling on racks at room temperature in back of kitchen. CDI. Moved to sheet pans in walk-in cooler for more rapid cooling. Repeat violation. Education provided again on proper cooling methods.

3-501.13 Use approved thawing methods. Shrimp and chicken observed thawing with running water above 70F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans observed stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outside of equipment, inside cold hold units and reach in coolers observed with old food accumulation. Clean areas more frequently. Sticker residue observed on outside of clean containers for food. Repeat violation.

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. Flooring observed damaged in kitchen. Repair.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed washing soiled dishes then putting sanitized dishes up on shelf without washing hands in between. CDI-EHS intervened and employee rewashed hands. Dishes were rewashed, rinsed, and sanitized.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce observed above ready to eat sauces and cooked foods in walk-in cooler. CDI-Rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken observed above ready to eat sauces and noodles in WIC. CDI-Rearraged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer in three compartment sink observed at less than 50ppm. CDI. Remade to 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Thin probe on thermometer observed with food build up. CDI. Washed, rinsed, and sanitized.

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 wings reported to be cooked 2 hours prior observed cooling on racks at room temperature in back of kitchen. CDI. Moved to sheet pans in walk-in cooler for more rapid cooling.

4-502.13 Single-use and single-service articles may not be reused. Single use container observed being used as scoop.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Sanitizing solution contained food particles. CDI-Water drained, sink was cleaned, and new sanitizer made. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee observed washing dishes with water at 58F. New dish water made to adequate temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Old date stickers observed on the exterior of bus pans that were deemed clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids and doors observed open on dumpster. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee clothing and purses observed hanging on speed rack that contained cooling chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One of the flip top units near the grill observed holding multiple foods above 41F. When assessed, ambient temperature of unit was 54F. CDI. PIC has put in work order and will contact EHS when unit is properly working. PIC will not use unit until repaired. All foods out of temperature in unit were held overnight and discarded.

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 Multiple foods observed being date marked incorrectly or not date marked held in facility for more than 24 hours. EHS will return no later than 8/13/2020 to reassess date marking is being conducted properly. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors and lids observed open. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine sanitizer at three-compartment sink observed at 10 ppm. CDI. Sanitizer remade to 100 ppm. Repeat violation. Ensure to test sanitizer with test strips to ensure concentration is correct.

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 wings and General Tso's chicken cooling from Monday observed at 47 degrees in cold holding unit. CDI. PIC voluntarily discarded food. Cooling begins when food drops below 135F then must be filled in shallow portions in the cold holding units after cooling has completed. Repeated on the last several inspections. Thorough education and demonstration was provided for how to effectively cool and store.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Rice is being held overnight from Monday. Today's inspection was conducted on Wednesday. All three hot holding units of rice were thrown away and denatured with bleach. Points will be fully deducted by next inspection if date marking is not correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Hood above cooking area has heavy accumulation of grease build up. Shelving, inside of reach-in coolers, outside of reach in coolers, handles of equipment, cold holding units, and gaskets need more frequent cleaning. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door observed open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Large quanity of random debris observed surrounding dumpster.

2-301.14 When to Wash - P Employee observed donning gloves and did not wash hands prior. CDI. Employee rewashed hands. 2-301.15 Where to Wash - PF Employee observed washing hands in prep sink. Handwashing must be performed only in handwashing sinks. Do not use handsinks for any other activity other than handwashing. CDI. Employee was educated.

6-301.11 Provide soap for handwashing at each handsink. -Pf Neither sink in kitchen had handsoap upon arrival of inspection. CDI. Soap provided at both sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink. CDI. Paper towels obtained.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer at three compartment sink measuring 0 ppm. Chlorine sanitizer was remade to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener blade heavily soiled. CDI. Can opener sent to three compartment sink to be washed, rinsed, and sanitized.

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 wings and General Tso's chicken cooling again at room temperature since yesterday afternoon. Today, food was observed at 56 degrees. CDI. PIC voluntarily discarded food. Cooling begins when food drops below 135F. Repeated on the last several inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken wings, raw cut chicken, and raw beef all stored at room temperature in back of kitchen for extended period of time above 41F. CDI. Meats moved to cooler to rapidly cool down until needed. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf All foods in flip top unit including cooked pork, shrimp, chicken, chicken wings, and chopped cabbage for over 24 hours. Chopped cabbage and pork wontons also found in walk-in and reach-in cooler with no date marking. CDI. Foods discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of windex in clear spray bottle and detergent in clear bottle both observed with no labeling. CDI. Bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Wings and general tso chicken found cooling in overfilled flip top containers next day after cooling above 41F. CDI. Food discarded and denatured. 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. Several containers of sugar, salt, soy sauce, and other unknown oils bearing no labeling by grill area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon arrival in kitchen, large rubbermaid container of raw beef observed on floor near prep table. Cleaned onions observed on floor in walk-in cooler. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed cooking food with no hair restraint.

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. Spoon handle observed immersed inside of sauce in reach in cooler. Bowls without handles are being used to scoop raw chicken. Use utensils with handles to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans and containers being stacked together wet.

4-502.13 Single-use and single-service articles may not be reused. Single use oil plastic containers are being cut and used for scoops. Lowes wooden paint stirring stick observed wet next to rice cooker. PIC stated it is used to stir rice. Cardboard is being reused on floor to absorb oil. Do not re-use single use items.

4-501.12 Cutting Surfaces - C Multiple cutting boards observed in back of kitchen are heavily scratched and no longer easily cleanable. Replace cutting boards or resurface them. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic ice maker (igloo brand) is not ANSI certified. Replace with commercial grade ice maker or remove from facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Hood above cooking area has heavy accumulation of grease build up. Shelving, inside of reach-in coolers, cold holding units, and gaskets need more frequent cleaning.

6-303.11 Intensity-Lighting - C Ensure lights are turned on during the cooking/food prep process. No lights turned on over grilling 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 cooked wings and General Tso's chicken cooling again at room temperature since 12PM, per PIC. Today, food was 83F more than two hours after cooling began. CDI - PIC voluntarily discarded. PIC advised that the next violation will result in a Risk Control Plan for the facility. Cooling parameters discussed again with PIC. Cooling begins when food drops below 135F. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding in walk in cooler at 42F. Ambient air thermometer read 38-40F. VR no later than 08/31/2019 to ensure facility is cold holding TCS foods at or below 41F. -1.5-

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 cooling chicken wings and General Tso's chicken cooling at room temperature since 12PM, per PIC. Foods were still 83F at 3:15P. CDI - PIC educated staff about cooling methods during inspection. -0- -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cleaned onions stored directly on floor in walk in cooler. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees handling raw eggs and payments at front counter without handwashing and then resuming handling RTE food. CDI - PIC educated employees to wash hands before handling RTE foods if hands are soiled. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked soiled mixing bowls and colanders stored as clean with soiled sections touching food contact surfaces of other bowls. CDI - PIC identified bowls that are soiled and cleaned them. -1.5-

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 sweet and sour chicken at room temperature for four hours cooling still above 70F. CDI - PIC educated on cooling times that shall be met for proper cooling and food voluntarily discarded. -1.5-

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 tightly lidded bus tubs of cut raw chicken and cooked chicken cooling in flip top unit at 56F as soon as removed from stove. Observed General Tso's chicken cooling at room temperature. CDI - PIC educated on meeting cooling to 41F, discussing when food is cooling and how many hours are in each step. -1- 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 unidentified squeeze bottles of food. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling in dining room. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee at beginning of inspection. -0-

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 in use ice scoop with handle touching food and in use meat cleaver stored between two soiled prep units. -.5-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes reused at serving line and the same scoop being used for dispensing raw chicken and RTE foods. -.5- REPEAT

4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Fixed equipment shall be sealed to adjacent equipment or walls in areas subject to moisture. Observed prep sink without shield at drain board preventing moisture buildup on floor. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw chicken in walk in freezer. CDI - PIC moved raw shrimp under RTE foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE vegetables in flip top. CDI - PIC moved chicken to front behind RTE vegetables and raw shrimp. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in third compartment of 3-comp sink. Only water present. CDI - PIC filled up sanitizer bay with chlorine sanitizer to correct concentration. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage, cooked pork and other TCS foods at front line and in walk in cooler without date marking that were cooked yesterday or earlier in the week. CDI - PCI back dated these items and educated food employees to date mark if not used in one day. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mien cooling in flip top at cook line from this morning. CDI - PIC still had one hour cool food. Food taken to walk in cooler to cool. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jade bracelet on arm of food employee from birth. Bracelet can not be removed. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed to-go soup bowls and boxes reused for storage of RTE foods in prep unit at cook line and at front counter. -0-

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged vegetable cutter with split wood food contact surfaces at first prep sink in kitchen to right. CDI - PIC voluntarily discarded. -0- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial ice machine and rice cooker at front counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles and surfaces of cooking equipment. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed strong odor front toilet in women's restroom. -0-