COTTAGE

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee observed eating food on line on table with soup wells. Employees must eat in a separate area. CDI - Employee educated and they sanitized prep top.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - Employee placed paper towels at hand washing sink. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, food processor blade, and several pans and containers found on clean utensil shelf with visible food debris on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - PIC moved items to 3-compartment sink to be washed again. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Chicken wings held on TPHC had 11:30-3:30PM discard time. Employee observed changing the time to 2:30-6:30PM. Ensure TCS foods held using TPHC are labeled with accurate start time, and used or discarded within 4 hours. Employee stated that he had cooked more chicken wings at 2:30PM, but forgot to change time. CDI - Employee educated on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken measured 78F in sandwich cooler bottom. Employee stated he cooked it 1 hour ago and placed it in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods after cooking. Do not use coolres on line. CDI - PIC moved chicken to walk-in cooler to continue cooling. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead roaches observed in establishment. Continue using pest control company to treat for pests. Establishment needs to clean to prevent attracting pests. Kept at half credit due to there being no live roaches observed during inspection. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice scoop handle observed touching rice in rice warmer. Handles of in-use utensils must not contact the food. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sushi cooler is severely worn and not easily cleanable. Resurface or replace cutting board. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker at sushi station is household equipment. Dot not use household or domestic equipment in establishment. REPEAT

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. Heavy buildup on outsides of dry storage containers, exteriors of cooking equipment, shelves throughout, inside refrigeration, etc. Establishment needs to clean more thoroughly and more frequently. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on walls and floors throughout establishment. Heavy buildup present on floors underneath equipment. Clean physical facilities more frequently. REPEAT // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is extremely worn in several areas in kitchen. Repair. REPEAT

6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 1 foot candle. Replace light fixtures so it is at least 10 foot candles. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee was using phone and then went to preparing food without washing hands first. CDI - Employee educated on hand washing and he washed hands. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Drill with mixing paddle and food processor blade were stored as clean but had visible meat/food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed on floor and several dead ones observed on floor. Maintain premises free of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on prep table. Wiping cloth bucket also measured 0 ppm chlorine. Maintain wet wiping cloths in properly concentrated sanitizer when in between uses. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice scoop handle laying in rice. Handle of in use utensils shall not contact the food. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler is severely worn and needs to be replaced. // 4-501.11 Maintain equipment in good repair. Walk-in freezer door needs to be repaired. Ice is forming where door seals. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker used for sushi rice is household equipment. Replace with commercial equipment. REPEAT

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. Grease buildup on cooking equipment, buildup on shelves in walk-in cooler, and food debris in bottoms of coolers on line. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 107F at 3-compartment sink. VR - Verification required within 10 days that hot water is repaired and at least 120F.

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. Floor tiles damaged and grout between tiles low throughout kitchen. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean grease buildup on walls and ceiling tiles. Clean floors throughout, especially under equipment and in walk-in cooler. REPEAT

6-303.11 Provide required lighting intensity. Lighting is 1 fc in walk-in cooler. Repair so lighting is at least 10 foot candles. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw salmon stored on shelf above noodles and tofu in sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, food processor blade, some containers, knives and cutting boards stored as clean but had food debris on them. Utensils and food-contact equipment shall be cleaned to sight and touch. CDI - Utensils and equipment moved to 3-compartment sink to be washed again. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Ingredients in front of wok are not labeled. Label all ingredients that are not readily identifiable. REPEAT

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

4-501.11 Maintain equipment in good repair. Walk-in freezer door freezes shut because heat strip on door doesn’t work. Repair. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker is household equipment. Replace with commercial equipment. REPEAT. Reduced to half credit because cutting boards were replaced.

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. More frequently cleaning needed throughout kitchen, especially shelves, interiors of refrigeration, and low shelves. Clean more frequently. REPEAT

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Mop sink drain is not draining. VR - Verification required within 10 days that sink drains.

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. Floor tile damage and worn grout between tiles in back of kitchen. Repair physical facilities. REPEAT // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor and wall cleaning needed throughout kitchen, especially underneath and behind equipment.

6-303.11 Provide required lighting intensity. Lighting is low in walk-in cooler. Replace light. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Bus tub of lo mein noodles measured 46F. PIC stated they began cooling last night. Use shallow pans and thinner portions to cool TCS foods. CDI - PIC educated on cooling and the noodles were discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo mein noodles were cooled overnight in bus tub and did not reach 41F within 6 hours. TCS foods must be cooled in thin portions or in shallow pans to facilitate rapid cooling. CDI - PIC educated on cooling methods and the noodles were discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Containers o dry ingredients and bottles of oil were not labeled. Label all working containers and bottles of food that is not readily identifiable. REPEAT

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. Large bowls stored on floor under 3-compartment sink. Utensils must be stored at least 6 inches off the floor. REPEAT

4-501.11 Maintain equipment in good repair. Door to walk-in freezer is stuck from ice buildup. Repair door so it doesn’t freeze shut. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker for sushi is household equipment. Replace with commercial equipment. // 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Cutting boards have deep cuts marks and need to be resurfaced or replaced. REPEAT

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. Heavy buildup on cooking and holding equipment. Heavy buildup on shelves. Detail cleaning on no food contact surfaces throughout. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leaks at 3-compartment sink faucet. Repair. 0 points taken because establishment fixed the leak under the prep sink. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles and worn grout between floor tiles in kitchen. Repair and regrout where needed. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove all broken equipment that isn’t necessary to establishment such as grocery store cooler in front and lots of random supplies in old steam table that establishment doesn’t use anymore. REPEAT

6-303.11 Provide required lighting intensity. Lighting is very low in walk-in cooler. Provide at least 10 foot candles of light in walk-in cooler. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above food for restaurant in walk-in cooler. Store personal food separately from food for establishment. Store personal food on bottom shelf. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No active managerial control in establishment. No system of date marking, employees were making wontons on prep table that had a bag of raw meat thawing on it (PIC stated it was personal use raw meat), very few dishes that were stored as clean were actually clean (food debris on them), PIC had turned off power to walk-in cooler and left all the TCS foods in the cooler so they were all too warm, grilled chicken was sitting out at 81F, no labels for TCS foods held using TPHC, half eaten food observed on prep sink, no soap/paper towels at multiple hand sinks. PIC must ensure rules regarding food safety are met. CDI - PIC educated on PIC duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Tray of employee food observed on prep sink. Do not eat food where food is prepared for customers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Container in basin of hand washing sink. CDI - Container removed. //6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sinks in bathrooms and no paper towels at hand washing sink in kitchen. CDI - PIC put paper towels at sinks. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in bathroom. CDI - PIC placed soap in bathroom. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Wontons were being prepared on prep table while raw meat was thawing on prep table (PIC stated it was personal food). Also, raw salmon stored on shelf above noodles in sandwich cooler bottom. Separate raw animal foods from ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler and PIC moved raw meat to separate location and sanitized prep table. // 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered foods in refrigeration units throughout and ingredients on chef cart. Cover all food to prevent potential contamination. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Nearly all utensils, pans, and knives stored as clean had visible food debris on them. Prep sink also had dried vegetable matter on it and it looks like it hasn’t been cleaned in days. Utensils and food-contact equipment must be cleaned to sight and touch after use. VR - Verification to be within 10 days to check that utensils have been cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken measured 81F and was stored out of temperature control. TCS foods in hot holding must be at least 135F. CDI - Grilled chicken discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in the walk-in cooler measured 49-52F. Lo mein, imitation crab, raw beef, and raw chicken in sandwich cooler measured 45-52F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler were discarded during inspection. PIC turned back on power to walk-in cooler and it got to 42F by end of inspection. VR - Verification required by tomorrow that walk-in cooler is holding below 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P No TCS ready-to-eat foods were labeled with prep date. No system of date marking in facility. VR - Verification required by tomorrow that date marking system is put in place. Undated TCS RTE foods will be discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P No time labels on on sushi rice or chicken wings held using TPHC. CDI - Food 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. Sauces and ingredients were unlabeled. Label all food that is not readily identifiable. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies in establishment. Keep premises free of pests. REPEAT

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. Large metal bowls are being stored on floor under 3-compartment sink. Fryer baskets and pans observed in restroom. Store utensils 6 inches off the floor and do not store utensils under plumbing lines. Do not store utensils in restrooms. // Also, fly swatter observed on cutting board at beginning of inspection. Fly swatter was then observed on the prep table at the end of the inspection. Do not contaminate utensils or food-contact surfaces with fly swatter.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker for sushi is household equipment. Only use commercial equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are not smooth and easily cleanable. Replace cutting boards. // 4-501.11 Maintain equipment in good repair. Replace rusted shelf by back door. Walk-in freezer door is not opening because it is stuck from ice buildup. Repair/replace listed equipment.

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. Heavy food buildup on all nonfood contact surfaces in the kitchen. Deep cleaning needed. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak under prep sink. Leaks at faucet handles of 3-compartment sink. Repair. 0 pts

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. Broken floor tiles in some areas in kitchen. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Heavy buildup on floors and walls throughout kitchen. Clean physical facilities more frequently. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old grocer store freezer in dining room. Remove from establishment.

6-303.11 Provide required lighting intensity. Very low light intensity in walk-in cooler. Replace bulbs to provide more light. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal raw meat observed on prep table. Employee personal raw fish stored directly on top of box of raw chicken for restaurant. Store employee personal food in a separate location. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided education on employee health and the changes that have been made from the previous version. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple uncovered food in the RI coolers. Needs to be covered. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple items in the RI coolers without dates. CDI. PIC voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects (& rodents, and other pests). Observed flies and fruit flies. 6-501.112 Remove dead insects and other pests. Cleaning needed throughout to remove dead roaches and other pests

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed paints chipping rice scoop stored with handle touching the cooked rice. CDI. PIC removed

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food build up, food splash, and debris on shelving, non-food contact surfaces of cooking equipment, cold holding equipment, and hot holding equipment. Observed shelving inside walk in cooler with build up of food debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 damaged in food prep areas and around three compartment sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food build up and debris on flooring around cooking equipment, under shelving, under three compartment sink and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food items stored by customer food. CDI. PIC removed. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic fork stored in handwashing sink behind cash register. CDI - Plastic fork was removed. -0 points-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed build up of mold on zucchini squash in walk in cooler. CDI - Zucchini was discarded. PIC has been advised to review inventory frequently and to dispose of items that are not safe for consumption. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind ready to eat cooked beef in flip top cooler. CDI - PIC corrected storage order by moving cooked beef to rear of flip top cooler with other RTE items. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food build up, food splash, and debris on inside of microwave at prep line. Recommend high frequency and more thorough cleaning. -0 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for fried chicken wings held on TPHC. Establishment will cook chicken wings to completion in deep fryer, store fried chicken wings on prep table next to fryers, and use notepad to track start and discard times. PIC did not have written procedures. CDI - Written procedures were created during the inspection and e-mailed to PIC. -1.5 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -1 point-

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 knife stored on top of ice machine making contact with unsanitized portion of equipment. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice paddles stored in hot holding containers of rice with handles making contact with rice. CDI - Rice paddles were repositioned. 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 ice scoop stored in ice machine with handle making contact with ice. CDI - Ice scoop was repositioned. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food build up, food splash, and debris on shelving, non-food contact surfaces of cooking equipment, cold holding equipment, and hot holding equipment. Observed shelving inside walk in cooler with build up of food debris. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 damaged in food prep areas and around three compartment sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food build up and debris on flooring around cooking equipment, under shelving, under three compartment sink and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat stored on shelving above flip top cooler. Designate an area for the storage of employee possessions away from equipment, food, and utensils. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED items in the WI at temperatures above 41F. CDI. PIC indicated that they were kept out for sometime. Unit temperature is 36F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed soap stored directly above by veggies. CDI. PIC removed. Repeat

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 in use ice scoops stored with handle touching the ice. CDI. PIC removed.

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 prep top, low reach in, fryers, shelves in walk in cooler in need of cleaning. 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 floors damaged in the kitchen area near the prep table and wok. Concrete is exposed. 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 floors in need of cleaning under and around equipment and also walls. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 10ppm Chlorine. CDI. PIC increased the concentration to 150ppm. 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

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed rice held on time without time stamps on them. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed soap stored directly above rice. CDI. PIC removed.

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 to-go boxes that were stored on shelving above prep unit with splash/food debris on containers. CDI- PIC discarded contaminated 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 prep top, low reach in, fryers, shelves in walk in cooler in need of cleaning. 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 floors damaged in the kitchen area near the prep table and wok. Concrete is exposed. 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 floors in need of cleaning under and around equipment and also walls. Repeat

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed container of employee food stored with customer food area. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken pieces holding above 41F in prep top 2. Chicken was not stored in the prep top unit but on top of other items. CDI- Chicken placed in the low reach in to cool. Observed shrimp and chicken in the walk in cooler holding above 41F. CDI- Lids vented and cooler turned down even more. EHS checked cooler temp. walk in cooler temp was 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of liquid without a label. CDI- Labeled

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders stored on top of other items in prep top unit. CDI- Removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil bottles without labels.

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 rice containers, low reach ins, shelving in walk in cooler.

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 floors damaged in the kitchen area near the prep table and wok. Concrete is exposed. 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 floors in need of cleaning nder and around equipment.

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 container of boiled peanuts (employee food) stored with customer sauces. Observed light in walk in cooler measured at 5 Ft candles in the back. Get more light. 6-303.11 Provide required lighting intensity.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shrimp, pork, egg rolls, cabbage with wrong dates posted on the doors. PIC stated that all of the items were prepped last night for service today. CDI- Dates corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the shelving in walk in cooler. Store items in containers/ bins not exposed to contamination. CDI- Items removed.

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 prep top, low reach in, fryers, shelves in walk in cooler in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (phone, jackets) stored with customer items in the storage areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the RI and prepped unit, cold holding at temperatures above 41F. Food was discarded and unit placed out of service. Will be back tomorrow to check on the unit 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 .

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 sauce, shrimps, in WI without dates. CDI. PIC date marked. 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 .

2-402.11 Use head coverings to prevent hair from contacting exposed food, equipment, and utensils. Observed 3 persons preparing food w/out hair restraints. Repeat

4-501.11 Maintain equipment in good repair. Observed RI and prep unit unable to hold food at 41F and below.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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 inside of prep units in need of cleaning. Observed micro waves in need of cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in walk in cooler and walk in freezer in need of cleaning, under shelving, observed floors under the cooking line in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone, cups, stored on prep tables. CDI. PIC removed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous risk factor violations although employee, Byron, has a ServSafe certificate, safe food handling was not practiced. CDI. Educated PIC on the requirements of the food code. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed unlabeled salmon in plastic wrap and ground tuna which is used for sushi rolls that do not match the products listed on the parasite destruction letter (letter from 2020). Unable to determine what type of tuna is in the ground tuna product and unable to determine what type of salmon is currently being used. CDI: Owner of facility will fully cook fish and will not serve raw until letters of guarantee can be obtained. CDI. PIC was informed to discontinue the sushi process until all paperwork is meet. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored above food stuffs in the dry storage. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dishes of food stacked in prep unit with non food contact surface directly stored on the food. CDI. PIC removed.

2-402.11 Use head coverings to prevent hair from contacting exposed food, equipment, and utensils. Observed 3 persons preparing food w/out hair restraints. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels stored in sanitizer which was too weak. CDI: sanitizer discarded and re-made to proper concentration. Repeat

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 in use rice scoops stored with handle touching the rice. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system with grease buildup, in need of cleaning. Observed inside of prep units in need of cleaning. Observed micro waves in need of cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in walk in cooler and walk in freezer in need of cleaning, under shelving, observed floors under the cooking line in need of cleaning. REPEAT.

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous risk factor violations although employee, Byron, has a ServSafe certificate, safe food handling was not practiced. Verification visit required A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3-comp sink. CDI: EHS intervened and asked employee to wash at hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed live roach in large bag of baking soda* and in rolling bin of dry rice. CDI: baking soda & rice discarded. Rolling container cleaned/sanitized. Observed large quantities of fried egg rolls stored in re-used boxes; all egg rolls voluntarily discarded *according to employee, baking soda used for cleaning (however still discarded).

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed unlabeled salmon in plastic wrap and ground tuna which is used for sushi rolls that do not match the products listed on the parasite destruction letter (letter from 2020). Unable to determine what type of tuna is in the ground tuna product and unable to determine what type of salmon is currently being used. CDI: Owner of facility will fully cook fish and will not serve raw until letters of guarantee can be obtained. EHS observed employee cook salmon for customer during inspection. Compliance visit required to ensure letters are obtained.

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 owner of facility attempt to use thermometer to test salmon temp. CDI: EHS intervened and directed to use probe wipe 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine and food service containers throughout the facility

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken held with no temp control; according to employee, the chicken was being held to re-heat upon customer order. CDI: Chicken placed on sheet pan & stored in walk-in for cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in reaching/flip top unit > 41F (see also (B) below as a large container of shell eggs were also in this unit. CDI: all TCS items voluntarily discarded. Compliance visit necessary to ensure unit is repaired. Also observed several items in 2nd flip top/prep unit >41 (due to procedural problems such as improper cooling). These items were taken to the walk-in for cooling. Rechecked temp after 30 minutes 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P CDI: eggs voluntarily discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Unable to discern date labels for RTE/TCS foods. CDI: Sorted through products to determine which labels matched what foods. Must label the individual products if current labeling system is not sustainable (labeling on flip top lid using 1 sheet of paper w/ all food products listed). Compliance visit necessary to ensure system is sustainable. 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 .

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 no written procedure available for chicken wings and egg rolls, fried then held on time. EHS provided TPHC form. Verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for sushi/sashimi fish served in sushi rolls. CDI: EHS provided consumer advisory; however, raw or undercooked fish may not be served until letters of guarantee are obtained (see also #14).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of orange cleaner. CDI: bottle properly labeled.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer being used to check cooked salmon was not accurate. Verification visit required For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar). Observed containers on wok cart not labeled

6-501.111 Keep the premises free of insects (& rodents, and other pests). Observed live roaches, flies and fruit flies. 6-501.112 Remove dead insects and other pests. Cleaning needed throughout to remove dead roaches and other pests

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employees using a full trash can as a prep surface while assembling egg rolls. CDI: Egg rolls removed from the sheet pan which was taken to 3-comp sink for w/r/san

2-402.11 Use head coverings to prevent hair from contacting exposed food, equipment, and utensils. Observed 3 persons preparing food w/out hair restraints

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels stored in sanitizer which was too weak. CDI: sanitizer discarded and re-made to proper concentration

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 cleaning needed throughout entirety of facility for all surfaces. Observed grease, food debris, sticky surfaces throughout.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout throughout facility and water and debris collecting within. 6-501.12 Floors, floor drains, 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 food debris, grease, water build-up throughout particularly under and around equipment, including in walk-in freezer and refrigerator, floor drains, hood grates and ventilation covers

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed chicken directly on the floor in the WI freezer. CDI.PIC removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed all the food in one of the RI with expired dates. CDI. PIC voluntarily discarded.

39 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of sauce stored on the ground in walk in cooler. Observed frozen meat that had fallen onto floor in walk in freezer, under shelving. Repeat.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored op prep table. Needs to be in sanitizer buckets.

4-601.11(C)Keepnonfoodcontactsurfacesofequipmentcleantoavoidbuildupofdust,foodresidueordebris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system with grease buildup, in need of cleaning. Observed inside of prep units in need of cleaning. Observed shelving in walk in cooler in need of cleaning. REPEAT.

5 6-501.11Floors,walls,andceilingsincludingtheattachmentssuchassoapandtoweldispensers;lightfixtures;andheat/ac vents shall be maintained in good repair. Observed floor damage throughout kitchen, damaged tile and floor in need of regrouting. 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 floors in walk in cooler and walk in freezer in need of cleaning, under shelving. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored in same place as single use dishes. CDI. PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a large black bus tub of raw chicken stored directly above ready to eat sauces in the walk in cooler. PIC stated that raw chicken is usually not placed on this shelf, has own specific shelving for raw chicken. CDI- bus tub moved to shelving with other raw chicken, no longer contamination concern.

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 facility using whiteboard on outside of walk in cooler for date marking system, white board did not have any dates associated with the products. CDI- PIC was able to identify date of prep for each item, placed dates on white board during inspection. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles filled with chemicals that did not have a label. CDI- EHS discussed requirement with PIC, bottles labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of sauce stored on the ground in walk in cooler. Observed frozen meat that had fallen onto floor in walk in freezer, under shelving.

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 handle to flour scoop contacting flour in large white container in dry storage.

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 to-go boxes that were stored on shelving above prep unit with splash/food debris on containers. CDI- PIC discarded contaminated containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board attached to make unit with deep grooves, no longer 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 hood system with grease buildup, in need of cleaning. Observed inside of prep units in need of cleaning. Observed shelving in walk in cooler in need of cleaning. 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 floor damage throughout kitchen, damaged tile and floor in need of regrouting. 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 floors in walk in cooler and walk in freezer in need of cleaning, under shelving. REPEAT.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no procedure for vomiting cleaning up. CDI. Provided PIC with one.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice dump in hand sink. CDI. PIC cleaned. it.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple uncovered food in the RI coolers. Needs to be covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps, beef, noodles, chicken, crab legs, tuna. cold holding in RI and prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperature worked on by PIC and temperature was normal. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, egg rolls, in RI without date marks. CDI. PIC date marked. REPEAT.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed the preparation of sushi in the facility without a variance.

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

4-501.11 Maintain equipment in good repair. Observed RI unable to hold food at 41F and below. CDI. PIC got the unit fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit cover, low reach in freezer and cooler in need of cleaning. Observed prep tables and prep units in need of cleaning. Observed build up in the micro wave. Needs to be cleaned. REPEAT.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly on top of fries in the freezer.. CDI- Items rearranged

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps, beef, noodles. cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed all food stuffs from yesterday without a date on them CDI. PIC date marked.

3-502.11 Obtain a Variance for specialized processes.-Pf. Observed the preparation of sushi in the facility without a variance. PIC was informed to discontinue the process. To add sushi to the menu, plan review most be contacted at 980-314-1620.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in freezer and cooler in need of cleaning. Observed prep tables and prep to units in need of cleaning. Observed build up in the micro wave. Needs to be cleaned.

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

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC during the first half of the inspection. PIC showed up later on 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at the start in of the inspection. CDI- PIC with CFPM came later on during the inspection.

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 PIC touch noodles with bare hands while moving the container. CDI- Noodles discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp behind raw cut onions. CDI- Items rearranged

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low reach in freezer in need of cleaning. Observed prep tables and prep to units in need of cleaning. Observed low reach in unit with standing water

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 floors heavily soiled with food and standing water.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at the start of the inspection. CDI- PIC came later. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. CDI- PIC with CFPM came later.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef behind ready to eat vegetables in the prep top. CDI- Items rearranged.

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 several items in the prep top and reachin units without dates. PIC stated dates are on the top of the prep top door. Dates on prep top door were from October. Facility has not been logging dates for all food items. PIC knew when items were prepared. Will make a visit to ensure compliance. -VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles without a label. CDI- Bolltles labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle filled with sanitizer and sanitizer bucket with bleach concentration too strong. CDI- Bleach diluted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shrimp in the first compartment of the 3 comp sink and soiled dishes in the 2nd and 3rd compartments. CDI- All items removed. Spoke to employee about issue and proper procedures.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer container full of visible debris. -REPEAT 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. -REPEAT 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the prep top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units in need of cleaning. -REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed the floor of the walk in cooler in need of cleaning. floor has standing water that has an odor. -REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. CDI- Manager showed up at the inspection with CFPM.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed gloves in back handwashing sink. CDI-Gloves removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and other boxes over ready to eat cabbage, zucchini and sauces. CDI- Items relocated. -REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings in the beverage case holding above 41F. Wings were made last night. See temp chart. CDI- Wings were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 spray bottles of degreaser and other substances without labels. CDI- PIC placed labels on items.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket soiled with. CDI-New sanitizer was placed in bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. CDI- Bucket was removed from floor.

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 handle of ice scoop in ice machine. CDI- Handle removed from ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large metal bowls wet stacked. CDI- PIC placed bowls into the 3 comp sink to be re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave soiled and in need of cleaning. Bottoms of prep top units need cleaning.

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. Floors in need of cleaning, especially under equipment and shelves.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee go in walk in unit to handle raw produce and change gloves to prep on line without washing hands. CDI hands washed. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw produce stored above tea and beverages made in house. CDI items relocated. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tofu and orange peels uncovered. CDI items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and egg rolls holding above 41F in prep top. CDI items moved to freezer for a quick chill. Only two items out for cold holding. Points reduced to half. If issue persists full points will be deducted and potential permit action may follow.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Wontons, spare ribs, tofu, corn in container, and garlic/oil mixture not dated. CDI dates added. 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 hot dogs from 2/26. CDI items discarded. Lo mein dated for today when it was prepped yesterday. CDI items relabeled.

2-101.11 PIC shall be present during all hours of operation. -PF. PIC was not present during first 30 minutes of the inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC does not have control over date marking, holding temperatures, cooling, employee health, and handwashing.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed employees at facility that was unaware of the major illnesses and symptoms. Verification require.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees washing hands for less than 15 seconds. CDI hands washed. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees handling raw chicken and change gloves and continue working with food, place hands in pocket handle phone, clean down surfaces and return to food prep with gloves and not wash hands. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to go in and out of walk in unit, use gloves to clean, and touch clothes and retinue to food prep. CDI hands washed and gloves changed. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken and raw beef stored in same container. CDI items separated. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed shredded lettuce stored below unwashed produce in walk in. CDI item relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black debris. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried chicken that was cooked to 117F. Smaller wings reached above 165F but larger breast portions below 165F. CDI items dropped back in fryer and brought up above 165F.

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 two black bins of sesame chicken from the night before from 43-46F. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot well of rice that was 130F and was not plugged in during service. CDI rice discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, rice, crab ragoons, and egg rolls above 45F. Items were held on counter or above chill line in reach in unit. CDI items discarded. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed facility with chart by walk in unit that is supposed to provide cook dates. Dates inaccurately recorded and changed during inspection. Items in prep top or reach in unit were not dated and were held in unit from day before. Partial date marking system is not effective and additional dating required in units. Verification required.

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 sesame chicken and noodles stacked and covered while cooling overnight. CDI items discarded. Observed fried chicken cooling in deep metal container. CDI items separated into smaller portions.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Repeat. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead pests throughout kitchen and in bathrooms.

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 gaskets and racks in facility in need of repair. Observed cracked tiles and grouting wearing away in kitchen and separate dry storage room.

6-303.11 Intensity-Lighting - C. Observed no lighting provided at dry storage room during inspection.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC put ice on scallops with bare hands and swirl the ice around in the container. CDI-PIC voluntarily discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed egg rolls that were cooked and uncooked sitting on a wiping cloth. PIC washes clothes in the back sink, may not be throughly santized. CDI-PIC removed egg rolls from clothe and put them in a proper container.

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

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed dented cans sitting on a shelf in the back, they were not set aside not to be used. REPEAT VIOLATION. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit by the grill (prep unit 2) holding at 50F. Food was 47-49F. (see temp chart) Talked with PIC and they will have unit fixed in the next few days, will be using time temporarily. CDI-PIC put food on time until unit is fixed. REPEAT VIOLATION. VR required 11/07/2019.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the back kitchen area, found casings of roaches. REPEAT VIOLATION. VR required 11/07/2019.

4-501.11 Maintain equipment in good repair. Observed prep unit in the back by grill not working. REPEAT VIOLATION.

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 several areas in the kitchen that need to be cleaned. Under shelving, floors, walls, ceiling, behind the grill.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on-site during inspection, due to large number of violations, points were increased.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands then turn of faucet with barehands, recontaminating them. CDI-PIC made tore-wash ahnds. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch trash, then go back to food preparation. CDI-Food employee made to re-wash hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing dishes in the handsink. CDI-Dishes taken back to the 3-comp to wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored clean on a hanger, 3 knives were soiled, when knives were removed from their spot, roaches were behind it. CDI- PIC removed all knives and bugs cleaned off. 4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed food employee using running water and soap. Sink was not filled with soapy water. CDI-Showed food employee how to properly wash. 4-702.11 Before Use After Cleaning - P Observed food employee washing dishes without a sanitizing step. CDI-Showed food employee how to properly sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up.

3-306.14 Returned Food and Re-service of Food - P Obserevd 6 dented cans of tomatoes and soy sauce. PIC did not understand the dangers of dented cans. CDI-PIC placed on a designated shelf to not be used. 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 Observed cooked chicken, cabbage, and large containers of noodles all without datemarks. CDI-PIC properly datemarked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottle of degreaser with no label. CDI-PIC added label. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches and gnats in the kitchen area. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef in a container stored on floor in the walk-in freezer. Observed several containers of beef stacked on top of each other without a lid in-between. Possible contamination hazard from the bottom of the container. CDI-PIC picked food up off the floor and added lids between the beef.

4-501.11 Maintain equipment in good repair. Observed ice build-up in the walk-in freezer and in the doorway. PIC ordered heating strip.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of prep units soiled with food debris and in need of cleaning.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floors, walls, ceiling and whole kitchen area in need of cleaning. REPEAT VIOLATION.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with hands. CDI-Made to re-wash hands. 2-301.15 Where to Wash - PF Observed food employee wash hands in a prep sink. CDI- Food employee made to re-wash hands 2-301.14 Wash hands after activities that contaminate them. -P Food employee took out trash, on phone and go to touch a to-go container of food CDI-Made to re-wash hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large bag of rice opened.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 3-comp that they use for dishwashing with no bleach. CDI-PIC got bleach. Repeat Violation.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 5 dented cans stored on shelf. CDI-PIC stated they do not use, and moved to a disignated shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit in the back holding temp at 46/47F. CDI-PIC moved items to walk-in cooler and put ice on the items he's keeping on time. Called a maintenance person while I was there to come out. VR in 10days 8/23/19.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed bleach stored in a unlabeled container and the strength was too high. CDI-PIC added water to dilute it.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in the back kitchen area.

4-501.11 Maintain equipment in good repair. Observed prep unit across from grill holding at 46/47F unit needs to be fixed.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed cracked tiles on floor, and items on permit still need to be fixed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch cooked chicken nuggets with bare hands. CDI - explained violation; nuggets were discarded.

REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the back door. CDI - paper towels were provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer in the 3 compartment sink and a spray bottle at 0 ppm chlorine. CDI - sanitizer was remade at 100 ppm.

REPEAT VIOLATION 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on the prep table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front hand sink. CDI - paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a steel wool stored in the front hand sink. Observed boxes blocking the back hand sink. CDI - items were removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed egg rolls and spring rolls stored in a container with wiping cloths. Observed a container of cabbage sitting directly on top of another container of cabbage in the walk in cooler. CDI- containers were separated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 4 containers stored as clean while they still had food debris on them. CDI - dishes were removed to be-rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed chicken in the prep top at 85F at 1:00 PM. Employee stated it was placed in there about 3 hours ago to cool. Chicken did not meet the time/temperature cooling requirements. CDI - chicken was discarded and denatured with bleach. Observed a large container of lo mein noodles at 57F in the walk in cooler at 1:25 PM. Employee stated they were cooked yesterday and placed in the walk in cooler to cool. CDI - noodles were discarded and denatured with bleach because they did not reach the time/temperature requirements for cooling. Explained proper cooling methods, time and temperature requirements. Also, left another copy of the cooling chart with the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp, bean sprouts, lo mein, cabbage, pork, hot dogs and raw beef holding above 41F. CDI - some items were cooled with ice, the others were placed in the walk in cooler and freezer to cool; see temperature chart.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in the prep top (chicken was still 85F). Observed a large amount of lo mein noodles cooling while covered in the walk in cooler. CDI - items were discarded due to a time/temperature violation. Explained proper cooling methods.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of MSG and sugar not labeled on the chef's cart. CDI - items were labeled during the inspection.

REPEAT VIOLATION 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several gnats and flies throughout the facility. Make sure all doors stay closed and thorough cleaning is done to prevent pests.

REPEAT VIOLATION 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees working with food without hair restraints.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on prep tables.

REPEAT VIOLATION 4-202.11 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 a deeply cut and stained cutting board on the prep unit by the wok. Replace with a new one or remove it. 4-501.11 Maintain equipment in good repair. - Observed spray painted dry storage shelves by the back door; replace rusty shelving and do not spray paint. 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 non absorbent. - Observed food stored in non-food grade containers.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed inside the lid of the flip top coolers, shelves in the prep units, walk in and walk in freezer. Observed cleaning needed on the unused equipment on the store side. As long as the equipment is in the facility it must remain clean to prevent pest issues.

REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on floors and walls throughout the facility. Better cleaning needs to be done on the floors and around drains by the 3 compartment sink to address odor problems and cleaning needs. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed raw wood walls by the restrooms; seal or paint wood. *For a re-inspection please call (980) 314-1620

REPEAT VIOLATION 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed multiple containers of chicken uncovered in the walk in cooler that were not in the cooling process. Also, a container of cut cabbage was uncovered in the prep unit by the wok. CDI - items were covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above sauces in the walk in cooler. CDI - items were rearranged correctly. Raw chicken prep was not observed during the inspection, but recommended moving the containers of rice and flour from under the prep table so that cross contamination doesn't occur.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed an unlabeled bottle of sanitizer. CDI - bottle was labeled. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed bandages stored above bags of rice and flour on the dry storage shelves by the back door; keep first aid supplies separate.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live cockroach on the drying shelf above the 3 compartment sink. PIC stated he does his own pest management every 2 months. Recommended to switch to a pest treatment company and treat at least once a month.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Stored sodas up off the floor on the store side.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees working with food without hair restraints. CDI - employees put on hats.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stacked wet.

REPEAT VIOLATION 4-202.11 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 a deeply cut and stained cutting board on the prep unit by the wok. Replace with a new one or remove it. Observed a cracked ceramic container used for cornstarch and water on the chef's cart. Do not used cracked/broken containers; container was removed. 4-501.11 Maintain equipment in good repair. - Observed spray painted dry storage shelves by the back door; replace rusty shelving and do not spray paint. 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 rice and flour stored in non-food grade containers; discontinue use and replace with food-grade containers. Remove Styrofoam under the microwave.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed inside the lid of the flip top coolers, shelves in the prep units, walk in and walk in freezer. Better cleaning needs to be done at the joint where the prep table meets the side of the walk in freezer. Unbolt the table from the freezer wall so that the table can be slid out to clean. Observed cleaning needed on the unused equipment on the store side. As long as the equipment is in the facility it must remain clean to prevent pest issues.

REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on floors and walls throughout the facility. Better cleaning needs to be done on the floors and around drains by the 3 compartment sink to address odor problems and cleaning needs. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed raw wood walls by the restrooms; seal or paint wood.