RAI LAY

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw chicken to be stored directly on top of a container of fully cooked Vietnamese sausages in the cookline lowboy across from the flattop grill. CDI - Raw chicken relocated to below RTE sausage. 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. - Observed multiple dishes and utensils such as ladles, insert containers, a mandolin slicer, a handheld shredder, and a robot coup container/blade to all be stored as clean with visible food debris on their surfaces. REPEAT CDI - All dishes moved to the dirty dish pile to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed active warewashing to be occurring at the time of the inspection and the contact time for the sanitizing step of the dishwashing process was observed to be approx. 1 second or less. Facility uses chlorine sanitizer in the 3 compartment sink which requires a minimum of 10 seconds of contact time. CDI - EHS provided education on proper contact times. All dishes that were being actively washed were placed back at the dirty dish pile to be W/R/S with proper contact times. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 3 containers of rice to be in the WIF after cooling overnight with the centers of the rice to still be at temperatures of 44-46F. Rice containers were observed to miss the second cooling window. CDI - PIC voluntarily discarded all 3 containers of rice. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 insert containers of tofu to be at temperatures of 45F in the cookline lowboy across from the flattop grill. PIC and cookline employee stated that the tofu was from Sunday, was in the unit overnight, and was not taken out of the unit this morning at any time. REPEAT. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 3 containers of rice to be in the WIF after cooling overnight with the centers of the rice to still be at temperatures of 44-46F. Rice containers were observed to miss the second cooling window. PIC correctly adjusted the process from previous inspections which determined the previous method of using the WIC in covered containers to cool the rice down as being ineffective but the PIC did not introduce active stirring into the cooling process this time resulting in the centers not cooling down properly. REPEAT. CDI - All 3 containers voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed the wiping cloth buckets at the cookline to be stored directly on the floor at the time of the inspection.

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 2 spatulas at the flattop grill and a knife at the cookline opentop to be stored in uncleanable crevices at the time of the inspection, subjecting the food contact surfaces to possible contamination. CDI - All dishes placed at the 3 compartment sink to be W/R/S.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the PIC go to assist the cookline employees with an order but did not wash his hand prior to donning a pair of gloves. CDI - EHS intervened and had PIC wash their hands prior to donning gloves and going on the line to assist the cookline employees.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic and metal insert containers to be stored as clean on the rack across from the 3 compartment sink with visible sticker/date mark residue on their surfaces. CDI - All contaminated dishes removed and placed back at the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a plastic container of cooked potatoes to be at a temperature of 50F in the WIC. PIC stated that the item had been in the WIC overnight and no cookline employee stated having it out earlier in the day. CDI - PIC voluntarily discarded. - Observed a container of cooked chicken to be at a temperature of 45F in the cookline opentop across from the wok station. Cookline employees stated placing it into the unit shortly before the inspection started. CDI - PIC opted to time stamp the item for discard at 2:30pm as they need it up at the line for the lunch period. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cooked noodles and a container of cooked pork to have the date marks of 4/2, making today day 8. Upon questioning it was found the facility did cook both items on 4/2 but then froze the items that same day, only pulling out small amounts daily to be used at the line as both items are not used often. Both items were pulled from the freezer the day prior to be used today. REPEAT. CDI - PIC placed a pulled from freezer date mark onto the existing date marks for the items. EHS provided education to the PIC and cookline staff on the requirements when they are freezing TCS foods and why it is important to have both the original cook date as well as the pulled from frozen date on the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(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 the salmon rolls to be held using TPHC on the shelf above the salad opentop refrigerator to not be time stamped at the time of the inspection. Salmon rolls are made daily and held for their lunch time before being discarded and remade to be held on TPHC again during the dinner hours. CDI - PIC time stamped items for discard at 2:30pm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of cooked shrimp to be at a temperature of 60F and to be cooling in the salad lowboy refrigerator, which is not designed nor approved for rapid cooling. PIC stated the shrimp is cooked daily to be used in the rolls that are held using TPHC and they had made too many shrimps this morning and the extra were placed into a container and into the lowboy to use later. REPEAT. CDI - PIC relocated to the WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed insert containers of cut pineapple, cooked chicken, cooked shrimp, and cut tomato to all be stored in the opentop refrigerators across from the wok with ice stored directly on top of the food in the insert containers. CDI - Ice voluntarily discarded and EHS explained to the PIC and staff that they cannot have ice stored in the opentop refrigerators with the food and if they are struggling to maintain temperatures int he units they must find another solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets of the cookline lowboy refrigerators and freezer to have accumulations of grime/food debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored behind an insert container of RTE basil in the opentop refrigerator across from the stovetop. REPEAT. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of sliced tomatoes in the opentop refrigerator across from the fryers and an insert container of cooked chicken in the lowboy across from the stovetop to not be provided with a date mark. Upon questioning the kitchen manager it was discovered the tomatoes are prepped one day in advance and the chicken is cooked the day before, cooled and then used on the line. CDI - PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle stored hanging on a rolling cart containing a rice cooker and a chemical spray bottle hanging on the cookline stovetop. REPEAT. CDI - Chemical spray bottles moved to lower shelves where sanitizer buckets are stored.

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 an insert container of cooked beef cooling at a rate of 0.0 degrees in the WIC. Beef was observed with plastic wrap over the top and filled to the top of the insert container, not allowing for adequate air flow around the product. PIC stated cooking it this morning at 10:30-11am before originally placing it into the WIF and then the WIC. REPEAT. CDI - Plastic wrap removed, beef stirred allowing for the middle to properly cool down and then was placed into the WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of mangos and buckets of various sauces stored directly on the floor of the WIC, beneath the wire storage racks.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed an in-use rice scoop to be stored directly on the prep table at the cookline.

4-501.11 Maintain equipment in good repair. - Observed the fan to the WIF to have a continuous drip leak, resulting in large amounts of accumulated ice on the floor at the entrance of the WIF.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee package of tofu stored on the top shelf of the cookline lowboy across from the stovetop, directly above insert containers of tofu used for customers and RTE sauces. Item was not labeled employee food but all other tofu in the facility was observed prepped into insert containers, not in the manufacturing packages. CDI - PIC relocated to the bottom shelf and labeled it employee food. - Observed a reusable employee coffee mug stored on the shelf directly above the cookline microwave and prep surface. CDI - Coffee mug relocated to lower shelf.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee wash their hands and then turn the faucet off with no barrier for protection. CDI - EHS and PIC intervened and education was provided on proper handwashing procedures to all cookline employees. Contaminated hands rewashed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a small insert container of raw chicken stored directly on top of a container of cooked potatoes in the WIC. REPEAT. CDI - Storage order rearranged. 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. - Observed the VegetablesHH slicer to be stored as clean on a hook behind the 3 compartment sink with visible food debris on its blade. REPEAT. CDI - Moved to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 chemical spray bottles in the kitchen to not be labeled as to their contents. CDI - PIC labeled chemical spray bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed one chemcial spray bottles of sanitizer to be stored hanging on the cart with the rice cooker on it at the cookline. CDI - Sanitizer bottle moved to lower shelf with wiping cloth bucket. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a container of “Raid” insect killer in the kitchen. This is pesticide that is not approved for commercial kitchen use. CDI - PIC removed from facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple containers of TCS food cooling from prep in the morning stored in the cookline lowboy/opentop refrigerators including 2 container of diced tomatoes, one container of shredded lettuce, and one container of cooked rice. Cooling is not to be done in the cookline refrigerators as they are designed to maintain temperature and not cool foods down. CDI - Items moved to the WIC to rapidly cool. - Observed an insert container of rice cooling in the WIF at a rate of .26 degrees/min, which is below the required cooling rate for the first cooling window. Sides of the container were observed at 43F within the 45 mins but the center only cooled down 12 degrees. Active stirring must be done on thicker products to ensure all areas of the food are cooled down in the appropriate amount of time. REPEAT. CDI - Rice container mixed and observed cooling at a proper rate (.6 degrees/min). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacked of metal insert containers to be wet nested on the shelf above the 3 compartment sink. 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 the wall behind the pre-rinse sink/dishwasher area to have an accumulation of black grime.

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 coffee observed on prep table where ginger was being cut. Do not store employee drinks on prep tables. Store in a separate area, such as a low shelf. 0 pts.

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 Chef touched cooked chicken with bare hands when EHS was explaining it was warm and needed to cool down quickly. Do not handle ready-to-eat foods with bare hands unless they will be immediately cooked. CDI - Employee educated on bare hand contact and chicken discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw pork stored directly on top of pan of cooked pork in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw pork moved to bottom shelf. 0 pts. 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 has multi-day buildup on it. Wash, rinse and sanitize can opener blade after each use. If can opener blade can’t be cleaned because the blade is stuck it needs to be replaced. CDI - Can opener blade taken to dish machine to be re-washed. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pans of chicken in walk-in cooler measured 56-78F at 1:30PM. PIC stated that the chicken began cooling at 10:30AM. TCS foods must cool within the proper cooling time/temperature parameters. Establishment must cook and cool less chicken at a time so it cools properly. CDI - Pans of chicken above 70F were discarded and the rest of the pans were moved to freezer to continue cooling. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of noodles in water and pan of chicken in sandwich cooler tops measured 53-55F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to cool quickly. Risk control plan will be implemented next inspection if cold holding violations are noted. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sweet and sour chicken and 2 pans of shrimp were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation with day 1 being date of prep. CDI - Chef placed prep date labels on pans. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Basil chicken on menu has option to add fried egg. PIC states customers can order the fried egg undercooked. Item is not marked with asterisk tying it to consumer advisory on bottom of menu. VR - Verification required within 10 days that menu is corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken was cooling in deep pans with lids on them. Pot of masaman curry cooling in freezer and was not being actively stirred during inspection. Use shallow pans/leave cooling foods loosely covered or uncovered/use ice wands/ice baths to rapidly cool TCS foods. Cooling methods must cool TCS foods within the cooling parameters - from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken above 70F was discarded. Chicken below 70F was moved to sheet pan and placed in freezer. Pot of masaman curry moved to ice bath. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on floor in walk-in cooler. Containers of noodles stored on floor during lunch under wok. Food must be stored at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. // 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. Some strainers and bowls stored on shelf in mop sink. Store utensils where they can’t be potentially contaminated. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets on doors of refrigeration units on line. Shelves in walk-in cooler are rusted. Also reach-in cooler does not hold below 41F but establishment is using TPHC for TCS foods in unit. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves throughout kitchen. Clean shelving more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage, 2 pans of raw beef, and pan of cooked chicken measured 46-47F in sandwich cooler bottom. Door was not closed properly due to pans in bottom of cooler. TCS foods in cold holding shall measure 41F or less. CDI - Pans moved to walk-in cooler to cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Coconut soup was cooling in very large pot in walk-in freezer. PIC stated it was placed in freezer 45 minutes ago and it still measured 180F. The soup would not cool properly using this method. CDI - PIC moved soup to ice bath to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Stack of strainers and bowls were observed on shelf above mop sink. Store these in a separate area to prevent potential contamination. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blender observed in establishment. Blender is household equipment. Replace blender with commercial blender. // 4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are rusted. Replace rusted shelves. REPEAT

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

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. Chicken measured 100-110F after cooling for over 2 hours. Chicken was cooling in deep pans in freezer. Use shallower pans and smaller amounts of chicken so it cools within the proper time. Also, ground chicken in sandwich cooler bottom measured 78F and had cooled for over 2 hours. CDI - Chicken was 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Green curry and masaman curry both measured 54F and 55F in sandwich cooler top. Chicken, bean sprouts, and tofu in other sandwich cooler measured 45-52F. TCS foods in cold holding shall measure 41F or less. Use TPHC for TCS foods on line that are pulled out so frequently that they can’t be kept below 41F. CDI - Food moved to freezer to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 potatoes (58F) were cooling in sandwich cooler top. Rice was cooling at 96F in sandwich cooler top. Ground chicken was cooling at 78F in sandwich cooler bottom. Chicken was cooling in deep pans and thick portions. Use walk-in freezer or walk-in cooler to cool all TCS foods after preparation. Also, spread out TCS foods so they reach the proper temperature within the allowed time. CDI - Chicken discarded. Rice and cooked potatoes moved to freezer 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw pork was thawing in bowl during whole inspection. Submerge TCS foods in cold water that measures 70F or less, or use refrigeration to thaw TCS foods. CDI - PIC educated on thawing and pork was moved to walk-in cooler. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several containers of food stored on floor in walk-in cooler and walk-in freezer. Food must be stored at least 6 inches off the floor. 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. Strainers and food containers stored on shelf above mop sink. Do not store clean utensils in mop sink area. REPEAT

4-501.11 Maintain equipment in good repair. Upright cooler door handle is broken. Shelves in walk-in cooler are rusted. Replace listed equipment. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy buildup on shelves in walk-in cooler. Clean shelves more frequently.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Small pan of raw pork stored directly on top of containers of ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. CDI - Raw pork moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Dumplings, ground chicken and raw beef measured 46-48F in reach-in cooler. Air temperature of reach-in cooler was 48F. TCS foods in cold holding shall measure 41F or less. PIC stated these items were placed in cooler at 11AM. Items moved to walk-in cooler to cool. Do not store TCS foods in this cooler until it is repaired. VR - Verification required within 3 days that cooler is repaired. No increase in severity so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tofu, green curry, and masaman curry in walk-in cooler were missing date labels. Potatoes in sandwich cooler top missing date label. Dumplings in reach-in cooler were missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(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 No time label on rice held using TPHC. Ensure employees place start times for any TCS foods held using TPHC. CDI - PIC placed time label on pan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some large containers on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting mushrooms without washing first. Fruits and vegetables must be thoroughly washed before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans stored as clean were still wet and stacked up. Allow utensils to adequately air dry before stacking. // 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. Strainers and container lids stored on shelf in mop sink. Store utensils where they are not exposed to contamination. Do not store utensils or food-contact equipment in mop sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink on prep table where he was cutting mushrooms. Store employee drinks in a separate area, such as a low shelf. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products holding above 41F in reach in unit, see temp chart. EHS found through discussion with PIC, these products were just cooked, put up on the line rather than cooling in walk in cooler first. CDI- products brought back to walk in cooler to finish 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles throughout facility with different colored chemicals stored inside, all stored inside generic “ZEP” bottles, no label to identify chemicals. CDI- bottles marked during inspection, purple was degreaser, yellow was peroxide. Ensure these bottles are consistently labeled so employees know which chemical to use for specific cleaning tasks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bags of carrots and onions stored directly adjacent to handsink near walk in cooler. This sink does not have splash guards, storage of food in this area is exposed to potential contamination while washing hands. EHS discussed installing splash guards (like the ones on sink at prep line) for this sink. REPEAT. Note: EHS leaving at half demerit value, different nature of violation compared to previous inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor at cook line. Store up off floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards in use at prep station (specifically the red and blue ones) that were significantly scored, no longer smooth and easily cleanable. EHS discussed a replacement schedule for cutting boards with PIC, suggest replacing once they get to this level of wear and tear.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee touch head and adjust hair net. Employee proceeded to don gloves for food preparation. CDI-EHS stopped employee from proceeding in food preparation and employee properly washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed ground raw chicken stored over RTE sauces in reachin. Observed raw shell eggs stored over RTE chicken in prep top unit. CDI-Employee corrected storage order to prevent cross contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer at 0ppm at 3 comp sink. Upon examination, EHS discovered a jug of degreaser was on the line for sanitizer. CDI-Employee replaced degreaser with sanitizer and sanitizer was brought up to correct ppm.

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: 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 . Observed tomatoes that were dated 8/2. After questioning, employee stated they had actually cut the tomatoes yesterday. CDI-PIC voluntarily discarded tomatoes that were incorrectly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed TCS foods cooling in reachin in deep pans on the prep line, and covered pans in WIC. CDI-Covered foods were uncovered to increase cold air flow. Cooling foods from reachin were relocated to other cold holding units to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing beef out at room temperature. Employee stated it had been out of the freezer since 11am. CDI-EHS explained approved thawing methods and beef was moved to thaw under refrigeration in the WIC.

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 unlabeled stainless steel shaker and other spices and oils in prep area. Add labels to all working liquids and oils once outside of original container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two large containers of noodles stored directly on the floor on the prep line. CDI-Employee moved both containers of food to an elevated surface, off of the ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored over open prep unit and on shelf over food in dry storage area. Move all employee items to a designated area to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw sausage stored above cooked ground chicken in reach-in cooler. Also, raw chicken stored on shelf above bottles of sauce in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw sausage to walk-in cooler and PIC moved raw chicken to bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw sausage, raw beef, noodles, and ground chicken in reach-in cooler measured 49-52F. Cooler temperature was 52F. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods moved to walk-in cooler to cool. Repair cooler before using for TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of noodles stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

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. Buckets observed in mop sink. Same buckets also observed in walk-in cooler used to store food. Store utensils in an area where they are not exposed to contamination. Do not store clean utensils in mop sink. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on reach-in cooler doors. Repair reach-in cooler that was holding at 52F before using to store TCS foods. 0 pts.

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 water bottle stored on top of sandwich cooler. Store employee drinks in a separate location. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Meat grinder/slicer had visible chicken residue in between the blades. Establishment needs to replace this meat slicer with an NSF listed piece of equipment.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Chicken in walk-in freezer measured 85-100F and began cooling 2 hours ago. CDI - Chicken discarded. REPEAT. Establishment has been placed on a risk control plan for cooling. Establishment must use the cooling log for all TCS foods for the next 30 days and demonstrate that the restaurant is cooling TCS foods properly. Failure to comply with the risk control plan will result in permit action.

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 Fried tofu, raw beef, ground chicken, sticky rice, dumplings and cooked beef were missing time labels. All TCS foods on TPHC must be labeled with the time it was removed from temperature control, and used or discarded within 4 hours. CDI - PIC placed time labels on items. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Large pot of beef pho was cooling in walk-in freezer at start of inspection. Chicken was cooling in thick portion and did not reach 70F within 2 hours. Lettuce was actively cooling in sandwich cooler top. TCS foods must be cooled in the walk-in cooler or freezer. TCS foods shall also be cooled in shallow pans. If TCS foods are cooling in a deep container or pot, then an ice wand or ice bath needs to be used. CDI - Ice wand placed in pho, chicken discarded, and lettuce moved to walk-in cooler. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on surfaces in kitchen. Store wet cloths in sanitizer solution when in between uses. 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 food containers were observed being stored in the mop sink. Do not store clean utensils in the mop sink, or any where else where they could subject to contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Meat slicer/grinder has multiple fixed blades that are very hard to clean. Equipment does not appear to be NSF. Also, toaster oven is domestic equipment and 2 domestic use blenders found in kitchen. Replace listed equipment with NSF equipment. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler doors. Reach-in cooler is also holding at 51F. All TCS foods in unit were already being held on TPHC. Repair cooler and replace torn gaskets. REPEAT. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has acquired test strips. // 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Dish machine has heavy lime buildup. De-lime dish machine.

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. Additional cleaning necessary on undersides of all metal equipment on line, gaskets of coolers, sides of cooking equipment, and shelves throughout kitchen. Clean non food contact surfaces more frequently. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean corners of floors and floors underneath equipment throughout kitchen. Clean physical facilities more frequently and thoroughly. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw beef stored on top of lo mein in walk-in cooler. Raw pork stored above cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Storage order corrected during inspection. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef in walk-in cooler. Store raw animal foods according to final cook temperatures - do not store raw foods with a higher cook temperature above raw foods with a lower final cook temperature. CDI - Raw chicken moved to bottom. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had visible multi-day buildup on it. CDI - Can opener blade taken to be washed. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3 pans of chicken found in multiple locations at 72-105F at 1:15PM to 1:30PM. PIC stated chicken began cooling at 11AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken 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 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 . Lo mein and curry sauce with coconut milk in walk-in cooler were missing date labels. TCS ready-to-eat foods shall be date marked if held in establishment for 24 hours. CDI - PIC dated items. 0 pts.

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 Times missing on board for TCS foods on TPHC. CDI - PIC placed on times on board. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles of degreaser and cleaner missing labels. CDI - PIC labeled spray bottles. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Curry sauce cooling in walk-in cooler in giant pot. Several pans of chicken, shrimp, rice cooling in sandwich cooler tops and just sitting out on prep tables. Chicken in walk-in cooler was cooling in thick portion and covered. TCS foods shall be cooled in shallow pans or thin portions. Use walk-in cooler or walk-in freezer to cool instead of sandwich coolers. Large pots of sauces and broths need to be cooled using ice baths or ice wands. Recommend establishment purchase ice wands and use an ice bath to cool large batches of curry sauces and broths. CDI - Foods moved to freezer or walk-in cooler and spread out. Curry sauces were still above 135F at end of inspection and establishment began filling prep sink with ice so they could place it in an ice bath. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pots of curry sauce were cooling on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed at wok station. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry clean utensils after washing. Sanitized utensils and food-contact equipment shall be air dried. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler door. Replace torn gaskets. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back kitchen area. CDI - Paper towels provided. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored above liquid margarine in walk in cooler. CDI - Storage order rearranged. - REPEAT - 1.5 - * Facility has improved overall with storage order. This was only instance during inspection. Points remain the same. * 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of Shirmp and cucumber stored on top of lettuce in reach in cooler. CDI - Items were unstacked. Be sure to place barrier (plastic wrap) inbetween food items to protect from contamination when stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes in prep tops reading 44F. Ambient temp of both units reading 39F. CDI - Ice added to ingredients. EHS observed sticky rice being held out at room temperature - items were not on TPHC sheet. CDI - sticky rice was labeled and added to TPHC procedures. - 1.5 -

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 times not written for items keep on TPHC. Facility is open from 11-3 and from 5-9 so they have been discarding at that point. EHS discussed need to times to be physically written down. CDI - Times were marked on white board on walk in freezer, below where they mark the pull/thaw dates for soups. Be sure to write times every day once items are removed from temperature control. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked chicken and cooked broth cooling covered inside of walk in freezer. CDI - Items were uncovered to allow proper air flow for cooling. - REPEAT - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in facility. - 0 -

4-101.19 Nonfood-Contact Surfaces (C) Observed cardboard lining shelf in kitchen area. Replace cardboard with non-absorbent material such as foil, parchment paper, rubber mats, etc. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charging on top of sauce containers in dry storage. Observed employee speaker stored above facility food items in dry storage. - 0 -

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee turn faucet off with bare hands then proceed to handle clean gloves without washing hands. CDI, 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not remove gloves to wash hands and were washing gloves. CDI, employee rewashed hands and proper procedures reviewed with staff . Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over chicken and RTE foods in prep cooler. Observed raw pork stored over RTE cooked rice in walk in cooler . CDI, foods relocated for proper storage. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed deep pans of rice cooling at 115 degrees at 10:55 am in covered contnainer. At 11:34 rice was at 108 degrees F. Cooling calculation indicated method not effective to rapidly cool product. CDI, rice transferred to shallow uncovered container to cool in walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket filled with pre-soak solution from dispenser and testing 0ppm.

Ensure food employees informed to report reportable symptoms and illnesses. Observed written employee health policy agreement did not include non typhoid Al salmonella. CDI , updated employee health policy agreement to be emailed.

Observed no written procedures for committing and diahrrea cleanup. CDI by instruction. Sample procedures emailed.

When to wash - Observed employee handle soiled equipment at dish machine then handle clean equipment without washing hands. Observed employees touch masks / face but not wash hands. CDI employee washed hands

No bare hand contact with RTE food . Observed food employee touch RTE lettuce without washing hands. CDI. Repeat.

Food separated and protected. Observed raw shell eggs stored over vegetables. CDI, eggs relocated for proper storage.

Observed walk in cooler not working. Ambient air temperature showed 68 degrees F. All TCS foods in unit overnight such as raw and cooked chicken, beef , curry , eggs , bean sprouts between 59-67 degrees F. All foods voluntarily discarded by PIC in dumpster. Product disposition form completed. Observed lettuce over stacked in prep cooler above 41 degrees F recently placed in unit. CDI , lettuce relocated to cooler. Maintenance on site while present to repair cooler. Visit needed to ensure walk in cooler maintaining TCS foods at required temperature.

Observed recently prepared foods frozen according to PIC but prepared Friday according to staff. CDI, proper prep date recorded on label. Ensure up to 3 dates on label to include date of preparation, freeze date and thaw date.

Label toxic substances and sanitizer. Observed Lysol multi surface cleaner labeled as sanitizer. CDI, label corrected.

4-301.11 cold holding capacity- observed WIC not working. Maintenance on site for repair. Facility has voluntarily closed food service until repair. Vr needed.

Store food 6 inches from the ground. Observed raw meat stored in buckets on ground in walk in cooler. Repeat.

Observed bowls as scoops in tea and dry food ingredient bag. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee breaking green beans and placing them in a bag for cold holding with no gloves on. CDI-EHS intervened, explained they need gloves. They stopped, washed hands, put on glove and voluntarily discarded bag of green beans

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee wash off knife at the handsink. CDIEHS intervened and explained handsinks are for handwashing only. CDI-PIC took knives to be W/R/S at the dishwasher.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 knives in the clean dish drying area with food debris on the blade. CDI-EHS set aside and told PIC to W/R/S

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked tofu, yellow curry, noodles, in prep units above 41F. Food employee said they were made this morning. Observed cooked garlic in oil (soy sauce) sitting on the counter for easy access for cooking-60F. Food employee explained they take it out of the prep unit for lunch, then place back in the prep unit after. CDI-EHS explained these items need to be cooled properly before placing in the prep unit, and the sauce has to stay in cold holding. Soy sauce was voluntarily discarded, other items were placed in WIC to cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of degreaser with no label. CDI-food employee labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil sitting on floor to prop swinging doors open. Eggplant sitting directly on shelf-bell peppers double stacked with a container of tomatoes on top. CDI-PIC put eggplant in a container. Removed tomatoes off peppers.

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 knives stored in the crack between the prep unit and the counter. EHS explained how this could lead to problems with contamination. CDI-Food employee took them to be W/R/S

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed various items in basins of back of house hand sinks including container of limes, food scoop, and wiping cloths. Observed buckets of noodles pushed in front of back area hand sink. CDI - items removed. Do not block access to hand sinks. Do not use hand sinks for purposes other than hand washing. Do not place items in or on the hand sink. Hand sinks must be available for use at all times. 1.0 point deduction

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed colander of cut white onions laying inside of unclean basin of set up and in use 3 part sink. Soap from soiled dishes in wash basin observed in the onions. CDI - onions discarded. Do not use the dish sink to prepare food items when it is holding chemicals or soiled dishes. Protect food from contamination when washing. 1.0 point deduction

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef bones open/uncovered in walk in freezer stored directly above bulk pot of soup that was cooling underneath. CDI - beef bones relocated. Do not store raw animal foods above foods that are ready to eat. REPEAT - 1.5 point deduction

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 0ppm cl in final rinse of bar dish machine. CDI - source container replaced and cl reading 50ppm as required. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed solution identified as sanitizer only holding soap with no sanitizer present. This solution observed repeatedly used to wipe down equipment food contact surfaces at line area. CDI - PIC replaced solution in buckets with quat solution at proper concentrations from dispenser. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food pans stored as clean with food residue and label adhesive transfer present on interior food contact surfaces. CDI - PIC relocated to dish are for re-cleaning. 1.5 point deduction

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 bulk soup cooling in ice bath at 130f @ 1:30pm cooled to only 122f at 1:50pm. Cooling rate not sufficient to reach 70f within 2 hours. CDI - PIC divided soup into smaller portions and replaced ice bath. EHS confirmed soup below 70f at end of inspection to continue cooling process. When cooling foods, ensure the food cools from 135 - 70 within 2 hours and then reaches 41f within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods with elevated temperatures in line reach in coolers including cooked chicken at 58, cooked rice at 59, tofu at 57, raw beef at 56, and raw chicken at 59. CDI - PIC placed items prepared today in cooler to chill back to 41f and discarded items previously prepared. All other TCS foods in units at 41f or lower. EHS determined that items were allowed to sit out of refrigeration during lunch and then returned to cooler and again removed for dinner service prep. Facility previously used TPHC but no longer uses the process. Discussed with PIC that TCS foods cannot be allowed to sit out of refrigeration without using appropriate TPHC processes. Discussed TPHC requirements with PIC including timing requirement and disposition of food after 4 hours at room temperature. New TPHC procedures completed and provided to PIC. - 1.5 point deduction

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 various prepared TCS foods in coolers with expired date marking including green curry in walk in dated 3/8, other curry in front line cooler dated 3/8, other items with no date marking including prepared dumplings and prepared meatballs in front line cooler. CDI- expired items discarded and items with no date marking corrected. REPEAT - 1.5 point deduction

3-501.15 Cooling Methods - PF. Observed bulk quantity of curry cooling in prep sink with melted ice and no active stirring. CDI- PIC divided into smaller containers, replaced ice in bath and stirred product. When cooling foods, use methods that allow the food to quickly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous food items stored directly on floor in walk in freezer and in back prep area. Stacks of dry foods stored on crates less than 6 inches off of floor in back area. Store all food at least 6 inches off of floor to prevent contamination. 6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed dented cans of lychee and coconut milk mixed with other in use inventory. CDI - PIC discarded. Segregate dented cans from other inventory and either discard or mark them for return.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces at line area. Observed no sanitizer in solution in wiping cloths in sanitizer buckets. Once used, place soiled cloths into sanitizer solution at the proper concentration for use again. Use test strips to check sanitizer concentration.

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 multiple long handled spoons and utensils for use at wok station sitting in hot water at 112f. Keep water for storing utensils at 135f or higher.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed numerous clean utensils stored in unclean containers near dish area. Store clean items in clean containers to prevent contamination. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored as clean stacked together wet. Air dry pans before stacking.

4-501.11 Maintain equipment in good repair. Observed multiple reach in coolers with damaged gaskets. Repair/replace. REPEAT 1.0 point deduction

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed whole labels and label adhesive residue present on exterior surfaces of food containers stored as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food stored mixed with restaurant food items in line reach in cooler. Designate an area away from restaurant food for the storage of personal food and beverages.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chicken stored over ready to eat chicken in walk in cooler. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no stock sanitizer at kitchen dish machine and that once sanitizer was restocked, it was leaking from the tube out of the machine, not entering the machine to properly sanitizer dishes. CDI: ECOLab was called and arrived on site during inspection. Due to volume restrictions from COVID-19, facility will use 3-comp sink for dishes until machine is repaired.

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 curries in prep top date marked with the day they were placed into the cooler, not the date of preparation. CDI: EHS and PIC discussed proper date marking and items were dated.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in coolers throughout cook line.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Curry Sauce was said to of been cooled since last night with a temperature of 49F. CDI- PIC discarded food product. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed curry sauce containers cold holding in walk in cooler at 44F. Observed tofu in same walk in cooler cold holding at 43. Raw meats in reach in 2 door unit on make line was also cold holding TCS Foods >41F. CDI/VR- Raw proteins were placed in freezer with ice bags to aggressively cool. Curry sauce was voluntarily discarded. PIC has initiated refrigerator service to come onsite and repair damaged walk in cooler. All tcs foods were moved out and placed in freezer until servicing is done. Will return in 24 hours to check on compliance. - 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in flip top cold hold unit. Observed large container of fish curry sauce cooling in dense container in walk in cooler. CDI- curry was voluntarily discarded and other cooling foods were placed in freezer. -.5 points. Inspection conducted with Sophia

3-307.11 Miscellaneous Sources of Contamination - C Observed fans in walk in freezer drip condensation rapidly inside of a cooling pot of fish curry. Curry Sauce was voluntarily discarded. Ensure all foods are stored protected from possible contamination. - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp and very soiled wiping cloths on prep counters. -.5 points.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine not properly dispensing chemicals. CDI- EHS primed dish machine and dish machine is now properly dispensing chlorine. 0 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until over half of the walk through was completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some sushi fish holding above 41F. Employee stated that the case was turned off overnight. The fish came from a cooler that is holding all items at 41F. Air temp of sushi cooler was 45F. CDI: Sushi items put on TPHC for lunch today. PIC will monitor air temp of cooler and have it serviced if needed. EHS suggests turning cooler on earlier for it to have an air temp of at least 41F before placing food in it. Observed raw ground chicken in reach in above 41F. All other items were 41F and below. CDI: Product was immediately cooked. REPEAT VIOLATION Improvement from previous inspection as only raw items were above 41F.

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 2 containers of green curry from 10/3 in walk in cooler. Observed container of red curry from 10/8 in walk in cooler. CDI: Products voluntarily discarded. Observed sushi fish cut on various days date marked 10/16. CDI: Dates corrected to match day the fish was originally prepped. Observed several TCS items in prep top labeled with today's date when products were prepared originally up to 4 days ago. CDI: Employees educated and dates corrected.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedure states that sushi rice is cooled down before being pulled out for use. CDI: Procedures were written with the PIC for sushi rice during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling while tightly packed in walk in freezer. CDI: PIC directed staff to separate product into multiple pans for better cooling. REPEAT VIOLATION

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 cooked rice with his bare hands during inspection. CDI: EHS instructed PIC to only use gloved hands to directly touch food products. PIC voluntarily discarded rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs overfilled in metal pan in a flip top unit across from wok, as well as lettuce cups overfilled in expo unit across from handsink. Observed several items inside walk in cooler holding between 43F and 45F. Shell eggs and lettuce cups were placed on ice to rapidly chill to 41F, and PIC called for maintenance on walk in unit during inspection. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC procedure in place during inspection for sushi rice. CDI: EHS provided TPHC procedure template to PIC during inspection.

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 freshly prepared chicken and noodles cooling in deep containers inside the walk in unit. CDI: Noodles were spread out into shallow plastic pan, and chicken was split into two smaller portions to rapidly chill to 41F.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils on grill stored in containers of heavily soiled water, as well as a knife stored in the gap between the expo flip top and a prep table. CDI: Container emptied and refilled with clean water, and knife removed and sent 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 heavy dust buildup on fans and vents inside walk in cooler.