SHENG RAMEN

6-301.14 Post a handwash sign at each handsink. EHS observed hand washing sign missing by hand sink adjacent to dish machine. EHS provided hand washing sign to PIC. CDI - PIC posted new hand washing sign. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed a container of chicken bone, chicken broth, and two containers of cabbage in WIC without date marks. PIC stated cabbage was cut yesterday when the produce truck arrived. PIC stated chicken bones and broth was prepared on Tuesday. PIC stated dates should have been placed on the containers when the item was finished. CDI - PIC applied correct date marks to all items. (1.5) ** Facility documents date markings for items held in make unit on white board next to make unit. Facility is only writing one date even if multiple pans of that item is stored in unit. EHS advised to document a date for each item held in unit to ensure all items are properly documented and monitored. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door propped open in dry storage area. This door leads to outside and facility does not have appropriate air current or barrier for pests when door is open. EHS advised to keep door closed at all times. CDI - PIC closed door. REPEAT. (1)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stacked on each other clean but still wet on interior portion of container. CDI - PIC intervened and staggered pans to allow for adequate air drying. ***EHS will not escalate points due to improvement. REPEAT. (0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food debris build up on shelving above make unit. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed air vent in WIC soiled with dust and black residue. EHS advised to increase cleaning frequency to avoid accumulation of residue and debris. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food in 2-door RI freezer not in designated area or labeled as employee food. EHS observed employee belongings stored above prep tables and commingled with dry goods. EHS advised to designate specific areas that are labeled for the storage of employee belongings. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed diced green onions and cutting board stored on hand sink, blocking access to faucet. CDI - PIC removed items from hand sink. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed container of cooked chicken in make unit reach in compartment, tightly wrapped, and stored under other containers of chicken. EHS observed chicken over 41F. PIC stated the temperature was not verified after the cooling process and placed into unit prior to finishing cooling. EHS observed cooked chicken in WIC tightly covered in plastic wrap and stored in larger container. PIC the cooling method was incorrectly done and temperatures should be verified prior to wrapping. PIC stated facility is supposed to cool cooked items in ice bath and removed once at 41F for storage. PIC stated items were made 1.5 hours prior to beginning of inspection. CDI - PIC removed chicken from containers and placed on new ice bath, EHS observed chicken under 41F prior to end of inspection(see temp chart) REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door propped open. PIC stated food employee is outside removing trash from facility. EHS advised to keep back door closed during all times of operation to avoid entry of rodents/pests. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being stored in sanitizer with concentration of 50ppm. Sanitizer instructions state sanitizer shall be at 150 to properly sanitize. CDI - PIC re-made buckets at correct concentration. REPEAT. (0.5)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed numerous pans stored clean, stacked on top of each other for storage. EHS advised to stagger pans to adequately air dry prior to stacking for storage. CDI - PIC staggered all wet pans to air dry. (0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed gaskets in make unit and WIC beginning to accumulate food debris and residue. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed a few items in make unit (cooked chicken, pork, rehydrated mushrooms, noodles) without proper date marking. PIC stated all items were stocked at opening from the WIC. EHS verified dates in WIC with PIC.EHS advised to placed proper dates on items moving into the make unit prior to storing. PIC stated employees sometimes forget when refreshing pans through the shift. CDI - PIC verified dates from WIC and applied accurate date marks to items in make unit. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bucket of soap cleaner used for mop buckets stored in unlabeled container in mop sink room. CDI - PIC labeled container. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed two large cambros of raw chicken cooling in WIC tightly wrapped with plastic wrap. After thirty minutes EHS observed no change in temperature. EHS provided further education on cooling methods. CDI - PIC unwrapped containers and stretched chicken onto thin pans to quickly cool in WIF. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed two containers of sanitizer holding in use wiping cloths at 0ppm. CDI - PIC removed buckets and made fresh sanitizer at appropriate concentration. (150ppm based on manufacturer instructions). (0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed two shelves below prep surfaces beginning to corrode. EHS advised to replace/resurface shelving. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed walls in can wash room soiled with black residue accumulation. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed food items in dry storage and WIC for employees without proper designation or labeling. EHS observed these items co-mingled with items for service. EHS advised to designate areas for employee storage by clearly labeling and segregating areas for employee belongings. REPEAT. (0.5)

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 employee preparing boa buns. After initial heating of buns food employee removed from cooking container with barehands and began preparing buns with no gloves. CDI - PIC intervened and had food employee wash hands and don gloves. (2) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue accumulating on the interior portion of ice machine. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obseverved all TCS foods in make unit above 41F (see temp chart). EHS verified ambient temperature with thermometer at 48F. PIC voluntarily discarded all TCS items and contacted repair technician. EHS observed this unit as the only make unit available in kitchen area, there is a two door reach in by the bar area but EHS deemed it insufficient for temporary storage. PIC shall voluntarily close until repairs can be made. PIC will contact EHS via phone with proof of repairs before reopening. 3-day VR required. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 EHS observed TPHC utilized for TCS items around make unit. PIC showed EHS time stamps for food held on time. EHS observed time stamps with time frame 11am-3:30pm. EHS advised to change times for holding TCS items on time to 4 hours. EHS had to remind PIC during inspection to discard items as it turned 3pm during the inspection. EHS advised food should be discarded before or at the four hour mark. CDI - TCS food was voluntarily discarded due to time window expiring and new time was correctly indicated for new items. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken cooling from ambient after being cut and prepped prior to the inspection. PIC stated the chicken was just cut a few minutes before the inspection began. EHS observed raw chicken in large metal bowl tightly wrapped with plastic wrap. EHS observed a one degree temperature change after 30 minutes which resulted in inefficient cooling rate. CDI - PIC removed plastic wrap and portioned chicken into smaller containers to quickly cool. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 numerous sauce bottles and seasoning containers with no label. Ensure all working containers of food bear a legible label stating what is currently stored in the container. (0)

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed food employee drying pans by dish machine after being wash, rinsed, and sanitized. EHS stated pans shall be air dried after wash, rinse, and sanitizing. CDI - PIC intervened and stopped food employee from continuing to dry with towel and will train staff on proper drying methods moving forward. REPEAT (1)

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 AC vent in WIC, AC vents throughout kitchen, and wall around dish area accumulating large amount of dust. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food items in freezer and dry storage area for employee use only but co-mingled with items used for service. These items were stored with no clear indication what was for employee use. EHS advised to designate areas specifically for storage of employee foods and belongings with a label indicating its for employee use only. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp behind RTE foods in fliptop. CDI- PIC moves raw shrimp to front of fliptop and segregates RTE foods. (-1.5)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed in lidded container of chemicals on floor next to large RIC in dry storage area with minor spill (not effecting food items). CDI- PIC cleans spill and seals chemical container. (-1)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed overfilled containers of cooked pork and sliced cabbage at Fliptop making contact with opened fliptop lid. CDI- PIC voluntarily disposes of top layer and instructs staff not to overfill containers going forward. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water <135F. CDI- PIC removes utensils and increases steamwell heat. (-0.5)

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed clean silverware being dried with wiping cloths. PIC states they will cease this drying method immediately and procure silverware drying rack to facilitate air drying. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in back prep area with severe scoring, no longer cleanable. CDI- PIC removes worn board from service. (-0)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed meat slicer with staff personal belongings stored on top. CDI- PIC removes employee possessions from slicer area. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal pans inside basin of handsink and plastic wrap container being stored in front faucet and handles. CDI: Items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC changed sanitizer container and primed line multiple times. CDI: New concentration is 50ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of housemade chicken stock at 44F after cooling overnight. CDI: Stock was 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 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. Observed chicken stock inside a large container cooling overnight. CDI: PIC and EHS discussed cooling methods. 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 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of soy sauce being stored on the floor in dry storage area. CDI: PIC elevated bucket during inspection. Points not increased due to improvement from last inspection.

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. Observed bottom and sides of reach in freezer with food debris. Observed minor build up on top of dish machine. Clean as needed.

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 dust build up on ceiling vents throughout kitchen area. Clean as needed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler using cell phone and then resuming work on cook line without washing hands. CDI- Employee washes hands, EHS explains importance of doing so after touching objects which can contaminate the hands. (-2)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wool inside 1 handsink and food debris inside the basin of a second. Hand sinks shall not be used for dumping or washing of utensils. CDI- PIC cleans and sanitizes basins. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of soy sauce stored on the ground in dry strorage. CDI- PIC elevates buckets 6 inches on crate. REPEAT. (-1)

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponge at handsink, PIC states is used to wipe down surfaces. EHS advises PIC against use of sponges with any food contact surfaces. (-0) 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed Wiping cloths inside bucket with 0PPM measurable quat. CDI- PIC makes new sanitizer solution at 400PPM. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cutting board with severe scoring, no longer able to be sanitized. Replace at earliest opportunity. (-.05)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on outer surface of chemical dish machine. Increased cleaning frequency is recommended. (-0) 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed accumulated grease deposits on cooking equipment and cook-wear at stove. Increased cleaning frequency is recommended for stove top range and pans used on the cook line. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 of 3 handsinks without papertowels. CDI- PIC restocks paper towels. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored alongside cooked chicken at shelf in WIC. CDI- PIC rearranges storage order and places RTE chicken above raw. Repeat. (-3) 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 (-3) Observed hard boiled eggs, calamari, and fish patty in prep top at 44-45F. CDI- Temperature drops rapidly when prep top lid is shut. EHS advised PIC to limit the amount of time prep top is left open, utilize ice baths on items in the front row, and monitor temperatures regularly to ensure compliance. (-3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed orange seasoning spice bucket stored on ground in dry storage area. CDI- PIC elevated seasoning 6 inches by setting on crate. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tray of loosely wrapped raw chicken stored over boxes containing buns in RIF. REPEAT. CDI - employee rearranged food storage. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed employee prep raw chicken in prep sink before moving tub of raw pork to same prep sink to thaw without W/R/S prep sink in between. Prep sink was visibly soiled with raw chicken. CDI - PIC moved raw pork to different tub and employee W/R/S prep sink before continuing. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked pork on prep counter at 93 F. CDI - PIC voluntarily discarded pork. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hardboiled egg at 48 F and tofu at 50 F on prep counter. REPEAT. CDI - PIC voluntarily discarded tofu and moved hardboiled egg to WIC since it was removed from cold holding two hours prior. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw pork thawing under running water while not fully submerged. CDI - PIC moved pork to deeper tub.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in chlorine sanitizer at 10 ppm. REPEAT. CDI - PIC emptied sanitizer.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 72 F. REPEAT. CDI - PIC replaced with water at 135 F.

4-501.11 Maintain equipment in good repair. Observed non-functional hood bulbs. Replace bulbs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table across from stove. CDI - drinks were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken (removed from original packaging and placed onto sheet pan, covered with plastic wrap) stored above ready to eat foods in reach-in freezer. CDI-Discussed freezer storage requirements with PIC and PIC rearranged items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep unit (flip top and reach-in) above 41F. Have unit repaired or temperature adjusted so that TCS foods are kept 41F and below. Temperature setting should be able to accommodate cold holding in warmer cook line area. Items are frequently needing to be replaced into prep unit due to peak demands during lunch. EHS will have PIC place unit on temporary TPHC until repair. VERIFICATION REQUIRED. Point deduction not increased due to nature of previous violation - more of a cooling issue before placing foods into unit. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket with wiping cloth stored in sanitizer solution below 200ppm QAC. CDI-PIC emptied and replenished sanitizer above 200ppm. **Deduction not increased due to improvement.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops for rice warmer stored in stranding water at room temperature. PIC noted that scoops are switched during every shift and that scoops need to be stored in water to assist with scooping of rice from rice warmer. Water for utensil storage must be 135F. Recommended that facility places extra metal pan for utensil water in steam table that ensures storage water is 135F and above. REPEAT VIOLATION 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 plastic container with no handle stored in dry goods. Ensure scoops have handle that remains out food product while in storage.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled chicken, marinated chicken and boiled eggs in the flip top cooler and tofu in water in the low boy cold holding above 41F (see temperature chart). Items in flip top cooler were observed over full past the fill line on the containers. All items in flip top cooler temped 41F below the fill line. PIC stated all items were recently filled from walk in cooler an hour prior and water was put into tofu from faucet which lowered the tofu temperature. CDI-PIC added ice to the tofu with water and PIC removed the top layers of the foods past the fill line and cooled back down in walk in cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored on the floor of the walk in cooler. CDI-PIC placed box of chicken on bottom shelving. -REPEAT VIOLATION-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloth stored on prep top counter and one wet wiping cloth stored on prep sink. -REPEAT VIOLATION-

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 rice scoop with handle stored submerged inside rice in rice container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a ginger grater stored clean with food debris at clean utensil rack. CDI-PIC placed item at dish machine area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored on the floor of the walk in cooler. CDI-PIC placed box of chicken on bottom shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored on push cart

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine to have a sanitizer concentration of 0ppm. EHS observed that the sanitizer line to the dish machine was leaking chlorine. CDI-PIC called ECO lab to come out to repair the machine. 3-comp sink will be used to sanitize dishes after they are ran through the dish machine. VR to be done by 08-29-22

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen. EHS advised PIC to call pest control

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes in the clean dish area to be wet stacked. CDI-dishes were unstackedto allow for air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed two knives stored clean with dried food debris. CDI-Knives were moved to dish area to be properly cleaned.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed packages of pork thawing in room temperature water in prep sink. CDI-PIC emptied water and replaced with cold running water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths stored on prep counter top. -REPEAT VIOLATION-

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

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 on coolers and gaskets throughout kitchen, specifically on cooler doors and handles as well as shelving. -REPEAT VIOLATION-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knives and plastic wrap stored at hand sink. CDI-PIC removed items from being stored at hand sink and then sanitized sink.

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 marinated chicken over RTE onions. CDI-PIC rearranged storage order. CDI-PIC rearranged storage order. -REPEAT VIOLATION-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored on flip cooler counter top. CDI-PIC placed wiping cloth in bucket with sanitizer. -REPEAT VIOLATION-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. CDI-PIC removed ice scoop and placed at dish machine and placed cleaned ice scoop in metal container on ice 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. Observed cleaning needed on coolers and gaskets throughout kitchen, specifically on cooler doors and handles as well as shelving.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

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 sitting on top of large container of cut cabbage. CDI-PIC rearranged storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed missing date marking on pork and steamed chicken in walk in cooler, steamed chicken and chopped lettuce in prep cooler, and scallops and clams in low boy. Items were all cooked or prepared from previous date. CDI-PIC properly dated items. -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 large bag of cabbage stored on floor of walk in cooler and onions, bags of bread crumbs, and bags of jasmine rice stored in floor of dry storage area. -REPEAT VIOLATION-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a knife in the hand sink and also a box of foil sitting across the hand sink in the back. CDI-PIC removed items from hand sink. Handsinks may only be used for hand washing.

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 soups in the WIC that were not date marked. Soups were prepared the day before. CDI-soups were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken being stored on the floor in the WIC. CDI-PIC put chicken onto shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no quat sanitizer strips in the facility. PIC stated that some had been ordered. VR will be done by 08-01-2021 to ensure strips are at 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 large plastic container of shredded cabbage in cooling process in WIC but item was covered with plastic wrap. CDI - Item uncovered for more air flow. Try to cool in smaller portions.

3-501.13 Use approved thawing methods. Observed frozen raw chicken thawing on rack at room temperature.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several containers of raw chicken stored above half-n-half and milk.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut cabbage, and overstacked takoyaki maintaining temperatures above 41F. See chart above. CDI - Lettuce voluntarily discarded. Cabbage and takoyaki taken to WIC for cooling.

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 pieces, cut cabbage, and cooked chicken for broth without date marking. CDI - Items dated.

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. REPEAT. Observed scoops inside sugar and salt containers with handles submerged inside the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside freezer and dish machine.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops stored inside container of water on prep table at room temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wetstacking on drying rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QUAT sanitizer test strips highly damaged by water and not reading proper sanitizer concentration colors. PIC stated that he will order new test strips and store them away from water damage. VR to be done by 12/3/20.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on all shelving and prep table where dried seaweed is held.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above customer food in WIC. Also observed employee tumblers and coffee cups (empty and washed) stored on drying rack with plastic and metal pans. No signature needed due to COVID-19 guidelines.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cabbage in cooling process drop only 2 degrees in 23 minutes (rate of 0.09 degrees per minute). Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Item taken to freezer for faster cooling. No signature needed due to COVID-19 guidelines.

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 REPEAT. Observed several items in prep top unit (pork belly, bean spouts, fish cakes, eggs) and in reach-in unit (fish cakes, eggs) dated with the day the items were portioned out. Items must be dated with the day they were cooked or opened from package/bag/can. CDI - Labels were corrected.

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 for less than 10 seconds and turn off faucet with bare hands. CDI - Educated employee about proper handwashing procedure. Showed employee by example. Employee rewashed hands properly.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed all shellstock tags for clams without date written of when the last batch was sold. CDI - Advised PIC on writing date of last batch sold on each tag and keeping tags for 90 days. PIC will write dates on tags.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT. Observed packaged raw meat stored on shelf above cooked chicken in WIC. CDI - Items properly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils with food debris or are heavily sticky to the touch but stored as clean. CDI - Items sent back for rewashing.

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 opened can of ketchup without date mark (opened some time last week) and opened can of oyster sauce without date mark (opened yesterday). CDI - Ketchup voluntarily discarded. Oyster sauce properly labeled.

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 cooked beansprouts, cabbage, onions, and fish cake placed on TPHC and labeled with beginning and end time, but PIC unable to to provide written procedures. PIC stated that he was not given a template during first inspection. CDI - TPHC template will be emailed to PIC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops held in standing water at 78F.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needing to be done on walls.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on prep table with food. CDI- removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw octopus stored over ready to eat foods in walk in cooler and a raw egg in the cut cabbage container. CDI- discarded; instruction provided Observed raw beef behind cut leafy greens in top of sealed prep unit CDI- reoganized raw to front

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding between from 40-45F in top of prep unit. CDI- instruction provided and no points taken per State memo. Points may be taken next inspection if cold holding above 41F.

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, eggs and pork not date marked. CDI- date marked ; instruction provided; failure to date mark next inspection will result in discard

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled cleaning solution. PIC stated it was Mr Clean. CDI- labeled

3-501.13 Use approved thawing methods. Observed commercially processed cooked pork thawing on prep table. NO points taken ; still frozen. Thaw in walk in cooler

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed clean wet cloths not in sanitizer solution. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on cutting board.