PHO AT NODA

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. Food employee failed to wash hands after working with unclean equipment, clean equipment, before attempting to work with food. CDI- PIC had employee properly wash hands after discussion with EHS. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Food employee failed to wash hands after entering kitchen before donning gloves. CDI- PIC had employee discard gloves and wash hands before replacing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Food employee failed to wash hands after handling unclean cloth used to wipe down surfaces. CDI- PIC had employee remove cloth and properly wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Dish machine at 0ppm at start of inspection. CDI- PIC primed unit and re ran dishes to be properly sanitized. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer, tongs, all stored as clean with residue and food debris accumulation. CDI- PIC removed items to be w/r/s. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Food thermometer unclean on all surfaces. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Top half of metal containers holding raw chicken, raw scallops, fried tofu, cooked shrimp, crab sticks. All temping above 41F. CDI- PIC removed items to be rapidly cooled due to being within parameters. *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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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). Establishment labeled house boiled eggs and crab sticks with 8/20, PIC was unaware of original prep date until employee stated items were prepped on 8/19. CDI- PIC adjusted dates. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flying insects throughout kitchen. PIC stated pest control comes monthly. Will be implementing fly glue traps.

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. Handles of prep units, bottom of reach-in freezer, and prep shelving all needing cleaning. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Current posted “servsafe” expired in 2025, per the PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed 2 kitchen handsinks unable to reach 100F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw filet mignon stored directly on top of cooked beef in 3-door reach-in freezer. Items were removed from original packaging, cut, and repackaged. CDI- PIC voluntarily discarded item. 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 deli slicer maintained with dried raw food debris, tongs with dried debris above 3-comp, all stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pan of shaved brisket, meatballs in flip top temping above 41F. CDI- PIC discarded top portion of meatballs and discarded pan of shaved brisket. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 beef broth and veggie broth in Walk-in cooler, cooked shrimp, fried tofu, and crab sticks held in flip top, all without date marking. PIC was unaware of when items were prepped due to being front of house manager, confirmed with kitchen staff when items were prepped. CDI- PIC had correct date labels marked on containers. EHS discussed date marking and food handling instructions on packaging with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 interior of flip top with food debris accumulation, gaskets of prep units with food residue accumulation, and gaskets of standing reach-in units with heavy black residue accumulation. Increase cleaning frequency. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle not functioning properly on handsink next to cookline. See item #10.

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 areas under and behind equipment, along walls throughout establishment in need of cleaning. Observed ceiling vents with heavy residue and dust accumulation. Increase cleaning frequency. *REPEAT* 6-501.16 Store mops for air drying after use. Observed mop stored in unclean water. PIC stated mopping occurs 3 times a day or as needed. Remove mop to air dry after use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5 bowls stacked on cookline, 2 knives held in metal container on prep counter, and 1 tong held above 3-comp sink, all as clean with food debris or residue accumulation. CDI- PIC removed items 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. EHS observed bean sprouts held in WIC with time stamp stating 2/4 3pm-7pm. CDI- PIC voluntarily discarded item. Ensure that TCS foods held on 4-hour time parameter are discarded as stated on approved procedures.

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 squeeze bottles and seasoning on cookline maintained without labeling. EHS discussed consistent labeling with PIC. *REPEAT*

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed bowls being wet stacked not in a self-draining position on the cookline. EHS discussed with PIC.

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 interior of flip top with food debris accumulation, gaskets of prep units with food residue accumulation, and gaskets of standing reach-in units with heavy black residue accumulation. Increase cleaning frequency. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment throughout establishment in need of cleaning. Observed ceiling vents with heavy residue and dust accumulation. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed No CFPM on duty during inspection..REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI..Soap was added 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap no paper towels or approved alternative for hand drying at hand washing sink..CDI..Paper towels were added.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings..Observed food not cooling stored unwrapped. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwashing machine sanitizing at 0ppm. PIC sates will call repair tech to check sanitizer.. EHS will return on Friday. Facility will use 3 comp sink to sanitize. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items stored above 41F..CDI items were voluntarily discarded. Please see temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed bean sprouts held under TPHC but not included int the facility’s written policy. CDI bean sprouts were added to written policy TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 squeeze bottles not labeled with the common name of their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of rice stored directly on floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in direct contact with salt

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts and scoring, make it in no longer smooth and easily cleanable. 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 food stored in open aluminum cans.

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 non food contact surfaces of equipment throughout facility in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. OBSERVED no vomit and diarrheal clean up plan. CDI. Provided PIC with one For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sauce, SOUPS, veggies and lettuce in WIC with no protective covering. -CDI- PIC covered items. REPEAT- ***IMPROVEMENT FROM LAST TIME

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine reading at 10ppm sanitizer concentration. CDI. PIC replaced the solution as the bottles was almost empty. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and food prep areas. Control insects to prevent infestation. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sauce, SOUPS, veggies and lettuce in WIC with no protective covering. -CDI- PIC covered items. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED sanitizer stored directly by dry goods. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in a. Clean dish area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored on surfaces with build up. CDI. PIC removed

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. OBSERVED no vomit and diarrheal clean up plan. CDI. Provided PIC with one For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sauce, SOUPS, veggies and lettuce in WIC with no protective covering. -CDI- PIC covered items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine reading at 10ppm sanitizer concentration after 3 runs. Equipment will be checked in 3 days For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperature presently was 37F. REPEAT ***IMPROVEMENT FROM LAST TIME 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 .

3-304.12 (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 handles of plastic scoops making container with salt and msg. 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 tongs stored on handle of stove with food contact surfaces making contact with unclean and unsanitized portion of oven door. PIC has been advised to store utensils in a manner that will not contaminate food contact surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers and standing water in dishes stored as clean. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility during inspection. Visit will be done to check on them.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee fill up a pitcher at handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. **REPEAT** -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED cleaning equipment stored directly in front of hand sink. CDI. PIC removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items 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 .

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed food stuffs in one of the RI and prep unit all out of temp. Unit temp was 36F. CDI. PIC indicated that the unit has been keep opened to serve customers. Unit was covered. To maintain temp.

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. Observers items in RI with wrong dates. CDI. PIC indicated that the dates on it were old dates that were not removed from the dishes. Food was properly date marked. 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 beef being held on TPHC with no time stamp. Per PIC, beef was placed on time with time stamps on them.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil, Worcestershire sauce, and sesame oil on grill line with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and food prep areas. Control insects to prevent infestation. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers and standing water in pots stored as clean. 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 cleaning needed on backs of dishes and micro wave.

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 food splash/residue/buildup on hood and walls, especially in hard to reach areas such as floors behind equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 spray bottle with no label. PIC unsure what liquid is in spray bottle. -CDI- PIC voluntarily discarded. **REPEAT** -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers and standing water in pots stored as clean. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue/ buildup on sides of equipment and on hood. Observed food debris in prep units/RI coolers, WIC and freezers. Increased and more thorough cleaning frequency recommended. **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 food splash/residue/buildup on floors and walls, especially in hard to reach areas such as floors behind equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

2-301.14 (B) Wash hands after using the toilet room. -P- Observed PIC return from toilet room without washing hands. EHS educated PIC on when to wash and PIC washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from outside and not wash hands. Observed food employee return to work station without washing hands. Observed PIC pick something up off the ground without washing hands. Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated PIC and food employees on when to wash and employees washed hands. **REPEAT** -4-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee fill up a pitcher at handwashing sink. -CDI- EHS educated food employee on proper use of handwashing sink. **REPEAT** -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE chicken. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 rice in RIC below prep unit #1 prepared this morning above 41F. Observed large container of noodles in WIC prepared this morning above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units, RICs and WIC above 41F. Refer to temperature chart. Observed ambient air of RIC under prep unit at 53F. -CDI- PIC voluntarily discarded of TCS items in prep unit. PIC placed other items in freezer to rapidly cool. **3DAY VERIFICATION REQUIRED** -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 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- Observed tofu in RIC with no date. Observed boiled eggs and shredded lettuce in prep unit # 2 with no date. Observed cut cabbage in RIC near waiter station with no date. Per PIC, boiled eggs, shredded lettuce and cut cabbage were prepared yesterday. -CDI- PIC date marked items prepared yesterday and voluntarily discarded tofu. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 beef being held on TPHC with no time stamp. Per PIC, beef was placed on TPHC at 1. -CDI- PIC placed time stamp on item. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed noodles being held on time with a time stamp of 11am (discard time 3p). -CDI- PIC voluntarily discarded. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle at front of house with no label. Per PIC, it is bleach water. -CDI- PIC properly labeled item. **REPEAT** -1-

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 items prepared this morning that did not properly cool down. -CDI- EHS educated PIC on proper cooling methods. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil, Worcestershire sauce, and sesame oil on grill line with no labels. **REPEAT** -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fortune cookies stored in a box on the floor at front of house. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue/ buildup on sides of equipment and on hood. Observed food debris in prep units/RI coolers, WIC and freezers. Increased and more thorough cleaning frequency recommended. **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. Observed food splash/residue/buildup on floors and walls, especially in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper hand washing and employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands without using barrier to turn off faucet. Observed food employee touch face and phone without washing hands. -CDI- EHS educated on food employees on when to wash and food employees rewashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sponge stored in hand washing sink. Observed food employee use hand washing sink for wetting a rag. -CDI- EHS educated food employee on proper use of hand washing sink. -0-

3-201.11(B) Food prepared in a private home many not be used in a food establishment. -P- Observed large containers of premade chicken egg rolls stored in freezer. PIC spoke with manager (not present at time of inspection) and determined that these items were made in home. PIC voluntarily discarded. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chili sauce, mushrooms, onions, jalapeños, cut peppers and onions and chopped lettuce in WIC with no protective covering. -CDI- PIC covered items. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine reading at 10ppm sanitizer concentration after 3 runs. -CDI- Food employee corrected sanitizer concentration as it was not properly funneling through to read between 50-200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed several dishes stored as clean with sticker residue. -CDI- PIC moved dishes to dish pit 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P.- Observed PIC state that in-use utensils were cleaned once per day when asked by EHS. -CDI- EHS educated PIC on proper frequency of cleaning and sanitizing utensils. 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- EHS asked PIC about method of cleaning when using 3-compartment sink to wash dishes. Per PIC, facility rinses and sanitizes dishes in 3-compartment sink and does not use a sanitizing step. -CDI- EHS educated PIC on using sanitizer as the 3rd step in 3-compartment sink and how to prepare the sanitizer. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 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- Observed cut lettuce dated 7/20, and containers of pork and shrimp with no date in flip unit #1. Observed cooked shrimp, cooked tofu and imitation crab, in flip unit #2 with no date. Observed cut cabbage, heavy cream and condensed milk in front flip unit with no date. Per PIC, lettuce had been cut the prior day and all other items had been prepared in the last day or two. However, PIC unsure of when condensed milk and heavy cream were opened. Observed cooked beef and flank steak in freezer with no date marks. -CDI- PIC voluntarily discarded heavy cream and condensed milk. PIC properly date marked other items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed toxic substance in spray bottle with no label. PIC not able to verify item. -CDI- PIC voluntarily disposed of toxic substance. -0-

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 bao sauce, sweet chili sauce, curry powder, oil, oyster sauce, margarine, and other spices throughout facility with no label. -CDI- PIC properly labeled these items. **REPEAT** -2-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue/ buildup on sides of equipment and on hood. Increased cleaning frequency recommended. -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. Observed food splash/residue/buildup on floors and walls, especially in hard to reach areas. Increased cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal shrimp paste stored on prep line. Observed employee personal chicken stored in freezer above retail items. -CDI- PIC removed items. -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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two types of raw beef and raw quail stored over RTE beef, noodles and rice in the WIC. Observed raw steak stored over RTE herbs and sauces inside reachin. CDI-PIC corrected 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, 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 opened, RTE pate in reachin cooler without a datemarks. CDI-PIC added correct date mark as he said it was opened “the day before yesterday.” Points not escalated due to significant improvements in datemarking system.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed 4 printed menus that offered fried eggs and sunny side up eggs without any phrasing to indicate it is undercooked or an asterisk to lead to the footnote. CDI-Employee added necessary asterisks to menus.

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 shakers and unlabeled in-use quart containers containing seasonings. CDI-PIC added labels to working containers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM at establishment until 11:20. Food prep was to being at 10:30am. CDI-CFPM arrived after employee called to inform them of inspection.

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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee was hands for less than 20 seconds. CDI-EHS provided education and employee properly washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaner spray bottle, scrubber cleaning tools, a personal water bottle inside handsink beside three comp sink that was also covered with two cutting boards. Observed cooked noodles in bottom of second hand sink beside drying rack. CDI-Employee removed all items from handsink upon request from EHS.

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 raw beef stored above vegetables in WIC. Observed raw shell eggs stored directly over imitation crab and vegetables in prep top cooler. CDI-Beef was moved to a lower shelf in the WIC. The eggs were voluntarily discarded by employee.

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 rice bowls with visible food debris stored as clean. Observed food buildup on food contact surfaces of slicer that had not yet been used today. Observed black buildup inside blender lid. CDI-All bowls were moved to 3 comp sink to be W/R/S, PIC moved slicer and blender lid to be W/R/S. 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 chlorine-based dishwasher in-use with sanitizer at 0ppm. CDI-PIC changed chemicals and correct concentration was reached. Dishes were rewashed and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 large pot of bone broth that was prepared previous evening at 79F inside WIC during inspection. Bone broth missed its cooling time. CDI-PIC voluntarily discarded bone broth.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice in hot holding unit at 84F. CDI-Employee voluntarily discarded rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two boxes of beef hind tendons that were removed from WIC at 9am and left by PIC by prep sink until 11:40 at 58F. Observed cooked rice at 47F, cooked shrimp at 49F, cooked broccoli at 44F, tofu at 45F, and imitation crab at 48F in far left prep unit. CDI-PIC began to boil beef hind tendons and all TCS foods from prep unit were voluntarily discarded by PIC. VR required within 3 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Hard boiled eggs, sliced pork loaf, rice, cooked chicken and cooked beef with no date marks. CDI-Employee stated items were prepared two and three days ago. Correct date marks were added.

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 two large containers of residential pesticides near the 3 comp sink. PIC stated they use Orkin for pest control. CDI-Residential pesticides were removed.

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 a covered 80 quart pot of bone broth that did not quickly cool as it was left over night. CDI-PIC voluntarily discarded bone broth and EHS discussed improved cooling methods with PIC. Cooling logs are recommended.

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 containers of powders used for boba tea and unlabeled squirt bottles surrounding cooking equipment. Label all working containers of food once removed from original packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hoisin sauce stored directly on the floor near server prep area and carrots and rice noodles stored directly on the floor in the WIC. Move all foods at least 6 inches off of the floor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used from previous day stored inside left prep unit. Observed two other knives from previous day stored in rear of right prep unit. Clean and sanitize utensils every 4 hours.

4-501.11 Maintain equipment in good repair. Observed leaking soda machine. PIC stated a work order had been placed with vendor.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and grease buildup surrounding grill and fryer. Observed food residues on exterior of juicer and blender. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM at establishment during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaner sprayer stored in handsink. CDI-Employee removed sprayer from handsink upon request from EHS.

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 bacon stored over RTE noodles and carrots in WIC. Observed raw scallops stored over RTE imitation crab and cooked shrimp. CDI-EHS provided education and employee corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered pate, mayo, and tofu in reach in coolers.

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 13 rice bowls with visible food debris stored as clean. Observed food buildup inside ice machine. CDI-All bowls were moved to 3 comp sink to be W/R/S and PIC cleaned inside of ice machine.

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 cooked broccoli, scallops, and tofu above 41F. CDI-The broccoli was voluntarily discarded and the other items were moved to an ice bathe to quickly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Hard boiled eggs and sliced pork loaf with no date marks. Employee stated items were prepared yesterday. CDI-Employee added correct date marks to both items.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for proteins that were being held on time. Time stamps were being correctly used. CDI-EHS emailed procedure template to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef bones stored in bowl, on floor. CDI-PIC moved food to a prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using personal phone while wearing food prep gloves. Employee then started to engage in food preparation without changing gloves or a conducting hand wash. CDI - Employee was instructed to wash hands and proper handwashing procedures (including when to wash) were discussed. -2 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed scallops, lettuce, and cooked pork stored in walk in cooler without coverings or wrappings. -0 points-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee transferring broth from large cooking pot stored on floor to smaller containers also stored on floor. CDI - Employee was instructed to use prep sink and counter top space to work with prepared foods. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee preparing food while wearing a wrist watch and bracelet. -0.5 points-

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and turn off faucet without using a barrier such as a paper towel. CDI - Employee was corrected through instruction. PIC is advised to review handwashing procedures in establishment. -0 points-

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 . Observed large and deep metal pot of broth cooling in walk in cooler at 53F. PIC stated that broth has been cooling in walk in cooler since day prior. CDI - Broth was discarded. PIC has been advised to transfer cooling broth to smaller containers or to use ice wands to cool large pots of food. -1.5 point-

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 tofu, shrimp, crab, and scallops in flip top cooler 1 holding at temperatures between 44F and 51F. Observed beef, shrimp, and raw beef holding in flip top cooler 2 at temperatures between 46F and 50F. Both flip tops were filled prior to lunch service. Items have been placed on TPHC. PIC has been advised to conduct frequent temperature checks on equipment. A verification is scheduled for Monday September 12th 2022 to determine if flip top coolers are maintaining correct cold holding temperatures. -1.5 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked beef, chicken, and spring rolls being held on TPHC. Establishment does not have written TPHC procedures. CDI - A TPHC procedural template was given to PIC. 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 items being held on TPHC with begin times but without discard times. CDI - Discard times were written. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chlorine bleach. CDI - Spray bottle was labeled with name of contents. -0 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 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 large pot of broth cooling in walk in cooler. CDI - Broth failed to meet correct cooling parameters and was discarded. PIC has been advised to transfer broth to smaller containers, use ice wands, or to use proper cooling procedures/techniques to cool food. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and food prep areas. Control insects to prevent infestation. -0 points-

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 handles of plastic scoops making container with salt and msg. 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 tongs stored on handle of stove with food contact surfaces making contact with unclean and unsanitized portion of oven door. PIC has been advised to store utensils in a manner that will not contaminate food contact surfaces. -REPEAT- -1 point-

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 splash, debris, and residues on sides of fryers, sides of grill top, inside of flip top coolers, and on shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

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 debris and food build up on floors under equipment in kitchen area and floors in walk in cooler. Recommend higher frequency and more thorough cleaning. -1 point-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink with no hot water. PIC turned off hot water to handwashing sink due to leak. CDI - PIC restored hot water to handwashing sink during inspection. -1 point-

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 mechanical dish machine with a chlorine sanitizer concentration of 0ppm. CDI - PIC was able to prime machine. A chlorine sanitizer concentration of 50ppm was achieved. 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 clean spoons being stored in container with heavy build up of black residues. CDI - PIC placed items near three compartment sink to be washed rinsed and sanitized. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed canister of air freshener stored with condiments and chili oil. CDI - PIC moved air freshener to designated chemical storage area. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef completely submerged under running water with a temperature of 79F. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70F or below. CDI - PIC lowered water temperature and began preparing raw meat for cooking. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0.5 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of plastic scoops making container with salt and msg. 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 tongs stored on handle of stove with food contact surfaces making contact with unclean and unsanitized portion of oven door. PIC has been advised to store utensils in a manner that will not contaminate food contact surfaces. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on sides of fryers, sides of grill top, inside of flip top coolers, and on shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink with leaking faucet. PIC cuts off hot water to hand sink to stop leak. Fix leak at handwashing sink and maintain water temperature of 100F or above at all handwashing sinks. -0 points-

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 debris and food build up on floors under equipment in kitchen area and floors in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top of cutting board at flip top cooler. CDI - Employee drink was moved to designated area. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken, chili oil, broth, and broccoli stored in walk in cooler without covering or protection from contamination. Observed broccoli and soup ingredients stored in reach in cooler without covers or protection from contamination. -REPEAT- -3 points-

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 scoop stored in bin of sugar with handle making contact with food product. CDI - Plastic scoop was repositioned in sugar so that handle no longer made contact. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on sides of fryers, sides of grill top, inside of flip top coolers, and on shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 food splash and residues on walls in food prep area, around handwashing sinks, and at drink station. Recommend higher frequency and more thorough cleaning throughout. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to a reviewed with PIC. Post written procedures in establishment. -0 points-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink next to three compartment sink blocked by brooms and dust pan. Maintain access to handwashing sinks to promote as much handwashing as possible. CDI - Items were removed by regulator. -1 point-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous containers of food in walk in cooler and in flip top cooler stored without coverings or wrappings. Provide covers to prevent potential contamination. -1.5 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food splash and residues on interior surfaces. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts, beef meatballs, raw beef, lettuce, salami, eggs, and cooked shrimp in flip top cooler holding at temperatures between 45F and 54F. PIC stated that small portions of the items are removed from walk in cooler and then placed in flip top cooler during food preparation. PIC stated that all foods were in flip top cooler for approximately 1 hour. PIC has been advised to take flip top cooler out of service until correct cold holding temperatures can be achieved. CDI - Items were moved back to walk in cooler to rapidly cool to 41F or less. A VR is scheduled for November 2nd, 2021 to determine if flip to cooler is in compliance. -1.5 points-

7-201.11 Store toxic materials to avoid contamination. -P Observed container of bleach stored on three compartment sink drain board where clean utensils are kept. CDI - Bleach was moved to chemical storage area. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed container of acetaminophen stored above reach in cooler storing half and half and dipping sauces. CDI - Medication was moved to designated storage area. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash, residues, and dust build up on flip top coolers, reach in coolers, shelving, fryers, and prep tables. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point-

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a CFPM certificate during inspection. -2 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had limited knowledge of food borne illness and symptoms. Establishment had no health policy signage posted. CDI - Employee health was reviewed with PIC and staff. Employee health signage was left with PIC to post in establishment. -0 point-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating while preparing food in food prep area. PIC was asked to establish a designated area for employee eating. -1 point-

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 employee wash hands and turn off faucet without using a barrier. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves after contaminating them and proceed to put on new gloves without washing hands first. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee cleaning soiled dishware and utensils then handle clean utensils and dish ware without washing hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee eating from bowl in food prep area then return to food preparation without washing hands. CDI - All employees were asked to wash hands and hand washing procedures was reviewed with PIC.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored over raw beef. CDI - Storage order was corrected. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of raw beef, raw chicken, broth, ready to eat noodles, and prepared produce stored in walk in cooler without coverings. CDI - Covers were provided.

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 large pot of broth in walk in cooler holding at 54F. PIC stated that the broth was hot held and then placed in refrigeration in the early morning. Broth has been in walk in cooler for approximately 9 hours. CDI - PIC discarded broth and proper and more effective cooling methods were discussed with PIC. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances. PIC identified contents to be sanitizers. CDI - PIC labeled spray bottles with name of contents. -0 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 large pot of broth stored in walk in cooler that did not meeting cooling parameters. Pot was too large to effectively cool food product. CDI - Portioning broth into smaller containers and other cooling methods was discussed with PIC. -0 points-

3-501.13 Use approved thawing methods. Observed plastic bag of tripe thawing in prep sink with warm water running over it. Observed raw pork belly in prep sink thawing with water running over it. Food shall be thawed under refrigeration that maintains food at 41F or less, completely submerged under running water with a temperature of 70F or below, or as part of the cooking process. CDI - Food was moved to walk in cooler to thaw under refrigeration. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of diced carrots being stored on floor of walk in cooler. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer stored on floor near drink station. -REPEAT- -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and residues on shelving, prep surfaces, bottom of reach in coolers, and inside reach in units. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, pork and lettuce in the prep top across from the stove holding above 41F. CDI- Items cooled using ice. Unit was closed to keep air in.

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 milk in the beverage cooler at the service area without a date. Asked employee when milk was opened. Employee stated 3-4 days ago. Asked PIC when milk was opened PIC stated 2 days ago. CDI- Milk was discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer bucket with no sanitizer. CDI- More bleach was added to the bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of lemons and limes stored over RTE noodles and sauces in the WIC. CDI-PIC changed storage order and put produce on the bottom.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli slicer with fresh food debris, upon inspection there was old food debris behind blade as well. CDI-PIC took apart slicer and washed/rinsed/sanitized, twice because the first time was inadequate.

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 a large stockpot of beef broth in the WIC at 52F. PIC said it was from last night. Observed noodles sitting wrapped on a shelf at 75F. PIC said they were cooling, they were made at 12pm and had a time stamp. Noodles in a large bowl at 55F, they moved to 53F in 1 hr. CDI-PIC voluntarily discarded items due to incorrect cooling. PIC moved noodles in the WIC to 2 smaller containers. REPEAT. VR REQUIRED 12/4/2020. PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (tofu, tomatoes, scallops) sitting on top of food in the prep unit top above temp. See temp chart. Food was not maintaining temperature because it couldn't get enough cold air. Observed beans sprouts on a shelf near limes/japalenos, bean sprouts were 60F. Beef was in prep at 65F. CDI-PIC voluntarily discarded TCS items that were above temp. Bean sprouts were voluntarily discarded and beef was moved to the WIC.

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 very large stockpot of beef broth in the WIC at 52F. PIC said it was from last night, and they normally cool in smaller pots. Observed noodles sitting wrapped on a shelf at 75F. PIC said they were cooling, they were made at 12pm and had a time stamp. CDI-PIC voluntarily discarded items due to incorrect cooling. REPEAT. VR REQUIRED 12/4/2020.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two cutting boards in the handsink in the back kitchen near prep sink. CDI- PIC relocated cutting boards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed big pot of spicy soup with a temperature of 58F from yesterday. PIC stated that item had not be moved from the walk in cooler. CDI- PIC voluntarily discarded item.

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 big pot of spicy soup with a temperature of 58F from yesterday. Suggests that facility use ice baths or ice wands to cool such big quantities of food. CDI- PIC voluntarily discarded soup.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of beef broth stored on the floor in the walk in cooler. CDI- PIC relocated items off the floor. REPEAT.

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 then recontaminate on handles. CDI- coached; hands re-washed 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee handle soiled utensils then handle clean utensils at dishwasher. CDI- employee did not speak english ; PIC coached translated

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee not changing gloves between tasks. CDI- PIC coached3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs in back top of prep unit 1 and pitcher of eggs on cutting board. CDI- re-organized

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one spray bottle of sanitizer at 0ppm CHlorine. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cooked or commercially processed cooked meats cold held above 45F. CDI - discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked foods including shrimp and assorted meats not date marked. CDI- most discarded, some date marked

7-201.11 Store toxic materials to avoid contamination. -P Observed straight bleach stored on food prep table. CDI- removed 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle .CDI- labeled as bleach

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility has no thin diameter probe. VR

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

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

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 wearing no smooth and easily cleanable watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths not in sanitizer solution.

4-501.11 Maintain equipment in good repair. Observed all foods in prep unit 2 above 44-51F. VR