CHINA EXPRESS

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous canned goods and other containers (plastic and metal) without lids in lowboy. Cover foods inside equipment. (-0)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe thermometer in storage with food debris on entire unit. CDI- Thermometer cleaned and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue inside center corridor ice machine. Increase cleaning frequency. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs at 50F inside far left lowboy across from cooking equipment. Other TCS foods inside unit observed at 41F and below. Points not escalated due to overall improvement and only one item out of compliance. CDI- Eggs voluntarily disposed, new supply brought from WIC. (-1.5)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours.-Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced cabbage in WIC and lowboy, and white rice in WIC without date marks. CDI- EHS confirmed the prep dates and PIC dated items. (-3)

REPEAT. 3-304.13 Linens and napkins may not be used in contact with food unless are used to line containers for the service of food and the linens and napkins are replaced each time a container is refilled for a new customer. Observed paper towels covering chicken, eggrolls, and dumplings in fliptop. EHS reminded PIC as in the last inspection, paper towels are not an approved food contact surface. CDI- Paper towels removed. (-1) 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 severely dented cans near seal stored on two separate racks. CDI- PIC removes damaged cans from usable supply storage area.

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths on surfaces throughout front and back of kitchen. EHS advises setting up sani-buckets for all area’s prior to beginning service, or at first wiping cloth use. CDI- Sani-buckets with bleach set up by PIC. (-0.5)

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stacks of clean plates and bowls stored on white storage rack across from cooking equipment with substantial food debris. EHS directed PIC to clean rack and re-wash all dishes stored there. Do not store clean dishes on unclean surfaces or equipment. (-0)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays stored on various racks throughout which were covered in grease residue and other debris. EHS spoke to PIC about need to increase cleaning frequency on racks and store single service articles in their protective sleeves until use. (-0.5)

4-501.11 Maintain equipment in good repair. Observed torn lowboy gasket on far left across from cooking equipment. Replace and no not store TCS foods inside until the ambient temp in verified below 41F, and TCS foods inside can be maintained at 41F or below. (-0) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two fliptop cutting boards across from cooking equipment with deep scoring, no longer cleanable. Replace. (-0)

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 grease, dark residue, or other debris on dry good racks, rack inside WIC/RIC, outside of other food storage equipment, and non-food contact portion of large mixer. Increase cleaning frequency. (-1)

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 same conditions as last inspection- grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. Also observed standing water inside WIF which needs to be cleaned at earliest opportunity and maintained. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade severely encrusted with food debris. CDI- Brought to ware-wash for w/r/s. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned shrimp sauce in mini RIC, top layer of stacked eggrolls in fliptop 1, raw shell eggs and raw diced meats in far left lowboy at make line above 41F. CDI- Raw eggs used to make egg drop soup just earlier rapidly cooled in WIC. Mini cooler at front door shut, and TCS foods return to 41F within 35 minutes. Raw meats with unknown date when entered lowboy voluntarily disposed. (-1.5)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed scrambled egg in WIC and grilled chicken cooked yesterday without date marks in WIC and lowboy, respectively. CDI- EHS confirms prep dates and allows dating of items. EHS advised PIC on proper date marks methods. (-3)

REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps along latch side and deteriorated mesh screens on both back doors, not preventing entry of pests. No pests observed onsite during inspection. Doors not properly fitted to their frames should be modified or replaced to close all gaps to outside. (-2)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed eggrolls and spring rolls laying on paper towels in fliptop 1. EHS advises PIC to used food grade cloths which are 100% natural fibers, and no additives or dyes. Cheese cloths, ‘food contact pads’, etc. CDI- Paper towels removed. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths on surfaces throughout front and back of kitchen. EHS advises setting up sani-buckets for all area’s prior to beginning service, or at first wiping cloth use. CDI- Sani-buckets with bleach set up by PIC. (-0)

3-302.15 Wash fruits and vegetables prior to use. PIC stated that raw, shredded cabbage in WIC is not washed prior to use. PIC is advised that produce, whether to be cooked or served raw, must be washed prior to use. EHS advised on proper methods. CDI- Cabbage rinsed at prep sink. (-0)

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 in use knives at make line stored wrapped in cardboard, or on soiled wiping cloth. CDI- knives w/r/s before alternate storage. 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 container of water with rice scoops inside at 80F. EHS advised on storage of scoops. CDI- Scoops w/r/s, stored without water at front going forward. (-0.5)

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 fryer basket with deteriorated wire coming apart from frame. CDI- PIC removes from service. (-0) 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini RIC at front of store graded for storage of commercially prepackaged beverages only. PIC advised, if unit goes into poor repair, to replace with commercial model.

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 accumulation of grease residue and food debris on clean dish racks and inside WIC/WIF. Increase cleaning frequency advised. Racks that are no longer cleanable should be replaced. (-1)

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 grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. Also observed standing water inside WIF which needs to be cleaned at earliest opportunity. (-1)

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification process for the employee health and reporting agreement. PIC does have poster hanging and staff responds correctly to employee health questions. PIC should email signed copies to EHS within 10 days. (-0) English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Chinese- https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese Spanish- https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine greater than 200ppm at 3 comp sink. CDI- Chlorine diluted to 100ppm. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with encrusted food debris. CDI- Thermometer cleaned and sanitized before re-storing. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed crockpots for rice throughout facility with severely encrusted food debris, not cleaned daily. EHS advises PIC to clean crockpots at the end of each day. EHS will make a return visit to verify in the new year. (-1.5)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked noodles in fliptop and scrambled egg in WIC without date marks. CDI- Chef who prepared confirms prep dates of yesterday and dates both items. EHS reminds staff to date mark items when they begin cooling, and date mark containers which are separated from the primary supply in another location (for example, cooked noodles in fliptop need a date mark separate from the container marked in WIC, unless they were cooked and used entirely within the same day). (-1.5)

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 spice containers on cart at cookline. EHS reminds staff to mark all containers with product name. (-1)

REPEAT. No escalation of points due to no pests seen onsite. Points escalated at next inspection if not repaired. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn screen door in back of kitchen. No pests observed in facility. Repair as soon as possible. (-1)

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knives stored on magnetic strip with blades contacting unclean portion of wall above 3 comp sink. CDI- Knives returned to ware-washing, and to be stored in opposite direction going forward, to protect blades from contamination. (-0.5)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mildew buildup inside chemical diagnostic machine. EHS advises cleaning at the earliest opportunity. (-0)

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 accumulation of grease residue and food debris on racks throughout facility- inside lowboys, coolers, dry good racks, clean dish racks. Increase cleaning frequency advised. Racks that are no longer cleanable should be removed and replaced. (-1)

REPEAT. No point taken due to separate area than previous inspection. 5-205.15 Maintain a plumbing system in good repair. Observed minor leak at front hand sink, and water being caught in bucket. Repair at earliest opportunity. (-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 grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. (-1)

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 food and/or date mark sticker residue. CDI- PIC re-cleans and sanitizes dishes. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted stick butter in fliptop at 47F. CDI- PIC rapidly cools butter in WIC. Points not escalated for single item; all other TCS foods 41F and below. (-1.5)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing in 78F water at prep sink. CDI- PIC removes chicken from thawing- process complete. EHS advises use of ice when thawing in sink with water above 70F. (-0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn wire on screen door at second side entrance. Repair to prohibit entry of pests. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on surfaces throughout kitchen, and one cloth in chlorine >200ppm. CDI- All cloths brought to sanitizer buckets. Chlorine remade to 100ppm. (-0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls on clean rack above 3 comp sink. Allow dishes to dry before nesting. (-0)

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 build up of grease on dry storage and clean dish racks throughout. Increased cleaning frequency cleaning frequency. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near WIC not able to be shut off; slow trickle continues due to knob stuck. Repair at earliest opportunity. (-0)

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 food splatter and debris on floors and walls throughout. Door to enter kitchen is sticky with grease residue and difficult to open. Increased cleaning needed. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Items in Prep Unit 1 and 2 above 41F, see temp chart for details. White Meat chicken in WIC above 41F. PIC placed all TCS items in prep units 1 and 2 onto TPHC and moved items in prep unit 1 lowboy into WIC as they were prepared this morning at 11AM to be cooled and properly cold holding. PIC voluntarily discarded White meat chicken from WIC. EHS Observed all items placed onto TPHC written onto procedures with item title and end times added to TPHC time log. A Verification visit will be conducted within 72 hours to verify that the prep units have been repaired and can maintain proper cold holding temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Cooked Shrimp from Saturday without date marking. *CDI - PIC date marked item. 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 .

3-501.15 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 - 1 densely packed container of Cooked Shrimp and 1 densely packed container of Lo Mein Noodles cooling in WIC with little to no change in temperature after 30 minutes. *CDI - PIC evenly distributed items into separate metal containers to improve the cooling rate. 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* 4-501.11 Maintain equipment in good repair. *Observed - torn Gasket to WIC in need of replacement and left gasket to prep unit 2 torn in need of replacement.

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 - Grease build up on clean dish storage rack above 3 compartment sink. Shall be maintained clean to remove possibility of contamination to clean multi-use containers.

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

*REPEAT* 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 food for consumers in prep unit 2 lowboy. *CDI - PIC moved item to lower shelf removing possibility of contamination.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed knife washed, rinsed but not sanitized before storing as clean. CDI, utensil put through dish machine to finish sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pan of cooked chicken prepared on Saturday according to staff not date marked. CDI, pan of chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed times and dates not accurate to reflect actual date and had old records from 14th on TPHC board. CDI, TPHC board updated to reflect actual times and date .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed chlorine sanitizer bucket and spray bottle of degreaser not labeled. CDI, bucket and spray bottle labeled.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC and low reach in door of prep refrigerator on line.

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 buildup and soil on floors and walls throughout kitchen and behind equipment in hard to reach areas. Observed some splatter on walls in kitchen. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for consumer in flip top prep refrigerator . Repeat.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken removed from commercial packaging stored over raw beef in WIF. Observed raw scallop stored over RTE sauce in WIC. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed cut prepared cabbage uncovered / unprotected on rack in prep refrigerator . CDI, cabbage voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lo mein cooling at 69 degrees F at 1:26pm. At 1:52 noodle was at 68 degrees. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI, noodle transferred to shallow uncovered containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up underneath equipment at grill line and throughout kitchen space and corners of floor and some wall accumulating debris and soil. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over items for consumer on rack near WIF.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle garbage can after returning from outside back to kitchen prep area and not wash hands before handling clean equipment. CDI, employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed spring rolls uncovered / unprotected in chest freezer in contact with soiled area. CDI , egg rolls transferred to store in protected container.

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 bowl of lo mein cooling in deep container at 77 degrees F at 2:00pm. AT 2:20 lo mein was at 76 degrees F. CDI, noodles relocated to shallow containers to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken cold held at 44 degrees F and sauce at 46 degrees F in prep unit 2. Observed raw chicken, dumpling cold held in bottom of prep unit 1 above 41 degrees F. Ambient air temperatures were 46 degrees F. Observed pork wonton and house made sauce in high mount reach in behind counter between 49-51 degrees F. Ambient air temperature of unit measured 49 degrees F. CDI, foods in units over 4 hours voluntarily discarded and TCS foods recently placed in unit relocated to rapidly cool. Vr needed to ensure calibration of equipment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed bowl of lo mein cooling in deep container at 77 degrees F at 2:00pm. AT 2:20 lo mein was at 76 degrees F. CDI, noodles relocated to shallow containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork held at ambient room temperature in kitchen to thaw. CDI, pork relocated to refrigerator to thaw under refrigeration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices and oil not labeled by common name.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bus tubs filled with meat and employee setting containers on ground to fill containers during preparation.

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 spoon stored on soiled prep area near wok and knife wedged in soiled area in between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Repeat./

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on prep refrigerator door and walk in cooler.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris and soil collecting on top of dish machine and machine in need of deliming.

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 shelving in need of cleaning throughout kitchen.

6-501.12 Floors, walls, ceilings shall be cleaned as frequently as needed. Observed build-up underneath the equipment on the grill line and spillage and soil accumulation behind prep equipment and walls in kitchen. Repeat.

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 employees not vigorously rub hands for required time when washing. Observed food employee handle soiled equipment at 3 compartment sink then proceed to food preparation without washing hands. CDI, employee washed 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food employee rinsing cloth off at handwashing sink. Observed employee washing hands at 3 compartment sink. CDI, and employee washed hands at HW sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container used for raw chicken stored on cart ver RTE foods. CDI, container relocated . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed bowl used in rice cooker washed, rinsed but not sanitized after cleaning. CDI, equipment relocated to dish machine to be sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet and sour chicken overstocked in prep refrigerator above chill line at 43 degrees F. CDI, chicken overstocked relocated to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed roasted duck not date marked. Observed pork prepared, frozen and thawed but not date marked when removed from freezer. Ensure up to 3 dates included to account for date of preparation, freeze date and thaw date for items frozen and thawed. CDI, pork date marked and duck voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices and oil not labeled by common name.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead mosquitos above handwashing sink in back prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many wiping cloths stored on counters throughout the kitchen. Repeat Repeat. Observed wet cloth used to stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Repeat./

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on prep refrigerator door and walk in cooler.

6-501.12 Floors, walls, ceilings shall be cleaned as frequently as needed. Observed build-up underneath the equipment on the grill line and spillage and soil accumulation behind prep equipment in kticen.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the side kitchen hand sink. CDI - Manager provided during inspection.

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 a bucket of sauce sitting at room temperature in the back kitchen. Manager stated that it is made from cooking Onions, ginger root, garlic powder and soy sauce. Manager was unaware that it is a TCS food product. CDI - Item was discarded and product will be kept in the walk-in cooler from now on.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets missing labels. CDI - Manager labeled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices that were missing labels by the grill.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed an open screen door in the back kitchen, exposing a large light gap on the back door where pests could enter.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of raw chicken on the floor of the walk-in cooler. Repeat. No escalation in points due to improvement. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 badly dented cans on the storage shelf. CDI - Items were relocated to be returned.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many wiping cloths stored on counters throughout the kitchen. Repeat

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

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink not sealed to wall. Reattach and caulk sink to wall. Repeat 4-501.11 Maintain equipment in good repair. Observed torn gaskets on the walk-in cooler door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all three prep cooler cutting boards with deep cuts and stains.

5-501.111 Keep storage areas and bins for waste in good repair. Observed several rusted out holes and damaged openings around the bottom on dumpster. A large amount of leaking was observed. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on the dumpster. 5-501.115 Discard items in the waste areas and enclosures that are not necessary to operation and maintenance. Observed an old, unused grease bin leaking a large amount of grease onto the back lot. EHS recommends calling the company to remove.

6-501.12 Floors, walls, ceilings shall be cleaned as frequently as needed. Observed a large amount of build-up underneath the equipment on the grill line.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with no paper towels by chest freezers. CDI - PIC replaced paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over cooked egg in low reach in unit. CDI - PIC rearranged food. 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 open tray of raw chicken stored over raw steak in WIF. CDI - PIC rearranged food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked shrimp at 80 F in WIC 1 hour and 50 minutes after being cooked. CDI - PIC placed shrimp in ice bath and shrimp reached below 70 F within 2 hours after cooking. 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 .

3-501.19(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 food held on TPHC until 3 pm. CDI - PIC voluntarily discarded food.

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 shrimp cooling in large plastic tub at 80 F in WIC 1 hour and 50 minutes after being cooked. REPEAT. CDI - PIC placed shrimp in ice bath and shrimped reached below 70 F within 2 hours after cooking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and buckets of sauce stored on floor in WIC. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter at front counter. CDI - cloth was placed in sanitizer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink not sealed to wall. Reattach and caulk sink to wall. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on low reach in units at cook line.

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 pans stored as clean with food debris on the food contact surface. CDI - All soiled pans and equipment were moved to the 3 compartment sink to be washed properly.

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 multiple containers and portions of pork with no date marking. CDI - The proper date marking was added to each container.

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 noodles at 85F, noodles were observed at 84F after 30 minute time span. Noodles were observed in large deep pan, PIC separated half of the pasta into another pan for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live pest, and observed several dead pests. Observed significant decrease in number of pests, no point escalation.

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 sauce stored on the floor inside the WIC. CDI - Containers were removed from 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 ice scoop stored on soiled shelving in front of the ice machines. CDI - Ice scoop was removed and properly cleaned and sanitized.

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 debris and build-up on shelving inside the WIC, and on shelving/racks holding equipment.

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 the floors inside the WIF in need of cleaning.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed a lack of managerial control. Establishment was observed with 6 priority/priority (Hand sinks supplied and accessible, Food-in good condition, safe & unadulterated, Food contact surfaces cleaned and sanitized, proper cold holding, date marking, and labeling toxic substances) foundation items not in compliance. 10 day VR to assess improvements. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink near the stove top and RIFs. CDI - PIC added paper towel.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bell pepper inside the WIC with mold-like substance growing on it. CDI - PIC discarded bell pepper.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed mushrooms stored above Chopped onions and peppers inside the WIC. CDI - PIC rearranged storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sauces stored uncovered inside the RIC at prep unit number 2. Observed fried rice and eggs stored uncovered inside the WIC.

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 pans stored as clean with food debris on the food contact surface. Observed dead pests (roaches) inside pans stored as clean. Observed meat grinder stored as clean, with meat residue and dripping meat juices when PIC removed plastic covering. CDI - All soiled pans and equipment were moved to the 3 compartment sink to be washed properly.

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 shrimp, chicken, pork, peas & carrots, lo mein, spring rolls, pot stickers, and chicken on a stick stored above 41F inside Prep Unit 1 and Prep Unit 2. CDI - Items stored inside the Prep Unit from the previous day were discarded (Chicken on a stick, 2 pans of potstickers, and RTE chopped pork). Items placed inside the prep unit at 10:30 AM will be held on a 4 hour TPHC and discarded at 2:30 PM( Shrimp, chicken, pork, and mixed veggies). PIC will contact maintenance today and have them out by tomorrow. All TCS items moved to Large prep unit that is working properly, nonTCS items were moved to Prep unit that was not working properly. 3 day VR is required.

. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 fried rice and chopped pork prepared the previous day with no date marking. CDI - The PIC added the proper date marking.

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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in standing water on the prep sink. CDI - PIC turned on water.

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 cart of sugar, spices and sauces with no labels by the stove. CDI - Labels were added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door upon arrival. CDI - PIC closed back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 4 live roaches in the rear portion of the kitchen. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects/pests below the prep and 3 compartment sink.

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 the handles of scoops inside containers of sugar and flour submerged.

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 debris and build-up on shelving inside the WIC, above the prep units and on rolling carts holding salts, sugars and oils.

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 the floors inside the WIF in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed medication stored on shelving with onions, soy sauce, & canned and dry storage goods. CDI - Medicine was removed.

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 pans stored as clean with food debris on the food contact surface. Observed large mixing bowl stored as clean with food debris on/in it. CDI - All items were moved to the 3-compartment sink to be cleaned properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pan of fried rice with no date marking. CDI - PIC discarded fried rice.

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 food being held on TPHC with no label or marking to indicate the 4 hour hold times. CDI - The correct time (11AM - 3PM) labels were made and placed on the food items. (Cabbage, chicken wings, sweet and sour chicken, general tso chicken, egg rolls, eggs, and the prep units.

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 covered noodles cooling at a rate of 0.458F/min inside the WIC. No decrease in temperature in 30 minutes. CDI - Noodles moved to WIF for rapid cooling.

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 food containers of sugar and flour with no label. CDI - Labels were added.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects (roaches) throughout the facility.

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 debris and build-up on shelving inside the WIC, above the prep units and on rolling carts holding salts, sugars and oils.

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 the floors inside the WIF in need of cleaning.

Repeat: 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed sheet trays of raw shrimp and shrimp toast stored below raw chicken inside walk-in freezer. CDI: storage order was corrected.

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 top and bottom housing of mixer with heavy build-up and in need of cleaning. CDI: cleaning process started. Observed build-up on scoops used in dry goods i.e. sugar, cornstarch.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed incorrect dates on cooked shrimp stored inside walk-in cooler. Product was made today but had a Tuesday date on it. CDI: dates were changed. All other food was properly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 raw shrimp and lo mein noodles cooling inside walk-in while covered in plastic and stored inside deep plastic containers.

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 items on cart in front of wok cook station missing labels including cornstarch, sugar, salt, oils, etc.

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 shrimp stored on the walk-in freezer floor. CDI: shrimp moved off of the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans of soy sauce stored on shelf with other cans. CDI: moved to designated area to be returned.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scarred cutting boards stored at dish area. CDI - PIC discarded cutting boards. 4-501.11 Maintain equipment in good repair. Observed shelving at dish area being held together by tape and napkins. Observed ice machine door inside being repaired with duct tape. Observed shelving inside walk-in cooler rusted.

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 shelving inside walk-in cooler with build-up. Observed build-up on outsides of dry good containers. Microwave has been cleaned. Improvement noted.

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 walls throughout facility especially by mixer and wok station and floors under around and behind equipment in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone , ear buds, coats, and employee drink stored with dry/canned goods on shelf. . CDI - PIC removed employee possessions.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI - stopped and directed to wash in handsink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef. CDI- moved.

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 . Cabbage and rice recorded at 68F. CDI- Discarded

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. Interior microwave in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage on prep surface attached to flip top cooler. CDI - Employee beverage was relocated to the appropriate location.

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 employee wash hands and turn off faucet with bare hands before grabbing a paper towel to dry them. CDI - EHS asked PIC to correct the behavior and employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork at 60 F, beef at 45 F, and chicken at 50 F in reach in. CDI - PIC stated the food was pulled out of cooling during the end of the lunch rush around 1:00. Food was moved to WIC to cool.

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 scrambled egg cooling in reach in cooler. Egg dropped from 110 to 96 in 46 minutes. The cooling rate is .30. Foods cooling above 70 need to be cooling at a rate of about .54. CDI - Eggs were moved to cool in WIC in order to cool more rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect on wall and dead spider on bottom of pan.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on drying rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scarred cutting board. CDI - PIC discarded cutting board.

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 walls and floors under around and behind equipment needs cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surface and employee items stored in contact with canned goods. CDI - PIC removed employee possessions.

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 whisk, scoop, and tongs stored as clean from hangers with food debris on them. CDI - PIC moved items to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice hot holding at 117 F. CDI - Rice was reheated to 165 F.

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 in reach ins missing labels.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed damage to back screen door that would allow entry of insects or pests. Needs repair.

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

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 in contact with sugar. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed large metal pans stored on the floor.

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 debris build up on the stand portion of the mixer, observed debris on containers and handles of large buckets containing spices, dry rice, flour, and on the outside of the dish machine. Needs cleaning.

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 walls and floors under around and behind equipment needs cleaning.

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 a vomit kit and the plan on site, did not see the poster. No points taken today due to the facility having everything else needed. CDI-EHS sent an email with the information.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting washed peppers with BH. CDI-EHS explained issues, they rewashed peppers in hot water and employee put on gloves.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by a car in the front. CDI-PIC moved cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, dumplings, spring rolls all above 41F in the prep unit near the door. PIC said they cook them in the morning because they come frozen and then they put them in the WIC. EHS explained they have to cool them down or they have to keep them on time. CDI-PIC added this to the time procedures and added them to the new whiteboard. PIC is correctly using TPHC and is approved to use this procedure unless otherwise determined by a health inspector.

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 one handle inside the flour. CDI-EHS took scoop out of the flour

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict. Observed a employee health poster with only 5 illnesses. No points taken today due to the first inspection since implementation of 2017 food code. CDI-EHS sent PIC new information and explained they must have this on site for next inspection or points may be deducted

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit clean up kit. No points taken today due to the first inspection since implementation of 2017 food code. CDI-EHS sent PIC new information and explained they must have this on site for next inspection or points may be deducted

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee marinating raw chicken with no gloves. CDI-PIC asked employee to put on gloves, employee washed hands and put on gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef behind shrimp in the prep unit flip top. CDI-PIC moved shrimp to the back. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed beef/chicken over RTE tofu and sauce. CDI-PIC moved raw meat to the bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE carrots/peppers. CDI-PIC moved unwashed below RTE foods in the WIC

4-702.11 Before Use After Cleaning. Observed dishwasher pulling 0PPM. PIC called maintenance while EHS was on site. PIC made sanitizer at the 3-comp, it was 100PPM CL. VR REQUIRED 11/11/2021

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil (and soy sauce) on the cooking cart at 67F-room temp. Observed dumplings in the drink cooler at 47F. CDI-PIC has added this sauce to the TPHC forms they have and added time stamps. PIC voluntarily discarded dumplings

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 eggs at 87F on the counter. PIC said they use this within 30mins(it was gone by end of inspection) and there was another container of eggs cooling in the prep unit-PIC also puts this on TPHC. No time stamp-CDI-PIC added timestamps.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on the cooking cart-MSG, salt sugar, oils. CDI-PIC added labels for the white substances to help tell the difference-they added it directly to the cart to make it easier on employees.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dishmachine with slime/brown food build-up. It appears to not to have been cleaned in a long time. NEEDS CLEANING. EHS will check on next visit.

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. Floors, walls and ceiling need cleaning. Vent fans need cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee stored above facility food items in walk in cooler. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloths stored draped inside of hand sink. Observed scrubber pads stored inside of hand sink. CDI - All items removed. Hand sinks used for hand washing only. - 1 -

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 cooling from night before at 43F. CDI - PIC voluntarily discarded. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken stored in prep unit at 45F. CDI - PIC moved items to walk in cooler to rapidly cool. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed shrimp, chicken, fried chicken, and noodles stored in prep top without dates marked. Observed cut cabbage, noodles, and chicken stored in walk in cooler without dates marked. PIC prepped all items yesterday. CDI - PIC date marked items. - 1.5 -

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 fried chicken, sesame chicken and cabbage stored on TPHC without times marked. CDI - PIC marked times items were taken out. - REPEAT - 2 -

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 cut cabbage and cooked eggs cooling in prep unit. Observed cut cabbage cooling tightly covered in walk in cooler. CDI - PIC moved items to walk in cooler to rapidly cool. Cabbage was uncovered to allow proper air flow for cooling. - REPEAT - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen in door not able to fully close. Observed front door open during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. - REPEAT - 2 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored draped inside of hand sink. CDI - Items moved to sanitizer bucket. - 0.5 -

3-302.15 Wash fruits and vegetables prior to use. Observed cardboard box of broccoli used for orders. CDI - EHS discussed washing vegetables before use. - 0.5 -

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed walk in freezer in need of sweeping. - 0 -

6-501.12 Cleaning, Frequency and Restrictions - C Observed general cleaning needed throughout facility. Build up on floors behind ice machine and rice cooker. Observed greasy build up on walls throughout facility. Observed grease build up on ceilings and ceiling lighting. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone chargers stored on top of canned goods in dry storage. 6-303.11 Intensity-Lighting - C Observed light out in kitchen area. CDI - PIC fixed lighting.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P OBSERVED build up on the inside of the ice machine. Increase cleaning frequency.

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 two containers of cabbage being held on time for TPHC without the time stamps. Eggs were being held on time without time stamps and procedures. CDI. PIC added times to both containers. PIC added time to eggs and filled out documentation to hold eggs on time for TPHC. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED noodles and shrimp cooling in metal containers wrapped with plastic wrap in the walk in cooler. CDI. PIC vented both items to allow cold air flow to reduce temperature. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED one crawling insect on the wall by the 3 comp sink. REPEAT VIOLATION

6-501.12 Cleaning, Frequency and Restrictions - C OBSERVED general cleaning needed throughout facility. Build up on floors near rice cooking machine. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed numerous items such as breaded chicken and cooked chicken cooling at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling achieved.

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 items on time as public health control not labeled with beggining or end times. CDI labeled products with discard times. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and breaded chicken cooling in too great of volume and covered . CDI moved to shallow pans and uncovered and proper cooling rate achieved. Repeat violation.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in prep units and walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing on prep units 1 and 2.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning need throughout facility due to build up of food debris. 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 walls in kitchen area soiled with grease and food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled can opener stored as cleaned. CDI- can opener was moved to dish pit for washing. REPEAT no escalation of points due to overall better utensil cleaning frequency. -1.5 points.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut cabbage stored at room temperature. Observede bamboo noodles in can opened and stored in reach in unit at 46F. Observed cooked chicken, shrimp and other tcs foods cold holding in flip top unit at above 41F. CDI/VR Cold hold unit is to be serviced. Some of the unit is cold holding properly. Service shall be done. Partially use cold hold unit until servicing is done. Out of temp wings, were cooked off, other out of temp food items were placed in freezer to cool down and some foods were placed on a 1-2 hour time hold. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time on cooked wings Also observed cabbage said to be held on time but lacking time stamps and procedures that backs this process. CDI- PIC installed time stamps and adjusted TPHC paperwork to reflect cabbage now being held on time. -1 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 containers of raw chicken, cooked chicken cooling stacked on top of each other in walk in cooler, while fully wrapped. CDI- Cooling foods were made into shallow amounts and placed in freezer along with ice bag.CDI- repeat.

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 directly on the floor in the back of the prep room. Observed raw chicken not stored at least 6 inches off floor in walk in cooler. Foods were uplifted. CDI

3-304.12 In-Use Utensils, Between-Use Storage - C Observed handle of ice scoop in direct contact with ice in ice machine. Ensure in use utensil are stored properly. General comment:m Facility was allowing patrons to use tongs to service lemons. Recommended that they discontinue this due to tong possibly becoming a contaminant vector that can spread bacteria due to covid19.

4-501.11 Maintain equipment in good repair. Repair flaking cold hold flip top unit stored directly over food in cold hold unit. Ensure that all equipment is easily cleanable, smooth and in good repair. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Thorough cleaning is needed in interior equipment throughout. Observed buildup that was caked up along interior cold hold unit. Observed exterior prep surfaces such as cutting boards and grill station soiled. Remove buildup from walk in freezer interior. Good thorough cleaning is needed throughout. - 1 point.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C Observed Cleaning needed on floors, walls and ceilings, Repairs needed on ceiling tiles near walk in freezer. 0 points.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal beverage and personal phone stored on top of food prep station and cold hold unit. Ensure that all personal items are stored as needed. 0 points.

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 use gloved hands to prep food. Lick sauce off gloved hands and then proceed to food prep with same glove hands without hand washing or glove changing come in between task. Also observed food employee prep raw chicken and then proceed to grabbing a hand full of broccoli out of broccoli box without a hand washing step occurring in between. CDI- In depth education on when to wash hands was given to staff. Along with minimizing cross contamination with proper hand washing procedures Employee washed hands, changed gloves and discarded contaminated product. - 2 points.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee reach into a container of broccoli after prepping raw chicken. It was determined that not all broccoli was going to be cooked or washed immediately. Explained the cross contamination that occurs when touching broccoli and not immediately cooking all of touched broccoli at 165 or broccoli going through an immediate wash step. CDI- Broccoli was rinsed and then cooked to 165 immediately for correction. -1.5 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee place gloved hands in mouth during food prep without a glove change and hand wash procedure. CDI- education was given and hands were washed along with gloves being changed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being stored over RTE foods inside of reach in 2 door unit in front of make line. CDI- food items were re-arranged as needed. -1.5 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several dishes that were stored as cleaned soiled to touch, observed ice machine with minor pink mold buildup. CDI- ice machine was cleaned and soiled dishes were placed in dish pit for cleaning. -1.5 points.

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 Fried chicken was lacking a time stamp. CDI- Time stamp was placed on chicken during the inspection. 0 points.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed PIC wipe down interior of ice machine with disinfectant wipes. Explained the difference of disinfectant and sanitizer. PIC now knows that disenchant is to be used on equipment that is not food contact surfaces. Only sanitizer of proper concentration is to be used for food contact surfaces. CDI- Ice machine blade was sanitized and wiped properly during the inspection. 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 tightly wrapped chicken about to be placed in walk in cooler for cooling. Observed large containers of noodles cooling in walk in cooler. Also observed cut cabbage cooling while being tightly wrapped on top of each other. CDI- adjustments were made and foods were placed in freezer for aggressive cooling methods. -.5 points

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed 10 or more dented cans stored with cans that will be used for servicing. CDI- PIC labeled cans as distressed products and placed them in designated areas so that they will not be used. 3-307.11 Miscellaneous Sources of Contamination - C Observed raw chicken being stored in an area that was prone impossible contamination near the make line. Also observed several foods that are stored uncovered in freezer prone to ice/frost contamination. Foods were rearranged and covered as needed for proper storage. -1 point.

4-901.12 Wiping Cloths, Air Drying Location - C/ 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in bleach sanitizer that was not in proper concentration range. Observed several soiled/wet wiping cloths that were stated to be cleaned stored on a rack near the outside door. The position that the cloths were stored with allowed them to be contaminated by rain water and other outside environmental factors. PIC discarded all wet soiled cloths for correction. -.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cooking broccoli that has not been washed yet. Broccoli was being prepared out of the box it was delivered in Broccoli is to be washed prior to any prepping. -.5 points.

4-501.12 Cutting Surfaces - C Replace heavily soiled cutting boards with cuts that are no longer easily cleanable. 0 points. General Comment: Either provide 12 inches of space or Install a splash guard near hand sink adjacent to wok for proper separation and protection of food items in that proximity.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Thorough cleaning is needed in interior equipment throughout. Observed buildup that was caked up along interior cold hold unit. Observed exterior prep surfaces such as cutting boards and grill station soiled. Remove buildup from walk in freezer interior. Good thorough cleaning is needed throughout. -.5 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food items being stored with service foods. Ensure that personal food items and beverages are stored in separate designated areas. -.5 points