IRON DISH

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked several times throughout inspection by huge pot and immersion blender. CDI - PIC moved preparation to allow for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tofu and cheese stored below raw shell pulled eggs. CDI - PIC rearrange storage order to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed chemical sanitizer dish machine dispensing sanitizer at 10ppm. CDI - EHS and PIC primed dish machine three times. Dish machine is dispensing sanitizer at 50ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box HH 15 dishes of rice below 135. CDI - PIC voluntarily discarded, increased hotbox temperature, and made new rice. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC holding TCS foods between 43F and 50F, with an ambient temperature of 44F. RIC on the cook line was also unable to maintain TCS foods at 41F or below, with an ambient temperature of 45F. Rice cakes and pork dumplings were observed cold holding above 41F on the counter. All TCS RTE foods from the WIC were voluntarily discarded. Raw meats at 45F or below were relocated to the second, operational WIC for rapid cooling. All TCS raw meats at 45F or below from the RIC were moved to the three door RIC for rapid cooling. Rice cakes and pork dumplings were moved to the LB for rapid cooling. The PIC contacted maintenance and was informed that maintenance will arrive on site tomorrow morning at 9am to repair units. The establishment may complete dinner service today using the available operational cold holding equipment. The establishment has an additional, smaller operational WIC available to support dinner service on 8/26. The establishment shall contact EHS once repairs have been completed. The WIC and RIC must be repaired and maintaining TCS foods at 41F or below prior to resuming normal operations. If the WIC and RIC are unable to maintain TCS foods at 41F or below by the next service, the establishment shall remain closed until the units are repaired and proper cold holding temperatures are verified. EHS will return tomorrow verify that the WIC and RIC are maintaining TCS foods at 41F or below.

4-501.11 Maintain equipment in good repair. Observed out door WIF not on or operating. PIC stated WIF stoped working and establishment decided to no longer use equipment. EHS observed foul odor coming from WIF. Repair/clean.

6-303.11 Provide required lighting intensity. Observed WIF lighting below 10 foot-candles. Increase lighting.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and turn faucet off without a protective barrier. CDI - food employee rewash hands and turned off faucet with paper towel.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tofu stored below raw pulled eggs. Observed shrimp stored below beef. Observed spam stored below raw meat. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meso soup and noodles HH below 135. CDI - PIC voluntarily discarded meso soup and reheated new batch for HH. PIC reheated noodles to 165 and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meat, rice cakes, and dumplings cold holding above 41. CDI - PIC move to walk-in cooler for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 raw meat cooling in reach in with tight fitting saran wrap. CDI - PIC vented and moved to WIC for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk-in cooler, walk-in freezer and dry storage from delivery from day prior. CDI - PIC picked up off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet whipping clothes stored on counter. CDI - PIC placed in sanitizer bucket

6-303.11 Provide required lighting intensity. Observed lighting in walk-in freezer too low. Increase to above 10 foot-candles.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves. CDI- PIC had food employee discard gloves, wash hands properly before replacing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm. Food employee had been using dish machine during initial parts of inspection. CDI- PIC primed unit after discussion with EHS. Ensure dish machine is primed prior to attempting sanitizing equipment. 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

3-501.18 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 Kimchi originally prepped on 2/18. Pan of kimchi held in flip top without date. CDI- PIC voluntarily discarded all pans prepped on this date. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water held below 135F. CDI- PIC emptied container and removed items to dish machine. *REPEAT*

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in walk-in units, lower shelves of prep tables. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets on 3D prep unit, door of walk-in cooler in disrepair. *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 tight areas of flip tops unclean. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink constantly dripping during inspection.

6-303.11 Provide required lighting intensity. Observed lighting in walk-in freezer too low. Increase to above 10 foot-candles.

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 and than turn off the faucet with bare hands, without using a barrier. CDI EHS instructed the employee to use a paper towel to turn off faucets after washing 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris present inside handwashing sink. CDI.. Sink was cleaned out.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee attempting to wash hands while still wearing single use gloves. CDI..EHS educated PIC and employee re-washed hands without gloves

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice held hot below 135..CDI.. Rice was voluntarily discarded.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 .

3-302.12 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 use without identifying labels

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on shelving throughout facility 4-501.11 Maintain equipment in good repair..Observed water leaking from WIF.

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 black build up on their handle of the water nozzle. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw ribeye stored above ready-to-eat spam in the reach-in-cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed japchae holding at 115F in the hot holding cabinet. -CDI- PIC reheated japchae to 171F. 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 .

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 exterior of multiple dishes with visible sticker residue. Ensure dishes are fully cleaned to remove all sticker residue. PIC and EHS discussed possibility of using dissolvable stickers on dishes. -REPEAT-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed hand sink by 3-compartment sink separating from wall. Reseal sink to wall.

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 bean sprouts held over their 7-day timeframe (prep date of 1/15). -CDI- PIC voluntarily discarded bean sprouts. 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 .

4-501.11 Maintain equipment in good repair. -Observed metal sheet on WIC door separating from door. Repair door.

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 exterior of dishes with visible sticker residue. Ensure dishes are fully cleaned to remove all sticker residue. -CDI- PIC sent dishes back to be properly washed, rinsed, and sanitized.

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 spam without date mark. CDI- Date marked. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed lettuce and meats stored in undrained ice.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes washed in the dish wash machine washed with 0ppm sanitizer. EHS checked dishes and dish machine for sanitizer and got no read. CDI- Dishes re-washed and sanitizer was successfully pulling after a few runs. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. Clean ice machine

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

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 duck stored over pork in the tall reach in. CDI- Duck placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above tofu. CDI- Beef placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and both slicers in need of cleaning. CDI- All items taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of window cleaner without label. CDI- Bottle labeled. Pts not escalated due to severity.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of raw pork stored on top of sauces in the walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several trays of pork belly, ribeyes, lamb chops, in double door tall reach in 2 holding above 41F. Items were in the 50Fs. See temp chart. tall reach in was 50F. Reach in was cooled to 41F. CDI- All items in the tall reach on were placed in the walk in freezer for quick cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without labels. CDI- Labeled

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

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. CDI- Items removed from the floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by back door. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by dish area. CDI - PIC had soap and paper towels stocked at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pan full of utensils with food residue and debris in the pan and on some utensils on the bottom. CDI - PIC moved utensils to dirty dish area to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot box at 125F and 128F. CDI - Rice was 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 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 lettuce cooling in WIC drop 0 degrees in 33 minutes. CDI - PIC added ice to cool more quickly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 in reach in cooler containing portioned side dishes. Needs cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of unwashed produce on shelf over washed lettuce. CDI - Storage order was corrected. REPEAT. For more information on food storage order please visit: http://meck.co/FoodSafety

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed duct tape on small hot box used for rice. Needs to be removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. Needs a covered waste bin.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs broken or missing on dumpsters. Needs drain plugs. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open and missing on dumpsters. Needs repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles and low grout in kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hose connected to handsink at 3-comp sink for filling buckets. CDI - Hose was moved to different sink. PIC was informed handsink must always be accessible. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs on shelf over butter and vegetables. CDI - Raw eggs were removed.

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 food in meat WIC above 41 F. (See temperature log). CDI - Food was voluntarily discarded by PIC. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed both thermometers in facility were inoperable. Batteries are dead. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of sanitizer at 100 ppm QAC sanitizer. CDI - Sanitizer tablet was added.

4-501.11 Maintain equipment in good repair. Observe WIC not holding temperature.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knife in a handsink and observed cloth in another handsink. CDI - Knife and cloth were removed from handsinks.

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 sanitizer concentration at dish machine slightly below 50 ppm bleach sanitizer. CDI - Sanitizer bucket was almost empty and was replaced with a new bucket. Sanitizer read 100 ppm after changing buckets.

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 lettuce in WIC at 49 F. Observed pooled egg at 54 F in prep unit. CDI - Food was voluntarily discarded by PIC and food prepped today was moved to second WIC. Prep unit ambient temperature was 53 F and WIC ambient temperature was 49 F. PIC called technician to have units repaired and will not use the units until repairs have been completed. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed corn cheese cooling on sheet pan in WIC drop 1 degree in 40 minutes. CDI - Corn cheese was moved to cool in freezer. PIC and EHS observe portioned corn cheese is cooling faster in reach in. EHS and PIC discussed cooling cheese in portioned aluminum cups.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying utensils with cloth. Utensils must be air dried. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phone on dry goods. CDI - Phone and keys were removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by chair. CDI - Chair was moved.

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 pork belly over cheese, tofu, and sauces. CDI - Pork belly was moved to a lower shelf.

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 two containers of corn cheese in WIC at 44 F. CDI - Corn cheese was voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans. Observed employee using a cloth to dry utensils.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up phone after PIC asked employee to remove phone from prep area and continue working with clean plates. CDI - EHS had PIC ask employee to wash hands and employee washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 corn cheese in WIC at 44 F. Corn cheese had been cooling in tightly sealed plastic container from when it was used at prep on the previous day. CDI - PIC 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 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 foods (lettuce, corn cheese) cooling in WIC in plastic containers with lids on. Observed pooled eggs cooling in reach in unit. CDI - Pooled eggs were moved to cool in WIC and lids were removed from containers to allow food to cool more rapidly. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface. CDI - Wet wiping cloth was removed.

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 tongs closed inside and container of raw pork.

4-501.11 Maintain equipment in good repair. Observed inside lining of WIF door is damaged. PIC stated a technician has been called to repair the door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone out on prep surface. CDI - PIC had employee remove phone from prep surface.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing updated 2017 Food Code information for the Employee Health Policy. CDI - EHS discussed updates to the Employee Health Policy and provided links to updated forms.

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 facility does not have a written procedure for response to a vomiting or diarrheal event. CDI - EHS discussed requirements with PIC and provided links to state procedure.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed bar sanitizer concentration below 100 ppm QAC sanitizer. CDI - Tablet was added to raise sanitizer concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on rice bowls stored as clean. CDI- Bowls were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, egg, and cheese in flip top above 41 F. Items had been recently prepped. CDI - Food was allowed to cool or be used for service right away.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed large tightly packed containers of lettuce with lids on cooling in WIC. CDI - Lids were removed and EHS discussed using smaller, less tightly packed containers in the future or an ice bath.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing on recycling dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor ledge of meat WIC with loose and broken tile.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by 3 comp sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink next to 3 comp sink. CDI - Soap and papertowels were provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few containers of rice in hot box below 135 F. The majority of the rice bowls were 135 F or above. CDI - Rice out of temperature was voluntarily discarded. Points not escalated due to improvement. 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 egg mix and cheese cooling in prep unit and shrimp, beef, and squid cooling wrapped and in tightly packed containers in flip top and reach in units. CDI - Food was moved to cool in the WIC and unwrapped.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of glasses on the floor at the bar, underneath the 3-comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice bowls in the hot box holding above 41F. Rice had been in the hot box since 12:00pm. CDI- Rice bowls discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp and chicken in the prep top unit holding above 41F. CDI- Ice poured on shrimp in draining pan. chicken taken to the walk in cooler for cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tong in lettuce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked in the clean dish storage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp over egg broth. CDI- Shrimp placed on the bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F in the rice cooker near the dish machine. CDI- Rice reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp holding above 41F. CDI- Ice was added to shrimp and cooled. Shrimp was in a self draining double metal container.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce on top of washed produce. CDI- Unwashed produced placed on the bottom.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes being washing with no sanitizer. The line of the sanitizer was cut. PIC called maintenance to fix issue. Facility will use the 3 comp sink until dish machine is fixed. CDI- Dishes taken to 3 comp sink to be re-washed. -VR

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

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no QUAT test strips. -VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverages in the kitchen, beverage station area cooler. Beverages were stored over food in cooler and with clean utensils. CDI- moved to bottom shelf and covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw shell eggs, tofu, and chopped lettuce in the walk-in cooler > 41F. observed pork dumplings stored beside fryer on prep table > 41F. CDI by voluntary discard by PIC.

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 rice in walk-in cooler without date mark. observed containers of soup without date mark. CDI by voluntary discard.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P 7-207.11 Store labeled, employee medications to prevent contamination. -P observed burn medication stored on cook line. observed cold medicine stored on cook line. CDI- moved to designated storage area. 7-201.11 Store toxic materials to avoid contamination. -P observed windex stored on cook line shelf. CDI moved to designated storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food and washing utensils without wearing a hair restraint.

4-501.11 Maintain equipment in good repair. observed 1 of 2 walk-in coolers down today. Repair service on site during inspection. PIC will utilize working walk-in while other is repaired.