ROPPONGI RAMEN BAR

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM IN THE FACILITY DURING INSPECTION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 stored directly above raw pork in the WI cooler. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in the WI without dates. CDI. PIC indicated that they were made yesterday and dated. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door unable to fully close during inspection. Maintain door closed or prevent insect or rodent entry and harborage. Repair. -0-

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

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in the WI without dates. CDI. PIC indicated that they were made yesterday and dated. REPEAT *** IMPROVEMENT FROM LAST TIME. 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 .

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

4-502.11(A) Maintain utensils in good repair. Observed rust in WI shelves. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous food items throughout WIC and two door freezer that belonged to employees. EHS observed no labeled dedicated area during inspection for employee storage. OBSERVED EMPLOYEES water bottle stored in prep unit.

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pork in RI without date. CDI. PIC indicated that it was cooked yesterday and dated. Repeat **** improvement from last time. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored by 3 comp sink with sanitizer and soapy solution in it. CDI. PIC removed

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

4-502.11(A) Maintain utensils in good repair. Observed rust in WI shelves.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC failed to maintain food safety rules for date marking and cold holding. EHS observed make unit with an ambient temperature of 53F. PIC stated temperatures are taken regularly but none are documented. EHS observed all TCS foods in make unit above 41F (see temp chart). EHS observed TCS items in WIC date marked for two weeks. PIC stated this is what he has been told previously. EHS provided education during visit. PIC was very responsive and discussed plans for impovement. 10-day VR required. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without procedure for clean up of vomit and diarrhea. CDI - EHS provided copy of procedure. (0) For more information 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 numerous items in make unit above 41F. (See temp chart). EHS observed ambient temperature of make unit at 53F. PIC stated items in make unit were brought from WIC at 11:00am. PIC removed all TCS items from make unit and placed them in freezer to quickly cool down. PIC notified repair tech to come look at unit and facility will voluntarily close until unit is fixed. PIC will send picture of repairs to EHS for confirmation. 3-day VR required. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 watermelon and container of kimchi in WIC without label. PIC stated the watermelon and kimchi was from last Friday. EHS observed house made veggie soup in plastic containers stored in freezer without a date. PIC stated the soup was prepared last Friday and is kept frozen and then cooked to order. CDI - PIC added correct label to items. EHS observed containers of cooked mushrooms, eggs, and cooked pork date marked for 14 days. PIC stated that is what he has been told in the past. CDI - EHS provided education and PIC changed the dates to reflect the proper seven days for date marking. EHS did not observe any items beyond the seven days. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bamboo shoot thawing under running water at prep sink. EHS observed water temperature at 89F. PIC stated bamboo has been thawing for an hour. CDI - EHS provided education and PIC added ice to bowl to reduce temperature of water below 70F. (0)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous dead insects in light fixtures above three compartment sink and prep area. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested above three compartment sink. REPEAT. (0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets to 2-door freezer accumulating black residue. Increase cleaning frequency to avoid build up. REPEAT. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous food items throughout WIC and two door freezer that belonged to employees. EHS observed no labeled dedicated area during inspection for employee storage. REPEAT. (0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee in the make line wearing gloves, grab his personal phone from his pocket to text/scroll through phone, then put his phone back into his pocket, then grab the pair of tongs that are used for the ramen toppings held on TPHC. CDI: PIC educated food employee on the proper use of gloves, needing to wash hands before donning a new pair of gloves, and food employee discarded the gloves and properly washed hands before donning a new pair of gloves, and the tongs he grabbed with the soiled gloves were taken to the dish room to be washed/rinsed/sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bags of raw pork stored above large containers of house-made soups and commercially made RTE foods (edamame and gyoza) in the reach-in freezer. PIC stated that they receive the raw pork fresh, they slice them in-house, and package them into portioned bags. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine sanitizer used at the 3-compartment sink reading 10-50ppm concentration. CDI: PIC added more chlorine and EHS observed concentration to be above 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two metal pans stacked and stored in the clean dish rack with leftover sticker residue on the food-contact surface. CDI: PIC removed metal pans to be properly washed/rinsed/sanitized. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of kimchi stored in the lowboy cooler without a date mark. PIC stated that they do not make their own kimchi and buy it commercially made. PIC also stated that they opened this jar of kimchi three days prior. Observed the large glass jar from where the same kimchi was portioned out, stored in the lowboy cooler without a date mark. CDI: PIC created date labels for both containers of kimchi. Observed deli containers of house-made veggie soups stored in the reach-in freezer without a date mark. PIC stated that the soup was made this past Sunday, 2/02. CDI: PIC created date labels for the soups. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a 3-pack of butane gas containers stored on a shelf right above a large bin containing flour. CDI: PIC moved the butane gas containers to an area where they cannot contaminate anything.

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 a bottle of tonkatsu sauce stored in the make table without a label. Observed multiple bottles of a brown-colored sauce near the food prep area without a label. CDI: PIC created labels for all bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal colanders and a couple metal pans stacked wet and stored in the clean dish rack. CDI: PIC separated colanders and pans to allow for proper air-drying.

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 a corner of the sealed wood used as a partition in between the prep sink and the 3-compartment sink, damaged and exposing unsealed wood. Repair so that the surface is smooth and easily cleanable.

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 hood system with heavy buildup of oil. PIC stated that they have a hood cleaning company that comes once every 2 months. Increase cleaning frequency to avoid buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food stored throughout the WIC and the reach-in freezer. CDI: PIC obtained a bin to keep all food employee food contained and stored away from consumer food to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed knives stored clean with food debris at utensil magnetic mount. CDI - PIC relocated these items to 3 compartment sink to be cleaned. -0- 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 41 F or less. - P. Observed two containers of raw chicken stored above fill line in prep top at 51 F and cooked chashu (simmered/braised pork) at 44 F in the walk-in cooler. CDI - PIC voluntarily discarded products as they had been cold holding overnight. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 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 no pull date on thawing puree cooked vegetables. Food found stored inside of the reach-in unit. CDI - EHS educated PIC on date marking requirements. PIC advised that the puree vegetables would be pulled by the order and date marking added. No escalation of points due to improvement noted from previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at kitchen area handwash. CDI - EHS provided hand washing signage to the establishment in both English and Spanish. -0-

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 boiled eggs with incorrect date marking and no date marking on cooked pork, all stored inside of the walk-in cooler. PIC advised that the eggs were boiled on 4/13 and pork was made yesterday. CDI - PIC confirmed accurate dates and added preparation dates. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottle containing sanitizer tablets stored directly on dry storage shelving, intermingled with dry goods and containers of gas torches stored directly on food prep surfaces. CDI - Items removed from areas to prevent cross contamination. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door unable to fully close during inspection. Maintain door closed or prevent insect or rodent entry and harborage. Repair. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers and boxes of foods stored directly on floor inside of the walk-in cooler. Also observed undrained ice with no lid in dining area for use for drinks. CDI - Foods removed from floor and ice was discarded. Ensure ice is drained and protected from contamination. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed broken gasket in door of low boy of flip top unit. Replace gasket. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed multiple boxes of raw shelled eggs above of ready to eat noodles, miso soup paste, and various sauces in the walk in cooler -CDI PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 pots, 3 ladles, and a strainer stored clean with grease, food debris, and other debris at clean pot and utensil hooks near cooking area. CDI-PIC relocated these items to 3 compartment sink 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 .

4-501.11 Maintain equipment in good repair. Observed broken gasket in right door of low boy of flip top unit. Replace gasket. -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 various rusted shelving throughout facility such as walk in cooler, reach in cooler, dry storage shelving and lower part of prep top table shelving.

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 on gaskets of reach in freezer and reach in cooler. Observed cleaning needed to remove food and other dirt and debris from all shelving throughout facility. -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 cleaning needed on floor below and behind dry storage shelving with flour and other debris on floor as well as cleaning needed on walk in cooler floor. -REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various unlabeled spices at shelving above prep table. PIC stated unlabeled spices were employees spices. Relocate all employee items to designated employee storage area.

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 pork stored beneath chicken in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of pork chasu stored above chill line in prep top cooler at 55F. Observed pot stickers stored in prep top in original packaging, to where the food is not maintained at the proper temperature in the cooler. Observed eggs in prep top cooler double panned and above 41F. CDI: Products rapidly cooled, as they were pulled out at 1230pm. REPEAT VIOLATION 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 .

3-501.19(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 no time labeling on items held on TPHC. CDI: Time written and then product discarded at the end of the 4 hours during inspection. REPEAT VIOLATION

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household pesticide stored at rear exit of kitchen. CDI - PIC and EHS discussed approved pesticide options. PIC removed pesticide to his car.

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 no label on pitcher of clear liquid at the wok station. CDI: PIC stated that it was water. Product labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soup stored on floor near handsink. CDI: Soup moved to shelf. PIC stated that it was beginning cooling (still 180F) prior to putting it in the walk in. Observed open bags of dry goods in the dry storage area. CDI: Dry goods closed. Observed undrained ice with no lid in dining area for use for drinks. CDI: Ice was discarded. Ensure ice is drained and protected from contamination.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler is rusted.

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 on gaskets of reach in freezer. CDI: Gaskets cleaned.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed leaf litter and some pallets in dumpster enclosure. Have area cleaned to ensure no pest harborage. This is a shared dumpster.

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 build up on wall from griddle to left of prep top cooler. Any equipment used with oil/fat shall be done under the hood.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of pickling daikon radish chunks stored with a bottle of pickling mix and metal bowl stored within the mixing container. PIC detailed and demonstrated the process by which the pickling mix was made (bottle was washed and dried by hand prior to being placed without pickling bin) CDI - Bowl and pickling mix bottle were removed from pickling bin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) bowl of Chasu pork held above the fill line of a container in prep top cooler. When observed, Chasu pork was at a temperature of 48F. CDI - PIC voluntarily disposed of out of temperature pork. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 ramen topping TPHC bar (ramen eggs, marinated bamboo shoots, Chasu pork, etc.) at temperature between 42F and 44F at 4:38 p.m. PIC stated that these items were recently removed for the dinner service TPHC (4:30 to 8:30) and had not yet been time marked. CDI - EHS added appropriate time labels to TPHC bar. 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 soy garlic sauce and fried sweet potato rounds at fryer in TPHC bins labeled for 11:30 to 2:30. PIC stated that employee prepared these items at 2:30 and had mislabeled them. CDI - PIC voluntarily disposed of items in containers with a passed disposal time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of cornstarch stored directly on the floor adjacent to dry storage shelves (invoice indicated that cornstarch was delivered earlier in the afternoon).

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service to go boxes stored at fryer with exposed food contacts. CDI - Boxes were reoriented to prevent contamination.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing hands at food prep sink using provided hand soap. CDI - EHS directed employee to wash hands at readily available handsink. Observed effective corrective handwashing.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed one (1) hand soap container stored at prep sink. CDI - EHS rotated hand soap to proper chemical storage area and redirected employees to handsink for hand washing. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at kitchen area handwash. CDI - EHS affixed hand washing sign above kitchen area hand sink and provided extra hand washing signage to the establishment in case of a need for replacement. REPEAT. Note: EHS observed two (2) empty wall mounted soap dispensers above prep sink and 3 compartment sink. Establishment is advised to remove handsoap dispensers to avoid employees improperly washing hands at non-handsinks.

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. EHS observed five (5) packages of sealed pork belly stored below chicken with WIC. PIC elaborated that pork belly had been placed during recent delivery. CDI - EHS and PIC relocated sealed pork belly to readily available higher shelving in WIC. EHS and PIC discussed and reviewed storage order document posted in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed prepared sanitizer in 3 compartment sink at an ineffective concentration for cold water sanitization (less than 50 ppm.) CDI - EHS added additional readily available chlorine solution until a concentration of greater than 100 ppm was observed. EHS and PIC discussed proper preparation of sanitizing solutions for food contact surfaces. 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

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. EHS observed effective use of TPHC in establishment for both fried food items (fried chicken and fried sweet potato) as well as items removed from cold holding and placed at prep table (boiled marinated eggs, bamboo shoots, Chasu pork, etc.) All items were marked with correct four hour hold times (11:30 to 2:30). However, when reviewing facility stored TPHC instructions, only fried food items instructions were listed. CDI - EHS and PIC discussed expanded TPHC procedures within the facility. TPHC document was updated to include items removed from cold holding and held at prep table. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household pesticide stored at rear exit of kitchen. CDI - PIC and EHS discussed approved pesticide options. PIC voluntarily disposed of pesticide in outdoor garbage.

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 cardboard sheet stored on top of recently cleaned grease trap, acting as shelving for chemical containers. Remove absorbent material.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed non-facility litter (bed frame) stored at dumpster pad. Contact facility management and/or waste management company to remove excess litter and prevent accumulation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed effective hand washing throughout inspection; however, in one instance, one (1) food employee was observed disengaging hand wash sink with bare hands. CDI - EHS coached PIC and food employee on proper hand washing procedures, including disengaging hand sink via barrier. Observed effective corrective hand washing by food employee.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at kitchen area handwash. CDI - EHS provided hand washing signage to the establishment in both English and Spanish.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed onions stored above shelf stable miso paste in miso RIC. CDI - unwashed produce was removed during preparation prior to EHS informing PIC of storage order. EHS provided establishment with reach in cooler storage order chart. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.

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 . EHS observed ambient temperature of WIC at approximately 41F to 42F at start of inspection. Multiple food items, including marinated chicken and ramen eggs, were observed above cold holding temperatures for TCS foods, while the majority were observed as properly cold holding at 41F and below. Upon further inquiry, PIC elaborated that each morning, the internal temperature of the WIC is adjusted to better allow slacking and thawing of produce, such as sweet potatoes. CDI - EHS discussed thawing and temperature control of produce in greater detail with PIC; non TCS foods, such as uncooked produce (sweet potato rounds, chopped onions, etc) can be removed from temperature to allow them to better thaw. The WIC should be maintained at such a level that TCS food items within maintain a temperature of 41F and below. PIC adjusted WIC temperature. External gauge displayed a temperature of 35F and an internal ambient temperature of 37F to 38F was observed over the course of the inspection. Effective corrective cooling of out of temperature TCS foods was observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened container of seaweed salad within the prep unit underside at a temperature of 28F with no effective date marking. PIC elaborated that seaweed had been opened the previous afternoon. CDI - Effective date label was affixed to seaweed salad container.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed commercial bottle of nearly empty pink hand soap stored directly on dry storage shelving, intermingled with dry goods. CDI - Soap bottle was removed from dry storage and placed with other chemical containers at the ware washing area floors.

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 approximately four (4) working containers in the kitchen area (water and oil bottles at the prep top area, spice shakers at grill area and prep tables) with no effective labeling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep while wearing a watch.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive cardboard waste stored outside dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at the time of inspection. CDI - Doors were closed prior to entering indoor premises.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - Regulatory authority provided written procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above washed produce in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed cooked bamboo shoots stored beneath unwashed produce in the WIC. CDI - WIC reoriented to prevent potential contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of recently sanitized cooking bowls. CDI - Bowls were separated out to better allow for air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single service containers stored with exposed food contact surfaces. CDI - Packages were reoriented to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed slightly torn gasket on the prep unit in the kitchen area. REPEAT No escalation in point deduction due to noted improvement from previous inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed various employees washing hands for less than 10 seconds, turning off faucet with bare hands, and moving to food prep. CDI - All employees hands rewashed for 20 seconds - barrier was used to turn off faucet. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing dishes, then move to walk in cooler to gather food items from the walk in and assemble a bao bun without washing hands. CDI - Hands washed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, don gloves, handle wiping cloth to wipe hand sink down, then move to food prep without rewashing hands. CDI - Hands washed. - REPEAT - 2 -

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medicine stored above gloves in prep area. CDI - Medication moved. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Maintain door closed or prevent insect or rodent entry and harborage. EHS noticed screen door not fully sealing off entry points when closed - repair. - 0 -

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self-closing/self-latching. Repair so walk I cooler self-closes and self-latches. - REPEAT - 0.5 -

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing dishes in 3 comp sink with wash water of 78F. CDI - Water drained, hot water added. - 0.5 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of prep unit. Observed shelving in walk in cooler with food debris. Clean as needed to prevent contamination. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available in facility. CDI by education. EHS emailed PIC 2017 food code documents. - 0 -

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 dry hands before turning off faucet without recontaminating hands.-P Observed employee wash gloved hands in prep sink without soap or water for less than 10 seconds. CDI - Employee gloves removed. Hands washed for at least 20 seconds at hand sink with soap, water, and were dried without recontamination. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI - Hands rewashed at hand sink. - 0 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloved hands in prep sink without soap or water for less than 10 seconds. CDI - Employee gloves removed. Hands washed for at least 20 seconds at hand sink with soap, water, and were dried without recontamination. - REPEAT - 3 -

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 foods held on time taken out of temperature control at 11am, but marked for 11:30 (time service starts). CDI - Discussed items are required to be marked once they are taken out of temperature control. All times changed to 11. - 1.5 -

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 oil stored on floor in storage room. Observed box of vegetables stored on floor in back of kitchen. Observed pot of broth stored on floor in walk in cooler. - REPEAT - 2 -

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self closing/ self latching. Repair cooler door to where it self closes and self latches. - 0 -

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wash gloved hands. CDI. EHS instructed employee that gloves should be discarded, hands should be properly washed and to obtain new gloves for new task. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over containers of garlic soy sauce and pickled radishes in reach-in cooler. CDI: Items rearranged by PIC. REPEAT VIOLATION

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 no date mark on kimchee inside reach-in cooler. CDI: Items properly date marked by PIC.

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 several squeeze bottles throughout prep station. PIC stated the items were different oils, water, and hot sauce. EHS and PIC discussed labeling methods that may work best for facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4x containers of canola oil stored on floor in back storage area. CDI: all items moved off of floor by PIC. No points were escalated; improvement observed from last inspection. REPEAT VIOLATION

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Observed in-use lid for chicken broth stored behind insulated pipe on wall. This area is not smooth and easily cleanable and not approved for storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food in reach-in cooler. CDI: Food was relocated to WIC away from customer food by PIC. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat pickled radishes. CDI: Items rearranged. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken wings that were cut and marinated yesterday at 42F in the walk in. CDI: Product was chilled to 41F. 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 vegetable broth cooling in walk in from yesterday at 52F. CDI: Product 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 vegetable broth cooling in deep, covered pot in walk in. CDI: Broth voluntarily discarded. Observed raw chicken wings cooling in tightly packed and covered plastic tubs from yesterday in walk in. CDI: Product was rapidly cooled.

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 several squeeze bottles. PIC stated the items were different oils, water, and hot sauce. EHS and PIC discussed labeling methods that may work best for facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetable broth and sauce stored on floor in walk in cooler. CDI: Broth voluntarily discarded. Sauce moved off of floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a tabletop griddle being used on the counter, with grease vapors for heating up gyozas. Equipment was marked for household use only. CDI: Equipment was removed. PIC had a small commercial flat top that he has relocated to be underneath the hood.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster are open. This is a shared dumpster. EHS suggested adding a sign that states to keep doors shut in an effort to encourage all tenants to close doors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food in walk in cooler. CDI: Food was relocated. REPEAT VIOLATION

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw pork belly and raw shell eggs stored over ready to eat food in walk in cooler. CDI, foods rearranged for proper storage. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee use single-service gloves to handle raw chicken then rinse gloves off and use same gloves to handle RTE food and utensils. CDI by instruction.

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 - PIC could not locate written procedures but found them later on. However, potatoes held using TPHC according to PIC under heat lamp not identified on written procedures. Potatoes added to TPHC procedures. Repeat.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed dishwasher washing utensils with soap but manually but not filling vat up with detergent above 110 degrees F. CDI, detergent vat refilled to re-wash equipment with hot detergent water greater than 110 degrees F. Proper manual warewashing process discussed with PIC.

5-501.15 Outside Receptacles - C - Observed dumpster doors left open and some debris / garbage around grease trap / dupster area. Maintain clean to prevent potential pest harboarage.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above ready to eat sauce in reach in cooler. CDI: Items reorganized.

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 no date mark on eggs prepared yesterday. Observed no date mark on pickled vegetables in prep top. CDI: Items properly datemarked.

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 pork stored on counter for lunch with no time written. Observed pork no procedure for pork held on TPHC. CDI: Time added to pork. Pork added to time paperwork.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VERIFICATION REQUIRED

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 1/2pint containers being used as scoop in breading and spice mix. CDI: Containers removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open on dumpster and cardboard dumpster. CDI: Doors closed.