ASIAN MARKET DELI

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch raw pork with bare hands multiple times during inspection. Employee stated pork was going to be cooked later in the day. Observed employee bump multiple bao with bare hands/wrist while handling the container they were stored in. CDI - Bao voluntarily discarded. Pork cooked during inspection. REHS and PIC discussed encouraging glove usage even while performing tasks where it may not inherently feel necessary. 2 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in meat and veggie prep units holding above 41F during inspection. Ambient in both units above 41F. See temperature chart. All items held in unit for longer than four hours voluntarily discarded. All raw proteins and items held in unit for less than four hours or prepped within four hours moved to WIC. Maintenance contacted during inspection. Facility to hold items on time until repair. 72 hour VR required. 1.5 pts. 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 .

3-501.13 (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 pork thawing under running water with a temperature of 85F during inspection. CDI - Pork moved to WIC to finish thawing. REHS educated PIC on proper thawing methods. 0 pts.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed various self serve food items prepared on site void of labels outlining the aforementioned information. Addition necessary. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a multitude of flies throughout kitchen during inspection. More frequent or thorough pest control necessary. 0 pts.

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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. Repeat. 2 pts.

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 heavy food debris build up on shelving unit next to main cook like. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

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 spicy sauce being held in the facility for resale and exceeding its expiration date (2/18-2/24). Also observed two date labels (2/21 and 2/24) for chopped tomatoes. Discussion with PIC revealed that the tomatoes were prepared on 2/24. CDI - Expired food discarded, PIC allowed to reflect correct date label for chopped tomatoes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed items that are held on TPHC were being tracked with time with exception to spicy chicken, steamed fish and bok choy which were placed on TPHC at 9:10 AM. CDI - Allowed food handler to add written times to log. Points scaled back due to improvement from previous inspection. -1.5-

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 can of Raid stored under the 3-compartment sink drain board. Discussion with PIC revealed that a customer gave the product to an employee who brought it into the permitted space. CDI - PIC instructed employee to voluntarily discard the can of Raid. -0-

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 multiple dented cans of condensed milk stored in facility to be used. CDI - Cans removed for credit in separate area. -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed flat sheet pans, metal food containers and large plastic bus tubs stacked wet on shelving unit. Separate to allow proper drying. -0.5-

4-501.11 Maintain equipment in good repair. Observed condenser line with slow leak in walk-in cooler next to walk-in freezer. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. Replace. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above cooked meat in WIC. CDI PIC placed raw meat on bottom shelf. 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). Observed peas and carrots with out date marking and cooked chicken feet and duck wings with out cook date. Items opened and prepared day before and date marking placed on items. 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 .

3-501.19(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 savory pastries (bread with hot dogs, pork, cooked taro) being held out in ambient air after removed from oven and placement into packages in house. TPHC has to be used unless items are held 135F and above or 41F and below. TPHC procedures written out during inspection. VR required. Other items that are held on TPHC were being tracked with time. Great improvement.

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 serving spoon with handle touching food item (cooked pork dish).

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open drink stored in prep top near items for customer.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee water bottle on top of the prep table. CDI PIC moved water bottle.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer at 0 ppm. Facility will use the 3 comp sink until the dish machine is repaired. Facility uses disposable dishes. Facility demonstrated to EHS using chlorine at 3 comp sink. Facility has also had this issue on previous inspections. CDI Maintenance arrived and repaired dish machine during the inspection today. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed duck feet and wings in the front Display case above 41F. The ambient air of the case was 37F. PIC stated that these were put in the case this morning. Also observed whole ducks in WIC at 66F. PIC stated that they were prepped this morning at 7 am. Also observed tofu, cooked pork, and cooked chicken in the prep top above 41F. CDI PIC put all these foods in the WIF and cooled down to 41F or below. Also observed boiled eggs in prep top above 41F. The container was filled past the fill line of the container. CDI PIC removed top portion of cona Nd put in the WIC to cool down.REPEAT

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 on the steam table keep on TPHC without the discard time being marked on the TPHC clipboard. Facility is writing the actual time that they discard the food. EHS educated facility once again on the TPHC procedures. CDI PIC put discard times on the clipboard. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on the shelf with clean sheet trays. CDI PIC moved sanitizer

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 tofu, cooked chicken and cooked pork that was prepped this morning cooling in the prep top above 41F. CDI PIC moved to the WIC and cooled down to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed duck feet and wings in the front Display case above 41F. The ambient air of the case was 40F. PIC stated that these were put in the case yesterday. Also observed whole ducks in WIC above 41F. PIC stated that they were left out overnight drying. CDI PIC 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked duck parts in the front display case not date marked. Observed open half and half container in the prep top not date marked. CDI PIC voluntarily discarded duck parts because they were also above 41F and the PIC put date on the half and half container. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food on the steam table keep on TPHC without the discard time being marked on the TPHC clipboard. CDI PIC put discard times on the clipboard. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink pipe leaking. There is a bucket underneath to catch water.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed the front handwashing sink detached from wall.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a cup, writing pen, and roll of paper towels inside the back handwashing sink. CDI PIC removed items from the sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork intestines in HH case at 107F. PIC stated that they were cooked this morning. CDI PIC reheated to 185F in the stove. 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 duck wings and chicken feet in CH display case above 41F. PIC stated that it was packaged this morning. CDI PIC put in WIC to cool down. Also observed whole cooked ducks in the WIC at 47F . CDI PIC stated he will not sell to customers, only employees and PIC removed from WIC and labeled it DO Not Sell/ Employee only. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half and half in prep top that was opened 2 days ago not date marked. Also observed packaged chicken feet and duck wings in CH display case not date marked. CDI PIC put date mark on food. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC log for hot bar does not have the 4hr discard time. This was discussed with PIC at last inspection. CDI PIC put discard time on the TPHC log. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles on the shelf with clean dishes and on oven with food. CDI PIC moved chemical spray bottles. 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 no food grade screen ducktaped to the HH case to keep flies out when opening it. CDI PIC removed screen and all duck tape.

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 his hands for less than 20 seconds and turn the faucet off with his clean hands. CDI Employee rewashed his 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 .

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 on same shelf as raw pork (and pans were touching) in WIC. CDI PIC corrected storage order. 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 dish machine reading 0 ppm chlorine sanitizer and 3 comp sink Quat at 0 ppm. PIC stated that they have been using bleach in the 3 comp sink. CDI PIC was able to correct the dish machine chlorine to 100 ppm and the 3 comp sink Quat sanitizer to 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs, and shrimp in prep unit above 41F. PIC stated that it was put in unit this morning. CDI PIC put both foods in WIC to cool back down. 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 open carton of half and half not date marked in Prep unit. CDI PIC provided date mark For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC log for hot bar not completed at beginning of inspection. Also observed that once employee filled out log she did not record the 4 hour discard time. EHS educated PIC on TPHC procedures and PIC had employee record 4 hour discard time in log REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray bottles of chemical stored on shelf with clean equipment. CDI PIC moved chemical bottles.

4-501.11 Maintain equipment in good repair. Observed WIC door not self closing. Also observed back 6 door Reach in unit not working. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting boards with deep grooves that can no longer be effectively cleaned and sanitized.

5-205.15 Maintain a plumbing system in good repair.Observed back handwashing sink not working. EHS advised that it must be repaired and stocked and accessible to employees

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of duck feet and containers of chicken feet both measured 45-48F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items were placed in cooler less than 1 hour ago so they were moved to walk-in cooler to 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 .

3-501.19(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 Pork skin was missing on TPHC log. CDI - PIC placed time it was placed on TPHC in the log. 0 pts.

4-501.11 Maintain equipment in good repair. Wood shelf underneath prep table in back. Remove from establishment as it is not smooth, nonabsorbent and easily cleanable. Also, replace torn gasket on walk-in cooler door. 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. Pan of raw chicken stored above raw beef on speed rack in walk-in freezer. Both meats were out of their original packaging. CDI - PIC moved raw chicken to bottom of speed rack. REPEAT. Kept at half credit because items were in freezer and no cross-contamination visibly observed. 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 Chlorine sanitizer at 3-compartment sink measured less than 50 ppm. Chlorine sanitizers must be 50-200 ppm. CDI - PIC added bleach to solution until it measured 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 Cooked pork ears, cook chicken feet, and cooked duck feet were portioned in small containers this morning and were still cooling down in the display cooler. Use walk-in cooler or freezer to cool TCS foods after portioning. CDI - PIC placed packages in walk-in cooler and both measured less than 41F within 4 hours of portioning. 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 .

4-101.19/4-202.16 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. Establishment has a raw wood board used as a shelf below prep table. Remove from establishment as it is not non-absorbent, smooth and easily cleanable. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC replaced.

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 beef. CDI. PIC removed and changed the storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. Needs to be removed.

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 under the cooking line, vents and hood. Needs to be cleaned. 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 a hole in the kitchen ceiling. Needs to be repaired.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P.V Observed sanitizer at dish machine reading 0ppm during washing. CDI. Unit was fixed and sanitizer reading properly. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed beans, hot dogs, pork without a date mark. CDI. PIC date marked all. ***all other food was properly date marked.

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 food held on time without time stamps on them. Some of the food was timed. CDI. PIC timed the food.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed dish soap stored directly by an open container of ginger. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the WI cooler. CDI. PIC removed. Repeat. ****significant improvement from last time.

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 beef, pork, duck, shrimp in WI holding at temperatures above 41F. CDI. PIC removed to another cooler.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. Needs to be removed.

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 food held on time without time stamps on them. Some of the food was timed. CDI. PIC timed the food. Repeat. *****Significant improvement.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one. 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 under the cooking line. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs out in the hood.

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 food held on time without time stamps on them. CDI. PIC timed the food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. CDI. Employee wore one.

5-205.15 Maintain a plumbing system in good repair. Observed no hot water coming to the hand sink. Needs to be repaired.

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. Provide a written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee used phone and went to cooking without washing hands. CDI. Employee educated on hand washing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to have one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. Needs to be removed. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly on the floor in the kitchen area. Needs to be removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at hand sink. Needs to be repaired.

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 food in the facility with a date mark. CDI. PIC date marked all.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed to be cleaned.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. Observed sanitizer unable to dispense at the dish machine. Needs to get it fixed.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at sinks during inspection. CDI. Provided PIC with some.

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 PIC using TPHC for the hot bar at the front, they have no time logs on the food. CDI. PIC placed time on it. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed the water valve at one of the sinks unable to open properly. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly on prep table. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 10 metal and plastic dishes with sticker residue and food debris. CDI-PIC set aside to be washed/rinsed/sanitized.

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 PIC using TPHC for the hot bar at the front, they have time logs but no written procedures. EHS sent TPHC procedures. VR REQUIRED 2/5/2021

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of food in boxes stored on the floor. CDI-PIC picked up cans and placed them on the shelves. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed handsink loose by the front and needs resealing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy in place today. PIC not familiar with details of EHP. CDI- gave PIC copy of EHP poster and agreement form.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods in the walk-in cooler. CDI storage order rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS food on hot bar that were not listed on TPHC form. Observed ground pork with egg < 135F. CDI by discard and TPHC form updated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken feet in cold display case > 41F. CDI- chicken feet moved to walk-in for rapid cooling. Observed at 40F prior to departure (<2hrs per PIC).

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 multiple food items on hot bar listed on TPHC sheet without recorded times. PIC did not provide a TPHC procedure. CDI- Foods without times recorded were discarded. TPHC procedure created by PIC. Recommended reducing number of food items on TPHC. Most food items on sheet were observed to be in compliance for hot holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken feet in display cooler that were still in the cooling process and were packaged with tight fitted lid. CDI- moved to walk-in to complete cooling.

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