YAKIKO

REPEAT: 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed overall lack of control on the following priority and priority foundation items during the inspection: Hand washing practices, food contact surfaces, chemical storage and improper cold holding temperatures. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink stored on top of ice machine. -0-

2-301.14 (B) Wash hands after using the toilet room.- P. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. EHS observed food handler return into the kitchen from the restroom immediately don clean gloves and begin to prepare foods at the prep sink. EHS re-directed food handler to discard gloves and wash hands. EHS observed same food handler preparing foods at the flat top grill, reach into pocket to check cell phone, place device back into pocket and resume food prep for customer orders. CDI - Food handler instructed to wash hands. -4- 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener not used today. Also observed large deep plastic containers with visible food debris and greasy to touch stored as clean on floating shelf above the 3-compartment sink. CDI - All utensils were transferred to the 3-compartment sink to be W/R/S. 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. - P. Discussion with food handler at cookline revealed that after stainless steel spatulas are used to fully cook shrimp and beef, utensils are being rinsed with water at the 3-compartment sink and then used again for food prep. Both spatulas have blue handles. CDI - Educated food handler that spatulas need to be W/R/S and utensils were properly cleansed and sanitized. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed large quantities of raw beef left unattended in ambient temperatures inside the prep sink and on prep sink drain board at 52°F, raw chicken temping at 50°F in the prep reach-in unit and steamed broccoli at 44°F in the prep top. CDI - EHS provided assistance with transferring raw beef into the reach-in freezer to cool down, while steamed broccoli and raw chicken cooked > 165°F and used for immediate service. -3- ***This facility has had two consecutive repeat violations with full points for non-compliance and next repeat violation will implement a 30 day risk control plan.*** 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: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed foaming oven cleaner stored on top of boxes containing Coca Cola soda syrup. CDI - Chemical removed by EHS to prevent contamination. REPEAT: 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of Motrin stored on box of soda syrup. CDI - Medication moved by EHS. -2-

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon stored in vacuum packaging in the prep top and in large plastic container of stagnant water. CDI - Packaging cut open; products left in stagnant water were transferred to the reach-in freezer by EHS as their temperatures were recorded at 60°F. -0-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use heavily soiled wiping cloth stored on prep top cutting board. -0.5-

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 box of portion cup lids stored on the floor in the office. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed quaternary sanitizer being used as sanitizer, however the facility does not have the correct test strips. EHS verified dispenser is pulling 200 PPM quat. Facility switched from sink & surface last inspection but still has sink & surface test strips. Facility has alternative (chlorine sanitizer) and PIC provided correct test strips. EHS demonstrated how to manually make and test chlorine sanitizer. Facility will utilize chlorine until quat test strips are acquired. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy greasy oil and food debris on freestanding shelving racks left and right of cookline, on detergent and sanitizer dispenser lines, surfaces underneath and between cooking equipment (flat top grill and fryer). Increase cleaning frequency and maintain clean. -0.5-

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 holes in walls above the prep sink and freestanding shelving unit used to store dry goods. Repair. 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Observed multiple broken down cardboard boxes piling up on the floor at entrance to kitchen. Discard. 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 the following areas with heavy grease and food debris in need of cleaning: Floor drain under the prep sink, flooring (throughout), stainless steel wall panels behind the flat top grill, entire hood system (including vents), FRP walls above the 3-compartment sink and surrounding areas of hand sink and prep sink. Increase cleaning and maintain clean. -1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following priority and priority foundation items during the inspection: Hand washing, chemicals (storage, label and sanitizer concentration), improper cold and hot holding temperatures. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CPFM onsite during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

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. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. 2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee wash hands for under 5 seconds using only water at the 3-compartment sink. Employee then transitioned into donning new clean gloves to prepare food. Employee coached and redirected to wash hands at hand washing station. Same food employee observed moments later handling personal cellular device, place the device inside right pocket and resume food handling without hand washing. CDI - Employee redirected to hand wash. -2- 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.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P). Observed sink & surface solution at 0 ppm at the warewashing basin. Sink & surface product from dispenser pulling 0 ppm. CDI - EHS educated the PIC and the PIC made fresh sanitizer using bleach + water which is now at 50 ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed purple chemical substance in spray bottle labeled as sanitizer. Discussion with food handler revealed that this chemical is used to sanitize both dining tables and food contact surfaces at kitchen prep stations. Chemical was identified as fabuloso. CDI - Educated employees on using appropriate sanitizer at food prep areas that can be measured with sanitizer test strips. Facility will utilize bleach sanitizer manually made at the 3-compartment sink. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed fried rice and hibachi noodles in warmers temping 105-108 F. CDI - PIC voluntarily discarded the noodles and reheated fried rice 165 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ/

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed malfunctioning prep reach-in unit holding case of 15 dozen raw shelled eggs at 50 F. While exterior thermostat read 40 F, unit’s ambient temperature was recorded at 50 F. Discussion with food employee revealed the eggs had been cold holding in the unit > 4 hours. Two recently pulled bags of broccoli were inside the unit thawing. Refer to temperature observation chart. CDI - Bags of broccoli brought to the standing reach-in unit for proper thawing. Raw shelled eggs voluntarily discarded by employee. Employee contacted refrigeration repair technician and scheduled assessment for tomorrow 10/7/25. Facility instructed to not store TCS foods in prep reach-in unit until repairs complete and unit’s internal cold holding is restored to < 41 F. -3- Verification visit is required. 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 bottle with liquid inside and not properly labeled. CDI - Food handler identified chemical as degreased and labeled the bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed super citrus degreaser container stored on top of boxes containing soda syrup. CDI - Chemical removed to prevent contamination. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of Tylenol stored along side food and food service equipment on expo shelving above prep unit. CDI - Medication moved to office. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies congregating at can wash and large flies present in dining room. Contact PCO for treatment. -0-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with no hair restraint and no beard guard preparing food. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use soiled wipe cloth stored on prep top cutting board. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at left door of prep reach-in unit. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board heavily scratched and scored. -0-

REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving racks left and right of cookline and surfaces underneath flat top grill with heavy greasy oil and food debris. Increase cleaning frequency and maintain clean. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at pre-rinse of 3-compartment sink. Repair. -0-

REPEAT VIOLATION: 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 following areas with heavy debris and in need of cleaning: Mop sink area, flooring and stainless steel wall panels behind flat top grill, FRP walls bottom left of 3-compartment sink. Increase cleaning and maintain clean. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at the kitchen handsink. Paper towel dispenser was empty. CDI - PIC provided paper towels. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed grease and dried food debris on knife and two spatulas stored as clean. CDI - Utensils brought to 3-compartment sink to be w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2 door upright reach-in unit cold holding butter and 3 containers of cooked rice > 41 F. While exterior thermostat read 39 F, unit’s ambient temperature was recorded at 57 F. Facility has not had product distribution delivery today (scheduled for tomorrow); furthermore, TCS foods had been cold holding in the unit > 4 hours according to their date labels. Also observed several recently prepared foods cold holding > 41 F in their respective units. Refer to temperature observation chart. CDI - With the exception of butter and rice, remaining foods were brought to the reach-in freezer to rapidly cool down towards < 41 F. Butter and rice voluntarily discarded by PIC and food handlers. Facility will discontinue use of 2 door reach-in until repairs are completed. -1.5- Verification visit is required. 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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with no hair restraint preparing customer orders. -0-

REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving right of cookline and surfaces underneath flat top grill accumulating greasy oil and food debris. Also observed water pooling in interior prep reach-in unit. Increase cleaning frequency and maintain clean. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 of 2 community dumpsters with a missing lid. Observed 2 of 2 community dumpster lids left open. Keep lids closed to prevent rainwater from entering and leaking out of the dumpster as well as for pest harborage prevention. Inform waste management company and report the issue to arrange for repair or removal of dumpster missing it’s lid. -0-

REPEAT VIOLATION: 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 water pooling on floors at entrance to kitchen and mop sink area in need of cleaning. Points scaled back due to improvement noted from previous inspection. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them and then proceed to don gloves and prepare foods. CDI - Employee coached and hands properly washed. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener stored as clean. Food employee states that the equipment was not used today and it is normally cleaned every 2 days. CDI - Employee coached and can opener removed to 3-comp to be w/r/s. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. - P. Observed thermometer greasy to touch and containing food debris accumulation stored at prep top. CDI - Device thoroughly 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.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed rice in the warmer at 96 F. Discussion with food employee confirmed that the product was made moments prior to REHS arrival. CDI - PIC reheated product > 165 F. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked rice inside of the reach-in unit at 44 F. Food handler stated that rice was removed this morning for services. REHS explained that the product shall be cooled properly to 41 F. CDI - Food handler relocated product to reach in freezer. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in the sanitizing bucket at 0 ppm sink & surface. CDI - PIC discarded and remade the sanitizer. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional under counter Ecolab dish machine. PIC advised that the equipment is scheduled to be removed from the facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board heavily scratched and scored stored at 3-comp drain board. -0-

REPEAT VIOLATION: 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cookline equipment (fryers, flat top, warmers) accumulating grease and oil. Clean and maintain. REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of soil resides on interior of prep unit (gaskets) and plastic food containers. -1-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaks at mop sink and 3-compartment sink faucets. Repair. -1-

REPEAT VIOLATION: 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin. Provide. -0.5-

REPEAT VIOLATION: 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 floors under cookline equipment, refrigeration equipment and walls behind cookline in need of cleaning. Also observed heavy grease build-up on towel dispenser adjacent to hood system. Clean to prevent harboring pests. -1-

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 foods stored with and above resale foods in the reach-in and prep top. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority and priority foundation items during the inspection: hot holding, date marking, chemicals (label and sanitizer concentration), final cooking temperatures. Please see item numbers below for more details and corrective actions. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen handsink. Paper towel dispenser was broken. CDI - PIC provided paper towels.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed the chlorine too strong, bleached out test strip at the warewashing basin. CDI - educated the PIC and the PIC remade the sanitizer and is now at 100 ppm.

3-401.11 Cook raw animal foods to required temperatures. . -P Observed final cook temp of shrimp was at 141F. CDI - PIC placed back on the flat top and cooked to 155F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles in the warmer at 130F. CDI - PIC voluntarily discarded the noodles. 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 .

3-501.18 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 rice in the 2-door upright cooler without date marking. PIC stated that this was prepped yesterday. CDI - Allowed to properly date mark during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with liquid inside and not properly labeled. CDI - PIC labeled the bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with no hair restraint. Provide

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers and bowls and lids stored directly on the counter or prep top. Provide protection to prevent cross contamination.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cookline equipment (fryers, flat top, warmers) accumulating grease and oil. Clean and maintain. 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 refrigeration and freezer units, interior of freezer and refrigerator, exterior of. Plastic food containers, etc.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink faucet. Repair

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

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 floors under cookline equipment, refrigeration equipment, prep tables and 3-compartment sink accumulating food debris. Observed walls throughout the kitchen. Clean to prevent harboring pests.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed grease and oils accumulating on the hood filters and walls of the cookline area. Hood were supposed to be cleaned in June 2024. PIC stated the hood cleaners will be out soon to clean.

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 over raw beef in the little low profile cooler. CDI - Educated the PIC, PIC rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed the chlorine at 10 ppm at the warewashing basin. CDI - educated the PIC and the PIC remade the sanitizer and is now at 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked salmon at the prep top cooler at 46F, food handler stated he made it this morning, explained that the product shall be cooled properly to 41F. CDI - food handler moved to inside the reach in cooler. Observed raw salmon in the prep top cooler at 43, PIC stated that this was just prepped this morning. Explained to the food handler to decrease the amount of product in the food container to allow cooling of the product to 41F and 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-206.11 Restricted Use Pesticides, Criteria (P) Observed household pest removal chemicals in the establishment. Educated the PIC on the why this chemical should not be in the establishment and that they need a licensed pest control operator to resolve the roach/pest issue. CDI - PIC removed from the facility

6-501.111 Controlling Pests (Pf) Observed live and dead roaches throughout the establishment, on the walls and floors and observed one of the prep top cooler. Contact pest control to find the source. REPEAT. Verification visit required within 10 days to ensure compliance.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed PIC with artificial fingernails with polish and prepping food during my inspection. CDI - Provided education on glove usage while prepping food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board heavily scratched and scored. 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 single service utensils being stored in cardboard boxes. Remove the boxes as this can be source for harboring pests.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cookline equipment (fryers, flat top, warmers) accumulating grease and oil. Clean and maintain. 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 refrigeration and freezer units, interior of freezer and refrigerator, exterior of. Plastic food containers, etc.

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 water pooling behind the cookline and along the back wall. Remove the water as this can be a source and attract pests. Observed floors under cookline equipment, refrigeration equipment, prep tables and 3-compartment sink accumulating food debris and dead pests. Observed walls throughout the kitchen. Clean to prevent harboring pests.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored over prep top cooler at cookline. CDI - Employee relocated drink. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket stored over bouillon. CDI - Sanitizer bucket was relocated to prevent contamination REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI - PIC properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed on live roach. Last pest control treatment was completed on 10/16/23. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky trap on floor full of dead roaches. Contact pest control to provide additional support in finding the source and provided additional traps.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed exterior of plastic food pans sticky to the touch and have been cleaned and sanitized. Replace these pans.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease and debris build up between fryer, and under grill, on walls of hood/grill space. Observed under refrigeration handles are sticky. Ensure more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water pooling behind the cookline and and along the back wall. Remove the water as this can be a source and attract pests. Observed floors under cookline equipment, refrigeration equipment, prep tables and 3-compartment sink accumulating food debris and dead pests. Clean more frequently.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink in the reach in cooler. CDI 0 PIC relocated.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed no temperature change in the white rice in the 3-door reach in cooler. Ambient air of the unit was 52F. Discussion with the PIC, rice was prepped this morning 11AM-1230AM and placed into unit. CDI - PIC removed rice and placed into the blast chiller and placed on a sheet pan to rapidly cool down to 41F. ITS issued for cooling. Continued non-compliance may result in this facility no longer being permitted to cool TCS foods. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed oven cleaner stored with clean equipment. CDI - PIC relocated.

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 covered just prepped fried rice in the 3-door reach in cooler. Ensure all items are cooled in the blast chiller. This is the only approved cooling equipment. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has very limited storage and cooling space. Blast chiller is small and can only accommodate one type of food to cool at a time when several food items are needed to cool at once. Additional equipment will be required if cooling violations continue. Seen today, were 3 containers of cooked rice prepped today. Ensure prep is spread out or more/larger equipment will be needed. Facility has a 3-door low boy reach in cooler with an ambient air temp of 52F. ITS issued today. REPEAT VIOLATION VERIFICATION REQUIRED 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in the sanitizing bucket below 10 ppm of chlorine. CDI - PIC remade the sanitizer.

4-501.11 Maintain equipment in good repair. Observed ice built up in the 2-door reach in freezer. Clean and repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Failure to routinely monitor cooling as exhibited by items discarded today for failure to meet cooling parameters. CDI: ITS issued. RCP to be completed. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cook salmon to less than 145F. CDI: Salmon was continued cooking to 151F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice and lo mein cooling from yesterday above 41F. CDI: Products voluntarily discarded. ITS issued for cooling and cooling capacity today. 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 .

3-501.15 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 rice and lo mein cooling in reach in coolers from yesterday. Ensure all items are cooled in the blast chiller. This is the only approved cooling equipment. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has very limited storage and cooling space. Blast chiller is small and can only accommodate one type of food to cool at a time when several food items are needed to cool at once. Additional equipment will be required if cooling violations continue. Seen today, were rice and lo mein that were both cooked yesterday not cooled properly. Ensure prep is spread out or more/larger equipment will be needed. Facility 2-door reach in freezer is not currently functioning, further reducing facility’s capacity for holding. ITS issued today. REPEAT VIOLATION VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon stored in vacuum packaging in the reach in. CDI: Fish cut open. REPEAT VIOLATION 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp and salmon above 41F after thawing. PIC stated that items were thawed in the sink under running water. EHS and PIC discussed that the temperature of the cold water in the city is above 70F during warmer months and that technically this would not be an approved method. EHS strongly suggests staff standing and monitoring the thawing of items if this method is used to ensure products do not rise above 41F. CDI: Products rapidly cooled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees with no hair restraint. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease build up under and around equipment. Ensure thorough cleaning is done in these areas. REPEAT VIOLATION Previous violation corrected.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up. Ensure more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed broth holding in steam well below 135F. CDI: Broth rapidly reheated to over 165F.

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 raw shrimp and raw ribeye cold holding above 41F in prep top. CDI: Product was rapidly cooled. Items were pulled from the reach in this morning. Back up items were 41F and below. Have prep cooler serviced. See #49. REPEAT VIOLATION

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk to footnote on menu which has correct reminder and disclosure statement. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large, covered container of rice cooling in reach in cooler; large covered container of broccoli cooling in reach in part of prep cooler; and 2 1/3 pans of broccoli cooling in the prep top cooler. CDI: Rice was rapidly reheated and made into fried rice. Broccoli was rapidly cooled in the blast chiller. Ensure all items are cooled in the blast chiller. This is the only approved cooling equipment. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has very limited storage and cooling space. Blast chiller can only accommodate one type of food to cool at a time when several food items are needed to cool at once. Seen today, was chicken and broccoli both needing to be cooled concurrently with no space to do both. Ensure prep is spread out or more/larger equipment will be needed. See General Comment note. Facility cooled broccoli and then chicken, but cooling parameters were very close.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon thawed in vacuum packaging in the reach in. CDI: Fish cut open.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed grill chef with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer bucket below 272ppm DDBSA. CDI: Bucket refilled. REPEAT VIOLATION

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine. VERIFICATION REQUIRED

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease and debris build up between fryer and grill, on walls of hood/grill space. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water from leak at the dish machine, per PIC. Floor is not graded to drain. Floor drain is approximately 3/4” above the standing water. 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 to the left of the handsink and behind that blast chiller. Observed grease build up on vent of the prep top cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled knives stored as clean and drink nozzles with build up. PIC states nozzles are soaked once a week. CDI, items removed for Wash/Rinse/Sanitize. EHS advised PIC to increase cleaning frequency.

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 marinated raw chicken cold holding above 41F after cooling for 4 hours. CDI, item discarded by PIC.

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 raw shrimp cold holding above 41F. PIC states shrimp was thawed yesterday then placed in prep top overnight. CDI, item discarded by PIC.

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 marinated raw chicken cooling in large packed container with lid on at reach in cooler. CDI, item discarded by PIC. EHS advised PIC to cool using blast chiller.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wipe cloth stored on counter at pre top. CDI, item placed in sani bucket.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored on soiled drain rack above 3 comp sink. CDI, items removed.

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 drying rack above 3 comp sink. Need cleaning.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee dunk items in sanitizer for less than required contact time of 1 min, per chemical instructions. CDI: Items were properly sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on interior walls and door of ice machine. Ensure more frequent cleaning.

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 owner’s personal food items stored over customer items. CDI: Items relocated to bottom shelf. Ensure there is a designated area for employee items that is “low and below” all customer items.

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 employee health policy does not cover non-typhoidal salmonella. CDI: New policy was given to PIC.

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 vomit and diarrhea clean up plan on site. CDI: EHS provided PIC with a link to the state written plan and explained requirements.

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 shrimp, scallops, and steak stored in prep top behind blanched broccoli, noodles, and carrots so that when product is pulled it could drip on to the RTE items. CDI: Items reorganized.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp and scallops thawing in standing water. CDI: Water was turned on for proper thawing.

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

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 baseboard behind grill, pipes and fixtures behind grill with heavy grease build up. ensure more frequent cleaning.

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC handle raw proteins and then close the container of ready to eat food with no handwash. CDI: PIC was educated and washed hands. EHS and PIC discussed that if he continues to use his bare hands for handling raw proteins, another person will need to be the person who handles the closing of the boxes when food is cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings and raw shrimp above 41F. Cooler temp was 36F, however cooler was overstuffed not allowing for air flow. Products blocking the air flow do not require refrigeration for food safety (carrots, broccoli). These non-TCS items had just been received and proteins this morning, per PIC were below 41F. CDI: Boxes of non-TCS items were removed and food was brought down to 41F.

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 cooked broccoli in prep top date marked 8/11 when it was cooked 8/9 per back up batch. CDI: Product was properly date marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has outgrown their cooler capacity for storage. EHS suggests smaller, more frequent deliveries be used (facility currently gets 2 deliveries per week) or that non-TCS items (raw vegetables) be held out of refrigeration in order to allow for space at the moment. Even while removing non-TCS items, coolers are VERY full. VERIFICATION REQUIRED to verify holding temperatures and to revisit a permanent solution to the storage issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of main prep cooler with food debris.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with PIC, utensils for rice and carrots are washed daily. CDI: EHS discussed with PIC about the need to wash these utensils every 4 hours. Utensils washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and ice chute on soda machine with black and pink build up.

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 two full sized hotel pans of rice and 2 third pans of sweet carrots above 41F from last night. CDI: Items voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC procedures or time marked for shrimp sauces on counter that PIC stated were held on time. CDI: Times marked. EHS sent PIC TPHC form to fill out for procedures.

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 rice and carrots cooling in reach in cooler from yesterday while tightly covered and in deep plastic containers. CDI: Product voluntarily discarded.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bangle bracelets on preparing food. CDI: PIC and EHS discussed that the bangles are for a religious observance and EHS explained to PIC about properly cleaning the jewelry at each handwash. It is advised that employees with jewelry not be direct food handlers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below 200ppm quat. CDI: Bucket refilled to proper concentration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styrofoam trays stored service side up on counter. CDI: Containers were inverted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dietary supplements stored on top of soda syrup boxes and on top of prep cooler. Ensure employee items are stored to prevent contamination of customer food.

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 broccoli and pasta cooked prior to today in prep top cooler with no date mark. CDI: Products dated.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed home use and outdoor use electric smoker in kitchen. Remove smoker.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef in reach in. CDI: Products rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots holding below 135F in rice cooker. CDI: Carrots rapidly reheated to over 189F. All other hot held items were the proper temperature today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed broccoli in reach in above 41F. All other items in reach in were non-TCS. PIC advised to adjust cooler to ensure proper temperatures. CDI: Broccoli rapidly cooled to 41F during inspection. REPEAT VIOLATION Some improvement. Facility has since purchased a prep unit for products. However, air flow in unit was blocked by extra food storage. EHS discussed air flow and cooler adjustment as necessary.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for filet mignon that is offered undercooked. VERIFICATION REQUIRED

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 broccoli cooked today cooling in reach in cooler. EHS and PIC discussed ensuring that food is 41F and below before placing into holding units. CDI: Broccoli placed on a flat pan and cooled in blast chiller to 39F by end of inspection. Facility has purchased a small blast chiller for cooling. Permit amended to reflect this addition. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI: Running water put on top of shrimp.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over food for facility. CDI: Items rearranged.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. Facility has not been open over 240 days.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed onions stored on floor in storage room. CDI: Onions taken off of floor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on the inside wall.

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 cut and marinated chicken cooling at a rate of 0F/min. CDI: Product was spread into shallow pans for cooling and placed in the reach in freezer. Product cooled below 41F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles and blanched broccoli above 41F on ice. CDI: Product voluntarily discarded. New product was placed properly in an ice bath.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is cooling broccoli, noodles, and broth without proper cooling equipment. The permit states “No cooling may be done without the addition of a blast chiller. Currently hot food products must be discarded at the end of the night.” If this is to be changed, a blast chiller must be provided or written procedures in which a freezer on site is used only for cooling must be pre-approved. To cool without approval is a violation of the facility permit conditions and may result in permit suspension or revocation. 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 cooling in a deep, covered container in a reach in unit not rated for cooling. CDI: Product was spread into shallow containers and placed in the freezer for rapid cooling. Product cooled below 41F by end of inspection.

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 sauces and oils in squeeze bottles.

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 scoops with no handle being used for vegetables and chicken at grill area and in dry goods. CDI: Scoops with handles provided.