SILVERLAKE RAMEN

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms holding in steam well below 135F. CDI - PIC placed items on stove top to reheat. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed prep unit reach in door gasket on left side of cook’s line torn. Replace. - 0.5 - REPEAT Observed handsink located in the dish room falling off of the wall. Repair so that handsink is properly attached to the wall.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing wall tile above the WIC. - 1 - REPEAT Obtain wall tile to cover the open space and prevent possible entrance of 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 pan of employee food stored inside lowboy cooler. Observed cut watermelon for employee meal stored inside WIC commingled with food items for sale. CDI: PIC moved employee food onto bottom shelves to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored inside WIC cold holding above 41F (see temp chart). PIC stated all of these TCS food items had been taken out recently to stock the make tables for the lunch shift. PIC also stated that they had received an order from Sysco prior to the start of the inspection where the WIC door was left open. Ambient air temp of WIC was below 41F, and EHS observed all pans of TCS food items were tightly covered with seran wrap. CDI: PIC opened all pans to allow cold air flow, and placed inside WIF to rapidly cool back down to 41F. 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 (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 ROP'd packages of raw tuna saku thawing inside the WIC still in it's ROP'd packaging. Ensure ROP'd packages of raw tuna saku are cut with slits or completely removed from it's ROP'd packing prior to completion of thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bucket of commercially made kimchi stored directly on the floor inside the WIF. Keep all food items stored at least 6 inches above the floor to prevent contamination.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed large pot of water with in-use ladles on the stovetop temping below 135F. CDI: PIC turned on the burner for the pot of water to be maintained at temp above 135F.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use forks stored out of it's original packaging, right-side-up in bins placed on tables and the high-top tables. Keep single-use articles stored inverted when out of it's original protective packaging to prevent contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed handsink located in the dish room falling off of the wall. Repair so that handsink is properly attached to the wall.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing wall tile above the WIC. Obtain wall tile to cover the open space and prevent possible entrance of pests. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at facility during the start of the inspection. CDI: PIC who is a CFPM arrived on-site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large case of spinach stored directly in front of the back handsink. CDI: PIC moved the case of spinach so that it was not blocking employee access to the handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw ground pork stored on a shelf above two large cambros of shoyu eggs inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a couple stacks of single-serve ramen bowls and stacks of single-serve clamshells stored out of it's original packaging, right-side up at the make line. CDI: Food employee inverted all stacks to prevent possible contamination. REPEAT VIOLATION.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing wall tile above the WIC. Obtain wall tile to cover the open space and prevent possible entrance of pests. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a pot of soup stored in the middle shelf inside the WIC that was uncovered. PIC stated that they cooked this yesterday. CDI: PIC obtained a cover for the pot of soup to prevent contamination. Observed multiple plastic pans of housemade pork dumplings that were uncovered. Date label showed that they were not prepared today. Keep all food covered when no longer actively cooling. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two cases of unwashed broccoli that was stored above multiple containers of RTE food items, stored inside the WIC. EHS explained storage order to PIC and PIC stated he will get food employees to correct the storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steamed bao buns hot holding below 135F (see temp chart) in the steamer at the make line. Food employee stated that they steamed these less than two hours prior to the start of the inspection. CDI: Food employee reheated bao buns to above 165F. REPEAT VIOLATION. *Note: Although this is a repeat violation, EHS not deducting full points today since only one of a few TCS food items in hot holding were temping below 135F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. 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 two unopened bags of commercially made noodles that were stored out at room temp at the make line. EHS observed this food item is not one of the two food items that the facility holds on TPHC, and observed that the manufacturer's label on the box of commercially made noodles state that the noodles (which are received frozen) are a perishable product and shall be kept under refrigeration at all times. CDI: PIC moved bags of noodles into the WIC to rapidly cool down and stated they will keep the noodles inside the lowboy cooler at the make line. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one TCS food item in cold holding was observed temping above 41F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 a container full of cooked shoyu eggs stored in make table 2, that was date-marked with today's date, but food employee stated that these were from the same batch as the other cooked shoyu eggs that were actually cooked yesterday. CDI: Food employee removed date label and created new date label with the correct prep date to ensure TCS food items are not being held past the 7-day window. Observed a container of cooked shoyu eggs stored in the lowboy cooler of make table 1, that bore no date. PIC stated all of the shoyu eggs in all units were cooked the same day (yesterday). CDI: PIC created date label for this container of shoyu eggs. Observed a container of cooked jalapenos that bore no date label, stored inside one of the lowboy coolers at the make line. Food employee stated that he cooked these jalapenos yesterday. CDI: Food employee created date label for cooked jalapenos. Observed a large 5-gal bucket of commercially-made kimchi that bore no open date, stored inside the WIC. PIC stated they use this kimchi to follow their recipe for pan-fried kimchi (adding more seasonings to apply more heat) which the 5-gal bucket yields about 4 batches of the pan-fried kimchi recipe. PIC stated that they opened this bucket of kimchi about 3 days ago. CDI: PIC created date label for kimchi. 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 a basket full of breaded fried chicken held on facility's TPHC form, not time stamped with the start or discard time. PIC stated that they usually only hold these for about 30 minutes due to the high volume of this food product for orders, and will not surpass the 4 hours hold time. EHS explained to PIC that since the breaded fried chicken is included as one of the two food items written on their TPHC form for 4 hours, they need to follow the TPHC procedures for both food items and need to keep the chicken time-stamped so that it never surpasses the 4-hour time limit at room temp. CDI: PIC created time sticker for breaded fried chicken.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available at the facility; neither of the two food thermometers that the PIC provided EHS to check calibration were not thin probes. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two cases of frozen chicken and a large cambro of stock, stored directly on the floor inside the WIF. Observed a 5-gal bucket of commercially-made kimchi stored directly on the floor inside the WIC. Keep all food stored off of the floor to prevent contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single-serve clamshells and bowls stored right-side-up, out of it's original protective packaging, on top of the make tables. CDI: PIC inverted all single-serve articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the middle shelf inside the WIF, damaged and tilting to one side. Observed rusted shelves throughout the facility. Repair/replace all above mentioned items.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. PIC stated he will obtain a covered waste bin soon.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing wall tile above the WIC. Obtain wall tile to cover the open space and prevent possible entrance of pests.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried breaded chicken being fried in large batches in anticipation of incoming orders. CDI PIC reheated chicken to 165F or higher. Discussed using TPHC and using windows of time (11:30-3:30 for example) instead of placing time stamp on every large batch. 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 spicy boiled egg being held in container on top of prep top out of temperature control. CDI PIC placed egg back under prep unit to re cool rapidly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris on top of dish machine, observed sticker residue on outside of container stacked clean, observed residue and debris in door seals of RIC. Clean with more frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in back (has been repaired per last inspection) blocked by ladder. CDI Ladder moved. Do not block hand sinks. Store ladder outside of prep area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed vegetable broth from day before held over, in WIC on floor in deep well metal pot. Holding above 41F. Item did not cool properly from yesterday. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some items requiring date marks (cooked pork belly), cut bok choy, boiled eggs, with no date mark. CDI PIC date marked 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 . 3-501.18 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 house made kimchi with date mark 11/24, and house made curry with date mark 11/1 which was supposed to be 12/1 and soy marinated boiled eggs with prep date of 12/3 but the eggs were prepared yesterday. CDI PIC voluntarily discarded kimchi and corrected date mark on curry. VR required. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC unable to locate TPHC directions for bean sprouts. CDI New directions were written out and provided. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sprouts from day before in WIC with time stamp of 12/2 11:30-3:30. Item was not properly discarded. VR 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 vegetable broth from yesterday still in cooling phase held in deep well, metal pot in WIC holding above 41F. CDI Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of vegetable broth and container of raw chicken stored on floor. CDI PIC voluntarily discarded broth and moved chicken to shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp wiping cloths stored on countertop.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer. VR 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 dust and debris on top of dish machine, and a few shelves. Clean with more frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC with ANSI food protection manager certification was not present at beginning of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed leafy greens stored above ready to eat food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 residue and blue ink on food contact surface of thermometer. CDI Probe cleaned and sanitized.

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 onion dressing that is cooked with fresh onions with date mark of 9/3. Observed black garlic which is fresh garlic cooked in house with date mark 8/23. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.15 Maintain a plumbing system in good repair. One hand sink is not functioning properly. There is another functioning hand sink on prep line. Will need to be repaired. VR required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg wash stored above cooked chicken. CDI Order switched. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 ground pork stored under raw chicken. CDI PIC corrected order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat containers of food (cooked mushrooms, greens, etc.). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding hot below 135F. In fry basket. PIC said intent was to hold hot. Item was fried 1/2 hr prior. CDI PIC reheated fried chicken to 165F and above and placed on TPHC going forward. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked mushrooms, cooked jalapeños, and greens held on counter in ambient air. Items placed there 2 hours prior. Items holding above 41F. CDI PIC placed items in WIC to rapidly re-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 .

3-501.18 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 chicken and cooked sausage with date marks of 6/10. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken in bucket in direct contact with floor of walk in freezer.

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 dust and debris on shelving next to dry storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst items for consumer.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no employee health policy in place at time of inspection. EHS asked PIC if there was a policy that is reviewed with staff and signed when they are hired and he stated, “no.” CDI-Employee health policy provided by EHS.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two open employee beverage containers stored on prep tables where food was being prepared. Observed two baked goods being consumed by employees, resting on prep table where dumplings were being prepared. CDI-All employee food items and drinks were removed by PIC.

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 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 . Observed employee wash hands and then turn faucet off without drying and using a barrier to turn off faucet. Hands were contaminated in this process. CDI-EHS educated employee on proper hand washing and employee properly washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bread raw chicken, remove glove, not wash hands, and begin to don a new glove. CDI-PIC instructed employee to wash hands, and employee properly washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee texting on personal cell phone at bar, walk back to the kitchen and don gloves for food prep. CDI-EHS intervened and educated employee on when to wash hands. CDI-Employee properly washed hands.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed undercooked/raw egg stored over vegetables in WIC. CDI-PIC voluntarily discarded eggs that were improperly stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed black garlic in oil at 110F. CDI-PIC reheated garlic in oil mixture to 165F and found alternative, effective means of hot holding on stove.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed crispy rice and black garlic in oil without date marks. CDI-PIC added correct date marks. Points not escalated due to improvement from previous inspection.

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 beverages stored on shelf over prep table. CDI-PIC moved drinks to designated area.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw pork stored over RTE spicy tuna and ramen noodles in WIC. CDI-PIC moved raw pork to bottom shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of unwashed produce stored over RTE foods in WIC. CDI-PIC moved unwashed produce to a lower shelf in the WIC.

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 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed stacked, whole peppers that PIC stated were cooked yesterday and placed into reachin to cool overnight at 46F. CDI-PIC voluntarily discarded pepper that did not cool within necessary parameters described above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed over stacked boiled eggs in prep top unit at 45F. CDI-PIC voluntarily discarded overstacked eggs and instructed employees to only stock containers in prep top to fill line.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut tofu, cut kale, black garlic/oil, and crispy rice without datemarks. CDI-PIC was able to verify when foods were prepared and added correct datemarks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle near dish pit. PIC stated he thought it was degreaser. CDI-Toxic substance was identified and label added to spray bottle.

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 a large stack of cooked peppers that missed cooling window. Employee placed hot peppers in tightly packed reachin to quickly cool, ineffectively. CDI-PIC voluntarily discarded peppers and EHS educated PIC on improved cooling methods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of salt and pepper over prep table. CDI-PIC added labels to both items.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple utensils stored in water of 73F. CDI-PIC discarded water used for utensil storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on both dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter scattered and surrounding both dumpsters. EHS discussed lid replacement and the need for all establishments using these dumpsters to ensure trash is not dumped outside of the dumpster.

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 - REPEAT - Observed mushrooms cooling in flip top unit temp 91F at 1:20PM. Per PIC, mushrooms were cooked and placed in unit around 11:30AM. - CDI - PIC reheated mushrooms to above 165F and began cooling process over. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. - Pf - Observed consumer advisory lacking disclosure statement on menus. - VR - Verification required within 10 days to ensure disclosure statement added to consumer advisory on menus.

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 - REPEAT - Observed mushrooms cooling in deep container in flip top unit. Do not cool in flip top units. Utilize walk-in cooler or freezer for cooling purposes. Mushrooms would not meet required cooling parameters without EHS intervention (see violation #20). - CDI - Once mushrooms were reheated, PIC placed mushrooms in shallow pan on an ice bath. EHS strongly recommends using shallow pans and ice baths during initial portion of cooling process moving forward. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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 floor of walk-in freezer and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager present at beginning of inspection. All employees stated that they were not the person in charge because he left. CDI - Kitchen manager arrived to inspection within 15 minutes. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC with ANSI food protection manager certification was not present at beginning of inspection.

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. Employee drink observed on ledge of sandwich cooler top. Do not store employee drinks where they can potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed drying in hand washing sink basin. Do not use hand washing sinks for any purpose but hand washing. CDI - Container removed. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw tuna observed on shelf above gyoza in sandwich cooler bottom. Raw pork dumpling filling observed on shelf above unwashed vegetables in walk-in cooler. A smaller pan of raw pork dumpling filling also observed on top shelf above spicy mayo in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods or vegetables/fruits. CDI - PIC corrected food storage order during inspection. 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. 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 . 3 large containers of chicken broth that was cooling overnight still measured 43-46F. Also, large container of cooked garlic measured 68F in walk-in cooler at 3PM, and still measured 67F at 4PM. PIC stated it was finished cooking 30 minutes ago which does not seem accurate. CDI - Broth and garlic discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Shrimp and rice cakes in sandwich cooler were missing date labels. CDI - PIC placed date labels on them and he stated they were prepared yesterday. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Miso paste in reach-in cooler was prepared on 2-27. Use or discarded TCS ready-to-eat foods within 7 days of preparation. CDI - PIC discarded miso paste. 0 pts.

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 . Chicken broth was cooled in deep containers. PIC states they place them in freezer to cool. The containers are so large that the middle would still not cool in time without frequent stirring. Use an ice wand to cool broth. Also, cooked garlic was cooling in large, deep container. CDI - PIC discarded garlic and chicken broth. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils on line were being stored in 64F water. CDI - PIC took utensils to be washed. 0 pts.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment needs to remove the giant pot from the establishment that was observed above the walk-in cooler. This pot will not fit in dish machine or the 3-compartment sink. CDI - PIC educated and states they do not use it and will remove it from restaurant. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash around dumpsters. Keep waste stored in dumpsters so they do not attract insects and rodents. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - Observed trash can blocking handsink. - CDI - PIC relocated trash can.

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 - REPEAT - Observed raw chicken and pork stored above large container of RTE sauce in walk-in cooler. - CDI - Education provided. PIC relocated sauce. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw pork in walk-in cooler. - CDI - Education provided. PIC relocated raw chicken below raw pork.

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 shoyu oil and black garlic oil holding below 135F on prep table. Per PIC, shoyu oil is made from cooking down chicken, and the black garlic oil is heated with fresh garlic. Shoyu oil and black garlic oil must be temperature controlled at 41F or below, 135F or above, or placed on time. PIC stated both items are typically hot held on the grill. - CDI - PIC reheated items to above 165 and placed on grill to hot hold. Place items on time if held on prep table at ambient temperature.

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. - REPEAT - Observed spicy mayo holding and por bun sauce above 41F in various locations throughout kitchen (see temperature chart). Facility uses commercially packaged mayo in both sauces that states refrigerate after opening on packaging. Spicy mayo and por bun sauce must be temperature controlled at 41F or below, 135F or above, or placed on time. EHS recommends placing individually packed spicy mayo on time and keeping squeeze bottles of both sauces under refrigeration. - CDI - PIC moved spicy mayo squeeze bottles to lowboy and placed individually packaged spicy mayo on time. PIC voluntarily discarded por bun sauce due to it being held in flip top unit overnight.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety - PIC unable to locate TPHC written procedures. Observed bean sprouts being held on time and properly labeled. EHS provided PIC with TPHC written procedures form via email. Include spicy mayo on procedures if to be held on time. - VR - Verification required within 10 days to ensure written procedures form has been completed and is maintained in facility.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed raw chicken thawing at ambient temperature on prep sink. - CDI - Education provided. PIC placed chicken under running water to continue thawing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phone and headphones stored on ledge of flip top unit. Do not store employee belongings above food or on food prep surfaces. - CDI - PIC removed employee belongings.

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 pans of gyozo filling made with raw ground pork stored directly above ready to eat food items in WIC. CDI - filling relocated to bottom. Observed pan of raw spicy tuna behind ready to eat foods and pan of soft cooked eggs behind scallions in flip top coolers. Store raw proteins to prevent contamination during use. CDI - raw tuna and raw eggs relocated to front of flip top to prevent potential cross contamination.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed raw chicken which has been cooked in sous vide cooker for a time greater than 1 hour to final temperature of 145f in water bath then removed, cooled, and sliced for cold storage. This item is then heated for individual customer orders. This is a non-continuous cooking process. Discontinue this process and fully cook all raw poultry products to at least 165f through one continuous cooking process. Establishment has noted that they are switching products and will be using a fully cooked chicken product. Verification required. Chicken in process today fully cooked to 165f. Chicken which had been cooked using unapproved methods prior to today voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.r. Observed various house made sauces containing mayonnaise and commercially purchased creamy sauce labeled “refrigerate after opening” in squirt bottles holding above 41f standing up in shallow pan on top of flip top unit. See chart. Bottles not down into cold holding area of unit. Portion cups of spicy mayo on countertop not in refrigerator holding above 41f. CDI - sauces discarded. Observed cooked pork belly and soft cooked eggs in pans on flip top overfilled holding above 41f. See chart. CDI - discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed house made “black garlic” made with garlic and pork fat cooked together with date marking 7/16 which exceeds 7 days. CDI - discarded.

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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed packages of raw ground pork thawing at room temperature on sink drain board. CDI - pork placed under running water with ice to maintain water temperature below 70f to complete thawing

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in kitchen and around bar areas. PCO was on site last week, however, treatment may not have targeted small flies as EHS notes increased presence. contact PCO and request service for the treatment of these flies. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer solution available for use with wet soiled wiping cloths observed in use at line area.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use at line area with stickers present indicating may not have been properly washed. Remove stickers and wash produce prior to use.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed stacked single service cups on front bar counter with no protection. Cups relocated behind bar. Observed numerous single service bowls, lids, and more removed from packaging and stored on top of countertop at customer seating bar area. Items within the plane of the customer without protection. Relocate single service items away from customer access or store in protected packaging.

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 in use employee water bottle sitting on countertop at cook line immediately adjacent to in use food and food contact items. Do not place employee food or drinks where they can contaminate customer food or food contact items. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier before returning to food handling activities. CDI - hands rehashed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two trash cans pushed in front of bar area hands sink blocking access. CDI - cans relocated. REPEAt 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using bar hand washing sink as a dump sink to discard sanitizer solution and then use the sink to re-fill the sanitizer container. CDI - employee directed to use 3 part sink. Do not use hand sinks for purposes other than washing hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed establishment is partially cooking fried chicken to 138f, holding over fryer and then finishing to order. This is a process that requires approval from the department. Fully cook the chicken to at least 165f during the first cook before either serving, hot holding, or cooling the chicken. CDI - chicken finished to 169f.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed 4 bulk containers of chicken broth cooling overnight in WIC still at 49-51f and tub of pork drippings cooling overnight in WIC still at 47f. Also observed bulk containers of cooked eggs cooling in WIC at 49f @ 12:00 still at 49f @ 12:45. CDI - broth and pork discarded. Eggs relocated to shallow containers to quickly chill. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken and cooked rice cakes allowed to sit over fryer vats for extended time after cooking in lieu of moving to hot holding device. Rice cakes observed to be at 125f. CDI - cakes discarded and chicken relocated to WIC to cool as it was still above 135f. Observed cooked mushrooms in colander on countertop at 92f. CDI - mushrooms relocated to WIC to cool as they had been out less than 2 hours. Observed cooked bean sprouts holding in strainer above steamer At 90f. CDI - sprouts discarded as they had been holding over 2 hours. Once TCS food is cooked, serve it immediately - or - keep it hot above 135f, cool it to 41f for storage, or use TPHC procedures (see #24). REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blanched jalapenos stored in pan on back rail of prep cooler at room temperature. CDI - peppers relocated to WIC to chill as they had been blanched less than 2 hours prior. REPEAT Observed various house made sauces containing mayonnaise and commercially purchased creamy sauce labeled “refrigerate after opening” in squirt bottles holding above 41f standing up in shallow pan on top of flip top unit. See chart. Bottles not down into cold holding area of unit. Portion cups of spicy mayo on countertop not in refrigerator holding above 41f. CDI - sauces discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed various prepared TCS foods kept longer than 24 hours in line coolers with no date marking including cooked ground chicken, cooked eggs, cooked pork, cooked corn, vegetable broth, and more. CDI - items with known date marks corrected, items without known dates discarded. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 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 establishment is using TPHC for bean sprouts held at room temperature beside the steamer unit. Sprouts observed to have inaccurate time marked as EHS observed 12pm - 4 pm time placed on sprouts at 11:50 am. CDI - time adjusted Observed no written procedures for the TPHC procedure in use. Establishment has been provided copies of the TPHC procedures as documented on the previous 3 inspection reports. Written procedures must be completed and maintained in the establishment and must be followed. CDI - EHS provided printed copy of TPHC procedures and completed with PIC during inspection today. TCS foods cannot sit out at room temperature unless using these procedures.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory asterisk on menu for Soboro Bowl which has fully cooked chicken and fully cooked scrambled egg. PIC confirmed dish does not contain any raw or undercooked animal foods. Consumer advisory is not applicable to this menu item. CDI - PIC blacked-out asterisk on this menu item.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottles labeled sanitizer at concentrations too high to test with quat test strips. Appears that bulk concentrate placed directly into spray bottles without diluting. CDI - Dumped and re-mixed to 200ppm quat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed TCS foods including chicken broth, cooked eggs, cooked pork drippings, and more cooling at improper rates in deep plastic buckets some sealed with lids. CDI - items discarded or placed into shallow pans to quickly chill. When cooling foods, use methods that allow air flow to the food including shallow metal pans, ice, or other means including using the freezer if necessary. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in bar area. Contact PCO for service. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for duration of inspection with no screen or insect control.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Buns stored in pot on top of wet towel on countertop at cook line. Do not place buns on cloth towels. REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pork drippings cooling on floor under shelving in WIC and bucket of soy sauce on floor next to chemical storage under 3 part sink. Store food at least 6 inches off the floor and away from possible contamination. REPEAT 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed dry food items stored in unfinished attic space above WIC under exposed roofing, plumbing lines, without climate control, pest control, et. Attic is not approved for storage of food. Remove to finished approved food storage areas.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing braided bracelets/other items on wrist while working with food. Remove watches and bracelets from arms when handling food. REPEAT no point escalation as hair restraints were worn today

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 bags of clean linens stored directly on floor of storage closet. Store clean linens at least 6 inches off of floor. Observed two knives stored as clean wedged between unclean rims of prep tables. Store knives in a clan/sanitary location. REPEAT

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed various single service items stored in unfinished attic space above WIC. This space is unfinished with exposed wood roofing, exposed plumbing lines, electrical lines, no pest control methods. Store single service items to prevent contamination.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf. Observed extremely large pots used to cook broth present in the establishment which are too large to be washed/rinsed/sanitized in the 3 compartment sink and are too large for the dish machine. Sink compartments must be large enough to submerge the largest utensil that is cleaned in the establishment. This was noted on the initial inspection conducted in October 2020 and at that time the large pots were removed. Discontinue use of the stock pots that are too large to be cleaned and sanitized in the existing sink or dish machine. Verification required within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification at the start of the inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation.

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 Establishment does not have a vomit/diarrheal event clean up procedure. CDI - Establishment e-mailed sample policy. 0 pts.

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. 1 coffee cup stored on cutting board and another employee drink stored on top of sandwich cooler. Do not store employee drinks where they can potentially contaminate food or food preparation surfaces.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed handling cell phone and then donned gloves and began working with food without washing hands. Employees must wash hands after contaminating their hands and before donning gloves. CDI - Employee instructed to wash hands and did so correctly.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket stored on top of hand washing sink. Hand washing sinks shall be unblocked and used for no other purpose but employee hand washing. CDI - Bucket removed. REPEAT. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at back hand washing sink. All hand washing sinks shall be equipped with paper towels for employee hand washing. CDI - Roll of paper towels placed beside hand washing sink.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked mushrooms measured 84F and had been cooling for over 2 hours. 2 14 quart containers of boiled eggs measured 44-46F and were cooked yesterday. Manager states that cooler was malfunctioning yesterday which could be the reason the eggs did not cool off. CDI - Cooked mushrooms and eggs discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked chicken in fryer basket measured 83F and was cooked over 30 minutes ago. Employees leave chicken in fryer until an order comes in, and then they cook the chicken again. Do not store chicken like this unless time as a public health control is being used with written procedures in place. CDI - Chicken fried and used for customer orders. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of bean sprouts were being stored on prep table and measured 57F. Rice cakes measured 58F and were not being stored under temperature control. Cooked jalapenos and cooked broccolini were being stored out of temperature control at 84F and 67F. Keep TCS foods below 41F, above 135F, or use time as a public health control and discard or use all food within 4 hours. Written procedures must be in place if using time as a public health control. CDI - All items moved to walk-in cooler. Establishment e-mailed time as a public health control form to fill out if they want to use time instead of temperature for these items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Nabo sauce, boiled eggs, pork, ground chicken, pork dumplings, and chicken in walk-in cooler all did not have date marks. Date mark all TCS ready-to-eat foods and use or discard within 7 days. CDI - Date labels added to all TCS RTE food containers with missing labels.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Mushrooms were sitting in bowl out of temperature control while they were cooling down. Boiled eggs were cooling in 16 quart containers and still measured 44-46F from yesterday. Cut tofu measured 45-55F and was cooling in sandwich cooler bottom. Use the walk-in cooler or walk-in freezer to rapidly cool TCS foods. Do not cool foods in large containers unless ice is being used to rapidly chill the food. Cooling methods must be able to cool TCS foods within the cooling parameters: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. For food prepared at room temperature the food must cool to 41F within 4 hours from preparation. CDI - Boiled eggs and mushrooms discarded. Cut tofu moved to walk-in cooler. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Cooked chicken thawing on prep sink. Tuna packages were sitting in prep sink after thawing at 55F. Thaw TCS foods under running water that measures 70F or less, or under refrigeration. Food shall not rise above 41F during thaw process. All vacuum packaged raw fish must be opened immediately after thawing under running water, or before thawing if thawing under refrigeration. CDI - Cooked chicken and tuna placed back in walk-in cooler. 0 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Buns stored in pot on top of towel. Do not place buns on cloth towels. // 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Box of chicken stored on floor in walk-in freezer and container of sauce stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook wearing watch. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils stored in room temperature water. CDI - Utensils taken out of water and washed during inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans and containers stacked while still wet. Allow adequate time for utensils to air dry before stacking. // 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. Bags of clean towels stored on floor in closet. Store linens at least 6 inches off the floor. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed roller cart blocking the handwashing sink. CDI- Removed NOTE: Asked PIC if they undercooked or served any food items raw. PIC stated no. Asked if tuna was served raw. PIC stated they cook the tuna before it is served.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground chicken over ready to eat foods. Observed raw chicken over kale. CDI- Chicken removed

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 rice cakes, cooked mushrooms and blanched bean sprouts on TPHC without a time stamp and procedures. Time stamps placed on items. EHS emailed procedures to facility.

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 handle of scoop in chicken.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine and QUAT sanitizer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite. CDI-Policies were provided in English and Spanish and then a copy was sent via email. REPEAT. *First time repeat, points kept the same today. However, points will be escalated if violation occurs again.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on the prep counters with no lids. CDI-The drinks were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding product between 41-43F. Manager turned the unit down but a verification visit will be made within 10 days to ensure unit is working thoroughly. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time paper work for the fried rice cakes on the counter. CDI-Paperwork was provided and filled out. *After 4 hours, the product must be discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility still using old menus that do not contain the correct consumer advisory. CDI-Discussed with the manager to have discarded. Use the correct menus for the future.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large amounts of chicken and pork cooling tightly wrapped in the walk in cooler. CDI-The items were unwrapped and placed onto sheet pans to allow for proper cooling. Observed mushrooms cooling in the top portion of the flip top cooler. CDI-The mushrooms were moved to the walk in cooler. REPEAT.

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 bottles of water, sesame oil and vegetable oil. Have labeled to identify product.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee did not know what the health policy was. Left copy of policy in English and Spanish and went over it with employees.

5-205.11 Maintain access to handsinks. -Pf Observed hand sink beside prep sink blocked by a mop bucket and a rolling rack of utensils. Moved all to allow access.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Obsevered raw tuna stored over ready to eat foods in prep unit. Raw tuna was moved to the bottom shelf.

3-306.14 Re-service of Food - P After food is served, it shall not be re-served unless it is non-TCS and protected from contamination. Observed pepper paste in lidded jars on table tops. These must be removed as they are not protected from contamination. Return visit required.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). Observed raw chicken in vacuum bags being cooked in an incubating water bath at 145F (for more than 4 hours). Staff advised they cook it for many hours and then cool it down to be reheated for service the next day. A final cook temperature is not met and the initial heating is longer than 60 minutes. It does not qualify for non-continuous cooking. Raw chicken from today was moved to griddle and heated to 165F+ during the inspection. Previous day "par-cooked" chicken was discarded voluntarily. Staff will begin cooking chicken to 165F+ with no break in the cooking process for future.

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 plastic container of eggs sitting in the bottom of the prep unit at 70F. They were made more than 2 hours ago. They were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms in wire basket at 111F. Cooked rice squares left out at 75F. They are cooked and then they sit out and reheat them to order. Discontinue process. You must hot hold at 135F or higher or place foods on time as a public health control. Sprouts in hot hold on induction burner were at 128F. Discarded voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stacked too high in top of prep unit like brown chicken - temped at 43F. Foods below the "fill line" were temping at 41F. Observed cooked peppers sitting out at 61F. Observed noodles sitting out a room temperature. Moved both to freezer. Observed tofu on ice at 51F and sprouts at 54F. Moved to walk-in cooler to rapidly chill. Walkin cooler was holding foods from 41F-43F. Unit was turned down a few degrees to around 36F. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous items in prep unit top without date marks including pork, eggs, tuna. Return visit required. 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 black garlic oil from 9/19 in walk-in cooler. Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Items with soft boiled egg and raw spicy tuna are missing an asterisk on the menu. Return visit 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 black garlic oil cooling from room temperature at 64F in walk-in cooler. It was in a plastic container with a tight fitting lid. Removed lid and placed on an ice bath to properly cool. Observed eggs cooling in prep unit in plastic container. Recommend moving to shallow metal pans and using walk-in cooler to cool. Eggs were discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer could not be located until the end of the inspection. Keep it convenient and accessible.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice holder with lid open directly next to hand sink where splash over could occur. Closed lid and moved rice away from splash zone.

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 utensils stored in water. Removed and placed in clean container.

4-301.12 (B) Manual Warewashing, Sink Compartment Requirements - PF Sink compartments shall be large enough to accommodate immersion of the largest equipment/utensil. Observed very large stock pots that are too large to fit in the 3 compartment sink. Discontinue use of stock pots that do not fit in the dish machine or 3 comp sink and remove from facility. Return visit required.