LOTUS CAFE

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 eating on prep table in kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over RTE cooked chicken in walk in cooler. Observed raw pork skewers stored over RTE egg roll. CDI, employee relocated foods for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dumpling cooling at 54 degrees F at 2:14. At 2:36 dumpling cooled to 53 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow sheet pan to rapidly cool in walk in cooler. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring roll at 118 degrees F near fryer. CDI, spring roll 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed garlic in oil with time not recorded on container held on TPHC. CDI, time recorded. Improvement made since previous inspection and points not escalated today.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed bottle of Zyrtec and supplement stored over prep sink in kitchen. CDI, medicine relocated for proper storage . Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed dumpling cooling at 54 degrees F at 2:14. At 2:36 dumpling cooled to 53 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow sheet pan to rapidly cool in walk in cooler. 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 some unwashed cabbage stored on soiled extra tile and wall near walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wet cloths stored on counter near soup.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturer milk containers being reused.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed gloves stored on handashing sink. CDI, gloves removed to provide convenient use of handwashing sink.

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) 0- observed spare ribs prepared on Monday according to PIC in prep refrigerator but not date marked. CDI, ribs 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed no TPHC label for garlic and oil, chicken wings or rice which is held under Time as a Public Health Control. CDI, labels provided .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed employee medication stored on shelf above prep table.

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 not all food ingredients white powdered including MSG not labeled by common name.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and soil accumulating on shelving and bottom of prep refrigerator .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed cans and placed in a segregated area to be returned. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 being stored behind raw steak and raw shrimp in prep unit. Observed cut cabbage being stored under raw meat in WIC during inspection. CDI - PIC reordered storage. EHS to make long term compliance visit to initiate Risk Control Plan. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fried chicken cooked at 10:30am holding at 75F at 1:50pm during inspection. CDI - Chicken was voluntarily discarded. EHS provided cooling posters in Chinese and Spanish via email during inspection. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 bottle of pain relief medication being stored in conjunction with and above customer foods in dry storage area during inspection. CDI - PIC moved to appropriate location. Repeat. 1 pt.

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 fried chicken being cooled in lowboy during inspection. Chicken missed 135F-70F cooling window. CDI - PIC voluntarily discarded. 0 pts. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee not utilize barrier to turn off faucet after washing hands during inspection. CDI - EHS intervened and educated. Employee rewashed hands. 2 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed PIC utilize front handsink to rinse out pint container and soak hand towel during inspection. Observed no hand soap available at back handsink during inspection. CDI - EHS intervened and educated on proper handsink usage. PIC placed container of hand soap at back handsink. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 being stored above ground pork in WIC during inspection. Observed raw, repackaged steak being stored above wontons and spring rolls in WIF during inspection. Observed raw chicken being stored behind raw steak and raw shrimp in prep unit .CDI - Employee reordered storage in all units. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 fried breaded chicken, fried battered chicken, wontons, dumplings, spring rolls, and cooked pork in lowboy unit not baring date of preparation, opening, or thawing during inspection. PIC and employees were able to verify preparation, opening, or thawing date of all items. CDI - Employee properly date labeled all items. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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 . 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 cut cabbage and cooked noodles being held outside of temperature control with no label indicating the time at which they were removed from refrigeration or when they must be discarded by. CDI - PIC labeled with both start and end time. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of butane being stored in conjunction with and above customer food during inspection. CDI - PIC moved to appropriate location. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 fryer oil being stored on direct contact with the floor during inspection. Observed heads of cabbage being stored directly on shelving units in WIC. Observed multiple containers of food being stored with the bottoms in direct contact with customer food in lowboy. CDI - PIC placed cabbages in container, employee rearranged storage in lowboy, and placed oil on shelf. Repeat. 1 pt.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed employee handling customer food with an excessively long fingernail during inspection. CDI - Employee stepped outside and trimmed fingernails. 0 pts.

4-501.11 Maintain equipment in good repair. Observed heavy rusting on shelves in WIC and lowboy, and torn gaskets in prep unit. Repair or replacement needed. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris at bottom of lowboy unit. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

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 PIC wash hands at hand sink with out using soap. EHS reminded PIC to use soap every time he washes his hands. CDI - PIC rewashed hands. No points taken today as PIC was not engaging in food prep. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored above raw steak and raw shell eggs in WIC during inspection. CDI - PIC moved chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw beef being stored above unpackaged Rangoon and spring rolls in walk in freezer. CDI - Employee moved Rangoon and spring rolls above raw beef. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple food items in lowboy cooler such as spring rolls, rangoon, and cooked pork in lowboy cooler with no label indicating the date of opening or preparation. PIC was able to verify when food items had been opened or prepared. CDI - PIC labeled all food items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of brown rice being stored in a bucket in direct contact with the floor. Observed chicken wings and spring rolls in lowboy in direct contact with the bottom of other food containers. CDI - PIC moved bucket onto a riser, and rearranged lowboy cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in back prep area with deep groves and chips in surface from heavy use. Repair or replacement needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on deli slicer during inspection. CDI - PIC moved phone.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a bowl of raw beef sitting on top of egg rolls. CDI Item moved next to container of egg rolls. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 date marking from larger containers in walk in cooler not following to the prep top containers. CDI PIC date marked all items. 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 times missing from noodles and cut cabbage. CDI PIV placed time stamp on items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all unlabeled spices, salts, and oils at cook line.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil buried in the rice so that the handle was touching cooked rice.

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 fronts of coolers and handles, shelves inside, and around drink dispensers there is splash back. More frequent cleaning is required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid not closed on dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning with food debris and dirt throughout facility including under equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over raw seafood in flip top prep refrigerator. Observed raw meat stored over RTE foods and vegetables in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed garlic and oil held on shelf at 73 degrees F at prep station. CDI, garlic and oil added to TPHC procedures and labeled with 4 hour start and discard time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 1 container of cooked chicken with incorrect prep date of the 22nd. Operator stated was incorrect date. CDI, chicken 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 bag of unwashed carrots stored on ground .

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 single-service container used as scoop. Repeat.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken baseboard tile near walk in cooler. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork over a metal container of water chestnuts in walk in cooler. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large metal bowl of battered chicken on TPHC procedures but start and end time is not indicated on container of battered chicken. CDI-PIC labeled battered chicken from 1-5pm. -REPEAT VIOLATION- 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. Observed 3 large containers of rice with a start and end time for TPHC but were not indicated on TPHC procedures document. Also observed chicken wings not listed on TPHC procedure document. CDI-PIC added rice and wings to TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 plastic container used as scoop in sugar. -REPEAT VIOLATION-

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed both the PIC and food employee wash hands in 3 compartment sink. Both times REHS informed PIC and employee to wash hands in hand sink only. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed an extra large metal container containing marinated raw chicken in wash basin of 3 compartment sink and dishes in the sanitize basin of 3 compartment sink. REHS informed PIC to use prep sink for prepping meats or vegetables or remove all dishes when using 3 comp for prepping meats/vegetables, then sanitize before washing, rinsing and sanitizing dishes and utensils. CDI-PIC relocated marinated chicken into walk in cooler and sanitized 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food such as a gallon of milk and croissants stored with facility food items in walk in cooler.

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 large metal bowl of battered chicken on TPHC procedures but start and end time is not indicated on container of battered chicken. CDI-PIC labeled battered chicken from 12pm-4pm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all unlabeled spices, salts, and oils at cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep counter top.

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 pots used as scoops with pot handles touching flour, sugar, and rice in their respective containers. -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 in need of cleaning with food debris and dirt throughout facility including under equipment.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed two boxes of unwashed mushrooms over chicken as well as boxes of unwashed lemons and broccoli over cooked rice in walk in cooler. CDI-PIC rearranged storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed fried chicken, cooked pork, and pork wontons in reach in cooler without a date. PIC stated items were made last night. CDI-PIC dated items from yesterdays date.

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 scoops with handles touching flour and sugar in their respective containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins being wet stacked on clean equipment rack above 3 compartment sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.Observed debris on refrigerator handles as well as debris on shelving in WIC. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken, beef, shrimp, and boiled chicken, in prep cooler out of cold holding temperature (see temperature chart). Observed internal temperature of flip cooler at 54F. PIC placed all items from walk in cooler into the prep cooler at 10am today and stated a technician was called to service the unit being out of temperature. CDI-All TCS items were removed from prep cooler and placed into walk in cooler for rapid cooling. VR-A verification visit will be conducted within 3 days to verify that the flip cooler maintains an internal temperature below 41F and all TCS food items are 41FG or below and prep cooler will not be used until unit is serviced.

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 large metal bowl of fried chicken on TPHC procedures but start and end time is not indicated on container of fried chicken. CDI-PIC labeled fried chicken from 12pm-4pm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large bowl of noodles as well as a large container of shredded cabbage cooling in prep cooler while tightly wrapped in food wrapping. CDI-PIC removed food wrapping from items for continuous flow and placed in walk in cooler for proper cooling since prep coolers are not designed to cool food items. -REPEAT VIOLATION-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all unlabeled spices, salts, and oils at cook line. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.Observed debris on refrigerator handles as well as debris on shelving in WIC. -REPEAT VIOLATION-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed a container of pork egg rolls and a container of RTE pork in reach in cooler without date labeling. PIC stated that items were cooked the day before and had the same items in WIC dated from previous day. CDI-PIC back dated items from previous date.

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 dumplings and noodles cooling in walk in cooler while tightly wrapped in food wrapping. CDI-PIC removed food wrapping from items for continuous flow.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all unlabeled spices, salts, and oils at cook line. -REPEAT VIOLATION-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed large carrots stored on floor of walk in cooler. CDI-PIC placed carrots on WIC shelf.

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 stored inside of large flour container with handle submerged into the flour as well as observed a plastic container stored inside of the large sugar container. CDI-PIC removed both items from containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed debris on refrigerator handles as well as debris on shelving in WIC. -REPEAT VIOLATION-

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 employees food in walk in cooler beside customer food items with no distinction or clear separation of employee items and customer items. Employee items should be separated and below customer items.

5-205.11 Maintain access to handsinks. Hand sinks may only be used for handwashing.-Pf: Observed PIC rinsing tongs and thermometers in hand sink. Hand sink are to be used for hand washing only. CDI- Items placed in 3 comp sink for proper cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed wings on shelf 123F and sesame chicken. PIC stated wings were out for lunch rush and has to be dropped in fryer to 165F before going to customer. CDI-placed in walk in cooler

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Sesame chicken 58F on counter. PIC stated chicken was out for lunch rush. CDI- PIC placed in cooler.

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 wings and sesame chicken out of temperature. PIC stated items were to be thrown away after 4 hours. Items were not labeled or marked. Rice was marked with cook time and discard time. CDI- PIC placed items in walk in cooler and told to label properly with documentations if being used on time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label spices and working containers on cookline.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelving in walk in cooler.

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 stained ceiling tiles and hood filters needing to be cleaned.

2-301.14 When to Wash - P. Observed employee putting away stock, using cell phone, and touching face and nose with bare hands then begin to prepare food at wok area with no hand washing. CDI - EHS directed employee to wash hands. Hands washed. Wash hands after doing activities that contaminate them and before handling food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cases of food pushed in front of back area hand sink along with rubber gloves laying in sink basin and delivery invoices tucked behind faucet. CDI - PIC removed. Do not block access to hand sinks. Do not use hand sinks for other purposes or store items in or on the hand sinks. Hand sinks must be ready for use at all times. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bowl of cooked chicken placed on shelf below raw meats in walk in cooler. CDI - PIC relocated. Do not store raw meat above cooked or ready to eat food. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with dried food residue on blade. Multiple metal pans stored with greasy residue on interior food surfaces need re-cleaning. VR within 10 days to check equipment and utensil cleaning. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage at 48f, noodles at 43f, blanched peas and carrots at 67f sitting out of refrigeration at room temperature. CDI - PIC returned to cooler. Do not allow TCS foods to sit at room temperature. Observed reach in cooler in kitchen with elevated ambient air temp of 42f holding all TCS foods above 41f including egg rolls at 46f, cooked chicken at 44f, dumplings at 45f, wontons at 44f. PIC discarded. VR within 10 days for repair and cold holding in reach in cooler. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. No date marking on TCS foods in prep top of front line cooler. Confirmed with PIC that some foods are held over in refrigerator units for next day use. Some foods are portioned from bulk containers found in the walk in cooler. All TCS foods that are kept on-site longer than 24 hours must have a date mark present no matter which cooler the food is stored in. If food is placed into front line coolers from bulk containers in the walk in cooler, the date must follow the food. VR within 10 days to evaluate overall date marking system for TCS foods in cold holding.

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 No timing present on containers of cooked rice or chicken wings using TPHC. CDI - PIC applied timing. Follow the written procedures for using TPHC. All items that are out at room temperature must be listed on the procedures which are posted in the kitchen and they must have timing present. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed dumplings cooling on rack in back area with no active cooling method in place. CDI - PIC placed into walk in cooler to chill. When cooling food, use methods that allow the food to cool down quickly. Do not allow food to cool at room temperature once it is in the danger zone at 135f. Food should be placed into shallow containers and put into refrigerators or freezer to quickly cool. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No labeling present on foods in use at wok area. All food that has been removed from the original labeled container must be identified. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of food, bulk carrots, and cases of shell eggs on shelving in walk in cooler that is less than 6 inches off of floor. Case of duck stored directly on floor in walk in freezer. Store all food at least 6 inches off of floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wiping cloths laying on equipment surfaces in back of house areas. No sanitizer buckets set up for use with wiping cloths. Once a wiping cloth has been used, place it into a container of sanitizer mixed at the proper concentration or remove it to a soiled linen container. 3-304.14 Wiping Cloths, Use Limitation - C. Observed wet wiping cloths placed under cutting boards to stabilize during use. Do not use wiping cloths under cutting boards. Only use wiping cloths for approved uses.

4-501.11 Maintain equipment in good repair. Reach in cooler near fryer with elevated air temperature not maintaining proper food temperatures needs repair. Gaskets on walk in cooler need repair/replacing as noted on Transitional Permit.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on exterior surfaces of equipment, shelving, fryers. Previous days food residue accumulated inside smoker. Greasy residue on exterior surfaces of multiple small wares needs cleaning. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Accumulated debris and bulk waste items present in dumpster enclosure. Remove to prevent pests. Dumpster is shared. 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. Floors throughout under and behind equipment with food debris accumulation and buildup need cleaning. Wall surfaces in cooking areas with greasy buildup and splatter need cleaning. Ceiling surfaces with buildup need cleaning. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair concrete wall surface surrounding can wash area to make smooth and easily cleanable as noted on the Transitional Permit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored on shelf above prep coolers. Designate an area away from food and food contact equipment for the storage of personal food and beverages.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet cloth laying across faucet at front area hand sink. CDI - PIC removed. Observed bulk container of food pushed in front of back of house hand sink. CDI - container moved. Do not block hand sinks. Hand sinks may only be used for washing hands. Do not rinse or wet cloths in hand sink or place soiled cloths in hand sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw duck stored above raw beef in walk in cooler. CDI - PIC removed raw duck to lower shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above zucchini and bok choy in walk in cooler. CDI-PIC relocated eggs to lower shelf. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation-P Observed unpacked raw chicken and beef stored above and mixed with ready to eat foods like wontons in walk in freezer. CDI-PIC relocated wontons. 3-304.15 (A) Gloves, Use Limitation - P Observed employee crack raw shell eggs with gloved hands and continue to handle ready to eat food and food contact surfaces with no glove change. CDI-EHS directed employee to change gloves and wash hands. Gloves changed/hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer with food buildup on blade. Knife hanging as clean with meat residue visible. CDI - PIC cleaned. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution in 3 part sink at 0ppm cl. CDI - PIC replaced with sanitizer greater than 50ppm cl.

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 cooked shrimp cooling in prep top for 2.5 hours at 73f. CDI - PIC discarded. Cool hot foods from 135 -70 within 2 hours and then to 41f or lower within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage at 46 and cooked lo mein noodles at 59 on shelf at grill area. CDI - PIC returned to reach in cooler. Keep all TCS foods at 41f or lower in the cooler or use TPHC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking on TCS foods in front line coolers. CDI - PIC date marked. Ensure date marking is present on all TCS foods that are kept on site longer than 24 hours.

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 sitting out at room temperature with no timing present. PIC unable to locate written TPHC procedures. CDI - TPHC procedures provided to operator and completed during inspection. Ensure written procedures are available for items using TPHC and ensure time is applied as required in procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of unlabeled chemicals near 3 part sink. CDI - PIC labeled. Label all chemicals. 7-206.11 Restricted Use Pesticides, Criteria - P Observed multiple spray cans of household insecticide in the back of house area. CDI - PIC discarded. Do not use household pesticides. Contact PCO for service.

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 shrimp cooling in deep overfilled pan in top of prep unit at line. CDI - PIC discarded. When cooling, use a method that allows air to flow around the food to quickly chill. Do not place food into service units until cooled.

3-501.13 Use approved thawing methods. Observed bulk quantity of chicken wings thawing in food prep sink under standing water. Water temperature out of tap 75f. When thawing under water, the water must overflow the food in a container and must be at a temperature less than 70f.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No identification present on working containers of dry goods throughout kitchen. Label all food items which are not easy to identify.

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3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on racks less than 6 inches off of the floor in walk in cooler. Store all food at least 6 inches off of the floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet on wrist while handling food. Remove jewelry from wrist while handling foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wet wiping cloths observed laying on equipment surfaces. Place used wiping cloths into sanitizer solution between uses or remove to soiled linen receptacle. 3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloths used to anchor cutting boards while in use. Do not use wiping cloths under cutting boards.

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 scoop laying in cooked rice and another scoop laying in dry rice both with handles in the food. Store scoops so that the handle is not in contact with the food.

4-501.11 Maintain equipment in good repair. Replace damaged gaskets on walk in cooler, walk in freezer, and reach in coolers. Replace or refinish rusty and peeling shelving in walk in cooler and freezer units. Repair dripping condensation leak in walk in freezer.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Buildup present on exterior surfaces of equipment, inside cabinetry, and on casters of equipment needs cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove accumulated litter and refuse in dumpster enclosure.

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. Buildup present on flooring under equipment needs cleaning. 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. Repair concrete wall surface surrounding can wash area to make smooth and easily cleanable.

6-303.11 Intensity-Lighting - C Increase light intensity in womens restroom to at least 20 foot candles. Current light intensity less than 10 foot candles.