BE EM ASIAN KITCHEN

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing her hands. EHS educated employee and she stopped and washed her hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef above noodles in the lowboy cooler. CDI PIC corrected the storage order by putting the raw beef on the bottom shelf For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the white shield on the inside of the ice machine has buildup.

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 grilled chicken and steak held on time without marking the discard time. They were both around 120F. EHS explained to PIC that TPHC starts when the first batch of meat is removed from the grill. They cannot wait until all the meat is cooked unless they are going to keep it at 135F while the cook is finishing the large quantity. CDI PIC put correct discard time on the board

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 cooked ground beef cooling on the counter at 117F. CDI PIC put the cooked beef in the WIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 handles of scoopers used for sugar and rice touching the food. CDI PIC removed scoopers from containers. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal bowls at dish drying areas stacked wet. CDI - EHS and PIC separated and reorganized containers to allow for effective air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 white mobile cutting boards with black discoloration and deep grooves that can no longer be effectively cleaned and sanitized.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at the front handwashing sink at 90F.

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 above raw beef in the grill lowboy cooler. CDI PIC corrected the storage order 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 cooked rice cooling in the WIC since 11:30 am and only reached 75 at 1:30 pm. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce on the counter at room temperature. CDI PIC discarded and will work out of glass front RIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked chicken and cooked beef in the grill prep top not date marked. PIC stated that it was cooked yesterday. CDI PIC provided the date mark. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 Kimchi in the lowboy cooler with an expired date marked. CDI PIC voluntarily discarded the 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 .

3-501.15 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 bin of cooked rice and cut beef cooling in the WIC with lid tightly closed. CDI PIC removed lids. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large bug crawling on the floor near the grill. CDI PIC killed bug and EHS reviewed pest control records that showed treatment done yesterday 5/13/26.

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 handles of scoopers used for sugar and rice touching the food. CDI PIC removed scoopers from containers.

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 WIC door gasket with black colored buildup. Also observed outside of fryers and shelves in the WIC with large amount of grease buildup.

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 and walls (including in the WIC) behind equipment and in dish room with large amount of buildup.

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 one (1) bin of unwashed avocados stored over RTE kimchi in poke prep unit. Ensure unwashed produce is stored below RTE foods. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) pan of cooked beef stored below sealed raw fish and shrimp boxes in walk in freezer. CDI - EHS reviewed storage conditions with PIC. PIC adjusted storage order to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup of soils in one (1) of two ice machines. Clean as required to prevent soil accumulation.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed four (4) portions of recently prepared TCS, non date mark exempt food (kimchi in WIC, beef portions in walk in walk in freezer) with no date marking. CDI - PIC confirmed when portions of TCS food had been prepared (12/31 for kimchi, 1/1 for beef) and affixed date marks to food containers. REPEAT. Note: No escalation in point deduction due to some improvement. Fewer items held for use within 7 days within WIC were without date marks. EHSs reviewed freezer date marking procedure with PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of glue stored on coolant lines of WIC, above covered food items. CDI - PIC moved glue bottles to chemical storage.

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 one (1) pan of TCS foods (crab meat used for Rangoon) in WIC cooling with covered lid. Crab Rangoon was cooling at insufficient rate. CDI - Lid was removed and Rangoon mix was observed cooling at improved rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one (1) ROP tuna side thawing in WIC without being removed from deoxygenated environment. CDI - EHSs removed ROP environment during temperature check.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic cup stored in hoisin sauce and one (1) plastic cup stored in vegan shrimp sauce cup in WIC as serving utensils. Observed one (1) container previously used to hold fruit jelly used to hold kimchi in prep unit. CDI - Single use utensils were removed from food bins and disposed of by PIC. Utilize multi use utensils for dispensing food. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) large box of single-use forks stored directly on the floor at kitchen entrance.

4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open lids and doors. CDI - Doors and lids were closed prior to returning to interior premises.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed minor food soil accumulation in microwave held by onion soup hot kettle. Clean once a day as required.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed four (4) portions of recently prepared TCS, non date mark exempt food (sliced beef and watermelon rinds in WIC, vegan Bologna in main prep unit) with no date marking. CDI - PIC confirmed portions of TCS food had been prepared earlier on day of inspection (08/22) and affixed date marks to food containers. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed approximately five (5) flies throughout kitchen area during inspection, including near area of active food prep (recently prepared pho broth) at prep table. Observed two (2) glue traps at rear door of kitchen with multiple dead insects. Per conversation with PIC, pest controller has recently been switched to a new licensed pest controller, but PIC was unable to provide documentation of pest control. Work with contracted pest controller to prevent pest entry/control pests via pest control mechanisms and pesticides, replacing mechanisms and retreating kitchen as needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (grill food prep) with multiple bracelets on under gloves.

3-302.15 Wash fruits and vegetables prior to use. Observed two (2) chopped and scooped watermelon rinds in WIC stored in bin with unwashed produce and stickers still attached. Per conversation with PIC, watermelon rinds are saved and used as a bowl for catering and/or large dishes. CDI - EHS donned glove, removed stickers from watermelon rinds, and placed rinds in readily available clean bin, which was then date marked placed at RTE section of WIC. Prior to use or cutting, clean all produce and remove debris and stickers; store as RTE food once cut. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) containers at dish drying areas stacked wet. CDI - EHS and PIC separated and reorganized containers to allow for effective air drying.

4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT.

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 minor soil accumulation on side tables at dry storage prep unit and grill area. Observed stove area shelving requiring and prep tables in need of additional cleaning. Clean non food contacts as needed. REPEAT.

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 one (1) pan of employee lunch (cooked prawns and scallops) stored on top of unopened box of egg roll wrappers at prep table. CDI - PIC rotated employee lunch to available lower shelving.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of cut and Rewrapped raw chicken portions stored above ready to eat food (noodles, cooked steak, etc.) in walk in freezer. Observed three (3) packages of unopened ready to eat crab sticks stored in same bin as Rewrapped and thawing raw sushi fish (salmon, tuna, etc.) in WIC CDI - EHS reviewed storage conditions with PIC. PIC adjusted storage order to prevent potential contamination. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) head of cut loose read cabbage stored on cardboard box lid in WIC. Observed one (1) unwrapped chub of vegan bologna stored directly on racks of grill prep unit. CDI - PIC voluntarily disposed of improperly stored and exposed food items. 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 server RIC with ambient temperatures ranging between 48F and 51F during inspection. All TCS food within (to go salad box, portioned salad bowl, lettuce wraps, and salad bin, totaling approximately nine (9) portions of TCS food) were observed at temperatures ranging from 45F and 48F. Per conversation with PIC, all TCS foods within unit had been prepared less than three hours prior. Recently prepared TCS food was rotated to WIC for proper cooling and cold storage. A verification of cold holding equipment will occur no later than 12/14/2025. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; PIC was able to make repair call to refrigeration technician during inspection. Fewer TCS food items were observed out of temperature, all out of temperature TCS foods were able to be moved to calibrated cold holding equipment, and hanging thermometer was provided to observe ambient temperature for server RIC. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed bundle chicken stock cooking on stove top; observed one (1) bundle of green onions within cooking stock with rubber band and produce tag still attached. CDI - PIC withdrew vegetables from stock and disposed of onions.

4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT.

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 minor soil accumulation on side tables at dry storage prep unit and grill area. Observed stove area shelving requiring and prep tables in need of additional cleaning. Clean non food contacts as needed.

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink pipe at handsink next to 3 compartment sink. Repair plumbing as needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of buildup of grease and soils on floors beneath stand in place cooking equipment (fryers, stoves, prep tables, etc.) Observed minor food soils (breading, onion peels, crumbs, etc.) on floors of prep area. Increase cleaning frequency and thoroughness.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of cut raw steak stored above bean sprouts and cilantro in side prep unit. CDI - EHS reviewed storage conditions with PIC. EHS adjusted storage order to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection; fewer instances of improper storage order were observed.l 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 two (2) portions of TCS food (rice in front hot pot and onion soup in steam kettle) below 135F. CDI - PIC voluntarily discarded out of temperature TCS food. 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 server RIC with ambient temperatures ranging between 45F and 50F during inspection. All TCS food within (to go salad box, portioned salad bowl, lettuce wraps, and salad bin, totaling approximately fourteen (14) portions of TCS food) were observed at temperatures ranging from 45F and 48F. Per conversation with PIC, to go salads and salad bin had been prepared less than three hours prior. Recently prepared TCS food was rotated to WIC for proper cooling and cold storage. All other TCS foods within were voluntarily disposed of by PIC. A verification of cold holding equipment will occur no later than 12/9/2024. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies throughout kitchen area during inspection, including near area of active food prep (tray of in process spring rolls) at prep table. PIC covered tray of rolls during pause in preparation of food to prevent further potential contamination by insects. Work with contracted pest controller to prevent pest entry/control pests via pest control mechanisms and pesticides.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of frozen food in bin on floor of walk in freezer. CDI - PIC rotated bin to available shelving. Note: EHS also observed boxes of recently delivered dry good (boba and tea powders) and frozen TCS foods (Mays Meat Food Service) having not been elevated. Per observation, these items had been recently delivered and were awaiting proper storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (stove top food prep) with watch and bracelets on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed server area wiping cloth stored in weakly concentrated sanitizer bucket (approximately 50 ppm). CDI - PIC remade bucket at effective concentration (approximately 300 ppm) and placed in use wiping cloths in the newly made solution.

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 one (1) container of cilantro in server mini RIC with spoon handle contact food. CDI - EHS removed spoon without mark barehand contact and rotated spoon to dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) plastic containers at dish drying areas stacked wet. CDI - EHS separated and reorganized containers to allow for effective air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fry boxes) stored with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination

4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink pipe at handsink next to 3 compartment sink. Repair plumbing as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce (avocados) stored below two cups of (2) raw, ready to eat animal food portions (salmon roe) in sushi prep unit. Observed in tact packages of frozen vegetables in Walk in freezer below one (1) bin of Rewrapped raw beef. CDI - EHS reviewed storage conditions with PIC. PIC adjusted storage order to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed one stack of approximately five (5) plates and two (2) recently sanitized metal bin drying stored as clean with minor food soil. Per conversation with PIC, plates were no longer being used within establishment. CDI - PIC rotated plates and bins to dish machine area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of sanitizer with no label, stored above plastic utensils in box on rolling cart. CDI - PIC relabeled sanitizer spray and rotated bottle to handle of rolling cart to prevent potential contamination

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 two (2) unlabeled squeeze bottles of water at grill area. Observed approximately four (4) unlabeled sauce and oil bottles throughout kitchen. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees with hair down engaged in minor food prep (placing food in trays and on plates) . Ensure hair restraints are worn during all food prep. CDI - Employees donned hair nets and washed hands at end of break period with no verbal correction by EHS.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one (1) clean ice scoop stored in ice machine with handle contacting the ice. CDI - Ice scoop was removed by PIC without contacting ice with hand and placed back in ice bin internal holder. REPEAT. Note: no escalation in point deduction due to improvements in utensils storage.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic cup stored in flour bin adjacent to fryers and one (1) plastic spoon stored in roe cup in underside of sushi prep unit. CDI - Single use utensils were removed from food bins and disposed of by PIC. Utilize multi use utensils for dispensing food.

4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed.

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 minor soil accumulation on side tables at dry storage prep unit and grill area. Clean non food contacts as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids of newly replaced dumpster and cardboard dumpster open. Ensure door remain closed to prevent the harborage of pests. CDI - Dumpster lids were closed prior to returning top interior premises. REPEAT. Note: No escalation due to improvement from previous inspections; dumpsters with damaged components have been replaced with dumpsters that are clean and in good repair.

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 minor accumulation of buildup on floors beneath stand in place cooking equipment (fryers, stoves). Increase cleaning frequency and thoroughness. Previously cited damage has been repaired.

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 one (1) bin of raw Koji chicken stored over raw shrimp in grill mini RIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of cooked chicken wings in grill mini RIC contacting Rangoon in a lower bin. CDI - PIC corrected storage order of food items in grill mini RIC. PIC provided lid to Rangoon bin. 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 one (1) stovetop food portion (cooked vegetable stock) at stove at 129F at start of inspection. Per conversation with PIC, stock was reheating. Item was reheated to above 165F. However, later in inspection, EHS observed item fall to 129F, due to heating element being turned off. CDI - PIC voluntarily disposed of out of temperature food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pump bottle of dish soap with no label. CDI - EHS identified and labeled bottle of dish soap.

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 two (2) recently cooked TCS food items (rice and carrots) cooling at ambient temperature at insufficient rates. CDI - PIC rotated food to bins, placed these bins in ice baths, and rotated them to WIC open to improve cooling. 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 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 two (2) unlabeled squeeze bottles of water at grill area. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed server area wiping cloth stored in weakly concentrated sanitizer bucket (>50 ppm). CDI - PIC remade bucket at effective concentration (approximately 150 ppm) and placed in use wiping cloths in the newly made solution.

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 one (1) tong in lettuce wedge bin with handle contact food. CDI - Salad tongs were removed to warewashing for corrective cleaning. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one (1) ice scoop stored in ice machine handle contacting the ice. CDI - Ice scoop was removed by EHS without contacting ice with hand and placed at warewashing area for corrective cleaning. 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 approximately four (4) metal utensils (spoons, ladles, etc) in wok at stove top in heavily soiled water. Water was observed at approximately 99F.

4-502.11(A) Maintain utensils in good repair. Observed three (3) plastic containers with cracks on non food contact rims, as well as one (1) container which could not hold water during ice water calibration due to leaking. CDI - PIC voluntarily disposed of heavily cracked container. Dispose of, resurface, or replace damaged utensils as necessary. Note: EHS observed inactive side prep unit at time of inspection, with no food in its interior. Per conversation with PIC, unit is undergoing repairs procedures and is scheduled to be service prior to the end of the week. No cold holding violations were observed during inspection.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing side door. Contact waste management company to repair/replace damaged dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door and lid of dumpster open. Ensure door remain closed to prevent the harborage of pests. REPEAT. CDI - Dumpster was closed prior to returning top interior premises.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed three (3) water damaged ceiling tiles above dish machine area. Observed chipped tiling at mop sink wall. Repair and replace damaged tiles as needed.

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 open employee beverages on prep table and over prep unit. CDI-Open employee beverages were voluntarily discarded by PIC. 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 from sauté pan on stove top where other food prep was occurring. CDI-Employee food was removed from stove.

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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands as they washed hands, turned off soiled faucet with bare hands, then dried hands, their hands were recontaminated. CDI-EHS explained proper hand wash procedure and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee texting on personal cell phone, walk into the kitchen, don gloves, then begin food prep. EHS confirmed observation with employee. CDI-EHS educated employee on when to wash requirements. Employee properly washed hands and donned gloves for food prep. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch long hair on head, not wash hands, begin to prep food. CDI-EHS educated employee on when to wash requirements and employee properly washed hands.

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 unwashed avocados and unwashed strawberries stored over RTE sauces and tofu in WIC. Ensure unwashed produce is stored below RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed blade and food mount portions of large slicer soiled with food debris. PIC stated the slicer had not been in use today. CDI-Employee broke down slicer and began process of cleaning and sanitizing in place. 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 PIC use thermometer to check food temperatures and not clean or sanitize probe. CDI-EHS explained cleaning and sanitizing requirements and thermometer was sanitized.

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 spring rolls at 78F after 2 hours of cooling, per employee. CDI-PIC voluntarily discarded food that did not quickly cool from 135F to 70F within 2 hours.

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 cooked mushrooms at 53F. Observed cut filet and brisket at 43F. All items listed were stored in prep unit that had frozen over. Unit thermostat was reading 53F. CDI-PIC unplugged prep unit to defrost and placed TCS foods in WIC. Facility has sufficient cold holding equipment if faulty prep unit remains inoperable.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written TPHC procedures on site at time of inspection. VR required within 3 days to ensure TPHC procedures have been produced and maintained by establishment. 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 3 large bins of salad held on TPHC since 11am, not discarded at 3:27pm. CDI-PIC voluntarily discarded salad that was held for more than 4 hours on TPHC.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed establishment fermenting kimchi without necessary information and prior approval from regulatory authority. Employee stated cut cabbage (TCS) and other assorted ingredients were mixed together and then left out of temperature control for 2-3 days, and then placed in the WIC. CDI-PIC voluntarily discarded all food made without required variance. EHS shared resources on how to obtain variance from regulatory authority.

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: 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 spring rolls that were fried and cooling for two hours over fryer, per employee. Observed chicken that was cooked and placed in a tightly covered container in WIC. Observed cooked wings, placed in bin on bottom shelf near fryer. CDI-PIC voluntarily discarded spring rolls that missed first cooling window. Chicken wings were moved to WIC, uncovered to quickly cool. Chicken in WIC was vented to increase cold air flow.

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 squeeze bottles surrounding grill. Observed unlabeled seasoning and shakers throughout kitchen. Add labels to all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with hair down preparing food. Ensure hair restraints are worn during all food prep.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados at poke station with stickers still attached. Remove all produce stickers during thorough washing process, prior to use.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a large box of single-use lids stored directly on the floor, under a table. CDI-PIC moved lids to at least 6 inches above the floor.

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 extensive food debris surrounding interior of prep top unit. Observed food debris on non-food contact portions of slicer that PIC stated was not used today. Observed food buildup on exterior of rice cookers. Increase cleaning frequency and thoroughness,

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster open. Ensure door remain closed to prevent the harborage of pests.

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 food buildup and splash on walls behind equipment, like prep units and ice machines. Observed hair stuck to wall beside front hand sink. Observed heavily soiled floors surrounding cooking equipment and shelves in dry storage and in corners of rooms. Increase cleaning frequency and thoroughness.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy mayo as well as firecracker sauce containing mayo cold holding on counter top at 71F and 66F (refer to temperature chart). PIC stated there was a large order of poke bowls 30 minutes prior and sauces we’re used on those and not placed back in low boy, PIC relocated sauces to walk in cooler for rapid cooling. Also observed TCS items in cold holding in walk in cooler at a temperature of 43F such as noodles, shrimp sauce and pho soup (refer to temperature chart). Internal temperature of walk in cooler was 43F. PIC stated they have been in and out of walk in cooler all morning in their food prep process and walk in could have gone out of temperature. CDI-PIC lowered internal temperature of walk in cooler and within 30 minutes walk in cooler had an internal temperature of 39F. 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed ambient air thermometer in walk in cooler measuring 65F when actual ambient air temperature was 39F. CDI-PIC discarded thermometer and will be replacing with new thermometer. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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 squirt containers at grill area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal bowls and containers being stacked wet at clean dish area.

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 cleaning needed on outside of rice cookers/warmers with dried food debris and grease as well as cleaning needed on small cooker containing cooked carrots with dried food debris and grease on exterior of equipment.

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

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 set in food soils beneath fixed equipment, namely grill, stovetops, and prep tables, and dry storage area shelving. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not available at kitchen entrance handsink at start of inspection. CDI - Manager replaced paper towel from readily available supply.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of raw shrimp stored above French fries in fryer RIC. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed four (4) bins of cooling cut and washed cabbage within the WIC nesting within each other, creating improper food contact with three of the bins. CDI - Bins were separated out to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black buildup on the internal chutes of active facility ice machine. Clean as needed to prevent accumulation of build up.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed approximately one (1) can of commercial pesticide spray stored at chemical shelving. CDI - Pesticides were voluntarily disposed of by PIC. Utilize approved pest control devices stored in such a way as to avoid contamination of clean equipment and food. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies throughout kitchen area during inspection. Note: At start of inspection, rear entrance of kitchen area was opened to allow entry of food delivery personnel and delivered food items. At conclusion of deliveries, rear door of kitchen was closed with a tight seal. EHS observed air curtain installed over exterior rear kitchen door, but this pest control device was not active at time of inspection. Facility is advised to maintain and utilize insect control devices, such as the air curtain, to prevent potential entry of pests.

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 one (1) ice scoop stored in an ice bucket within the bottom flooring of inactive ice machine with handle contacting the ice. CDI - Ice scoop was removed by EHS and placed at warewashing area for corrective cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) dishes wet stacked at dish drying rack. CDI - Dishes were separated to allow for proper air drying.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flattened, stained cardboard sheet at hanging rack for sauce bottles at poke prep top. Remove cardboard sheeting and, if necessary, replace with non-absorbent liner for sauce rack. Note: Observed previously loose and torn gasket at grill area prep unit door sealed with a caulk based sealant, such that gasket was not hanging, loose, or torn away from prep unit door. Should sealant fail to allow gasket to form an effective tight seal, facility is advised to fully replace torn gasket with new, properly fitted and fully intact gasket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open at time of inspection. CDI - Dumpster was closed prior to return to interior premises. 5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing lids and door. Contact waste management company to repair/replace damaged dumpster. REPEAT. Note: Observed server station area trash bin with broken foot pedal, such that trash lid must be opened manually. Though not observed at time of inspection, manually opening trash can lid could result in decontamination of clean hands or single use gloves. Facility is advised to repair or replace trash can with one allowing for the disposal of trash without use of hands.

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 set in food soils beneath fixed equipment, namely grill, stovetops, and prep tables, and dry storage area shelving. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed potted miniature succulent stored on a saucer above cleaned and sanitized dishes on storage rack. CDI - EHS moved succulent to wall at mop sink to prevent potential contamination of clean dishes and equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above unwashed coconut and raw beef fillets stored above bean sprouts in the WIC. Observed raw beef fillets stored above bean sprouts in dry storage prep top unit. CDI - EHS discussed proper storage of raw animal product with the PIC. Food storage areas were reorganized to prevent potential contamination. EHS provided storage order guides for WIC and reach in units. For more information on food storage order please visit: http://meck.co/FoodSafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed approximately three (3) cans of commercial pesticide spray stored at chemical shelving. PIC elaborated that these were used in between pest treatment to alleviate fruit flies. CDI - Pesticides were set aside and marked for removal by PIC. Utilize approved pest control devices stored in such a way as to avoid contamination of clean equipment and food.

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 two (2) unlabeled working containers (oil at dry storage area prep table and salt shaker at fryer area.) CDI - Items were labeled effectively.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately seven (7) food boxes stored directly on walk in freezer floor. Per conversation with PIC, a delivery had occurred on the previous day. Observed one (1) bin of chicken stored directly on the floor of the WIC. REPEAT.

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 tongs stored with handles contact kimchi in the grill prep unit underside and salad in the server RIC. Observed bowl stored in container of beef in the WIC. Observed paddle stored in cooked rice in the kitchen area. CDI - Utensils were removed from TCS food items and reoriented to prevent potential contamination. Bowl was removed to 3 compartment sink area.

4-501.11 Maintain equipment in good repair. Observed torn gasket at grill area prep unit underside. Observed deli slicer at rear area of the kitchen with set in staining and food debris, while unplugged and with arm rubber banded to pressure plate. Conversation with the PIC elaborated that this equipment had not been utilized since the previous week and that it was to repaired or replaced. In the meantime, all meats within the kitchen were to be sliced by hand. Store broken or unused equipment clean until such a time that it can be removed or replaced.

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 considerable staining at grill shelving. Clean prep and storage surfaces to preclude accumulation of staining and soils.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing lids and door. Contact waste management company to repair/replace damaged dumpster. REPEAT. No escalation in point deduction due to ongoing attempts by PIC to repair 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 set in food soils beneath fixed equipment, namely grill, stovetops, and prep tables, and dry storage area. Flooring at open areas of the kitchen was observed to be considerably cleaner from previous inspections. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils. REPEAT. Note: No escalation in point deduction due to noted improvement in floor cleanliness.

6-301.14 Post a handwash sign at each handsink. Observed one hand washing sink at Kitchen entrance with damaged, minimally legible signage, and ware washing hand sink with no signage. Hand washing sign was found nearby, visibly damaged, stored at ware washing shelving. CDI - EHS provided establishment with replacement hand washing signage in English and Spanish.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed shredded cheddar cheese in front area reach in cooler stored inside of cleaned and reused coffee jelly case. Portions of cheddar cheese were displaying green spotting and discoloration. CDI - PIC voluntarily disposed of cheese and its container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) food containers (plastic bus tub of frozen Lima beans and box of waffle fries) stored directly on walk in freezer floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed server area wiping cloth stored in weakly concentrated sanitizer bucket (>50 ppm). CDI - PIC remade bucket at effective concentration (approximately 150 ppm) and placed in use wiping cloths in the newly made solution. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed server area wiping cloth wiping bucket stored directly on the floor. CDI - PIC elevated bucket to nearby cart storage after remaking sanitizer solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) dishes wet stacked at dish drying area. CDI - Dishes were separated to allow for proper air drying. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) unopened box of single service chopsticks stored directly on the floor of the server area. CDI - Box of single service chopsticks was elevated to nearby storage. 4-502.13 Single-use and single-service articles cannot be reused. Observed approximately three (3) seaweed salad containers stored at 3 compartment sink overhead drying racks, as though stored for reuse. Observed coffee jelly container used to hold shredded cheddar cheese within the front area RIC. CDI - EHS and PIC discussed proper storage containers for food. Single use items were voluntarily disposed of by PIC.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flattened cardboard on non food contact surfaces through out the kitchen, namely at the grill area, grill side cart storage, chemical storage shelving, and beneath rice cookers. Remove cardboard surfaces from kitchen area to better facilitate cleaning and prevent potential contamination. Should additional shelving or equipment surfacing be required, select non absorbent material, such as plastic sheets or tin foil.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing lid and door. Contact waste management company to repair/replace damaged 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. Observe minor food soil along floors and walls throughout the kitchen area, primarily at the grill and fryer areas. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored intermingled with recently washed dishes at the ware washing drying racks. CDI - Employee phone was removed from the drying rack by PIC and placed in an appropriate location. One (1) metal bowl whose non food contact surface was contacted by employee phone was removed to ware washing area to be correctively cleaned.

2-103.11(B) Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food, clean equipment, utensils and linens; and unwrapped single-service and single-use articles are protected from contamination. -Pf On two separate occasions, PIC's young children moved into the kitchen area over the course of the inspection. CDI - unnecessary person's were escorted out of the kitchen area in short order.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete menu disclosure: "These Items Can Be Cooked To Order". Though this serves as an effective disclosure of raw or undercooked food items, this statement requires editing to include an effective reminder, I.E. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness." Verification of menu edits will occur no later than 08/26/2022.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed open first aid kit stored above condiment storage at server area. CDI - Medical supplies were moved to the office area to avoid potential contamination.

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 multiple sauce bottles and cocoa powder shaker without effective labeling. CDI - Labels were applied to working containers by PIC

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 handle tongs stored in bucket of kimchi with the handle contacting the food item. CDI - Handle was reoriented to remove handle from food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked at dish drying area. CDI - Dishes were separated to allow for proper air drying. REPEAT.

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

6-302.11 Supply toilet tissue at each toilet. -Pf Observed on toilet in ladies restroom with no toilet tissue. CDI - Tissue paper was provided from storage by the PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open doors at the time of inspection. CDI - Doors were closed prior to returning to interior premises.

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. Observe minor food soil along floors and walls throughout the kitchen area, primarily at the grill and fryer areas. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils.

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 sushi rice marked for service at 11 am. Sushi rice was leftover from night before. CDI - PIC voluntarily discarded. - REPEAT - 1.5 - 3-501.19 Time as a Public Health Control (P) (Pf) Observed lettuce held on TPHC with time marking of 11am. Lettuce was out when EHS arrived for inspection at 1035. CDI - PIC changed time to the time lettuce was removed from cold holding.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce cooling tightly covered in reach in cooler. Observed rice cooling tightly covered in walk in cooler. CDI - All items uncovered. Maintain food items uncovered until they reach 41F. - 0.5 -

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 handle stored inside of sugar container. CDI - Scoop removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled, in use utensils from last night stored inside of prep unit. CDI - PIC moved items to dish machine to be W/R/S. Sanitize food contact surfaces every 4 hours. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked at dish drying area. CDI - Items separated to allow air flow for cooling. - 0 -

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in freezer door. Replace as needed. - 0 - 4-101.19 Nonfood-Contact Surfaces (C) Observed cardboard being used to line various shelves throughout facility. Replace with surface that is non absorbent. EHS recommends use of tinfoil.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips present in facility. A VR will occur no later than 4/1/2022 to ensure QUAT test strips have been purchased. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee Oreos stored above cleaned equipment. - REPEAT - 0.5 -

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee washing knife in hand sink. Observed flood employee dumping water in hand sink. CDI - Knife was moved to dish machine to be washed, rinsed, and sanitized. Sink was cleaned out. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw tuna stored above ready to eat cucumbers and carrots in reach in cooler. CDI - Storage order rearranged. - REPEAT - 1.5 -

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 milk, almond milk, and soy milk opened yesterday without dates present. CDI - Dates were added to items. - REPEAT - 1.5 - * Facility has greatly improved in date marking. All other items in facility were properly dated - Points remain the same *

3-501.19 Time as a Public Health Control (P) (Pf). Observed facility using TPHC for beef, chicken, rice, lettuce, broccoli, and boba. Facility only has beef, chicken, rice, and broccoli on their TPHC form. CDI - Boba and lettuce were added to facilities TPHC form. - REPEAT - 0 - ** Facility PIC is new to facility. Facility is working through PIC transfer. Facility has greatly improved in many areas. Facility PIC is correctly carrying out TPHC with all items held on TPHC - just needed to add the boba and lettuce to the procedures. Points remain at 0 **

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing beef on drain board at prep sink. CDI - Items were immediately cooked. Discussed proper thawing methods with PIC. - REPEAT - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pho broth stored on floor in walk in cooler. CDI - Items taken off floor and placed onto shelving. - 0 -

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 general cleaning needed to walls of facility, specially behind boba shelf, and back walls in dish machine area. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top. CDI - Item moved to designated location. - 0 -

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves without washing hands. CDI- employee directed to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one small container of raw beef stored above boxes of vegetables in walk in cooler. CDI- raw beef relocated. Zero points taken as this was the only item out of 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 Ensure that dates from products in walk in cooler are carried through to reach in units. Observed two containers of kimchi labeled with todays date however bulk container in walk in had a prep date of 7/3. Employee moved from walk to reach in date and incorrectly dated. CDI- items relabeled with date of 7/3. Also observed portion bags of noodles in reach in cooler with no date. Noodles in cooler were properly dated however would not be able to distinguish different batches. Foods removed from freezer and stored longer than 24 hrs should also be dated with date removed from freezer. Containers of broth are removed from cooler daily for days use but may remain in cooler longer than 24 hrs. CDI- containers dated. Significant improvement in overall date marking procedures noted. Remain at half points. Additional violations in future will result in full points being taken.

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 one pan of poke beef and one pan of poke chicken on cart next to grill area at 58F and 65F respectively. Facility usually cooks, cools and maintains these items in cold holding until reheated per order. Observed facility attempting to use TPHC for these items today. These items are not listed on their procedures. CDI- items taken to walk in to rapidly cool. PIC agreed to cook, cool and maintain cold going forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled spray bottle of soap/vinegar solution near back chemical storage area.

3-501.13 Use approved thawing methods. Observed containers of vegetable broth thawing on drainboard of food preparation sink. CDI- placed in walk in cooler to continue thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many unlabeled squeeze bottles of various sauces.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees that prepare and plate food orders not wearing proper hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one dirty towel on prep surface near cook line.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives and serving utensil stored in a container near wok line that was heavily soiled on interior bottom of container. CDI- container and knives washed at dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces throughout kitchen with sticky residue. General cleaning needed.

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. General cleaning needed of floors and walls throughout especially near cook line.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC was aware that walk in cooler was not functioning and called a repair person however did not take action to relocate food to alternate coolers or determine if safe to keep. PIC also not ensuring that employees are washing hands properly, date marking food items, and allowing employees to eat and drink in kitchen. CDI by instruction with PIC on requirements

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered coffee cups and open canned beverage on main prep table in kitchen upon arrival. CDI- drinks discarded or covered and relocated. Do not allow employees to eat or drink in food preparation areas. Observed employee eating at main prep table in kitchen.

2-301.15 Where to Wash - PF Observed employee wash hands at 3 compartment sink. CDI by instruction, employee washed hands properly at hand sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both hand sinks without paper towels upon arrival. CDI- paper towels restocked at both hand sinks

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above French fries in 2 door reach in cooler on line and bowl of raw shrimp stored over milk in one door flip top unit used for boba tea products. CDI- shrimp relocated in both units. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed avocados stored above uncovered container of ready to eat shrimp sauce. CDI- sauce relocated. Repeat violation. Keeping at half points due to overall improvement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavily soiled knives in top of poke prep unit ready to be used. CDI- taken to dish area to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one rice cooker of brown rice near back door holding at 117F. CDI-reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding at 68F upon arrival. PIC stated that walk in cooler was holding below 41F when he left facility last night at 9pm and when he arrived at 9am this morning it was not working. Repair person had already been contacted and was en route. CDI- all TCS foods (raw chicken, kimchi, raw beef, milk, shredded cheddar cheese, almond milk, ranch dressing, shrimp sauce, rice, cooked broccoli, chicken wings, tomato paste etc.) in walk in cooler were discarded. Product disposition form completed. See temperature chart. Facility remained closed until repair person added Freon and walk in cooler was holding less than 41F before leaving.

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 kimchi, vegan ham, crab and open container of milk in reach in coolers without dates. CDI- kimchi and milk were discarded. Vegan ham and crab were open/cut yesterday and were allowed to be dated with yesterdays date. Repeat violation but keeping at half points due to significant improvement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle labeled as sanitizer with an unknown chemical in bottle. CDI- bottle emptied. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of sanitizer with over 200ppm. CDI-diluted to 50-100ppm.

3-501.13 Use approved thawing methods. Observed several container of broth and cooked chicken thawing at room temperature on drainboard of food prep sink. CDI- items placed back in freezer due to facility remaining closed for lack of refrigeration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen propped open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the kitchen. Also observed many fruit flies near dish area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on floor in freezer and in dry storage room. Repeat violation. Also, required to provide additional shelving as part of transitional permit requirement that expires 6/10/21.

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 single service cups and bowls without handles stored directly in containers of sauces in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed one rusted shelf in walk in cooler. Shelf is required to be replaced per transitional permit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces throughout kitchen with sticky residue. General cleaning needed.

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. General cleaning needed of floors and walls throughout.

6-303.11 Intensity-Lighting - C Provide brighter light bulb or additional lighting in walk in freezer. Transitional permit item.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and turn off faucet with bare hands. CDI by instruction and employee rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee move to put on gloves to prepare food with out washing hands first. CDI- employee washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat pot of soup and sauces in walk in cooler. Verification required to ensure walk in cooler is properly rearranged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked chicken wings in top of prep unit near line. PIC stated that they may have not reached 165F when first cooked since they cook again upon customer order. CDI- discussed non-continuous cooking with PIC. PIC agreed to fully cook chicken wings to 165F on the first time in fryer.

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 container of cooked mushrooms 122F on prep table upon arrival and 109F after 1 hour. Mushrooms were still within the 2 hour window according to PIC. CDI- by placing in smaller containers and in walk in freezer to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli on cart near cooked line 62F. CDI- placed in refrigeration. Observed tofu in small one door cooler 46F. Item in cooler less than 4 hours. CDI-relocated to alternate properly functioning cooler. Observed cooked boba in crock pot, 73F. CDI-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 Observed no date marking system in place at all in facility. Observed open containers of tofu, vegan ham, milk, cooked broccoli, cooked tuna, cooked chicken wings etc. without date labels. Verification required to ensure date marking system is implemented.

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 TPHC being used for rice. Time was written on white erase board however written procedures did not include rice (had beef and chicken listed only). CDI- Rice was added to written procedures.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle over 200ppm. CDI- sanitizer diluted to less than 200ppm. Observed clorox wipes and clorox disinfecting spray being used on food contact surfaces in kitchen. CDI- by instruction. 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Containers used to store sanitizer shall not have been used for any other chemical. Observed spray bottle of sanitizer made in a container that previously stored glass cleaner.

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 cooked mushrooms cooling at room temperature on counter. CDI- proper methods discussed with PIC and mushrooms placed in walk in freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many squeeze bottles of various sauces without labels.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dirty towels stored on cutting boards and tables in kitchen.

4-502.13 Single-use and single-service articles may not be reused. Observed seaweed salad containers being washed and reused to store other food items. These are a one time use only container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed of non-food contact surfaces throughout. Obesrved residue on most surfaces throughout kitchen.

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 general cleaning needed of floors, walls, ceilings, vents etc. throughout.