SUPER WOK I

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Owner present; no food protection manager certification taken. Look into taking training online and obtaining approved test after class./ For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 in reach-in refrigerator with incorrect date on it; CDI by correcting date. ;l 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed microwave and 2 chest freezers that are not NSF/ANSI listed. Any replaced equipment must be NSF/ANSI listed and must receive prior approval before replacement to assure that it meets current standards. Repeat violation. 4-501.11 Maintain equipment in good repair. Observed freezer in front part of kitchen has two covers on front part of lid missing covers for insulation, insulation exposed.

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. Repeat violation. Observed build up of grease, dust, on exterior of fryers and equipment in this area. Need to go through kitchen and to clean surfaces, shelves, and all equipment on a regular basis to keep these items clean.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet stained and hand sink in need of 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. Repeat violation. Observed broken floor tiles in kitchen in several areas. Replace broken floor tiles, keep area clean and do cleaning weekly and thoroughly.

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM working at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

-REPEAT- 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed microwave and 2 chest freezers not ANSI certified. Observed medium sized chest freezer with broken handle. Replace non-ANSI certified items with commercial grade equipment. Repair/replace broken handle on chest freeezer.

-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 grease buildup on exterior surface of fryers and adjacent equipment. Observed shelving over RIC with dust build up.

-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. Observed missing/low grout between floor tiles in area around prep sink. Observed dark buildup/growth on wall above door in dry storage area. Repair/replace missing grout. Increase cleaning frequency and thoroughness.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM credentials. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 PIC begin to handle raw chicken without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed handwashing sink without a supply of cold water. CDI - PIC turned on the cold water from the valve. Ensure cold water is turned on at all times to maintain handwashing sink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked pork, cooked chicken and cooked broccoli in prep top above 41F. Refer to temperature chart. Observed container of pooled eggs in prep top low boy at 50F. Observed ambient air of unit at 60F. Per PIC, broccoli was prepped earlier in the day. -CDI - Broccoli moved to RIC and other items voluntarily discarded. **3 DAY VERIFICATION REQUIRED** **PIC TO NOT USE UNIT TO STORE TCS ITEMS UNTIL REPAIRS CAN BE MADE** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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-/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 container of pork in prep top with no date. Observed container of chicken date marked 9/30 (discard 10/6). -CDI- PIC voluntarily discarded 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle of sanitizer without label. CDI - PIC labeled bottle. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken wings on prep counter in large plastic bucket at 55F. PIC marinated chicken and placed densely packed container, filled to the top with a lid on it in RIC to cool. -CDI - EHS educated PIC on cooling methods and PIC moved bucket to chest freezer and removed lid to facilitate rapid cooling. -0.5- 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 no labels on some items on the line. -CDI- PIC properly labeled items. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon entry into facility, observed back door propped open with no pest deterrent (screen door, air curtain, etc) in place. CDI - PIC shut door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in facility. Per PIC, facility is in the process of getting new pest control service. -0-

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 clam shell containers by prep unit in the upright position. CDI - PIC inverted containers. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 chest freezers and microwave that are not ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on large chest freezer. Observed broken handle, torn gaskets and broken interior of medium chest freezer. Observed prep unit with ambient air temperature of 60F. PIC to address repairs/replacement of gaskets and broken equipment. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cooler gaskets, interior of coolers and exterior of equipment with debris buildup. Observed shelving above 3-comp sink in need of cleaning due to heavy dust/debris buildup. Increased and more thorough cleaning frequency recommended. -REPEAT- -1-

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./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 floor tiles with missing grout in prep sink area. Observed damaged ceiling tiles and some with peeling FRP. Repair or replace. -REPEAT- -1- 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 missing vent covers in area above handwashing sink and in bathroom. Repair or replace. 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard mats. Remove. 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 dark buildup/growth on walls in dry storage area. Observed floors and walls in need of cleaning especially beneath and behind equipment in hard to reach areas. Increased and more thorough cleaning frequency recommended.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED no employee health in the facility during inspection. CDI. PIC was provided another and education provided on the changes in the employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 doors of RIC , stove top, refrigerator sticky to touch and filled with debris. Cleaning needed on cooking equipment and other items in the facility. 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 debris on floor corners and under equipment in kitchen area. Observed splash on walls behind prep units in kitchen area. Also observed build up on hood. 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 cardboard on floor. Repeat 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items and litter stored on the premises as they are not necessary to operation and maintenance. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored through out the facility. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 items in RI without dates. CDI. PIC date marked. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of sauce, spices without labels. 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 doors of RIC , stove top, refrigerator sticky to touch and filled with debris. Cleaning needed on cooking equipment and other items in the facility. 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 debris on floor corners and under equipment in kitchen area. Observed splash on walls behind prep units in kitchen area. Also observed build up on hood. 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 cardboard on floor 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items and litter stored on the premises as they are not necessary to operation and maintenance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored through out the facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled eggs above 41F per PIC eggs were just cracked.CDI..PIC scrambled eggs up to put in fried rice.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 pan of diced chicken cooling, tightly wrapped. CDI..Wrap was removed 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 working containers of sauce without labels.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed open can of baby corn and sauce stored in its original tin can.

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 doors of RIC , stove top, refrigerator sticky to touch and filled with debris. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in dire need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of debris on floor corners and under equipment in kitchen area. Observed splash on walls behind prep units in kitchen area. Also observed build up on hood. 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 cardboard on floor 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items and litter stored on the premises as they are not necessary to operation and maintenance.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager 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 chicken cold holding in the prep line at temperatures above 41F. CDI. PIC took it back to the cooler and indicated that its not been long he took the chicken out. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken in RI without dates. 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 .

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 buildup on sides of equipment such as burners, fryer, refrigeration units, and shelving in kitchen area. **REPEAT** -1-

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 debris on floor corners and under equipment in kitchen area. Observed splash on walls behind prep units in kitchen area. Also observed build up on hood. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf.- Observed thermometer not functioning. **10 DAY VERIFICATION REQUIRED** -0.5-

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 salt, msg, cooking oil, soy sauce and other items on prep line with no labels. -1-

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 buildup on sides of equipment such as burners, fryer, refrigeration units, and shelving in kitchen area. **REPEAT** -1-

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 debris on floor corners and under equipment in kitchen area. Observed splash on walls behind prep units in kitchen area. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. OBserved food employee pick up food off floor of kitchen and move on to food prep without washing hands. CDI- employee was instructed to wash hands. Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli in refrigerator that temped above 43 F. Refrigerator was temping at 64 F at start off inspection. VR- facility has up to 3 days to repair refrigerator. Broccoli was placed in cooler and allowed to chill. 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 one spray bottle of sanitizer that was not labeled. CDI- spray bottle was labeled. -zero-

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 stacks of single-service trays that were not inverted while stored. CDI- trays were inverted. REPEAT (half points due to no points taken at last inspection).

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two chest freezers with raw and cooked food in them. Freezers were labeled “for household use only”. -zero-

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. Clean buildup from screens on hood system in kitchen area. Clean exterior of burners, fryer, refrigeration units, and shelving in kitchen area. REPEAT (full points).

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep units in kitchen area. REPEAT (full points).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in prep cooler in double stacked pans at 51F. Observed broccoli in reach in at 44F. CDI - PIC voluntarily discarded chicken. Broccoli was moved to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 small single service sauce cups stored in small pan with food debris in the bottom. Storage pan needs cleaning.

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 debris build up on shelving, microwave, cart at grill, and rice warmer. 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 severe build up on vents next to back door. Observed build up on floors, walls, and ceiling throughout facility. Needs 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. Observed peeling and cracked ceiling tiles in back of facility. Observed ceiling tile in dry storage leaking. Needs repair. REPEAT.

4-301.14 Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceiling. Observed grease build up on vents. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

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 build up and debris on thermometer. CDI - PIC set sanitizer to be cleaned at 3-comp sink.

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 noodles cooling in reach in cooler. CDI - Noodles were moved to freezer to cool. REPEAT. 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 .

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 debris build up on shelving, hot box, and rice warmer. 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 severe build up on vents next to back door. Observed build up on floors, walls, and ceiling throughout facility. Needs 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. Observed peeling and cracked ceiling tile in back of facility. Needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed PIC grab raw chicken with gloved hands and then proceed to go back to working with RTE food. CDI - EHS interrupted PIC and asked him to wash hands. PIC washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container of rice resting on the edge of the handsink. CDI - Container was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed tongs, whisk and other utensils stored as clean with food debris on them. CDI - Items were moved to dirty dish area to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed wings at 130 F and spring rolls at 118 F in hot box. CDI - Food was reheated by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken at 47 F in prep cooler. CDI - PIC voluntarily discarded chicken.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed crab dated 11/28. CDI - Crab was voluntarily discarded. 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 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 chicken, shrimp, noodles, and mixed veggies cooling in large covered containers in reach in. CDI - Items were moved to WIC.

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 scoop handle in shrimp.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facilities bleach test strips are contaminated and unable to be used. PIC will need to obtain new test strips. VERIFICATION REQUIRED.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residue and debris on hood, shelving, and nonfood contact surfaces of equipment throughout facility. 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 severe build up on vents next to back door. Observed build up on floors, walls, and ceiling throughout facility. Needs cleaning. REPEAT.

4-301.14 Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceiling. Observed grease build up on vents and dripping onto walls and shelving. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

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 microwave needs cleaning. REPEAT. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer in need of cleaning. CDI - PIC set cleaned thermometer at 3-comp sink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cabbage with date 6/21 on the container. CDI - PIC stated the sticker was incorrect and he had prepared the cabbage on Monday. Label was corrected. Points not escalated due to improvements in date marking. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves lined with cloth, creating absorbent nonfood contact surface. Cloths should be removed. 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 build up of residue and debris on outside of rice cooker, bins containing dry goods, shelving, and nonfood contact surfaces of equipment throughout facility. 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. Observed damaged flooring throughout facility. Observed holes and damage to wall throughout storage area. Observed damaged ceiling tiles in back of facility. 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 severe build up on vents next to back door. Observed build up on floors, walls, and ceiling throughout facility. Needs cleaning. REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM and has not demonstrated knowledge of cleaning frequency of facility, equipment, and utensils. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed veggies and broccoli stored uncovered in reach in unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed utensils stored in dry storage room with debris on them. CDI - PIC stated these utensils are not used and he pulled them to be cleaned and will remove them from facility. REPEAT. 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 microwave needs cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed garlic in oil dated 6/13 observed crab dated 6/10. CDI - Garlic in oil was voluntarily discarded. Crab was thawed on 6/18, dates were corrected. 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 rice and beef in reach in with no date label. CDI- rice and beef was voluntarily discarded.

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 shelves lined with cloth, creating absorbent nonfood contact surface. Cloths should be removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residue and debris on outside of rice cooker, bins containing dry goods, shelving, and nonfood contact surfaces of equipment throughout facility. 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. Observed damaged flooring throughout facility. Observed holes and damage to wall throughout storage area. Observed damaged ceiling tiles in back of facility. 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 severe build up on vents next to back door. Observed build up on floors, walls, and ceiling throughout facility. Needs cleaning. REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM and has not demonstrated knowledge of cleaning frequency of equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have updated information in regards to the Employee Health Policy with the adoption of the 2017 Food Code. CDI- EHS is aware of the old required information but not sure of changes made. EHS discussed changes with PIC and provided PIC with updated information and documentation for use in facility. REPEAT. No points escalated due.

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 facility does not have a vomit and diarrhea cleaning procedure. CDI - EHS informed PIC of the requirements and sent PIC state plan. REPEAT.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken thawing over raw shrimp. CDI - Shrimp was moved and storage order was fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned at 3 comp sink. 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 build up of residue and debris on hood, shelving, and nonfood contact surfaces of equipment throughout facility. 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. Observed damaged flooring throughout facility. Observed holes and damage to wall throughout storage area. Observed damaged ceiling tiles in back of facility. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls, and ceiling throughout facility. Needs cleaning. REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed PIC is not a CFPM and has not demonstrated knowledge of cleaning frequency of equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC is not a CFPM.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have updated information in regards to the Employee Health Policy with the adoption of the 2017 Food Code. CDI- EHS discussed changes with PIC and provided PIC with updated information.

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 facility does not have a vomit and diarrhea cleaning procedure. CDI - EHS informed PIC of the requirements and sent PIC state plan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned at 3 comp sink. 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 build up of residue and debris on shelving and nonfood contact surfaces of equipment throughout facility. 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. Observed broken tiles throughout facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors and walls throughout facility. Needs cleaning. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC is not a CFPM. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket of flour sitting on edge of handsink. CDI - Bucket was moved to prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned in 3-comp sink.

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 beef and pork cooked yesterday with no date labels. CDI- PIC added dates.

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 reach in cooler in a deep and tightly packed container. Observed chicken and noodles cooling in covered containers in reach in. CDI- Container of shrimp was moved to cool in freezer and shallower container. Chicken and noodles were moved and uncovered to cool rapidly in freezers.

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 sugar on the floor in dry storage. CDI- Sugar was moved to a shelf.

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 handle in contact with shrimp.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and debris on equipment throughout facility such as reach ins, shelving, and hot holding display units. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and debris on floors and walls throughout. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM.

3-302.11(A) Separate the different types of raw animal foods. -P Observed opened container of salmon thawing below chicken in the low reach in cooler.

GENERAL COMMENT 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 chicken cooling in the tall reach in cooler. Chicken made time temp parameters. Facility does not have a walk in cooler to adequately cool foods. EHS during previous inspection educated PIC on cooling without a walk in cooler. Prior EHS advised PIC to cool foods in the freezers only. Should PIC use the tall reach in cooler for cooling a risk control plan shall be in place to prove that cooling parameters are met. EHS reviewed cooling methods with PIC. PIC can either cool items in freezers or cool items in the tall reach in cooler with a risk control plan. RCP will consist of logs to keep track of cooling, time/ temp parameters. PIC cooks and cools beef, chicken, shrimp, broccoli and noodles. Boccoli and noodles are cooked at night. PIC stated after items are cooked he shocks them with cold water, then places items in the freezer. After cooling in the freezer items are placed in tall reach in cooler. Ensure that items have reached 41F before placing items in the tall reach in cooler. Permit has facility labeled as a cat IV. Facility may cool items in freezer as long as the process is done safely.

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 cooling chicken covered in the tall reach in cooler. CDI- Chicken vented

4-204-112 Temperature Measuring Devices-Functionality - PF Observed thermometer not functioning

4-501.11 Maintain equipment in good repair. Observed vent over prep sink without a cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of rice cooker units and tall reach in unit in need of cleaning. Observed vent over single prep top in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind the grill in need of cleaning. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed rug in kitchen area. rug is not smooth and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon thawing/stored on top of raw vegetables. CDI: Education provided and PIC corrected storage order and moved product to refrigerator for thawing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in three compartment sink too strong- 200ppm. CDI: PIC remade sanitizer solution- 50ppm.

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 noodles cooling covered inside refrigerator not cooling quickly enough to meet cooling parameters. Facility lacks adequate equipment for cooling- using refrigerator, no walk-in cooler/freezer. CDI: Education provided and PIC moved noodles to deep freezer for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken egg rolls being held below 135F in display case. Product prepared @11am. CDI: PIC reheated product to above 165F in wok. Observed two rice pots of rice being held below 135F in prep area. PIC stated products left in rice cooker overnight. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 noodles covered in plastic wrap cooling inside refrigerator. Facility lacks adequate refrigeration for cooling- one standalone refrigerator, one small make table, and 2 small deep freezers. CDI: Education provided and PIC removed plastic wrap on noodles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- weather strip missing causing light to shine through under door.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed cloudy/dirty sanitizer solution in three compartment sink. All the three compartments need deep cleaning. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket inside small make table soiled with black buildup. Observed several areas of kitchen covered with aluminum foil, cardboard, or cloths. Observed piping under three compartment sink soiled with grease buildup. Observed grease dripping from front of wok and from lines underneath wok. Observed carpet rug in middle of kitchen floor- absorbent and not smooth or easily cleanable. Observed thin-tip thermometer soiled with grease/sticky residue. Observed test strip container soiled with greasy buildup. Observed metal insert pan used for storing test strips and thermometer soiled with heavy greasy residue. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout neat three compartment sink area. Observed a few base cove tiles separating from walls around hand sink/prep sink area. 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 several areas throughout kitchen in need of deep cleaning- floors, walls, equipment, etc.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility at time of inspection. REPEAT VIOLATION.

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 inside of microwave soiled with food waste. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans stored as clean above three compartment sink stacked and stored with old stickers touching FCS. CDI: PIC removed stickers and sent pans to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 110F in fryers. PIC stated wings were cooked 5 minutes prior to arrival for inspection. PIC then moved wings to wok for final cooking/adding sauce. Final wing temp. reached 112F-114F. PIC attempted to serve wings; EHS finally was able to get PIC to cook wings fully. CDI: Education provided and PIC finished cooking wings to above 165F. Product reached 171F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp fried rice, egg rolls, and chicken breast/thigh being held below 135F under heat lamps at front counter. PIC stated products were prepared @1pm. CDI: Education provided, PIC rapidly reheated products to above 165F, and turned up heat on heat lamps. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings being held above 41F in two buckets(prep area and wok). No temperature or TPHC control for either. PIC stated wings placed out @11am and gets moved in and out of reach-in when orders are placed. EHS recommended only pulling needed amount of product from reach-in instead of entire bucket. CDI: Education provided PIC moved wings to reach-in cooler for rapid cooling. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths throughout kitchen stored on countertops.

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 rice scoops(front of house and in prep area) stored in metal insert pan soiled with food waste. CDI: Education provided and PIC sent utensils to be W/R/S. Facility opting to store utensils in product going forward. Observed ice cream scoop in standing room temperature water at front counter. CDI: PIC sent utensils to be W/R/S. Facility opting to store utensils in product going forward.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution in three compartment sink heavily soiled/murky.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of microwave soiled with food splash and buildup. Observed black buildup on gasket on small make table. Observed outside of dry goods containers soiled with buildup. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout throughout kitchen. 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 buildup on vent hoods and wall behind wok. Observed heavy grease buildup dripping from bottom of wok. REPEAT VIOLATION.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken inside hot hold unit ranging between 120F -130F. CDI: chicken was reheated inside fryer to 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside flip top cooler broccoli at 60F and cooked beef at 62F. PIC stated that the food was out during preparing orders. CDI: moved to reach-in cooler. Observed cooked shrimp left out on counter at 61F. CDI: shrimp placed back inside reach-in cooler to rapid chill. Discussed with PIC the importance of not leaving food on the counter for long periods of time to avoid temperature danger zone.

3-501.13 Use approved thawing methods. Observed food on back prep table on drain board thawing improperly. Food was moved to reach-in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on non food contact surfaces and equipment throughout kitchen. Observed build-up on outside of dry good containers.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors at back prep area in need of regrouting. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on walls and ansul pipes under wok station. Observed mold and old caulking at prep sink and 3-compartment sink in need of replacing. Observed leak at in ceiling at back area above dry storage entry.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified as a Food Protection Manager. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Found cooked shrimp cooling in deep, covered containers at 56 F in refrigerator. Forty-five minutes later found shrimp cooling in chest freezer at 54 F. CDI-shrimp remained in freezer to cool rapidly.

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: Shrimp cooling in deep, covered containers. Shrimp uncovered and moved to freezer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door open during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up noted on equipment and surfaces in 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. Build-up on walls around ansul system.

REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's Serv Safe certification has expired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a bowl stored in the hand sink. CDI - bowl was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork loin stored on top of mushrooms in the reach in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored on top of shell eggs. CDI - items were rearranged correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cooked beef and cooked chicken above 41F in the prep top. CDI - items were placed in the freezer to rapidly cool; see temperature chart.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy grease and food debris build up on the fryers and cooking equipment on the line; clean equipment.

General comment 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed grease build up on the wall and ansul system; clean. 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 low grout on the floor tiles in front of the prep sink; patch areas of low grout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls hot holding in display warmer at 122 degrees. PIC said spring rolls had been hot holding approx. 1 hr. CDI- Spring rolls refried above 165 to be properly hot held at 135 min.

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. Observed house made TCS Garlic brown sauce date marked for 8 days ago. Date mark required foods are allowed 7 day max shelf life. CDI- Sauce voluntarily disposed of by PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler. (repeat)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed plug in rice cooker in use labeled for "Household use only" Needs replacing with approved ANSI/ NSF/ Commercial equipment. (repeat)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment, fryers, wok area, etc. that need better cleaning of build up. Observed wall racks holding single service items with dust build up needing 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. Observed hall ceiling tile near back door damaged and falling out of the ceiling, needs replacing. Observed several floor tiles and floor linoleum near back door and back storage area needing repair/ replacing. 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 behind cooking equipment and fryers that need cleaning of grease build up and old food particles. Observed ceiling return vents by back door needing cleaning of dust build up. (repeat)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

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 TCS house made brown sauce and onion sauce made 3 days ago that were not date marked. CDI- PIC date marked sauce.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed plug in rice cooker in use labeled for "Household use only" Needs replacing with approved ANSI/ NSF/ Commercial equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment, fryers, wok area, etc. that need better cleaning of build up. .

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. Need to replace peeling particle board shelving in BOH. Need to re-caulk the 3 comp sink at wall. Observed several floor tiles and floor linoleum near back door and back storage area needing repair/ replacing. 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 behind cooking equipment and fryers that need cleaning of grease build up and old food particles. Observed ceiling return vents by back door needing cleaning of dust build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in broken rice warmer at 109 degrees for approx. 1 hr acc. to worker. Observed yellow rice at 65 with no temp control left out from fridge awaiting reheating for approx. 1 hr acc. to worker. CDI- Both pans of rice re-cooked above 165 and then hot held.

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 noodles actively cooling for approx. 4 hrs stored above prep cooler chill line. Prep cooler make table is for cold holding and should not be used to cool foods. CDI- Noodles placed in fridge unit to ensure they reach 45 degrees or less in the next 2 hrs.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead roaches behind cook line fryers and behind chest freezer in kitchen. Need to clean these areas and maintain pest control measures.

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. Need to re-caulk the 3 comp sink at wall. Observed several floor tiles and floor linoleum near back door and back storage area needing repair/ replacing. 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 behind cooking equipment and fryers that need cleaning of grease build up and old food particles.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored at prep sink and prep table. CDI- Drinks removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet and sour ckn stored in compartment above hot holding display not receiving heat at 82 degrees. PIC said this chicken was cooked 30 min. ago. CDI- PIC re-fried chiken above 165 for proper hot holding. Observed spring rolls in hot box at 117 degrees and some fried wings in hot box at 130 degrees PIC said had been in box less than 2 hrs. CDI- Items re-cooked above 165 for proper hot holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles at 60 degrees and steamed broccoli 68 degrees in make table of prep cooler cooling approx. 30 min. acc. to PIC. Make table is not for cooling foods, be sure to use cooling methods that speed the cooling process and esure proper cooling is achieved. CDI- Noodles and broccoli moved to fridge unit to cool.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in prep cooler.

4-501.11 Maintain equipment in good repair. Observed particle board in use for a dish storage shelf in poor condition. Needs replacing with approved shelving material. (repeat) Observed fryer baskets with a few broken spokes, need replacing ASAP.

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. Need to re-caulk the 3 comp sink at wall. Observed several floor tiles and floor linoleum near back door and back storage area needing repair/ replacing. Observed several missing ceiling tiles near back door and evidence of a ceiling leak, need to repair leak and replace ceiling tiles. 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 behind cooking equipment and fryers that need cleaning of grease build up and old food particles.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked shrimp at prep sink. CDI- Shrimp washed with water, chicken moved away from sink with shrimp.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice warmer hot holding at 129 degrees, appears rice warmer not set on prope hot holding setting. PIC said rice was hot holding appox. 3 hrs. CDI- Rice reheated to 165 in rice warmer "cook" setting for proper hot holding at 135 min. (repeat) Points not doubled as only one item observed improperly hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in fridge unit at 52 degrees including but not limited to: two buckets of raw chicken quarters, dumplings, cream cheese, steamed mushrooms and veggies, raw beef, cooked beef, cooked chicken, etc. Gave fridge approx. 1 hr to recover and observed no temperature improvement. CDI- PIC voluntarily disposed of all TCS foods in fridge prepared more than 4 hrs ago. One box of chicken placed in cooler less than 4 hrs ago was moved to chese freezer and shrimp cooked less than 2 hrs ago was moved to prep cooler to chill. Will follow up that fridge is repaired.

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 tupperware of noodles and tupperware of imitation crab date marked for 15 days ago. PIC said food was food was dated incorrectly. CDI- PIC voluntarily disposed of foods.

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 very deep plastic container of shrimp actively cooling 1 hr at 100 degrees in fridge. CDI- Shrimp placed into shallow vented pan to ensure proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple spiders and spider webs on walls near back door. Need to treat and clean these areas.

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 ice cream scoops stored in room temp water. CDI- PIC moved scoops to dish area for cleaning.

4-202.16 Nonfood-Contact Surfaces - C 4-501.11 Maintain equipment in good repair. Fridge not holding at 45 or below, needs repair. Observed particle board in use for a dish storage shelf in poor condition. Needs replacing with approved shelving material.

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 several floor tiles and floor linoleum near back door and back storage area needing repair/ replacing. Observed several missing ceiling tiles near back door with ceiling leaking, need to repair leak and replace ceiling tiles. Observed 3 comp sink needing better caulking at wall 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, wall corners, and several walls throughout facility needing detailed cleaning.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken in the hot box holding at 119F. CDI - chicken was reheated to 178F.

Repeat violation 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 3 containers of noodles cooling while covered with lids in the reach in cooler. CDI - lids were removed to facilitate cooling.

General comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing containers in 62F water. CDI - hot water was added to maintain at least 110F.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the hood, the fryers, and the shelves in the hallway.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the reach in cooler. Shield light or replace with a shatterproof bulb.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pork fried rice in the prep top at 52F. CDI - PIC voluntarily discarded the item. Observed garlic and oil on the counter at 67F. CDI - garlic and oil was placed in the freezer to cool; see temperature chart.

Repeat violation 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, pork, cabbage and rice cooling in the reach in cooler while tightly covered with a lid or saran wrap. CDI - explained proper cooling methods. Items were uncovered; shrimp, pork and rice were placed in the freezer to rapidly cool. See temperature chart.

Repeat violation 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 throughout the facility. Cleaning needed on the hood, under and round the fryers and the gaskets on the coolers.

General comment 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 low grout in front of the prep sinks.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified.

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 broccoli cooling in the prep top. CDI - item was moved to the reach in cooler to cool. Observed shrimp and noodles cooling in the reach in while covered with a lid. CDI - lid was removed to facilitate cooling.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on gaskets, the hood and on equipment.

General comment 5-501.17 Provide a covered waste bin in female restrooms.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the reach in cooler and the dry storage room. Replace lights with a shatter proof bulb or shield them.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC is not certified.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a bowl of chicken holding at 100F in the hot box; it had been in there less than 4 hours. CDI - chicken was reheated to 185F

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed garlic and oil, crab, cabbage and shell eggs above 45F (see temperature chart.) CDI - eggs and cabbage were volintarily discarded. The garlid and oil and crab were placed in the reach in cooler to cool.

General comment 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 the handle of a scoop down in the container of shrimp in the reach in cooler. Observed a cutting board stored behind the prep sink faucet.

4-501.11 Maintain equipment in good repair. - Observed an ambient air temperature of 54F in the prep unit. 30 minutes later the air was 58F. PIC took all TCS items out of it and will use the reach in cooler. Maintenance will be contacted. Verification required 5/18/2017 Repeat violation - Observed a split gasket on the left door of the prep unit. Remove tape and replace gasket.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on equipment throughout the facility, including the tracks of the doors of the hot box. Observed dirty,greasy tin foil beside the fryers; remove tin foil and clean. Observed cleaning needed on the hood.

General comment 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 missing floor tiles by the reach in cooler. Replace tiles.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed garlic and oil, cooked broccoli and cut cabbage above 45F. CDI - items were placed in the cooler to cool.

General comment 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed dirty cloths in the fryer that is not in use. Replace cloths when they become dirty/visibly soiled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of to-go boxes stored on the floor.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit. Replace gasket. Observed a broken reach in cooler in the facility. Repair or remove.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on gaskets. General cleaning needed on all equipment.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed leak under the 3 comp sink. Repair leak.

General comment 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 missing floor tiles in front of the reach in cooler. Repair/replace.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC is not certified.

General comment 6-301.14 Post a handwash sign at each handsink. - Observed no sign at the handsink by the 3 comp sink. CDI - Sign was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot holding at 129F. CDI - chicken was reheated to 168F.

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. - Observed spices on the chefs cart not labeled.

General comment 4-501.11 Maintain equipment in good repair. Observed a split gasket on the prep unit. Replace gasket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 jackets hanging on the dry storage shelf in the back room. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the back hallway.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and broccoli holding out of temperature control. See temperature chart for temperature observation. CDI chicken was cooked above 165F. Broccoli was placed in reach-in to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored above 3 compartment sink. CDI bottle relocated to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed broccoli cooling out of temperature control at 110F. Observed shrimp cooling tightly covered in reach-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices not labeled on prep line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris. REPEAT VIOLATION.

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 floor in disrepair. Observed ceiling leaking in hall to backdoor. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed reach-in cooler nonfunctional.

6-202.11 Light Bulbs, Protective Shielding - C Observed reach-in cooler bulb non shatter resistant.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-201.11 Use food from approved sources only.-P Observed kimchi frozen. PIC stated it was made by a friend, for personal use. CDI kimchi voluntarily discarded.

.4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout establishment. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. Observed rusted shelves. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease residue. REPEAT VIOLATION.

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 several broken floor tiles. Observed grout deeply grooved throughout facility. Observed cauling behind 3 compartment sink and wok needing removal and replace. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease and food residue collecting on floor and walls behind equipment. Observed pipes around drain and grease trap heavily soiled. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding in rice cooker below 135F. CDI PIC reheated rice to >165F. REPEAT VIOLATION.

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 noodles and chicken cooling tightly covered in large 1 door reach in. Observed noodles cooling in flip top cooler. Observed noodles cooling on prep table at 68F. PIC stated noodles were recently prepared, cold water placed over product. Active cooling process begins at 135F. CDI noodles and chicken were placed in to smaller containers and placed in reach in freezer to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor open upon entering facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in prep area. REPEAT VIOLATION.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using large number of plastic containers not intended for multi-use of food items. Observed sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed split gaskets on reach-in cooler. Observed split gasket on reach in freezer. Observed rusted shelves in all reach-in units. 4-502.11(A) Maintain utensils in good repair. Observed knife covered with electrical tape in flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment throughout facility collecting food and grease residue; gaskets, shelves, flip top lids, bottom of coolers, sides of equipment around grill area.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease residue under grill, pipes near grill, under 3 compartment sink. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored in direct contact with customer items. 4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed heavy grease residue collecting on the ventilation hood system above grill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice crock pot turned off in the back- PIC stated that it had been off for 1 hour- reheated within 15 minutes to >165F to correct today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs on ice that was sitting on ice and filled too full stored at >45F today- eggs discarded. Observed a couple TCS foods stored in the top of the make table that were holding at >45F- products moved to 1 door reach in to cool down quickly- started falling during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed broccoli and noodles on the counter today cooling and PIC put a deep container of broccoli in 1 door reach in to cool. Broccoli moved to freezer where it fell to 55F during the inspection. Noodles were broken down into 2 containers and placed into 2 door freezer to cool quickly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility- especically at the grease trap.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed clothe used to wipe of ladle stored on the counter today- store in a bucket of sanitizer and be sure not to store sanitizer bucket on the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on a greasy shelf today above the 3 comp. sink.

6-502.12 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. Clean the floor drains at the prep and 3 comp. sink. Clean the floor around the grease trap as well.

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 foods cooling in the small reach in cooler today- these items were moved to the 2 door freezer to quickly cool. Broccoli was broken down into smaller portions by PIC. Observed lettuce cooling in a large covered plastic container inside of the make table. Lettuce lid removed to quickly cool product.

3-501.13 Use approved thawing methods. Observed shrimp thawing on the prep table at room temp. thaw during the cooking process, in the microwave, in the refrigerator, or under continuosly running/draining cold water. Shrimp put under running water today to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on a soiled rack today.

Clean hood vents, spray arms, pipes behind equipment, shelving up front etc. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

6-502.12 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. Clean the floor behind fryers, in the dry good room, and near walls-observed build up today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved cooked chicken, egg rolls, and noodles with old dates on them that were not changed. All of the old dates were removed and new ones added today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed napkins stored on a pile of laundry today. Moved to correct.

Clean floor drains, pipes, sides of equipment.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused containers and other objects in the back storage room making the room hard to clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved a raw beef stored over uncovered brocoli today in the 1 door reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved all TCS items in the flip top cooler at >45F. Raw chicken and lettuce discarded during inspection. Other foods moved to freezer to correct.VR in 10 days to verify repair of flip top cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved no TCS foods date marked today. Date all TCS foods such as cut lettuce, cooked chicken, cooked noodles, cooked beef, cooked pork. etc.VR in 10 days.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -PfObserved the flip top cooler not fuctioning today and the 1 door RI cooler is not sufficient to cool foods such as noodles and chicken.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed open breader in the back today. Keep in a container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside and out of fryers and pipes along the wall. Clean floor drains.

Clean floors throughout but especially under equipment and in the dry goods room.6-502.12 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.Repair ceiling leak observed at the back door today.6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed many unused items in the storage closet today- remove these or provide for orderly storage that is off of the floor.

Hold TCS foods hot at 135F or more. Rice crock pot was off today(see chart). Rice reheated to >165F today to correct.

Hold TCS foods cold at 45-41F or less. Observed raw eggs and a garlic/oil mixture stored at >45F today/ Both discarded to correct.

Keep dry batter, once opened, stored in a sealable container.

Store wiping clothes, used to wipe knives, in sanitizer. Observed soiled rags stored on counters today.

Clean. inside of fryers and pipes behind fryers.

Observed no PIC with a certified manager food safety certificate today. PIC must have passed an ANSI certified, proctored food manager safety class.2-102.12

Observed handwashing when needed but employees are still turning off the water with their bare hands rather than using a papertowel to prevent recontamination.Employee rewashed before handling food again.2-301.12

Observed.rice in crock pot stored at <135F today. Hold TCS foods hot at 135F or more. Rice reheated quickly by PIC to >165F to correct.3-501.16

Observed chicken cooling in the RI cooler today in a large portion, inside of a tightly covered plastic container. Use approved cooling methods such as: shallow portions, keep uncovered, put on ice, stir product, use freezer, use metal pans etc.Chicken broken down into smaller portions and placed back into cooler uncovered to correct.3-501.15

Clean sides of grill, fryer, pipes behind cooking equipment, and shelves up front.4-602.13

. : .Clean floor under equipment and in the back near the dry goods and back door.6-201.16Ob served water leaking from ceiling today- see comment add. VR in 10 days. 6-501.12

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-301.12 Cleaning ProcedureTurn off water with a papertowle to avoid recontaminating hands after washing them. Discussed with PIC to correct.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by FCT. Observed raw chicken stored above raw beef today in the 1 door RI cooler. Rearranged so that the chicken was on the bottom shelf today to correct.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved rice holding at <135F today- discarded during inspection. Hold TCS foods at 135F.

4-602.13 Nonfood Contact SurfacesClean equipment-inside, out, and in between. Clean pipes behind equipment. Clean dry good racks. Clean dry good bins.

6-501.12 Cleaning, Frequency and RestrictionsClean floors under equipment and floor drains. Clean dry goods room floor.

6-304.11 Mechanical-Ventilation Clean hood vents and spray arms- build up today present that could drip into food.

2-102.12 Certified Food Protection ManagerPerson-in-charge(PIC) must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean tea pitchers frequently enough to preclude the growth of mold or accumulation of soil. Observed tea pitchers with mix residue on them today and mold forming-PIC washed and sanitized during inspection.

Cool TCS foods from 135F to 70F or less within the first 2 hours and then down to 41F or less in the next four hours. Observed noodles that had been cooling overnight and still had not cooled completley-discarded by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark all TCS foods that are RTE(ready-to-eat) and held for more than 24 hours, after they have been opened/made. Observed cooked pork, eggrolls, and cooked crab in need of date marking today. Date marking handout provided.

3-501.15 Cooling MethodsCool foods using approved methods such as: shallow food portions, uncovering, metal pans, stirring regulartly, put on ice, put in freezer, or add ice. Observed noodles cooling from the night before in a large portion, inside a plastic tub that was tightly covered.

] . + -.6-501.111 Controlling PestsObserved a live roach in the kitchen. Pest managment needs to be called. Also, take measures to reduce harborage areas(get storage off of the floor), reduce food on floor, and reduce entry ways(backdoor needs a door sweep where daylight shows through).

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep to-go materials stored inverted and on a clean surface. Observed to-go rice boxes not inverted today. Observed to-go forks, spoons, and drink lids stored in soiled containers today.

4-205.10 Food Equipment, Certification and ClassificationWhite crock pot and white freezer(that doesn't work) are not for commercial use.

4-602.13 Nonfood Contact SurfacesClean equipment-observed build-up on sides of grill and inside of fryer. Clean equipment handles and light switches throughout.

6-501.12 Cleaning, Frequency and RestrictionsClean floors more frequently and a more detailed cleaning is needed. Observed food from the night before on floors today, along with grease build-up. Clean pipes along walls and walls themselves(cookline).