CHOPSTICKS CHINESE RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lo mein in sandwich cooler top measured 40-47F. Lo mein was stacked above pan causing it to be above 41F. TCS foods in cold holding must be 41F or less. CDI - PIC remove lo mein above fill line and put it in new pan and moved it to walk-in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Cooling Methods (Pf) Chicken wings in low boy cooler measured 145F. Employee had cooked the chicken wings and placed them in cooler to cool down. Use walk-in cooler or freezer to cool TCS foods after cooking. Do not use coolers on line to cool TCS foods. CDI - PIC moved chicken wings to walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of chicken bones observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw pork stored on shelf above onions in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) Several containers of cooked chicken, bamboo shoots, and small containers in sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed portioning lo mein noodles with bare hands. Employees must not handle ready-to-eat foods unless it will be immediately cooked. CDI - Employee educated, lo mein discarded and employee washed hands and donned gloves, For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing watch while cooking food. Employees that prepare food must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint while preparing food. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice paddle stored in room temperature water. Store or clean surface or in water that is maintained above 135F. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee foods and personal items stored on prep tables and commingled with restaurant food and equipment. Store personal items separately from food and equipment for restaurant. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee came in kitchen from outside and starting cooking without washing hands first. Employees must wash hands before food preparation. CDI - Employee educated and she washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Tray of cooked pork observed on prep sinks drain board. Raw chicken was being prepared in the sink at the same time. Do not use prep sink with ready-to-eat foods and raw food at the same time. Sink must be washed, rinsed and sanitized in between preparing raw animal food and RTE foods. CDI - Pork moved to cooler. No direct contamination from the raw chicken was observed. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken in reach-in cooler measured 50F. PIC stated staff pull it out frequently for orders. TCS foods must be maintained at 41F or less. CDI - Chicken moved to walk-in cooler to cool. Improvement from last inspection so kept at half credit. 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 .

3-501.18 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) TCS RTE foods in sandwich cooler were missing prep date labels. Bamboo shoots in walk-in cooler missing prep date labels. TCS RTE foods that establishment cooks and freezes were missing prep dates in walk-in freezer. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Chicken wings in reach-in cooler measured 70F. PIC stated it was cooked 1 hour ago and cooling. Use walk-in cooler or freezer to cool TCS foods after cooking. CDI - PIC moved chicken wings to walk-in cooler. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surfaces throughout the kitchen. Store wet wiping cloths in sanitizer solution when in between uses.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice paddle observed in room temperature water. Do not store in-use utensils in water unless it is at least 135F. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Extreme amount of personal items in kitchen. Some items are commingled with food for restaurant, utensils for restaurant, some personal items on prep tables. Keep personal items separately from food preparation areas, food, and utensils. Reduce amount of personal items in kitchen because it makes it difficult to clean. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P -Observed bare-hand-contact with ready-to-eat cabbage. -CDI- PIC voluntarily discarded the portion of the cabbage contaminated by bare hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-201.11(A) Use food from approved sources only.-P -Observed bourbon chicken from an unknown source. PIC stated chicken is obtained pre-cooked from ‘market vendor’ with unknown name or contact information. -CDI- PIC moved the chicken to employee-only area and stated it would not be used for customers. EHS explained food code regulations and stated that PIC must verify source of chicken and present invoice/documentation to EHS, if they wish to sell it to customers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over ready-to-eat peppers in prep top. -CDI- PIC corrected storage order. -This is the third violation under the same citation. Facility is now placed on a risk control plan for storage order. EHS shared risk control plan guide to PIC and EHS will follow up next week on risk control plan. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in prep unit low reach-in-cooler above 41F (pork wontons, tofu). Observed ambient temperature of low reach-in at 48F. PIC stated no food is held in prep unit overnight; it is all placed in the WIC overnight and moved back to prep unit in the morning. PIC stated food was moved to prep unit at 9am. - Because food was moved to prep unit less than 4 hours ago, PIC moved all TCS food back to WIC for rapid cooling. Facility must not use low reach-in-cooler until repairs are made and unit holds TCS foods at or below 41F. PIC stated he will call unit for repair. -3 day verification visit required- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cooked sweet and sour chicken in WIC without a date mark. PIC stated chicken was cooked yesterday and may be used today or tomorrow. -CDI- PIC properly added date mark. EHS and PIC discussed date marking procedures and EHS explained how any food held overnight, with the potential to be used for multiple days, must have a date mark. 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 squeeze bottles of liquids lacking labels.

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed to-go container of food stored directly on top of ready-to-eat vegetables in the prep top, exposed to contamination. -CDI- PIC removed to-go container.

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 flour and sugar bins stored in household containers. Replace with food safe containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along shelves in low-reach-in coolers. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored directly above customer food in the WIF.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over rice and onion in WIC. Observed raw eggs stored over onions in prep top. -CDI- PIC corrected storage order. EHS provided storage order guide for PIC. If improvement is not seen by next inspection, risk control plan will be required. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 squeeze bottles of liquids lacking 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 flour and sugar bins stored in household containers. Replace with food safe containers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shrimp stored over sauce in the walk in cooler. CDI- Shrimp removed and relocated to meat shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 spices without a label.

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 flour and sugar bins stored in household containers. Replace with food safe containers.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several egg crates, sauce containers and other clutter items that are not in use in the facility. Items are just stored.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout the kitchen.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab green onions with bare hands. CDI- Green onions discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored on top of cabbage. CDI- Items switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wontons stored in card board boxes. CDI- Discarded. Do not use card board to store food.

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 prep top, low reach in, prep tables in need of cleaning. Observed sugar bins in need of cleaning

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several storage containers and other clutter around the kitchen area. Remove items

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Utensils were being stored in hand washing sink basin at beginning of inspection. Do not store items in hand washing sinks. CDI - PIC removed items. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat processor blade and several knives stored as clean had visible food residue on them and needed to be cleaned. CDI - PIC moved items to 3-compartment sink to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. Dry ingredients on chef's cart are not labeled (MSG, salt, sugar). REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC cooking wings was not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in the kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting broccoli out of the shipping box without washing first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice paddle stored in room temperature water at beginning of inspection. In-use utensils may only be stored in water if the water is at least 135F. 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. General cleaning necessary on shelves, sides of equipment, and interiors of coolers throughout. Clean nonfood contact surfaces more frequently. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Several employee personal items stored on prep table where employee was cutting broccoli. Store personal items separately from prep areas and food for restaurant.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container in front hand washing sink. Do not store items in hand washing sinks. CDI - Container removed. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above cooked garlic. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw chicken to bottom shelf. // 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. Raw chicken stored above raw beef, raw shrimp and raw eggs in walk-in cooler. 1 pair of tongs observed for raw shrimp, raw beef and raw shrimp in sandwich cooler top. CDI - PIC moved raw chicken to bottom shelves. PIC got 3 new pairs of tongs to place in the 3 different raw meats. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC placed 174F chicken wings in reach-in cooler to cool. Use shallow pans or trays to cool TCS foods. Also, only use walk-in cooler or walk-in freezer for cooling. CDI - PIC placed chicken wings in walk-in cooler to continue cooling. 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. Dry ingredients on chef's cart were not labeled. Label all ingredients that are not readily identifiable. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was preparing food with no hair restraint. Food employees must wear a hat or hair net. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop stored in room temperature water. In-use utensils may only be stored in water if the water is at least 135F.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over beef in the walk in freezer. Items were unpackaged. CDI- Items switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prep top unit, flour bins and rice bin in need of cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter under the 3 comp sink and prep sinks. Remove items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in storage areas. Keep separate.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork thawing on prep sink without running water or without refrigeration. CDI- Pork placed in cooler

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 rice cookers in need of cleaning. Observed prep top in need of cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter under the 3 comp sink and prep sinks. Remove items.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over eggs in the walk in cooler. CDI- Chicken removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler.

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 sugar bin in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in the facility at the mop sink.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen stored with chicken in the prep sink.

4-501.11 Maintain equipment in good repair. Observed hood in need of cleaning

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed with customer items throughout facility.

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 chicken over pork in the walk in cooler. CDI- Pork removed.

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 pork, chicken, steak, noodles and vegetables in the tall reach in holding above 41F. Observed wontons in the low reach in cooler holding above 135F. CDI- Items cooled.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan and paper in the back handwashing sink. CDI- 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 containers of sugar, flour, and other ingredients in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee dig hands in a container of cut green onions to make personal food. CDI- Green onions used to make customer food was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened chicken stored above opened egg rolls in the walk in freezer. CDI- Chicken placed below the egg rolls.

GENERAL COMMENT: Walk in cooler was opened for an extended amount of time before EHS arrived. Temperatures of the food items were slightly elevated. Ambient air temp was 50F. Once door was shut for a good amount of time the walk in cooler quickly cooled to 41F. Food temperatures began to cool as well. All other temperatures were good.

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, shrimp cooled tightly wrapped with cling wrap. CDI- Chicken vented

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, chicken and noodles holding above 41F in the prep top unit. CDI- Items placed in the low reach in to cool down

3-501.13 Use approved thawing methods. Observed chicken thawing without running water. CDI- Water ran over chicken.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of chicken stored on the floor. CDI- Chicken bucket removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by chair and boxes of soy sauce. CDI - Chair was moved to provide access.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken over raw shrimp and raw pork. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed metal utensils stored as clean with food debris on them. CDI-PIC moved items to be washed. REPEAT.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in contact with rice.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food on prep surface next to slicer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed metal pans and knives stored as clean with food debris on them. CDI-PIC moved items to be washed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed oil bottles, sugar, msg, and salt all out of its original container without a label.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed build up of grease / oil accumulating on hood ventilation system.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed employee wash their hands and then turn off the faucet with bare hands. CDI-Educated PIC and explained the violation. Had employee rewash their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken wings and pork in the walk in cooler holding above 41F.CDI-Per PIC the chicken wings and pork was prep this morning around 11am and placed in the walk in cooler to cool. The chicken and pork was taken out to be seasoned and placed in walk 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 spices and seasonings on a cart without labels identifying what they are.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed black build up in between the gaskets of reach in unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf-Observed a chair blocking the handsink near the register. CDI-Chair removed.

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 a bowl being used to scoop cook rice and the handle of scoop in contact with rice in a bin.

4-501.11 Maintain equipment in good repair-Observed torn gaskets in the bottom reach in unit of flip top.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease/ oil accumulating on hood ventilation system.

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 on counter. CDI- PIC placed them in WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor. CDI- PIC placed food on shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair covering.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic bins in reach in cooler that had pitting in them preventing them from being cleaned throughly. Observed that they are nor NSF or equivalent. VR required within ten days.

2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash his hands at the 3 compartment sink after handling raw chicken. CDI- employee re-washed hands at handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw eggs in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored above vegetables and sauces in the walk in cooler. CDI- storage rearranged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce buckets stored on the floor in the walk in cooler.

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 butchers knife stored in-between gap in equipment.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 plastic food storage tubs with pitting in them. CDI- removed from facility.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on 3 comp sink drainboard. CDI discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed dry food stored in container with a lid too small to cover food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. hood system has build-up. clean hood system filters. *M status. Address verified. Assigned A status.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored above raw shrimp in walk-in cooler. CDI rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw chicken, chopped cabbage, and garlic-oil mixture stored outside of refrigeration > 45F. CDI by moving food items to refrigeration for cooling. observed all food items < 45F prior to departure (30min).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. bulk dry food containers need cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on prep table with exposed food. CDI by moving to below table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw pork stored in contact with cabbge, observed raw pork stored over raw cabbage. CDI by rearranging storage order.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed chicken cooling in reach-in cooler inside deep container. observed shrimp cooling in prep cooler top in deep container. CDI by moving food items to freezer for rapid cooling. observed food items cooled to 45F prior to departure.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed dry food stored in container with lid that was too small to cover container. observed vegetables stored on the walk-in cooler floor.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed egg rolls stored in re-used cardboard container. CDI by discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage stored on prep table > 45F. CDI moved to walk-in cooler. Off temperature control for 30 minutes per PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on top shelf at cook line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed cutting board and plastic bags stored in handwash sink. CDI removed from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels provided at back handsink. CDI added hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed fried chicken stored in bowl next to deep fryer > 45F. CDI by moving chicken to walk-in cooler. observed chicken at 45F prior to departure.

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 and egg rolls in walk-in cooler without date mark. CDI by date marking. h

3-501.13 Use approved thawing methods. observed chicken wings thawing in prep sink in standing water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on mixing bowls stored as clean on the drying rack. CDI by wash, rinse, and sanitize.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. obsevred employee preparing food in kitchen without hair restraint.

5-501.110 Storage Refuse, Recyclables and Returnables - C observed food boxes stored on the ground at back door attracting insects.

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 cooked pork in freezer without date mark. observed incorrecdtly date marked container of pork in walk-in cooler. CDI food items date marked.

3-501.13 Use approved thawing methods. observed raw chicken thawing on prep table outside of refrigeration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed front door open. all doors to remain closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. observed house flies in the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage on prep table > 45F. CDI moved cabbage to walk-in cooler. observed raw chicken at prep sink > 45F. CDI by cooking to 165F. observed cooked chicken in container next to fyer > 45F. CDI moved to reach-in cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf observed bevearge containers of sweet tea stored in beverage cooler in dining room. CDI beverages moved to walk-in cooler.

n4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on shelves with single service items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat vegetables in walk in cooler. CDI- Items were moved to proper storage order.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch ready to eat shredded cabbage while describing how long it has been out of temperature control. CDI- Instruction was provided and item was voluntarily discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee rinsing dirty pans and dishes in 3 comp sink without the proper wash, rinse, and sanitizer set up. CDI- Employee was stopped and instruction provided. PIC instructed employee of proper way to set up 3 comp sink. Items were re-washed, properly. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage above 45 F (see temp chart) on prep counter. CDI- Item was voluntarily discarded.

3-501.13 Use approved thawing methods. Observed chicken and beef thawing at room temperature on prep counter. Thawing may occur through the cooking process, under refrigeration or under cool running water. CDI- Items were moved to walk in cooler and instruction provided. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of veggetables stored on floor of walk in cooler. CDI- Instruction provided and bucket was moved off floor.

4-501.11 Maintain equipment in good repair. Observed prep tables with rust and corrosion occuring. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up in prep unit gaskets. Clean or replace. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning cloth and gloves stored on side of handsink. CDI- Items were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken thawing above rice, raw chicken above cooked chicken and onions in walk in, and raw eggs above tea in walk in cooler. CDI- All items were moved to proper storage order.

* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with sticky residue. CDI- Items were sent to be re-washed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee rinse utensils in 3 comp sink without properly washing, rinsing, and sanitizing. CDI- Employee was stopped and instructed of proper way to wash, rinse, and sanitize. Items were sent to be re-washed.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication on prep counter. CDI- Medication was removed.

3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature. CDI- Instruction provided and chicken was put in walk in to properly thaw.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee cell phone on prep counter. CDI- Phone was removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing chicken with rings and watch. Remove.

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 prep unit gaskets. Clean. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken and raw shrimp above 45 F (see temp chart). Shrimp was in prep sink draining. CDI- Explanation and instruction provided to PIC and items were placed into the walk in cooler.

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 egg rolls in prep unit 2 PIC stated were made 12/29 with no datemark. CDI- PIC placed datemark on item. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices on chef's cart to be un-labeled. Label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up in prep unit 1 gaskets. Clean.

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 1 container of cut cabbage not datemarked. PIC stated they will be holding it for over 24 hours. Improvement noted since last inspection. CDI-PIC will place datemark on item. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pork, noodles, and fried chicken sitting on prep counter, cooling. Items were below 135 (see temp chart) CDI- Items were placed into shallow pans and placed into walk in cooler to preoperly cool. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths on prep counters in facility. Hold in sanitizer between use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 3 racks in walk in designated to employee items. These racks were located above food for facility's use. Improvement noted since last inspection. Segregate employee food to bottom shelves in walk in. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shrimp stored above various sauces. If any of the sauces go on foods not cooked min. 165, cross contamination is a risk. CDI- Sauces moved. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed wire rack baskets used to hold egg rolls with egg rolls directly touching racks. These rack baskets are not made for direct food storage. CDI- Baskets lined with wax paper.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food debris and residue left on them, observed knives on knife rack at prep table left with food debris. CDI- Dirty items placed in dish area for re-cleaning.

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 45F. -P Observed strips of chicken cooked approx. 3 hrs earlier that were 75 degrees stored in deep and covered tub. CDI- Chicken disposed of.

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 gravy sauce made from chicken broth from 3 days ago that was not date marked in walk in cooler. CDI- Sauce date marked. 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 some gravy sauce in prep cooler date marked for 3-10-15, 10 days ago. PIC said that it was date marked incorrectly. CDI- Sauce disposed of.

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 deep and sealed tub of chicken incorrectly cooled. CDI- Chicken disposed of, reviewed cooling methods with PIC. Observed fried chicken pieces left out to cool at room temperature without cooling methods. CDI- Chicken moved to walk in cooler to continue cooling process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of ice that is used for food ice baths, stored on floor of walk in freezer. CDI- Ice stored off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a bracelet while prepping food. CDI- Cook removed bracelet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat slicer which PIC said is no longer used, that needs cleaning of food build up. Keep clean or remove from premises.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storage racks and personal items needing to be labeled and better separated from restaurant items.

Keep personal drinks covered & stored below/away from food & food prep. Observed large mug of coffee & baby sip cup stored with food & prep. CDI: Drinks relocated properly. 2-401.11

Properly date label all TCE (time/temperature control for safety) foods that are held over 24 hours. Observed gravy & tub of cabbage held over 24 hours with no date label. CDI: Items labeled. 3-501.17

Provide & follow written procedures when using time as a control as opposed to temperature. Observed PIC using time for chicken pieces (at temp above). CDI: Chicken peices discarded. Clearly mark food with appropriate time label. 3-501.19

Eliminate fly presence. Observed 1 fly. 6-501.111

Store food, sauces and ice at least 6 inches above the floor. Observed bucket of ice & bucket of sauce stored on the freezer floor & kitchen floor, respectively. CDI: Items properly re-located. 3-305.11

Store pans to prevent sticky residue build-up. Observed pans stored above 3-comp. w/ residue build-up. 4-903.11

2-103.11 (M) Person in Charge-Duties - PFIt is the Person in Charges duty to ensure that no persons unneccesary to the food establishment operation are allowed in food storage, warewashing areas or food preparation areas. Observed a small child present inside the restaurant kitchen. Corrected During the Inspection (CDI) by removing the child from the kitchen area.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly separate and segregate raw meat prep from the storage or preparation of ready to eat vegetables. Observed raw chicken being prepared on the same prep table where a container cut ready to eat cabbage was stored. CDI by moving the cut cabbage into the walk in cooler and moving the chicken to the prep sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PProperly wash all food contact surfaces. Observed food debris left on metal strainers. Observed knives with food debris stored on the knife rack as clean. CDI by removing to be re-washed and sanitized.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45F and below (41F and below after 1/1/19). Observed cut cabbage out on the prep table at 83F without any active preparation, observed garlic in oil at 82F inside the prep cooler was was recently placed inside from leaving out in room temperature. CDI by voluntary discard.

3-302.12 Food Storage Containers Identified with Common Name of Food - CLabel all small containers of dry food at the chefs cart.

6-501.111 Controlling Pests - PFObserved a presence of flies from leaving the door propped out at delivery time.

3-304.14 Wiping Cloths, Use Limitation - CProperly store wiping cloths in sanitizer in between uses. Observed wiping cloths left on prep surfaces.

3-304.12 In-Use Utensils, Between-Use Storage - CProperly store in utensils in between use. Observed the scoop for rice stored in 93F water. Observed a serving spoon stored inside the kitchen handsink.

3-304.15 (B)-(D) Gloves, Use Limitations - Oserved an employee attempt to re-use gloves when interrupted while making egg rolls.

4-101.19 Nonfood-Contact Surfaces - CObserved shoe string or clothing type strings used to tie food bags closed. Facility is to provide a method of closing bags that are easily cleanable.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - CMaintain the premises free of litter and unneccesary items. Observed an old fryer and bikes stored in the front waiting area. Observed a large garden in the back area that the PIC states is for personal use with cardboard, buckets, soda crates and other random items that could create a nuisance or rodent harborage.

4-202.18 Ventilation Hood Systems, Filters - CClean the hood filters.6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - CProvide a designated area for employee items. Observed egg rolls being prepared on a table with baby bottles, baby food, and other personal food items.

2-401.11 Eating, Drinking, or Using Tobacco - CProperly store employee drinks. Observed an employee coffee mug with water store next to the rice cooker.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly segregate raw meats from ready to cook items. Observed raw chicken stored over a bucket of cut onions. CDI by moving to the correct location. 3-304.11 Food Contact with Equipment and Utensils - PFood should not be in contact with soiled or contaminated equipment. Observed tongs with chicken dried chicken debris stored inside a container of raw beef in the prep cooler. CDI by removing tongs, voluntarily disposing raw beef and replacing with clean tongs.

4 -602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PCLean the tongs at a frequency to prevent build up. Observed tongs with crusty chicken build up stored inside a prep container of beef. CDI by removing to re-wash.

3-302.12 Food Storage Containers Identified with Common Name of Food - CLabel food storage containers with the common name of the food. Observed several small containers on the cook line and chefs cart not labeled.3-602.11 Food Labels - PFAfter recent rule clarification the facility is required to individually label cups of tea packaged for customer self service. The facility currently has the shelf labeled with ingredients and allergens. The city and state are required also on the labels.LABELING: Sweet Tea. Ingredients: filtered water, tea, sugar. 16oz. Chopsticks, Charlotte, NC.

3-305.11 Food Storage-Preventing Contamination from the Premises - CStore opened bags of mushrooms and sesame seeds in a closed container or sealed bag.

4-202.18 Ventilation Hood Systems, Filters - CClean the grease build up on the hood system.

2-401.11 Eating, Drinking, or Using TobaccoSeparate all employee personal food by storing below any customer food products to prevent contamination. Observed several personal food items stored on the top shelving or raw employee meats stored over customer products. CDI by re-organizing and instruction.

2-301.12 Cleaning ProcedureProperly wash hands by turning off faucet without recontaminating hands. Observed staff turning off the faucet with hands. CDI by education and redirection.2-301.14 When to WashProperly wash hands. Observed an employee wash utensils and return to handle food. CDI- by education and redirection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationPrevent contamination by properly segregating foods by proper final cook temperature. Observed sheet pans of raw chicken stored above sheet pans of raw beef. CDI- reorganizing. REPEAT3-304.11 Food Contact with Equipment and UtensilsProperly cover all foods. Observed foods covered with what appeared to be plastic bags that were for single use only and being re-washed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsProperly wash rinse and sanitize all utensils. Observed a bowl and tongs wash and rinsed without sanitizing and a knife sanitized for less than the required time. CDI- instruction and re-sanitizing.

7-209.11 Storage-Other Personal Care ItemsSeparate all personal care items from restaurant items. Was unable to determine what items were for personal use and what was for consumer use. Observed items throughout including baby formula, etc. Advised to organize these areas and segregate these items.

6-202.15 Outer Openings, ProtectedMaintain all outer openings closed. Observed the back door propped open at arrival.6-501.111 Controlling PestsMaintain the premises free of pests. Observed flies present during the inspection possibly due to the back door being left open. The door was closed and advised to obtain a pest control visit should no improvement be seen.

3-305.12 Food Storage, Prohibited AreasStore all food to prevent contamination of the premises. Observed several buckets stored on the floor throughout. Additional shelving is needed.3-305.14 Food PreparationHandle all foods to prevent contamination. Observed a bowl with caked on chicken debris used for handling raw chicken. The bowl was re-washed and sanitized.

3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on the cook line and throughout the kitchen.

3-304.12 In-Use Utensils, Between-Use StorageStore all equipment properly in between uses. Observed the scoop used for cooked rice stored in room temperature water.

4-803.11 Storage of Soiled LinensProper store all soiled aprons to be laundered and so as not to contaminate food. Observed dirty aprons stored on the dry food storage shelving.

6-501.12 Cleaning, Frequency and RestrictionsClean the floors and walls around equipment.

4-202.18 Ventilation Hood Systems, FiltersClean the grease build up on the hood filters.

2-401.11 Eating, Drinking, or Using TobaccoProperly store all employee personal drinks and personal items separate from food or utensils to prevent contamination. Observed employee personal food, cell phone and water bottles stored separate from but on the same table with the deli slicer. It was advised that these items be moved to the bottom shelving.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly segregate all foods to prevent contamination. Observed an uncovered container of mushroom stored under a container of raw chicken inside the walk in cooler. Observed a sheet pan of raw beef stored under sheet pans of raw chicken. Also observed a container of raw chicken stored on top of a box of frozen peas inside the walk in freezer. All items were properly moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all food products at proper temperature. Observed the following products left out on the counters at arrival at temperatures above 45F, including: chicken wings, fried chicken pieces and garlic in oil. The chicken was moved into the coolers and the garlic in oil was voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required items. Per further discussion, the pork used in the facility is cooked one day, cooled and the next day cut and placed into the freezer. Advised to date label this product.

3-602.11 Food LabelsAny products packaged in the facility for customer self service should be provided with a label. This label should have the common name of the product, list of ingredients in descending order, net contents or quantity, name and place of business and source of any of the 8 major allergens if present. Explained that the tea packaged for customer self service may need a label. Will follow up with more information.

3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed wet wiping cloths stored on the prep surfaces (REPEAT).

6-501.114 Maintaining Premises, Unnecessary Items and LitterMaintain the outdoor area free of unnecessary items and litter. Observed several empty buckets and other items near the back door that could create pest harborage or nuisance.