CHINA BOWL

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken chunks stored uncovered near fryers. Item is not cooling and is held in location on TPHC. EHS discussed providing covering for item. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard and replace gloves after eating personal meal. Employee was working with to-go plating and expo. CDI- EHS discussed with PIC, PIC had employee stop task, remove gloves, and wash hands before replacing.

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 cooked pork originally prepped on 9/23 held in 2-door reach-in fridge. CDI- PIC voluntarily discarded item. Observed cooked ribs held in 2-door reach-in fridge without date of original prep. PIC stated item was initially cooked and frozen on Saturday. Ensure that all foods are dated to reflect day of original prep AND day item was removed to be thawed, to reflect proper 7-day date marking compliance. CDI- PIC provided correct labeling to 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sweet & sour chicken and grilled beef both being held without time stamp. CDI- PIC was aware of time items were prepped and had food employees provide correct time stamps.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door at back of establishment needing repair. *REPEAT*

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination. CDI- PIC voluntarily discarded items *REPEAT* plastic utensils remain uncovered and not stored in a manner to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed handle of reach-in units needing to be repaired. *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 rusted shelving on low parts of prep table, unclean used aluminum foil being maintained on speed rack holding clean plastic bins. Remove foil at higher frequency to prevent food residuals.

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 hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency. *REPEAT*

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Heavy presence of flies in dumpster area due to waste being accessible. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids maintained open. Close lids and doors to prevent potential harborage.

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 areas under and behind equipment on side of kitchen with flip top.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice holding below 135F. CDI- PIC stated item is reheated per order and is held on time. Item was added to TPHC procedures to be discarded at end of 4 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked ribs held in standing 2-door reach-in without a date. PIC was unaware of date item was prepped last week. CDI- PIC voluntarily discarded. Observed sesame chicken held in walk-in without thaw date marked on item. Item was prepped and frozen 5/7. CDI- PIC was aware of thaw date added label due to being within parameters. *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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door at back of establishment needing repair.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination. CDI- PIC voluntarily discarded items *REPEAT*

4-501.11 Maintain equipment in good repair. Observed handle of reach-in units needing to be repaired. Strainer pan needing repair.

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 hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency. *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. Floor tiles in kitchen and dish pit areas needing to be repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored above Ready-to-eat sesame chicken in 2D standing Reach-in. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off gloved hands on cloth stored on prep counter, gloved hands used as utensils in establishment. CDI- PIC had employee discard and replace gloves.

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 two large tubs of shredded cabbage held in WIC prepped yesterday afternoon. Ensure TCS foods held or expected to be held for more than 24 hours are date marked. CDI- PIC had date label marked. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed sesame chicken prepped on 1/1 held in standing Reach-in. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect in kitchen cook/prep area. PIC stated that pest control is contracted to assess establishment biweekly.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination.

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 hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency.

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 ceiling tiles in need of cleaning, walls with residue accumulation, and areas under and behind equipment with debris accumulation. Increase cleaning frequency. *REPEAT*

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing with ice in it. CDI.. Handwashing sink was cleaned out.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed crab Rangoon in WIF not cooling uncovered.

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 foods labeled with prep dates but missing thaw dates. Food items were stored in WIC for over 24 hours without proper thaw dates on food labels. CDI..PIC was able to label food in WIC For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 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 facility in need of cleaning throughout..REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food over facility food.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed Employees had no knowledge of food borne illnesses, symptoms, or when to report illness. CDI - signage provided and reviewed with employees.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in dry storage and WI. -CDI- PIC relocated items.

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 vents, hood in need of 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 paints chipping off the ceiling in the kitchen area.

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 pork, chicken, beef stored in same place in the WI. CDI. PIC changed the storage. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time with a date from yesterday on it. CDI. PIC indicated that the time has not been changed and went ahead and wrote the time and date for today. ****other items held on time had the proper time on them.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical wipes and Vaseline oil stored by customer food. CDI. PIC removed

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. -CDI- PIC closed doors. 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 vents, hood in need of cleaning. Repeat ***improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on food items in dry storage. Observed employee drinks stored by customer food. Repeat

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed Employees had no knowledge of food borne illnesses, symptoms, or when to report illness. CDI - signage provided and reviewed with employees

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 pork, chicken, beef stored in same place in the WI. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 brown rice hot holding at temperatures between 123F and 129F. CDI - Rice was placed on TPHC. All other food was holding at the right temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED raw chicken in prep line at temperatures above 41F. CDI. PIC indicated that the food was removed from the cooler about 20minutes ago and took it back to cold. Repeat ****improvement from last time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written TPHC procedures for cold items held on time in units. -CDI- EHS provided PIC with a copy of the form and assisted PIC in filling it out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed food held on time without time stamps on them. CDI. PIC wrote time on them and indicated that they were made less than 30minutes ago. PIC stated that new form will be maintained in establishment and that he will train staff on placing time stamps as soon as items are removed from cold holding.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear screen door torn and without door sweep. Repair/replace door to prevent rodent or insect entry. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in freezer and WI. -CDI- PIC relocated items. REPEAT ***improvement from last time.

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 single use dishes stored with splashes on them. CDI. Pic discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. -CDI- PIC closed doors. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in need of cleaning. Repeat ***improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED beef and chicken in RI at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 pork cooling in front area in a tightly covered pan. CDI. PIC removed the cover. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in freezer and WI. -CDI- PIC relocated items. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking of dishes in the cleaned dish area.

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 vents 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. Observed paints chipping off the ceiling.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with no lid. -CDI- PIC placed lid on drink. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut cabbage in WIC prepared yesterday with no date. Observed cooked ribs prepared yesterday in freezer with no date. Observed cooked items in reach-in freezer prepared yesterday with no dates. -CDI- PIC properly date marked these items. **REPEAT** 1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed written procedures for TPHC for chicken wings and sesame chicken, however, other items in prep unit and on prep table are being held on TPHC were not listed on TPHC form. -CDI- EHS provided PIC with new TPHC form. -1.5- TPHC procedure template may be found at: 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 vinegar, soy sauce and vino sauce with no labels. -CDI- PIC labeled items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor in freezer. -CDI- PIC relocated items. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee food stored over retail food in WIC. -CDI- PIC removed items. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 5 containers garlic in oil sauce and broccoli in RIC with no protective covering. Observed broccoli, chicken wings and cabbage in stand alone RIC with no protective covering. Observed several trays of cream cheese wontons in freezer with no protective covering. -CDI- PIC covered these items. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw shrimp and raw chicken wings in WIC above 41F. Refer to temperature chart. Per PIC these items were prepared earlier today. -CDI- PIC moved items to freezer to cool down. -1.5- 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 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 5 containers of garlic in oil sauce prepared yesterday with no date. -CDI- PIC properly dated these items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed cooked shrimp, cooked chicken, cooked pork, cut cabbage and mixed veggies on prep unit with 4 hour hold time marked for 10a-2p. Items had not been discarded. Per PIC, he was in the preparing to discard and change items out before EHS arrived. -CDI- EHS discarded items and updated time for 2p-6p.

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 raw shrimp, raw marinated chicken breasts and raw chicken wings prepared earlier today in WIC tightly covered and stacked high. -CDI- EHS educated employee on proper cooling methods and employee uncovered items and placed items in freezer to facilitate rapid 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. **REPEAT** -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. -CDI- PIC closed doors. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels inside employee restroom. CDI-PIC placed paper towels in restroom.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one large, covered bowl of beef that was cooked last night in a tallboy at 45F. CDI-EHS discussed more efficient cooling methods with PIC and employees and PIC voluntarily discarded beef.

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 large, covered bowl of cooked beef unable to cool within necessary parameters. When asked, employee stated cooked food is typically left out at room temp for 2 hours and then moved to a cooler. Cooling window was missed. CDI-EHS provided education and PIC voluntarily discarded beef.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing shrimp on drainboard of sink. When asked, PIC stated they let frozen products sit there for ice to melt. CDI-EHS discussed approved thawing methods with PIC and the shrimp was placed under running water below 60F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of white substance. Employee said it was corn flour. CDI-Label was added to container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed butter stored directly on floor in WIC. Points were not escalated due to overall improvement in food storage.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed food debris and other trash thrown outside of dumpster enclosure. PIC stated someone needed to come clean it up. Maintain dumpsters to prevent the harborage of pests.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points-

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 white and brown rice hot holding at temperatures between 123F and 129F. CDI - Rice was placed on TPHC. -1.5 points-

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 cooked chicken cooling at ambient air temperatures on prep table. CDI - Cooked chicken was moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prepared chicken wings stored in buckets on floor of kitchen area. Observed boxes of chicken stored on floor in freezer. -1 point-

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 food debris, splash, and residues on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can of tomato ketchup stored in dry goods. Can was dented and leaking a dark liquid. CDI - PIC discarded can -1 point-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear screen door torn and without door sweep. Repair/replace door to prevent rodent or insect entry. -0 points-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster enclosure with abundance of refuse and debris stored on ground. -0.5 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. Observed heavy dust build up on light fixtures in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in kitchen area. Provide shatter resistant bulbs or provide coverings (shielding) for light fixtures -REPEAT- -1 point-

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 no CFPM in establishment during inspection. -1 point-

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 cooked pork, noodles, cooked shrimp, and cooked chicken holding in flip top cooler at temperatures between 45F and 53F. CDI - PIC stated that items are held for a short time in flip top cooler before being restocked from reach in and walk in coolers. PIC has been advised to hold items on TPHC if temperatures of 41F or less cannot be maintained. Establishment uses correct TPHC procedures to hold cooked chicken wings. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in chemical storage area. PIC identified contents to be degreaser. All other spray bottles were labeled with name of contents. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of noodles stored on walk in freezer floor. -REPEAT- -1 point-

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 heavy dust build up on light fixtures in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in kitchen area. Provide shatter resistant bulbs or provide coverings (shielding) for light fixtures -REPEAT- -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in kitchen. CDI - Paper towels were provided. -1 point-

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 cavities and seals of microwave with build up of food debris and residues. Recommend higher frequency and more thorough cleaning. -1.5 points-

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 tightly wrapped container of raw shrimp cooling in walk in cooler. CDI - Plastic wrap was removed from container allowing cold air to circulate in and around food product. -REPEAT- -1 point-

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 floor of walk in freezer. -0 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. Observed heavy dust build up on light fixtures in kitchen. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in kitchen area. Provide shatter resistant bulbs or provide coverings (shielding) for light fixtures -REPEAT- -1 point-

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 no CFPM in establishment during inspection. -REPEAT- -1 point-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucets with bare hands instead of using a barrier, such as a paper towel. CDI - Employee was asked to rewash hands, handwashing procedures were reviewed, and Spanish language handwashing signage was given to PIC. -2 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tightly wrapped containers of cooked noodles cooling in walk in cooler. CDI - Plastic wrap was removed from cooked noodles allowing cold air to circulate in and around food. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of food products at cook line. -REPEAT- -1 point-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in kitchen area. Provide shatter resistant bulbs or provide coverings (shielding) for light fixtures. -0.5 points-

2-102.12 (A) Certified Food Protection Manager Observed no CFPM in establishment during inspection. -1 point-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees had no knowledge of food borne illnesses, symptoms, or when to report illness. CDI - The establishment has food borne illness signage posted behind cash register. Signage was reviewed with PIC and a Spanish language employee health policy was given to PIC to post in establishment. -1 point-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for cleaning vomit or diarrheal events. CDI - A written SOP was given to and reviewed with PIC. Post clean up procedures in establishment. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of egg rolls and containers of cooked chicken wings in reach in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked chicken and bags of cooked peas and carrots in walk in cooler. CDI - PIC corrected storage order. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabled containers of food products at cook line. Most containers of food are labeled in establishment. Recommend more consistency. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on floor in kitchen area. Observed box of frozen peas stored on floor of walk in freezer. -REPEAT- -1 point-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of clutter and garbage on ground in dumpster enclosure. Recommend cleaning. -0.5 points-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed heavily dented can of soy sauce stored on shelf. CDI - PIC discarded can. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer with concentration of 0ppm. CDI - PIC remade sanitizer with a chlorine concentration of 100ppm. Use sanitizer test strips to test sanitizer concentration of spray bottles and three compartment sink. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in plastic buckets being kept on kitchen floor. Chicken wings were approximately 54F. PIC was advised to store chicken wings under refrigeration until time of cooking. CDI - Chicken wings were returned to walk in cooler to rapidly cool to 41F or less. -1.5 points-

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 bowl of cooked beef at 130F cooling at room temperature. PIC stated that beef is cooked, allowed to cool, and then taken to reach in cooler to cool. CDI - Cooked beef was taken to reach in cooler to rapidly cool to 41F or less. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Back door of establishment was left open at start of inspection. Keep doors to establishment closed when not in use. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic buckets of raw chicken stored on floor in kitchen. Raw chicken was placed on floor before being cooked in fryer. PIC was advised to hold chicken under refrigeration until time of cooking and to keep items off floor. CDI - PIC returned raw chicken to walk in cooler. -0 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils held in water with a temperature of 90F near rice cooker.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelf with clean equipment and utensils. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored in reach in cooler with customer food. Designate an area for the storage of employee food and possessions away from equipment, customer food, and utensils. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. CFPM came 20mins after inspection began.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over RTE peas and carrots, and cornstarch mixture. CDI-PIC ptu eggs on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal containers and 3 knives stored as clean that were soiled. CDI-PIC set aside to be washed/rinsed/sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed half cooked chicken wings stored in the WIC. WHen EHS asked the PIC said they cook them 40% of the way done, cool them down, then fully cook then the rest of the way withing the next few days. PIC does not have approval or written procedures. However they do store them seperately from all other food, it's on a speed rack in the WIC, no risk of contamination. They also write the date and time they cook them. They cannot use time to set these out of temperature. PIC said they will fully cook them the first time from now on.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Obsevred chicken wings without time stamps. CDI-PIC said they normally do but they have a large order and product will be gone within 30mins. EHS verified food was cooked by the end of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles and the bottom of prep units with food debris.

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

2-301.14 When to Wash - P Observed employee donning gloves without washing hands. CDI- Employee washed hands.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed employee using TPHC for chicken nuggets, wings and eggs. Employee had time stamps for all items and food was held outside of refridgeration. Spoke to employee about proper use of TPHC and documentation that accompanies time stamps. Will send TPHC form to facility. -VR

3-501.13 Use approved thawing methods. Observed shrimp thawing on the side of the 3 comp sink. Had discussion with employee about approved thawing methods. CDI- Shrimp moved to walk in cooler to thaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bin of corn starch without label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed battered chicken in large container stored on the floor. Raw chicken was prepped recently. CDI- Chicken was moved to the walk in cooler. Observed thawing shrimp stored on the side of the 3 comp sink where soiled dishes were stored. Shrimp still had intact packaging. CDI- Shrimp moved to the walk in cooler.

4-501.16 Warewashing Sinks, Use Limitation - C Observed dishes in the first compartment of the of the 3 comp sink, raw chicken remnants in the second compartment and cooling noodles in the third compartment. Spoke to employee about 3 comp sink use limitations. Reviewed washing procedures for 3 comp sink. Wash, rinse and sanitize 3 comp sink in between uses. CDI- Items removed from the 3 comp sink. Sink was then washed, rinsed and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave 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 several employee food items stored with customer items in the dry storage area. CDI- Food items moved.

2-101.11 PIC shall be present during all hours of operation. -PF Observed Person In Charge with food manager certification not on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of egg drop soup hot holding below 135F at steam table. CDI - Both egg drop soups reheated. Reheat temperature of 183F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of chicken, egg rolls, and other TCS foods cold holding 45F and above in reach in cooler. Employee stated he made items after 10 am or moved from walk in cooler this morning. CDI - All items moved to walk in cooler.

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 container of egg rolls date marked for 11/19. Employee stated the date mark label was incorrect and the egg rolls were cooked on 11/30. CDI - Container was date marked correctly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout facility. Observed fans/vents in reach in cooler in need of cleaning. Observed inside and outside of microwave in need of cleaning. Observed outside of ice machine in need of cleaning. Increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored above food in fridge.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above heads of cabbage in 2 door fridge. (repeat). CDI- Raw shell eggs moved below cabbage.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed raw eggs at wok station held using TPHC procedures, eggs were properly time marked to held no more than 4 hrs; however, facility has no written TPHC procedure available. Emailed TPHC form to PIC and will follow up within 10 days that it is completed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee plate of partially eaten food stored on top of steam table above soups. CDI- Food removed. Observed open employee drink cups stored in dish area/ storage area. CDI- Drinks removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee making wontons handling the items with bare hands. As wontons are then frozen, not for immediate cooking, they should not be handled with bare hands. CDI- PIC corrected employee, employee washed hands and put on gloves to handle wontons.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above raw broccoli, cut cabbage, and whole cabbages in 2 door fridge in prep/ storage room. Observed raw shell eggs stored above bags of peas and carrots and mushrooms in 2 door fridge across from fryers. CDI- Raw beef stored on bottom shelf below RTE foods. RTE items moved from below raw shell eggs and stored on separate shelf.

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 a deep tub of cooked pork reading 58-60 degrees said by PIC to have been cooked andcooling since last night, over 6 hrs. CDI- Improperly cooled pork voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the two stand up fridge units holding all TCS foods above 41 degrees. Fridge in front of fryers holding egg rolls at 49, chicken wings at 52, and boiled chicken at 45. Observed fridge in storage room holding cut cabbage at 49. Observed air temp inside kitchen 90-95 degrees. Fridge in front of fryers recovered to 38 degrees, observed foods in this fridge to cooling back to 41. Fridge in storage room never chilled to 41, raw meat that had been prepped less than 1 hr ago was moved to freezer, cut cabbage prepped 3 hrs ago was moved to freezer. Have fridge in storage room serviced as needed. Facility needs to reduce temp in kitchen or use ice baths or other means to help keep foods cold in the fridge units. Observed raw egg stored at wok station for extended amounts of time with no temp control at 84 degrees. CDI- Workers voluntarily disposed of raw egg. Facility may want to use TPHC to leave raw eggs out up to 4 hrs. l

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 Pork improperly cooled in a deep tub was still 60 degees over 6 hrs of cooling. CDI- Reviewed proper cooling methods with PIC, pork voluntarily disposed of.

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 scoop stored in a container of room temp water. Scoop cleaned and stored in dry container to be washed or replaced at least every 4 hrs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 2 door freezer needing better cleaning inside.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several kitchen walls with dust build up, observed floors in storage areas needing better cleaning of debris especially under racks and floor corners. GENERAL COMMENT: Call 980-314-1620 to request a re-inspection. Will follow up within 10 days to check cold holding

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling raw shrimp and then move to cook pre-cooked chicken at the fryers without hand washing. Also observed employee handling equipment tools and then put on gloves without hand washing. CDI-Instructed hand washing was needed and employees washed hands. Owner explained that one of the employees is new. Needs education on proper handwashing. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above sauces in the flip top cooler, and raw shrimp and raw eggs stored above bags of diced pork. CDI-Both coolers were rearranged for proper storage. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, and two containers of chicken cold holding above 41F. The containers of chicken were being stored on the counter and the shrimp was being held in the tall reach in cooler. CDI-The shrimp was discarded, and the containers of chicken were put into the fryers for reheating.

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 plastic cup with no handle stored in the sugar container. CDI-The cup was removed.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the faucet handle at the prep sink. Have repaired.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed both employees not washing hands after handling raw chicken, or when they finished unloading the truck outside. CDI-Instructed both employee to properly wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cooked eggs rolls and cooked chicken. CDI-The raw shrimp was moved to a different location in the cooler. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the white rice hot holding below 135F. CDI-The rice was discarded and a new batch will be made.

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 the noodles cooling with a tightly covered plastic wrap. CDI-The plastic wrap was removed. REPEAT.

3-501.13 Use approved thawing methods. Observed peas and carrots, and pork thawing on the prep sink counter. CDI-The product was moved to the reach in cooler to finish the thawing process.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the 2-door RI cooler. Manager had them ordered but the wrong size came in. The manager is expecting the new order any day. Have replaced. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above sauce in the tall reach in cooler. CDI-The shrimp was moved to another location. REPEAT. *Points stayed the same today, due to overall improvement of storage order for raw food products.*

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 shrimp cooling in the top portion of the flip top cooler. CDI-The shrimp was moved the tall reach in cooler to finish cooling. Product must be 45F or below before placing into the top portion of the flip top cooler. REPEAT. *STARTING JANUARY 1, 2019, THE COLD HOLDING RULE WILL CHANGE TO 41F OR BELOW**

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to the reach in cooler. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outsides of the msg and rice containers. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the handles of the prep sink faucet. Have repaired. REPEAT. *Owner has repaired the leaks to the 3-compartment sink, and is working on having the faucet repaired at the prep sink. Points stayed the same today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter. CDI-The drink was removed. *Drinks are acceptable as long as they are covered and are stored away from facility product/equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cracked eggs stored above sauces in the flip top cooler. CDI-The eggs were placed onto the bottom shelf to prevent from possible cross contamination.

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 with a tightly covered plastic wrap. CDI-The wrappings were removed. REPEAT. *Ensure all product is fully cooled down to 41F or below before covering.

3-501.13 Use approved thawing methods. Observed chicken thawing on the prep counter. CDI-The chicken was placed into the reach in cooler. *Only thaw foods by using a reach in cooler, under running cold water (70F or below) or by immediately cooking it.

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 cup with no handle being stored in the sugar container. CDI-The cup was removed. REPEAT. *Only store scoops with handles in the food product. Ensure the handle is stored out of the food product.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to the produce tall reach in cooler. Have replaced. 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 facility using card board in the reach in coolers to store facility food product. CDI-The card board was removed from the cooler. Card board is not an easily cleanable and smooth piece of equipment.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing of the 3-compartment sink and a leak at the faucet of the prep sink. Have repaired.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed to the employee restroom. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone on the counter where they were prepping spring rolls. CDI-The phone was moved.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed employee unable to find the posted employee health policy on the wall. More training is needed on the employee health policy.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling raw shrimp and then move on to putting chicken wings on to a plate without washing hands in between. CDI-Stopped and instructed to wash their hands. *Use the hand washing sink, not the 3-compartment sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken wings that did not fully cool down to 45F in 6 hours. CDI-The chicken wings were from last night and were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, chicken wings, and chicken sitting on the counter upon entrance to the kitchen. CDI-All items were placed into the reach 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 several items not properly dated in the reach in cooler. CDI-All items were back dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed a green chemical cleaner stored with food product on the shelf. CDI-The cleaner was moved to the chemical storage area.

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 the chicken cooling in large containers that are not allowing the product to adequately cool down. CDI-The chicken wings were from last night and were discarded. Use thinner containers when cooling product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the facility. Increase pest control methods.

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 several plastic containers with no handles being stored in the dry storage product. CDI-The cups were removed. Use scoops with handles on them and keep the handles out of the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves and white containers in the dry storage room. Have cleaned.

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 cleaning needed to the walls around the back door area. Have cleaned.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks stored on prep table by dish area. CDI - Drinks relocated to low shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. No paper towels available in restroom and no handwashing sign posted in rest room.

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 Spring rolls from 2 days prior with no date mark. CDI - Staff correctly back dated these; all other items date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table. Keep these in sanitizing solution once wet.

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler at front of kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets, inside of reach in freezer, and clean build up from door and handles of reach in freezer.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager arrived at the end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Kung pow chicken and chicken wings pulled out of the cooler and held off temperature control during the lunch rush; temping at 55F. CDI - Placed in reach in freezer for rapid cool down. Recommended facility pulls out small batches that can be used quickly during the lunch rush.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on egg rolls from two days prior. CDI - Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf No label on spray bottle of degreaser under the three 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 Noodles cooked today cooling in reach in cooler while tightly wrapped. CDI - Wrapping vented to allow rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bucket of cornstarch and water stored on floor in kitchen. CDI - Relocated to 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. Rice scoop stored in water at room temp. CDI - Water dumped and scoop replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair broken/missing floor tile at cook line. 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 splatters from walls throughout.

2-401.11 Employee shall only eat or drink in designated areas. Plate of employee's food with half eaten chicken wing on table next to steam well. CDI - Relocated to designated area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pan of raw shrimp stored on top of buckets of sauce in reach in cooler. CDI - Raw shrimp relocated to protein reach in with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing at 0ppm. CDI - Chlorine added; retested at 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Large tub of cooked chicken wings taken out of refrigeration and left off temperature control when product needed for orders resulting increasing temperatures of food. Product is cooling in reach in cooler. Recommended that facility uses smaller containers for cooked wings so less product is removed from temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of degreaser not labeled in kitchen. CDI - Labeled during the 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 Cut cabbage, lo mein, and raw chicken all cooling while tightly wrapped in plastic. CDI - Plastic vented on all to allow for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on prep surfaces through out. Once wet, keep these in sanitizing solution to prevent the growth of bacteria.

4-502.11(A) Maintain utensils in good repair. Metal scouring pad used to clean woks beginning to fray. 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. Clean wall behind prep table in back room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No items cooked more than 24 hrs prior have date marks. CDI - Items were back dated if staff were certain about the day cooked; all others discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on counters and prep surfaces. Keep these in sanitizer.

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. Scoop for cooked rice stored in water at room temp; scoop for dry rice stored with handle contacting rice. CDI - Water dumped; dry rice scoop reinserted with handle up.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

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 Chef is moving cooked shrimp from one container to another using only bare hands. CDI - Reminded of rule; shrimp discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed head of napa cabbage stored in tub of shredded napa cabbage. CDI - Unwashed head relocated; shredded cabbage discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken wings held off of temperature control holding above 45F. CDI - Relocated into cooler as wings were off of temperature control less than one hour.

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 Egg rolls cooling at room temp and already well below 135F; fried beef cooling in closed container in low prep unit. CDI - Eggs rolls relocated in reach in cooler; fried beef container opened to allow rapid cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Screen door has gap at bottom. Install weather stripping to prevent entrance of pests.

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. Scoop stored in water at room temperature. CDI - Water dumped.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors and produce reach in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from low prep cooler door gaskets.

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 heavy build up of dust from AC return vent above rice cooker.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC has some knowledge of employee health policy but cannot produce a hard copy for reference. CDI - Hard copy left with facility to review and post.

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 cooling in reach in cool while wrapped with plastic. CDI - Plastic wrap pulled back to allow for proper cooling.

3-501.13 Use approved thawing methods. Frozen chicken thawing in 5 gallon bucket of standing water. CDI - Faucet turned on so water can flow over the produce as it is thawing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe food thermometer available. VR - Will return within 10 days to verify correction.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Screen door has gap at bottom. Install weather stripping to prevent entrance of pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on prep surfaces. Keep these in sanitizer of place in laundry bin once wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from cooler door gaskets.

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 heavy build up of dust from AC return vent above rice cooker.

6-303.11 Provide at least 20 foot candles of lighting in dish washing area. Lighting in dish processing area is too dim. Install additional lighting or replace single build with higher wattage.

. 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee in dish area eating a plate of food and storing a drink on prep table next to peeled carrots in prep. According to PIC this is the only place employees can eat, be sure this table is cleared of all restaurant food before used for personal use and is properly washed and sanitized after employees eat on the table. Ensure employees eat and drink in a manner to prevent contamination. CDI- Items removed, table cleaned and sanitized for for food prep.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee peeling carrots while handling them with bare hands, carrots are to be cooked at a later date. Food code requires RTE foods that are not immediately cooked to be handled with gloves or other effective ways preventing bare hand contact. CDI- Employee re-washed carrots and used gloves to handle them.

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 styrofoam container of beef strips cooling since last night (over 6 hrs) according to PIC at 69 degrees in make table. CDI- PIC disposed of beef strips. Do not use the make table to cool foods and make table is for cold holding only, properly cool foods before placing in make table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods cold holding at 48-49 degreess in prep cooler including peas and carrots at 49 degrees and tofu at 48 degrees. PIC said cooler has been struggling to maintain temps. All TCS foods had been placed in cooler less than 2 hrs were moved to working fridge units. Have prep cooler serviced as needed, will follow up that prep cooler is properly working.

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 Prep cooler was used to improperly cool beef strips. CDI- Reviewed proper cooling methods and proper cooling equipment that should be used to achieve proper cooling.

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 wall at customer waiting area and ceiling in kitchen above wok area that are peeling and need repainting.

2-102.12 PIC demonstrates 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 a container of chicken wings out on the counter at 55F. CDI - PIC said chicken was taken out within the hour and was placed back in the reach in to cool. Chicken cooled down to 48F in 30 mins.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers stacked wet.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris on the shelves of the reach in cooler by the handsink. Clean shelves.

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 dusty ceiling vents by the prep unit and a dirty light by the fryers. Clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not 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 a container of cut cabbage without a date. CDI - PIC stated it was cut yesterday morning. CDI - cabbage was dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility holding eggs on time. Facility did not have the time marked or the procedure sheet. CDI - eggs were discarded, new eggs were provided with the time stamp and procedure sheet was emailed to the PIC.

General comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed dumpster missing drain plug. Call company and request another one.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's bottle of creamer on top of soy sauce in the reach in cooler. Keep personal items on the bottom and below facility items.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

3-501.15 Cooling Methods - PF; Properly cool PHF products; Observed large tub of cooked chicken wings cooling inside stand up cooler covered measuring 75 degrees F; CDI wings uncovered and placed into shallow pan to rapidly cool to required temp.

3-304.12 In-Use Utensils, Between-Use Storage - C; Properly store in use utensils to prevent contamination; Observed scoop handles stored down in dry food products.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring behind rice cooker and near grease trap collecting debris in need of cleaning.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protecton manager; observed PIC on site not a CFPM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats to prevent contamination; Observed raw chicken and raw shrimp stored above cooked noodles in stand up cooler. CDI all raw meats properly stored according to final cooking temperature.

3-501.15 Cooling Methods - PF; Properly cool using approved methods; Observed cooked chicken stored in large containers covered with plastic wrap measuring 80 degrees F inside stand up cooler. CDI wrap removed and chicken transferred into shallow pans.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring in back room in need of cleaning.

2-102.12 Certified Food Protection Manager - C;Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats; Observed raw shell eggs stored above vegetables in stand up cooler; CDI raw shell eggs properly stored.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceiling clean; Observed flooring and walls throughout establishment in need of cleaning.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C; Keep vents clean; Observed vents throughout establishment in need of cleaning.

2-102.12 provide PIC that is a CFPM; Observed PIC that is not a CFPM.

3-302.11 properly store raw meats products; Observed rawpooled eggs stored above RTE food products; (various sauces); CDI Eggs moved to safe location.

3-501.15 properly cool using approved methods; Observed large container of cooked chicken cooling at room temperature measuring 99-115F CDI chicken placed into cooler.

4--602.13 Keep non-food contact surfaces clean; Observed sides of cooking equipment collecting debris in need of cleaning; Observed hood filters in need of cleaning.

Properly store raw meats products; Observed raw shrimp, raw chicken, raw shell eggs all stored above RTE food products in stand-up cooler. All raw meats properly stored according to final cooking temperature.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep equipment in good repair; Observed split/torn gaskets on cooler/freezer units throughout establishment.

Properly store raw meats; Observed raw chicken stored above RTE foods in stand up refrigerator; all raw meats properly stored according to final cooking temperature.

Properly date mark RTE PHF products; Observed cooked shrimp, noodles and chicken cooked three date prior stored inside stand up refrigerator not date marked. All RTE PHF products properly date marked during inspection.

Properly cool PHF products; Observed cooked noodles in sealed large plastic container cooling inside stand up cooler measuring 80 degrees F; noodles uncovered and placed into shallow container.

Properly thaw PHF products; Observed frozen beef thawing at room temperature on prep table in kitchen area; use approved methods for thawing (running cool water, refrigeration, heating). beef placed into refrigerator.

(general comment) Keep equipment clean; Observed food debris collecting on surfaces of cooking equipment in need of general cleaning.

(general comment) Keep floors, walls and ceiling clean and in good repair; Observed flooring and walls throughout establishment in need of general cleaning and maintenance.