YEUNG`S LOTUS EXPRESS

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed bag of moldy peppers in walk-in cooler. CDI - PIC discarded peppers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed container of raw chicken over container of RTE lo mein. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (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 foods on serving line held on TPHC without written procedures. EHS provided form for PIC to complete. 10 day VR required (3/27) to assess compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

-REPEAT- 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 spices on cart by wok and grill. PIC to label containers.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in cornstarch. PIC removed scoop.

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 stacked boxes of clam shell containers stored on floor by WIC. Keep all single-use/single-service items off of the floor.

4-101.11 (A) Food contact surfaces shall be made of safe materials. -P- Observed raw chicken and beef stored in grocery bags in WIF. CDI - PIC removed items from bags, wrapped them in plastic wrap and returned items to freezer.

6-303.11 Provide required lighting intensity. Observed one of the hood lights out over the grill area. Replace non-working light bulb.

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- Observed cooked mixed vegetables and cut cabbage in prep top with no date marking. CDI - PIC marked items. 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 containers of oil and sauces without labels by the wok station. PIC labeled containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without chlorine sanitizer test strips. PIC will order chlorine strips. 10-day VR required (1/23/26).

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 boxes of raw chicken breast stored above raw fish in walk in cooler. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in chemical storage area. CDI - PIC identified contents to be bleach sanitizer and labeled spray bottle. -0 points-

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 heavy food splash and residues on non-food contact surfaces of wok station, on shelving, and in gaskets of cold holding equipment. Recommend higher frequency and more thorough cleaning. -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 food splash and residues on walls in dry storage area, behind drink station, and on floors under equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed PIC not wash hands for at least 20 seconds before continuing morning prep routine. CDI- EHS discussed handwashing procedures with PIC, PIC rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC handling unclean dishes before handling cleaned utensils to be stored in food at steamwell. CDI- EHS discussed when to wash methods with PIC. PIC rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in catcher in front handsink. CDI- EHS discussed handsink usage with PIC. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed handheld peeler stored as clean with food debris above prep sink. Observed can opener blade with heavy food debris and residue accumulation. CDI- PIC removed items to be w/r/s. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest near ice machine across from 3-comp.

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 chicken breasts stored on floor of WIF.

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 fans around kitchen with heavy dust accumulation blowing in the direction of the cook line. Observed floor of WIC with food debris and food residue accumulation. *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 areas behind and underneath equipment on the cook line in need of cleaning.

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 an employee’s personal food item stored on top of food meant to be served at establishment in flip top. CDI- employee discarded item. *REPEAT* 6-303.11 Provide required lighting intensity. Observed WIC at 6.4 foot candles. Increase lighting in WIC.

*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food employee rinse and ring out wiping cloth in handsink by the service line. *CDI - EHS educated employee on proper use of the handsink.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Food employee in cooking area without proper hair restraint. *CDI - EHS brought it to PIC’s attention, PIC had food employee put on hat as hair restraint.

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 - Gaskets of WIC with debris build up in need of cleaning.

*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 - Metal container of employee food items stored next to restaurant food in flip top lowboy.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Metal container in handsink basin employee used it to fill with water and soap to clean floors then placed it into handsink basin. *CDI - PIC removed item from handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - sheet tray of raw chicken stored on top of box of noodles at the top of the shelf. *CDI - PIC moved raw chicken to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee cooking without a hair restraint.

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 - clean dish shelving with debris build up and in need of cleaning to remove possibility of contamination. PIC stated it would be corrected.

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 - 2 employee drinks located within 2 door RIC. *CDI - PIC moved drinks to their specified location.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed corners of interior ice shield with minor buildup, clean. REPEAT

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 all foods at the steam table just replaced and waited 10 minutes before time was written. CDI - PIC wrote the correct times, educated the PIC on the process and to ensure they follow their TPHC procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without proper hair restraints. Provide.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on the cutting board. Ensure wet towels are placed in a sanitizing bucket when not in use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board heavily scratched and scored. Replace.

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 exterior handle of the walk in cooler and prep top cooler handles accumulating food debris and residue. Clean and maintain.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee chopping raw veggies, open back door handle with gloved hands and then return to chopping veggies without changing gloves or washing hands. CDI- gloves removed, contaminated product discarded, hands washed and employee donned new gloves to finish task.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed corners of interior ice shield with minor buildup, clean.

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

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink near entrance to kitchen. Provide one.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal food container stored in handsink at service line during inspection. CDI- container moved, no longer restricting access. EHS discussed only using this handsink for handwashing, no storage or utensils/equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg stored on top of raw veggies in prep unit. CDI- egg moved, EHS discussed storage order with PIC. 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 a few buckets of sauces on the floor in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed cover of grease trap poor repair- rusted and open/disintegrating. REPEAT. NOTE: Observed walk in cooler down during inspection, EHS observed NO FOOD stocked in cooler, PIC was aware of issue, has been using neighboring facilities cooler (Suki Hana). EHS conducted both inspections today, found that cooler at Suki Hana is holding proper temp, holding all TCS foods below 41F, using this temporarily until new part for cooler arrives and is installed. EHS will conduct compliance visit to ensure cooler is repaired in this facility, only allowed to use other cooler temporarily while waiting for 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 sides of fryer with buildup, in need of cleaning. Observed areas of shelving needing cleaning. 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 general cleaning needed under cooking equipment, between equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in reach in unit. Mark as employee food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach on wall near back entrance. Facility has weekly pest control. PIC stated mall receives treatment for pest control externally, but no inside building.

4-501.11 Maintain equipment in good repair. Observed cover of grease trap poor repair- rusted and open/disintegrating. Observed two lights burned out in vent hoods.

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 cardboard being used as shelf liner soiled with oily liquid and residue. CDI: PIC discarded cardboard and cleaned shelves. REPEAT VIOLATION.

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 label on the shelf near the wok area. Label items.

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 in the walk in cooler on the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop in corn starch.

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 shelving in need of cleaning. Observed fryers, oven, containers (housing corn starch, rice and sugar), and hood in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in cooler door and wall at wok area inn need of cleaning.

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 being cooled in large plastic covered bus tub. CDI: Education provided and PIC vented product and moved to walk-in freezer for rapid cooling. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelves in walk-in cooler, dry storage area, and dish area. REPEAT VIOLATION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles prepared 07/11/22 and cooled overnight not meet cooling parameters. CDI: Education provided and PIC voluntarily discarded product.

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 prepared 07/11/22 and cooled overnight in covered plastic bus tubs. CDI: Education provided and PIC voluntarily discarded product.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored with handle in contact with product. CDI: Education provided and handle turned upright.

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 shelf next to wok soiled with grease buildup.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer in three compartment sink- 10ppm. CDI: Education provided and food employee remade sanitizer solution- 50ppm. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed flooring in walk-in cooler beginning to bow/dip causing standing water.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer in three compartment sink- 10ppm. CDI: Education provided and food employee remade sanitizer solution- 50ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach near ice machine. Facility has weekly pest control. PIC stated mall receives treatment for pest control externally, but no inside building. Several other restaurants also complaining of roach problem throughout entire mall.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held below 135F on speed rack below oven. Upon arrival for inspection, food employee placed chicken back into oven in attempt to reheat. EHS explained to PIC that food must have some means of temperature control and recommended using insert pan stored on grill. PIC stated product made between 1pm-1:30pm then placed on the speed rack. CDI: Chicken rapidly reheated to above 165F.

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 three large bus tubs of noodles and one large bus tub of cut cabbage with no date labels in walk-in cooler. PIC stated product prepared yesterday 10/25/21. CDI: PIC labeled product.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with concrete mixing attachment in storage. PIC stated equipment used for mixing of marinades and sauces. EHS recommended removal because drill not NSF approved, smooth, or easily cleanable. REPEAT VIOLATION.

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 no time stamps on entire hot bar. CDI: PIC labeled with start and end time. REPEAT VIOLATION. **FAILURE TO PROPERLY LABEL START AND END TIMES CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with cement mixer attachment in storage. PIC stated facility uses drill to mix marinades and sauces. EHS recommended discontinuing use and purchasing NSF approved mixer.

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 food employee wash hands and then turn off faucet with bare hands. CDI-EHS explaiend how to properly wash, employee rewashed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming out of the oven at 107F, food employee said it was done. Observed chicken reheated to 130F, pic said it was done. EHS explaiend how to properly check chicken with a thermometer and what temp they are looking for. CDI-PIC monitored chicken until it was cooked to 170F.

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 no TPHC forms, or time stamps on any of the food on the hotline. They are under new management (Toni is no longer there-retired) and PIC said Toni did not tell them about procedures. CDI-EHS explained procedures and had PIC make new time sheet for the day. PIC said they would rather do the time procedures than keep food in temp. VR REQUIRED 5/27/2021 PIC did not sign due to COvid protocols.

7-201.11 Store toxic materials to avoid contamination. -P Observed handsoap stored over single use cups in the dry goods area. CDI-PIC moved soap to the chemical shelf and understood that's where it should go.

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 in large pan, covered in the WIC. Noodles were 67F. EHS saw noodles cooling at the sink, food employee said they made them less than 1hr ago. CDI-PIC left lid of noddles

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over clean, RTE produce. CDI-PIC moved mushrooms to a bottom shelf. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid with sticky build-up.

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 PIC using TPHC for the hot bar, has time logs but they haven't been used since August. CDI-PIC added new time logs for today and will retrain employees on procedures. PIC did not sign due to Covid protocols

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in the kitchen blowing near food employees and prep unit that has dust on it.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above soy sauce. CDI-Food employee changed storage order and put soy sauce on a differenty shelf.

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 paperwork for 3 items being on time at the hot bar. PIC stated they are using it for the whole hot bar and had the proper time sheets to show. CDI-EHS changed paperwork to indicate they are using it for the whole buffet.

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 marinated beef that was prepared at 10:30/11am that was 49F in the WIC. Food was in a plastic container, covered. CDI-EHS explaiend to PIC after prep food needs to cool down and opening contaienr allows for proper air flow. PIC did not sign due to Covid protocols

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored over customers food in the WIC. Food was in a container and wrapped. CDI-PIC moved food to a bottom shelf.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over eggs. Observed raw chicken over soy sauce. CDI-Food employee changed storage order and put raw chicken on the bottom. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles and cabbage in bottom of prep unit above 41F. Observed eggs at 48F, food employee said they were put in the unit last night. Peas & carrots were 43F on top of prep unit (come in frozen). Ambient air on bottom was 39F after a long period of time to cool, and top was 36F. CDI-PIC explained most items were prepped this morning (1-2hrs ago) All TCS items were taken to the freezer to cool. Unit not maintaining temperature. ITS given, VR REQUIRED 3/20/2020 EHS will return in 10days to ensure cold holding. Facility has 30days to fix cold holding issue.

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 cabbage with no datemark. Food employee said it was made yesterday. Only item found with no datemark, facility has improved on date marking, de-escalation of points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups in a plastic sleeve but sleeve was down to far exposing the cup lip.

4-501.11 Maintain equipment in good repair. Observed ice building up on heating strip in freezer. Handsink needs to be re-sealed. Prep unit by grill is not maintaining temperature.

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 tile missing, the ceiling in the WIC needs to be re-sealed. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind 3-comp sink in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF No one on site was CFPM or a PIC

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. CDI-Food employee voluntarily discarded food due to temperature abuse.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener with food build-up and ice machine with black build-up

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wakl-in cooler at 51F food at 53F. Prep unit went from 50F to 43F to 40F, cold holding equipment is not working properly, food employee not aware how long it's been warm. CDI-See IS report, facility is closed until units are fixed.

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 all food in the walk-in with a datemark of 11/14, including cut cabbage and cooked noodles. CDI- food was voluntarily discarded due to temperature abuse.

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 having time procedures but time prcedures were no longer recorded after 11/23, food employee explaiend it's because the manager will not bring them new paper.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed broccoli stored in a box on the floor. CDI-Food employee put on a shelf.

4-501.11 Maintain equipment in good repair. Observed both colding holding (WIC, prep unit)units not working. Observed ice build-up in the walk-in freezer around the door area.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall sin need of cleaning. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed 3-comp sink in need of re-sealing, has black build-up, observed prpe units need to be re-sealed.

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

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC touch cooked frozen beef with bare hands. CDI-PIC voluntarily discarded food item.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored above an open container of cut zucchini. CDI-PIC changed storage order 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef CDI-PIC changed storage order. REPEAT VIOLATION.

4-702.11 Before Use After Cleaning - P Observed food employee manually washing a pan, dip pan in cholrox sanitizer (which was at appropriate strength) then go to use pan. CDI-PIC explained to food employee pan must sit in chlorox for 1 minute to properly sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 items (fried sweet and sour chicken, general Tso's chicken, tofu stir fry) all below 135F (see temp chart) CDI-Food was cooked at 10:30; therefore, discard time of 2:30 p.m. placed on product for discard, also PIC will now being using time for these items on hot bar. PIC added a current time stamp for these items, complaince visit to ensure TPHC procedures are in use and properly followed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit with noodles, cabbage, canned peas/carrots, chicken, beef all above 41F. Ambient air was 39F. CDI-PIC moved items to walk-in to cool, and will change storage order for items on roll top. All foods cooled down to 41F. Compliance visit to ensure temp is 41F

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of soy sauce sitting on floor. CDI-PIC moved to a shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit across from grill with sticky residue on outside and on handles. Equipment needs to remain clean.

5-205.15 Maintain a plumbing system in good repair. Observed can-wash and hand sink by front serving line leaking.

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

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 two employees not use soap while hand washing. CDI-Stopped and instructed to properly use soap when hand washing. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee use the 3-compartment sink to wash hands. CDI-Stopped and instructed to use the hand washing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a clear container being stored in the front hand wash sink. CDI-The container was moved. Do not store anything in the hand wash sinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored above vegetables in the walk in cooler. CDI-The eggs were moved to a different location. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top cooler at the cookline holding product around 55-59F. The unit itself is holding at 56F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY HOLDING AT 41F OR BELOW. Observed the walk in cooler holding product above 41F. As of January 1, 2019 the cold holding rule has dropped to 41F or below. Unit needs to be repaired.

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 a turned off oven, and beef cooling on the prep counter. Both items were below 135F. CDI-Both items were moved to the walk in cooler to finish the cooling process. 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 unlabeled chicken seasoning, and salt containers. Have labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of chlorine sanitizer in the green sanitizer bucket. CDI-The bucket was remade.

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 a handle being stored directly in the soy sauce. CDI-The cup was moved to where the handle is 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 hoodvents, the wall behind the cookline, the outside of the large white containers, and to the white shelf at the cooking line. Have cleaned. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a missing light cover in the hoodvents. Have covered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flats of raw, non pastuerized eggs stored on shelving in the walk in cooler over a bag of carrots. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed tofu stored under unwashed produce. CDI by moving all unwashed produce to lower shelving.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked spring rolls on the front line at 112F. CDI by reheating to 188F.

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 prepared bowls of noodle soup stored without date marks. CDI - date marked. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed green bucket of sanitizer unlabeled in the kitchen. CDI by labeling. REPEAT 7-209.11 Storage-Other Personal Care Items - C, 7-207.12 Refrigerated Medicines - P Store personal care items to prevent contamination. Observed employee medication stored in a container for employee food on the top shelf of the walk in cooler. Advised that if this medication requires refrigeration to store below any customer food items and labeled to indicate "storage for medication". If refrigeration is not required advised storing in the first aid container.

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 a covered pan of cooked chicken with items stored on top cooling in the prep cooler at a rate of 2 degrees per 30 minutes. CDI- items was moved into the walk in cooler for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a sticky residue on the outside of the walk in cooler door. Observed dust and other build up on the shelf next to the cook line.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C 4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed grease build up on the hood system and metal cans used in place of the drip pans to catch oil.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage, chicken and beef in flip top/reach-in cooler above 45F. PIC stated all items had been holding out of temperature control then placed in cooler at beginning of inspection. See temperature chart for temperature observations. CDI items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed prepared bowls with ready-to-eat products and containers of noodles not date marked. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed green bucket of sanitizer in front service area not labeled with contents of product. CDI bucket labeled.

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 items in flip top/reach-in cooler not prepared before placing in unit. CDI items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth held on prep surface beside rice warmer.

•4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored and discolored. 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 interior and exterior portion of flip top cooler including door handles. 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 cleaning needed to hard to reach areas underneath equipment and shelving.

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

•4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scord and discolored.

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 interior portion of flip top cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 small pans of boubon chicken holding below 135F. on the service line. CDI-chicken reheated to 165F REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered in the flip top cooler near the cook line. CDI-food covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over prepared sauces in the walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dead insect inside basin of prep sink. CDI-sink washed rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 small pans of chicken holding below 135F. on the service line. CDI-chicken reheated to 165F

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observd cooked noodles and cut cabbage in the walk-in cooler with no datemark as required. CDI-product datemarked. REPEAT VIOLATION

. • • • 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over produce in the walk-in and reach-in coolers. CDI-eggs relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed soiled knives stored as clean in the holding rack. CDI-knives sent to 3 compartment sink to be washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observd cooked noodles and chicken with no datemark as required. CDI-product datemarked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle of degreaser stored in handsink. CDI degreaser removed from handsink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in container without sanitizer. Employees stated cloth was used to wiping prep surfaces. CDI cloth placed in sanitizer; tested at proper concentration.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach-in/flip top cooler. REPEAT VIOLATION.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in disrepair/missing tiles beside prep table in front service area.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employee beverage stored on cuttingboard of flip top cooler. CDI beverage relocated to approved lcoation.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee not sanitizing dishes while washing. CDI sanitizer was prepared and tested at correct concentration..

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage and noodles in flip top cooler above 45F. CDI cabbage and noodles placed in walk-in cooler to rapidly cool. PIC stated flip top cooler is being replaced tomorrow.

3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature. CDI chicken placed in walk-in cooler until employee is ready to actively prepare product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on floor in walk-in freezer. Observed bucket of soy sauce stored on floor in kitchen area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen.

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 standing water at room temperature.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on flip top/reach-in cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually washing dishes in solution at 102F.

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

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above sauces. CDI beverage was discarded.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee spraying off hands in warewashing sink. CDI employee was instructed to properly wash hands in handwashing sink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several buckets of sauces stored uncovered. CDI buckets were covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside portion of chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage in flip top cooler at 56F. CDI cabbage was voluntarily discarded. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI bucket labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine based sanitizer greater than 200ppm. CDI sanitizer diluted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of chicken cooling on speed rack at room temperature. CHicken was 108F. CDI chicken was placed in walkin cooler to rapidly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cuttingboards deeply scored. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler. Observed rusted shelves in equipment throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food residue; gaskets, shelves, equpipment handles, etc.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at wok.

.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile at walk-in cooler. 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 floors and walls collecting food and grease residue under and around equipment and shelves. REPEAT VIOLATION.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored directly above bucket of soy sauce in walk in cooler. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with liquid and pieces of chicken. CDI pans moved to dish area. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket in kitchen at 0ppm. CDI bucket refilled and tested at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage, garlic/oil mixture, noodles and egg rolls in flip top reach in >45F. See temperature chart for temperature observations. CDI items moved to walk-in cooler to rapidly cool. FACILITY MAY NOT USE COOLER UNTIL REPAIRED. VERIFICATION REQUIRED.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing ring with several jewels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotect cup lip pieces.

4-501.11 Maintain equipment in good repair. Observed tape holding rice cooker handle together. Observed flip top reach in cooler not maintianing food at proper temperatures. . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cuttingboard deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease residue on equipment, shelves and gaskets throughout facility.

/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 food and grease residue on wall and under equipment throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed string beans holding at <135F today. Beans timed during inspection and the TPHC form was given to the PIC. This form must be filled out and kept onsite for each product you are wishing to time instead of hot hold. And time must be kept up with so as to not exceed 4 hours.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored <6" off of the floor in the walk in cooler today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some build up on the clean dish airdrying racks today. Clean the rack used on the 3 compartment sink that is used to stored clean dishes- observed build up today.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed rice crock pot that was not smooth today- replace these when the metal is scored.

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 that had been cooked 3 hours prior and had still not fallen below 70F- discarded today. Spoke with PIC about spreading the chicken thinly out onto a metal tray, placing in walk in freezer for a brief time, and then moving it to the walk in cooler to complete cooling before placing in the flip top cooler for service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved fried zuccini on the line today at <135F. Discarded today to correct. Time sheet given to PIC as an option on this product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple items stored at >45F today in the flip top cooler. Hot chicken taken out of cooler and it began to chill down rapidly to cool shallow portions of food.

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 a plastic container today inside of a flip top cooler. Use approved methods and equipment to cool TCS foods. Chicken discarded.

Observed an employee handling raw chicken and then went to handle clean prep bowls without washing hands. Hands must be washed when switching tasks such as moving from raw animal food to ready-to-eat foods/clean utensils.Employee stopped and washed hands to correct.2-301.14

Observed build up inside of the ice machine today. Food contact surfaces must be clean to sight and touch.4-601.11 (A)Cleaned and sanitized during inspection to correct.

Observed the make table not holding proper temperatures due to it being used improperly. All TCS items placed on ice or moved to WIC until the unit can cool down again.3-501.16

TCS foods must be cooled using approved methods and equipment. Observed chicken being cooled in the make table up front which is not designed to cool hot foods- chicken moved to WIC. Observed egg rolls cooling at room temperature today- must use refrigeration or ice to cool TCS foods- egg rolls moved to WIC to correct today.3-501.15

Clean fryers and floor under fryers. Clean prep sink drain.4-602.13

Observed raw beef stored over corn starch in make table today and raw beef stored over sauce in WIC. Rearranged during inspection so that the raw beef was below the RTE food. All raw animal meats must be stored below and/or seperate from all RTE foods.3-302.11

All dishes must be washed, rinsed, and sanitized if it is soiled. Observed PIC grab a soiled scoop off of the soiled 3 comp. sink today, wash in soiled water, and rinsed before going to scoop rice with this scoop. Scoop taken back to sink to be rewashed. 3 comp. sink set up today to correct.4-702.11Maintain sanitizer at 50-100ppm. Observed sanitizer in bucket today at <10ppm. Remade to correct.4-501.114

Observed eggrolls holding at <135F today on the line. Fresh made to replace these today. Hold all TCS foods hot at 135F or more. TILT/TPHC form given and gone over with PIC today as an option on this product.3-501.16

Observed fried chicken on the counter stored at >45F today- moved to fridge to quickly cool. Hold TCS foods cold at 45-41F or less.3-501.16

Observed fried chicken in the WIC not date marked today. Date marked during inspection to correct.Date mark all TCS foods held >24 hours after being made.3-501.17

Clean.dry good bins and floors under equipment and along walls.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by FCT, with all RTE foods above and/or separate from all raw animal foods. Observed raw shell eggs stored over red peppers and noodles in the WIC today- moved to the bottom shelf to correct. Observed raw beef steak stored over corn starch mixture today-beef moved to the bottom shelf.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean the inside of the ice machine more frequently(behind metal plate as shown) and sanitize- buildup present today behind the cover. Cleaned and sanitized during inspection.

3-501.14 CoolingObserved noodles that had been cooling for 4 hours today in the WIC and were still at 68F. TCS foods must be cooled from 135F to 70F in the first two hours and down to 45-41F or less in the next 4 hours. Noodles did not meet the 70F or less within 2 hours and were discarded today.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved a bus tub of chicken stored on the counter, a pan of chicken on the rack below the oven, and multiple pans of fried chicken on the cooling rack in the kitchen and none of these were at 135F or more. Chicken quickly cooled or quickly reheated today to correct- PIC stated that none of these products had been out for >30min. Foods cannot be left at room temperature until an order is made- these must be kept hot at 135F or more.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold all TCS foods at 45-41F or less. Observed cut cabbage stacked to high in the pan to be effectively kept cold- top half of product moved to WIC to correct. Garlic and oil mixture was setting above the cool line in the make table which will not hold it at a safe temp- discarded today.

7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed spray bottle of bleach not labeled today- corrected during inspection.

. 3-501.15 Cooling MethodsObserved large bus tubs today full of warm chicken placed into the WIC today to cool with the lid tightly on them. Do not cool chicken in a large and deep portion such as this. Recommend placing chicken on cooling pans as shown today and placed into the WIC uncovered to cool quickly.

4-302.12 Food Temperature Measuring DevicesKeep thermometers onsite and easily available for employees to use so they can check FCT's, cooling temps., cold and hot temps as well. PIC and employees could not find a thermometer today. EHS located one and it was accurate. Staff must be using this thermometer to ensure safe temperatures.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore foods at least 6" off of the floor to prevent contamination. Observed boxes of chicken stored on the WIF floor today.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean dishes on a clean surface. Observed clean dishes stored on a soiled metal rack that was ontop of the drainboard today. Observed buildup on the airdrying rack above the 3 comp. sink.Observed rice scoop stored in standing water today- store this on a clean, dry surface as discussed.

4-602.13 Nonfood Contact SurfacesClean WIC racks, sides of equipment, walls and floor around cooking area, rack beside of grill, and dry good bins.

2-103.11 (M) Person in Charge-DutiesPIC must know when to allow employees back to work after they have been ill with diarrhea, vomiting, fever with a soar throat, or if they have been jaundiced. PIC stated today that he asks if they are feeling better- must ask when their last symptom was and they can come back 24 hours after that last symptom. All employees must know, or know where to find a list for reference of the big five illnesses. Spanish version given today- recommend posting both versions on the wall in the kitchen.

2-301.14 When to WashWash hands after touching raw meat; before handling any RTE foods, handling clean linen, clean dishes, food contact surfaces, or putting on new gloves. Observed raw chicken handled today and employee went to start another process and did not wash hands.2-301.12 Cleaning ProcedureAfter washing hands, turn off water with a papertowel rather than bare hands as observed today. Corrected through instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore TCS foods by FCT, with all raw animal foods stored below all RTE foods. Observed raw chicken stored over carrots today in the make table. raw chicken moved to the bottom shelf today.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed multiple bus tubs stored as clean but were visibly soiled. Observed lids to these bus tubs soiled as well. Observed 2 knives stored clean that still had small amounts of food debris on them. All dishes sent to the sink to be washed, rinsed, and sanitized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved chicken stored on the counter in the kitchen at <135F today. Must store TCS foods at 135F or more. Facility is currently cooking TCS foods and if not needed right away, they are stored there until they are needed and then are reheated. These TCS foods must be kept hot at 135F or more, or actively cooled once they fall below 135F. Chicken placed on ice today to quickly chill.

7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed a dropper with food dye inside today that was not labeled-discarded during inspection. Observed degreasor bottle not labeled today as well- labeled during inspection.

4-302.12 Food Temperature Measuring DevicesObserved thermometer that was in-use was broken today. Discarded during inspection and a digital thermometer was taken out of its packaging to be used.

3-302.12 Food Storage Containers Identified with Common Name of FoodObserved multiple containers of different sauces and some with oil in them that were not labeled accurately. Keep these all labeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep clean dishes stored on a clean surface. Observed clean dish rack soiled today.

4-602.13 Nonfood Contact SurfacesClean sides of equipment on the cook line. Clean the lids and lid tracks on the make table.