SARKU JAPAN #144

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many stacked dishes stored as clean above 3 comp sink sticky to touch, with grease, date mark residue, and/or food debris remaining. CDI- All unclean dishes re-w/r/s. (-1.5)

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 sliced cabbage in tied bag prepped yesterday which was 48F inside WIC, and failed to cool properly. CDI- Cabbage voluntarily disposed. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned shrimp sauce made yesterday in mini cooler at front near registers at 55F. CDI- Shrimp sauce voluntarily disposed. EHS informs PIC that unit temperature must be lowered to maintain foods at 41F or below, or shrimp sauce can begin at 41F or below in walk in, and be placed on 6 hour TPHC once brought to cooler. (-1.5) TPHC procedures must be followed to use time: 1. Maintain written procedures (provided by EHS in inspection) 2. Ensure shrimp sauce begins at 41F or below, or from ambient ingredients in commercially sealed packaging which was just opened, and not above 70F. 3. Mark items for time; 4 hours if starting at ambient or food will exceed 70F at any time, and 6 hours if food starts at 41F or below and will NOT exceed 70F. 4. PIC ensures disposal of all remaining when the time window is elapsed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bagged sliced cabbage which failed to cool overnight in walk in cooler. EHS explained to PIC that densely filled bags tied off prevent cold air from reaching the food to lower its temperature. Cool foods in shallow, unlidded containers, so cold air can circulate. CDI- Cabbage with failed cooling rate voluntarily disposed, cooling methods discussed with PIC. (-0)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed cooked shrimp thawing at prep sink in undrained container and shrimp at 73F. CDI- PIC ceased thawing, applied ice bath, rapid cooled shrimp in walk in cooler. (-0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed large handled jug floating inside a container of shrimp sauce for portioning. EHS advised PIC to procure ladle and not use a utensil that becomes submerged in the product. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored with blade between wall and prep table. CDI- Knife removed, washed and sanitized. (-0.5)

4-903.11 (A) Store cleaned equipment, utensils, linens 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 severe grease residue accumulation on metal rack where clean dishes are stored above 3 comp sink. EHS advised PIC to deep clean and maintain frequency so clean dishes are not recontaminated after washing. (-0.5)

REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini cooler with data plate stating it is for commercially packaged beverages only holding house made shrimp sauce which could not be maintained at 41F or below. EHS advised PIC not to use mini cooler for cold holding house-made food. Same food as last inspection was observed out of compliance inside cooler. (-1) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board on clean dishes rack with severe scoring, no longer cleanable. CDI- PIC voluntarily disposed board.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed rolled up wiping cloth in between baffles of ventilation hood above the flat top in serving area at front. PIC stated that grease will drip down into food if rag is removed. EHS advised PIC to alert Fire Marshall at next inspection of grease accumulation issues and ask to be advised if there are any blockages or problems with poor repair in the hood and ventilation system. Ensure grease does not contaminate food or equipment. No contamination noted in inspection. (-0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler wipe hand on soiled wiping cloth and return to serving line without washing hands and changing gloves. CDI- Food handler washes hands, dons new gloves. Soiled wiping cloths brought to sani-bucket for proper storage. (-2)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few large containers and one strainer stored as clean with food debris and date mark sticker residue remaining. CDI- Dishes returned to warehouse-washing. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned shrimp sauce between at 43F inside front min cooler. CDI- Ambient temp verified below 40F. Shrimp sauce rapidly cooled in WIC. (-0)

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 soiled wiping cloths in various places throughout front and back of establishment. Wiping cloths observed lining cook line prep surfaces, on counters, etc. EHS provided education on proper storage of wiping cloths. CDI- Sani-buckets created for front and back of kitchen for storing used cloths. (-0.5)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mini cooler intended for exclusive use with commercially prepackaged beverages holding portioned shrimp sauce. EHS advises PIC that this equipment should be replaced with a cooler intended for holding non pre-packaged TCS foods at earliest opportunity. (-0.5)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and residue on metals racks inside WIC, clean dish racks, and dry storage. Increase cleaning frequency advised. (-0.5)

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 grease residue accumulating on floors, behind equipment, and wall attachments throughout kitchen. Wall attachments to left of cook line in great need of cleaning. Also observed brown resin left from professionally applied pesticide on wall of prep area hand sink. EHS confirmed this material is not toxic once dried, but should be removed at earliest opportunity. (-1)

REPEAT. 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 sliced cabbage and cooked noodled cooling in WIC without date marks. CDI- PIC dates items prepped this morning. If date marking is out of compliance at next inspection, a risk control plan may result. EHS reminds staff to date all TCS items that are not prepped and used in the same day. (-3)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops in cold drawer making contact with food. CDI- PIC adjusts handled so food is not touched when handling the utensil. (-0)

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0.5) 4-501.11 Maintain equipment in good repair. Observed need for re-caulking on right side of hand sink in main kitchen.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease residue accumulating on clean dish rack above 3 comp sink, and other debris accumulation at dry storage racks. Increased cleaning frequency advised. (-0)

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 dark residue accumulating on floors, behind equipment, and wall attachments throughout kitchen. EHS especially advises PIC to clean and sanitize the attachment for paper towel dispensing at back hand sink, so clean hands are not recontaminated. (-1)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink fully blocked by boxes. CDI- PIC clears path to hand sink. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rack of dishes stores as clean with food debris, grease residue, remaining date mark sticker. Too many for proper CDI; EHS will return in 10 days to verify. (-1.5)

REPEAT. 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 open container of chicken dumplings in WIC without date mark. Also observed pans of cooling chicken and cooked noodles cooling in WIC without date marks. CDI- PIC labels all items. (-3)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed pesticide with spray hose beneath prep sink and near clean utensils. CDI- PIC moves pesticide dispenser to back corner, away from all food prep and equipment. No contamination observed. (-0)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils at cook line stored on soiled, dry wiping cloths. EHS advises that utensils must be placed on clean surfaces which are smooth and non-absorbent. Wiping cloths must be stored in proper concentration of sanitizer between use and are not a proper food contact surface. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severely scored cutting board, no longer cleanable. CDI- PIC voluntarily disposes of board. (-0)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed dark water inside clean basin at 3 comp sink. CDI- PIC drains and cleans basin before refilling. (-0)

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 air vents on ice machine, electrical boxes beside flat top at cook line, and floor drain beneath 3 comp sink with large collection of dust/grease residue/food debris. Cleaning needed to wall attachments throughout. (-1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bottle of employee mouth wash on dry storage rack. CDI- Item removed from food storage area. (-0)

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 2 pans of shrmip cooling from previous day according to PIC in covered container in walk in cooler between 44-45 degrees F. CDI, shrimp voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed open container of commercially prepared RTE dumpling not date marked from yesterday according to PIC. CDI, container date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 from previous day according to PIC in covered container in walk in cooler between 44-45 degrees F. CDI, shrimp 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 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 raw chicken in containers on ground in WIC

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

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 box of single-service cups on ground in office / dry storage area. Repeat. Observed trash can stored next to clean single-service articles behind front counter.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray nozzle on at hose with water on. CDI, nozzle removed from hose and water turned off to prevent potential backflow.

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 on walls and floors between equipment and hard to reach areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food on rack over items for consumer.

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 1 food employee not vigorously rub hands for required time when washing and then proceed to turn faucet off with bare hands after washing. CDI, employee rehashed 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided upon arrival at hw sink. CDI, operator provided towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed drink dumped in hw sink behind front counter.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed box of raw beef stored over RTE food in walk in cooler. Observed raw chicken stored on table next to RTE foods. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested if facility not in compliance next inspection as this was a repeat on multiple inspections. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed noodle hot held at 128 degrees F near warmer. CDI, noodle reheated to greater than 165 degrees F. Time as a Public Health Control form emailed to PIC as possible option. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of febreze stored next to clean equipment and container of Lysol stored on package of chili paste. CDI, febreze and Lysol relocated for proper storage.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatula stored on soiled linen near grill in between uses. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil for shrimp stored in direct contact with food in low reach in drawer refrigerator .

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 boxes of single-service bags stored on ground behind counter. Observed box of gloves stored on ground in office.

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 walls outside of walk in cooler and door accumulating food splatter and debris from prep process. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed drill stored on bag of clean linen in office.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill container at handwashing sink at front counter. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over RTE dumpling in WIC. CDI, foods rearranged for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer testing 50ppm . CDI, sink refilled to required concentration . 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed beef on menu that operator could be served undercooked per consumer request. Vr to be completed to ensure consumer advisory provided. Observed beef offered undercooked per consumer request per PIC. Vr required. No consumer advisory posted on beef currently.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employees eating over prep table upon arrival.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used towel to prevent reconamintation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed boxes of raw beef stored over RTE egg rolls in walk in cooler. CDI, foods relocated for proper 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 - Observed cabbage hot held at 119 degrees F. CDI, cabbage reheated to 187 degrees F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open upon arrival.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed some soiled linen on counter and soiled towel on floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee washing equipment and detergent at 89 degrees F and washing over rinse vat of 3 compartment sink. CDI, to refill and ensure washing over wash vat and only rinsing detergent off in rinse vat of 3 compartment sink during manual warewashing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over food for consumer in tall reach in freezer and cart.

2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at prep sink. 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: Employee washed hands at prep sink without using soap. CDI- discussion and hands washed properly. 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 .

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning under and behind equipment in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored with retail food in WIC. Store employee food on a lower shelf, separated from retail food. CDI- food moved to shelf where contamination can not occur.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep counter above sauces. CDI - employee removed drink.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P. Observed employees rinse knife and cutting board with water before storing to dry. EHS reminded PIC that items must be washed/rinsed/sanitized before storing as clean. CDI - PIC removed items to be washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored on knife rack with visible food debris on blade. CDI - PIC removed knives to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 cabbage cut 2 hours prior at 51 F in ambient air. CDI - PIC moved cabbage to RIF. 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 chicken stored on tray on the floor in WIC. CDI - PIC moved food to shelf.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V/D procedures available during inspection. CDI - EHS provided V/D procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee change gloves after working with raw chicken and handle clean utensils. CDI - EHS reminded PIC that employees must wash hands after changing gloves and going from working with raw meat to handling clean utensils. PIC removed utensils to be re washed and employee removed gloves and washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee enter facility through back door and prepare for shift, including donning gloves. CDI - EHS reminded PIC that employees must wash hands when they enter the facility. Employee removed gloves and washed hands.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed partially submerged raw chicken thawing in prep sink with no running water. CDI - EHS reminded PIC that frozen food must be fully submerged and under running water at 70 F or below during thawing. PIC moved product to WIC to thaw since prep sink could only provide water at 75 F or above.

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 bottle of water used for steaming vegetables on grill top and unlabeled squeeze bottles of oil.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 spring rolls registering between 117 F -122 F in hot holding. CDI - Products voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed multiple amounts of lo mein noodles cooling in tightly covered plastic bags inside walk-in cooler. Product temped between 47-48 F. CDI - PIC uncovered and relocated product to reach-in freezer for rapid cooling towards < 41 F. -1-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knives stored on wall mounted rack. CDI - Utensils removed to 3-compartment sink and W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket at front counter beverage unit. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple boxes pilling up on floor behind premises. CDI - PIC picked up waste and discarded in recycling bin. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and airpods stored with retail foods on utilty cart. CDI - Items removed. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed stainless steel dunnage rack holding dry foods stored in front of kitchen hand sink. CDI - PIC removed obstruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed zip lock bag containing raw shelled eggs stored over ready-to-eat packaged noodles. No physical contamination observed. CDI - Item removed.

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 (x6) cooling in tightly covered plastic bags inside walk-in cooler. Product temped between 43-45 F. CDI - PIC uncovered and relocated product to reach-in freezer for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths stored on kitchen prep table and front cook line. CDI - PIC removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile flooring inside dry storage room. Repairs needed.

REPEAT: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail items in walk-in cooler. CDI - PIC relocated items to designated area.

3 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided employee health policy and previous inspection report to email address on file.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been re-sent to the verified email address on file.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed metal pan, metal lid and 2x plastic containers with stickers and slight food debris present stored as clean. CDI - Items taken to 3-compartment sink and re-washed/rinsed/sanitized.

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 cold drawers unable to hold raw beef, cooked shrimp and commercially cooked noodles at 41 F. Refer to temperature log for details. Cold drawer ambient temperatures recorded 48-50 F. Unit temperatures checked again with no change after 5 minutes passed. PIC confirmed that these products had been inside unit over night. CDI - PIC voluntarily discarded products. PIC and EHS observed unit temperatures drop to 41 F after 25 minutes. PIC has contacted technician for repairs which has been scheduled for this afternoon. 3-DAY VR REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed shrimp and commercially cooked noodles without date marking requirement. PIC confirmed that first use was 2/14/22. CDI - Products date marked. ***No escalation in points due to different category observed at previous inspection.

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 unidentifiable several squeeze bottles at front end of facility.

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 mayonnaise stored on floor inside kitchen. CDI - PIC re-located to shelving. *** No points deducted due to significant improvements made from last inspection.

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 box of clear lid cups stored on floor inside of dry storage room. CDI - PIC re-located to shelving.

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 food debris and build-up inside cold drawer units. Recommended higher and thorough cleaning frequency.

REPEAT: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail items in walk-in cooler and upright reach-in freezer. CDI - PIC took items to designated employee shelving.

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 carrots & peas at 62 F in walk-in cooler. Product had not been used for today’s services. CDI - PIC voluntarily discarded.

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 carrots and peas with out date mark. PIC unable to determine prep date. CDI - PIC voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles cooling in tightly covered plastic bags. Product temped at 45 F. CDI - PIC opened bags to facilitate cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of soy sauce and boxes of whole lettuce stored on floor in back kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep table. CDI - PIC removed cloth.

5-501.110 Storage Refuse, Recyclables and Returnables. Observed multiple broken down boxes pilling up on floor behind premises.

REPEAT: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail items in walk-in cooler. CDI - PIC took items to designated employee shelving.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed Shrimp (107F) hot holding next to grill at improper temperature. Observed cooked peas and carrots (54F) at improper temperature near rice cookers. CDI - Shrimp was reheated to 185F before being placed back into hot holding. Peas and carrots voluntarily discarded by PIC. - REPEAT - 3 - ** This is facilities third consecutive hot holding violation. If another violation occurs, a risk control plan will be implemented. **

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, shrimp, beef, and chicken holding between 43-50F in grill drawers. Ambient temperature of unit 43F. Observed mayonnaise based sauce being held at ambient temperature (65F). CDI - Sauces voluntarily discarded. Items will be held on TPHC until cooler is fixed. A VR will occur by 3/9/2021 to ensure cooler has been repaired. PIC understands if cooler is not repaired by 3/9/2021 facility must close until cooler is fixed. - REPEAT - 3 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling tightly covered in plastic bags. CDI - PIC opened bags to facilitate cooling. - 0 -

3-307.11 Miscellaneous Sources of Contamination - C Observed raw chicken (42F) stored on cart next to dumpster. CDI - PIC moved to walk in cooler. Protect against contamination. - 1 -

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 utensils stored with handles inside of food. CDI - All utensils removed. - REPEAT - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few wet stacked pans at dish drying area. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored on prep top next to hand sink. CDI - Food removed. - 0 -

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 food employee handle soiled scoop used for raw chicken and return to food prep without washing hands. CDI - Hands washed. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sink blocked by single-service trays. CDI - PIC removed trays. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp (99) and cooked vegetables (128) hot holding below 135F. CDI - Items were voluntarily discarded by PIC. - REPEAT - - 3 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp (43), raw beef (44), and cooked noodles (49) holding above 41F in grill drawers. CDI - Items voluntarily discarded by PIC. EHS recommends having cooler serviced. - 1.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitzer. CDI - PIC moved wet wiping cloth to sanitizer bucket. - 0 -

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 utensils stored inside of food contianers with the handles in contact with the food items. CDI - PIC adjusted utensils so the handles are facing upwards. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed serveral employee drinks stored on prep tops throught the facility. Observed employee phone stored on prep surface. CDI - PIC moved items to their designated areas. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggroll holding at 128 degrees. CDI discarded .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in gaskets of grill drawers and on faces of grill drawers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives on metal strip soiled with food debris. REPEAT. CDI- Taken to 3 comp. sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Cabbage bags failed cooling. Bags were prepped at 11:00am and failed to cool to 41F in 4 hours. CDI- Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg rolls recorded above 135F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lo mein recorded above 41F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Impropper cooling observed for cabbage bags (see # 18)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Provided.,

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives soiled with food debris. CDI- Brought to 3 compartment sink. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoops stored with handle in product. CDI- Scoop removed from product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single-service cups not protected from contamination

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer soiled with food debris PIC stated it had not been used today. CDI to be broken down and recleaned.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water measuring 85 degrees. CDI emptied and took shrimp to walk in 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 containers of spices, sauces and oils not labled at cook line. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces such as mixer body and face of ice machine in need of cleaning due to buildup of food debris.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash with hose connected in need of back flow prevention device. 10 deay verification required.

5-501.115 Maintaining Refuse Areas and Enclosures - C Cleaning needed behind facility in garbage 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 walls in need of cleaning and alot of build up under three compartment sink.

2-301.14 When to Wash - P - Observed a food employee touch raw chicken and then soiled apron and then proceed to handle clean utensils without washing their hands in between. CDI by instruction. 2-301.12 Cleaning Procedure - P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and then turn faucet off with their bare hands. CDI by instruction.

3-201.11 Use food from approved sources only. -P - Observed fish that operator stated was for employee use stored in freezer. Operator did not have invoice and no labeling on package. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw meat stored in container of dry food ingredient container. Observed package of raw chicken removed from commercial packaging and stored over shrimp in reach in freezer. CDI, items relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 knives stored asclean but soiled with food debris. CDI, knives relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed egg roll hot held at 94 degrees F along line.CDI,egg roll voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed WD-40 stored on reach in prep freezer. CDI, substance relocated.

3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken container stored in rinse vat of 3 compartment sink with equipment being sanitized in sink and soaking in wash vat. Discussed proper use of 3 compartment sink to avoid contamination during ware washing process. Observed cabbage stored near hand washing sink behind front counter.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth used to stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked above 3 compartment sink. Repeat.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over food for customers in walk in unit and reach in freezer.

2-301.14 Wash hands after activities that contaminate them. -P - Observed employee touch floor then handle bottled beverage but did not wash their hands in between. 2-301.12 Cleaning Procedure - P - Observed same employee not vigorously rub hands for at least 10 seconds when washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed steak removed from commercial packaging and stored over box of vegetables in reach in freezer and bin of raw fish stored with dumpling that employee stated was an employee food. CDI, foods relocated for proper storage.

7-102.11 Common Name-Working Containers - PF - Observed sprayer with cleaner not labeled as required. CDI, operator labeled sprayer.

3-307.11 Miscellaneous Sources of Contamination - C - Observed employee rinsing glove used for raw chicken at 3 compartment sink rinse vat with equipment located in process of cleaning in wash vat of 3 compartment sink.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed several handles of scoop in direct contact with food in storage containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked above 3 compartment sink. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide hot water at required temperature when washing equipment. Observed hot water at 85 degrees F at wash vat of 3 compartment sink. CDI, operator began to refill sink to required hot water temperature.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored next to wall at grill station. Store in cleanable container or washable laundry bag. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic bins being wet stacked above 3 compartment sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean spatulas stored in splash zone and soiled area at 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed large plastic storage container with damage. Replace as needed. Observed some rust developing on shelves inside walk in cooler. 4-501.12 Cutting Surfaces - C - Observed 2 cutting boards with heavy scarring and chips. Resurface or replace to provide a smooth and easily cleanable surface.

6-501.113 Storing Maintenance Tools - C - Observed soiled tape measure and other tools stored with small single service portioned container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored over customer food in reach in refrigerator. Observed employee items in container stored over equipment in kitchen.. .

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed operator state that beef teriyaki could be prepared with undercooked beef if requested by consumer. CDI by instruction. Provide proper consumer advisory on menu and menu boards by next inspection. Handout provided to operator.

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

•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 grill scraper stored on soiled cloth at grill. Observed tong handles stored in contact with food in low reach in drawers below grill. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed metal pans and containers being wet stacked above 3 compartment sink. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer blade stored as clean but soiled with food debris. CDI by instruction. Clean as required. Observed dishwasher wash and rinse but not sanitize clean food container bins. CDI by instruction. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed steak and shrimp held above 45 degrees F in low reach in refrigerator below grill. Unit had an ambient air temperature of 52 degrees F as measured by thermocouple. CDI, operator relocated foods to walk in cooler and contacted maintenance company. Verification required to ensure that refrigerator has been repaired and holding required temperature. Facility to work out of walk in cooler until unit repaired. PIC stated that they are scheduled for maintenance this afternoon.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed temperature gauge broken on low reach in refrigerator unit below grill.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth on container lid and a wet wiping cloth used to stabilize cutting board.

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

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal containers and plastic bins being wet stacked at ware washing area.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on site and be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed slicer cleaned last night according to operator but had some dried food debris on back of blade. CDI, operator started cleaning process of slicer on site.

43-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed container of rice and chicken hot held below 135 degrees F. CDI, operator voluntarily discarded foods. Repeat.

7-204.11 Sanitizers, Criteria-Chemicals - P - Sanitizer shall be provided at required temperature. Observed sanitizer in 2 buckets above 100ppm as measured by test strips. CDI, operator refilled buckets to required concentration.

3-501.13 Use approved thawing methods, thaw in cooking process, under refrigeration under running water below 70 degrees F. Observed shrimp thawing in prep sink and water not running. Operator educated on proper thawing 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 utensil stored in hot water below 135 degrees F at grill. Observed utensil handles stored in contact with food in drawers below grill.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee food and belongings. Observed a phone charger on prep table in kitchen aned employee food in walk in cooler and reach in freezer above consumer food. Items relocated and food vountarily discarded by operator.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed employee beverage stored on slicer in kitchen upon arrival.

5-202.12 Hand washing Sinks, Installation - PF - Hot water shall be available at 100 degrees F at hand washing sinks. Observed hot water at 72 degrees F at hand washing sink in kitchen. Observed hot water coming out of the tap at 3 compartment sink at 108 degrees F, 93 degrees F, and 86 degree F at 3 different times. PIC, Tharona Thoul-Torn, stated she will voluntarily close unit until hot water heater is repaired and providing hot water at required temperatures. Maintenance person scheduled to arrive at 2:00pm this afternoon. Contact number left with PIC as she stated she will remain closed and notify me when hot water heater is repaired. Verification visit required.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods that are hot held shall be held at 135 degrees F or above. Observed large container of rice hot held at 117 degrees F behind front counter. CDI, operator voluntarily discarded rice.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide a consumer advisory on menu board if beef or steak is offered to customers undercooked. Observed PIC state that customers occasionally ask for undercooked steak. Update menu to provide proper consumer advisory.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloth stored on counter surface and food container lids.

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 in-use utensils stored in water below 135 degrees F near grill.

4-501.12 Cutting Surfaces - C - Cutting surfaces shall be free of heavy scratches or scarring. Observed 1 cutting board in need of replacement or resurfacing.

5-103.11 Capacity-Quantity and Availability - PF - Hot water quantity shall be available to meet the peak hot water demands of the facility. Observed hot water heater not providing required hot water at 3 compartment sink and hand washing sink. See temperature observations. PIC stated she will voluntarily close until hot water is fixed.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site at time of arrival. CDI by instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Potentially hazardous foods that are ready to eat and held over 24 hours shall be date marked. Observed lo-mein in walk in cooler and low reach in drawer below grill not date marked. PIC stated that they were removed from commercial packaging yesterday. CDI by instruction. Ensure dates are transferred with containers if they were from a bulk suppy.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at proper concentration. Observed chlorine sanitizer at 3 compartment sink above 100ppm. CDI, operator diluted sanitizer to proper concentration. 7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed bleach and chemcials stored on shelf above clean linen at canwash area. Observed WD-40 stored on rack above food. CDI, toxic substances relocated for proper storage.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers storing foods that are not easily recognizable shall be labeled by common name of food. Observed shakers and food containers used to dispense food at grill with no labels.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed 2 wet wiping cloths stored on prep surfaces.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed wet stacking of several metal containers and plastic containers on rack above 3 compartment sink. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean equipment stored on rack below containers of raw chicken in walk in cooler.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed personal food stored over customer food in walk in cooler. Observed personal drinks stored on prep table over cabinets for equipment. Repeat. 6-202.11 Light Bulbs, Protective Shielding - C - Provide protective shielding or shatterproof / shatter-resistant bulbs above rice hot holding unit behind front counter. Observed lights not shielded at steam well unit near register.

General Comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a pitcher of water used to fill the steam well stored in the handsink upon arrival. CDI - Pitcher was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed deli slicer with dried food debris stored as clean. CDI - PIC Tony took it apart and set aside to be rewashed.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed one sanitizer bucket on the floor. CDI - PIC Tony moved to the bottom shelf of a storage rack.

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 ladle at the grill stored in 75F water. CDI - PIC placed the container on the grill and is hot holding it at 143F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple pans and plastic buckets stacked wet. CDI - PIC separated items to air dry. Repeat violation.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee actively washing in 98F water. CDI - Water was reheated to 111F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a bag of personal vitamins stored up front with paper goods. Observed personal food stored on the rack above the rice prep sink. Observed a personal coffee pot stored on the prep surface at the front of the store. Store items in the office or in a designated employee area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered employee beverage on a preparation table near the deli slicer. CDI- beverage was discarded.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed two handsinks in the mens restroom operating at 87F and 67F after several minutes of testing. VR required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one vegetable slicer stored clean with visible food debris on it and one metal container stored clean with food debris on it. CDI- items were set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm concentration. CDI- bucket was emptied and refilled at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls and grilled vegetables below 135F in a steam table (see chart). CDI- items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, beef, lo mein, and cut cabbage above 45F in a grill pull out cooler (see chart). CDI- Large bags of ice were placed over the food so they rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed three large dry storage containers without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of soy sauce stored on the floor near the back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked while wet above the 3 compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two scored cutting boards. Operator voluntarily discarded.