PEI WEI EXPRESS

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser broken and unable to provide soap for handwashing during inspection. CDI - PIC acquired back up soap dispenser during inspection. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above lemonade concentrate and raw eggs above cooked chicken in WIC during inspection. CDI - Employee corrected storage order. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles and egg rolls in prep unit holding above 41F during inspection. See temperature chart. Employee stated that both items had been removed from WIC around 8:00am to be placed in prep unit. All other temperatures compliant. CDI - Egg rolls cooked for hot holding. Noodles voluntarily discarded. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various items in prep unit void of label identifying the date which they were opened or prepared. CDI - PIC able to verify which items had been prepped on 7/8/26, and which items had been portioned out from a mother batch prepared on an earlier date. All items labeled. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 debris caked onto paper towel dispenser handle during inspection. More frequent of thorough cleaning necessary to preclude cross contamination. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled utensils then rinse hands off in 3 comp sink and proceed to hand food items. CDI: Food employee washed hands for 20 seconds. 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 food employee rinse bare hand and gloved hand for less than 10 seconds. CDI: Employee removed glove and washed hands with soap for 20 seconds. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed pan of cooked chicken stored below container of raw beef inside walk in cooler. CDI: Chicken was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 1 pan of chicken and 1 colander full of chicken below 135F. Items were sitting out at room temperature. CDI: Items were reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (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 3 boxes of chicken thawing sitting out at room temperature. CDI: Items were placed in walk in cooler

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sauces being stored in Home Depot 5 gallon buckets.

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 debris build up on dry storage shelving and food debris in prep top/unit. Clean as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing edging tiles near walk in cooler and walk in freezer door.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handling raw chicken, push down trash inside trash can, remove gloves, relocate trash can then proceed to handle clean utensils without washing hands. CDI: Food employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pot at hand sink. CDI: Education was provided, Employee removed pot from sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being sanitized in 0ppm chlorine. Chlorine was added to sanitize basin of 3 comp sink. CDI: Employee sanitized dishes. 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 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 food employee rinse off whisk after use and place as clean, without washing or sanitizing. CDI: Whisk was washed, rinsed and sanitized. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice hot holding in rice cooker at 128F. Observed fried chicken sitting in bowls on counter at 102F CDI: Items were reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage at 61F inside prep top. Ambient air of unit was 56F. PIC stated cabbage has been in the unit overnight. Item was voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving in prep unit and storing chemicals. Observed bottom shelf of prep table near walk in cooler and freezer heavily rusted.

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 in prep top unit. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready-to-eat foods in the walk-in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

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

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee serving food without a hair restraint. Observed one employee serving food while wearing several bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a sanitizer bucket of 500ppm+ chlorine. CDI - Sanitizer was diluted to the appropriate strength.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and broken cove tiles along the entrance to the walk-in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw eggs stored above sauces in the walk-in cooler. Observed unwashed produce stored above cut cabbage in the walk-in cooler. CDI - Eggs were moved to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the 3-compartment sink and sanitizer buckets. CDI - Chlorine was added to the mixture to bring it to the appropriate concentration.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 45-46 degree noodles in the walk-in cooler that were cooked one dat prior to inspection. CDI - Items were 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 that had not cooled to 41 degrees over night due to thin pans being stacked high on top of each other and having tight lids. EHS explained how stacked pans perform like one large container. Efforts had been made from previous inspection to improve cooling. Manager stated that they will not stack the pans high and will leave the lids cracked until the product cools to 41 degrees. They will also utilize the walk-in freezer for rapid cooling. A Risk Control Plan may be implemented during next inspection if proper cooling is not achieved.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee serving food with no hair restraint.

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

4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves.

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 and food debris on the prep cooler door gaskets.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and broken cove tiles along the entrance to the walk-in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink stored on a shelf above food storage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and soda dumped into a hand washing sink. CDI - Employees were educated on proper sink usage.

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 form the previous day at 45 degrees. Noodles were stacked in deep containers. CDI - Items were voluntarily discarded.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in a warmer at 111-120 degrees. CDI - Item was reheated to 165 degrees.

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 stacked in deep pans in the walk-in cooler. Items did not cool to 41 degrees within the required time frame.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans on the storage shelf. CDI - Items were removed to be returned to the supplier. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing or serving food with bracelets on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed high stacks of cups outside of their protective sleeve.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves inside of the walk-in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken cove tiles at the door of the walk-in cooler.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw eggs. CDI - Items were moved to the correct order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the back kitchen steam well at 127 degrees. CDI - Item was reheated to 165 and water was added to the steamer. Repeat. No escalation in points due to improvement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer and detergent bucket without labels. CDI - Buckets were labeled during inspection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters of the back kitchen. Repeat. No escalation in points due to improvement.

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

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the walk-in cooler. 4-501.11 Maintain equipment in good repair. Observed a cracked and broken handle inside of the walk-in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed health policy poster does not address exposure. CDI: EHS emailed PIC a copy of the employee food reporting agreement during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee dip knife in sanitizer and then immediately place it for drying. CDI: EHS educated PIC that the knife (and all dishes) shall be submerged for 2 min in sanitizer before allowing to air dry. Knife submerged for more than 2 min and then set aside to air dry. REPEAT VIOLATION Some improvement from previous inspection as all other violations under this number have been corrected. 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 .

3-501.14(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 lo mein noodles in walk in cooler cooling in deep lexans at a rate of 0F/min. CDI: Noodles were spread out into pans 2” in depth and product stirred to achieve cooling rate. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken waiting to be placed on the grill sitting at room temperature below 135F. CDI: Product was rapidly reheated to over 165F, cut and placed in a steam well for hot holding. Observed cream cheese wontons holding below 135F. CDI: Product voluntarily discarded. EHS advised PIC that fried foods do not hold well on the hot line due to lack of water. TPHC form filled out during inspection for cream cheese wontons and egg rolls. Observed rehydrated garlic at the cook line stored out of temperature control. CDI: Product voluntarily discarded. TPHC form filled out. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut cabbage or curry sauce in the prep top cooler. CDI: PIC date marked the product for the prep date of Wednesday. No other date marking violations observed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Lomein noodles tightly packed in deep lexans in the walk in cooler to cool. CDI: Product spread out into 3 shallow pans and mixed to properly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored at front line station. Ensure that wet wiping cloths are making it back to sanitizer buckets in between uses.

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

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler beginning to rust.

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 walk in with food debris and build up. Ensure more frequent cleaning.

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 containers stored above prep area on the main line. Drinks were moved during the inspection. REPEAT.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee touch soiled equipment, rinse hands at 3 compartment sink and begin donning new gloves. Observed food employee wash hand and did not use paper towel as barrier when turning off faucet. Observed food employee relocate trash can, rinse hands at prep sink and begin donning new gloves. CDI - All food employees were stopped by EHS, educated and food employees washed hands properly before donning new gloves and returning to prep.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed knives (x2) stored as clean, with food/residue on the blade, on magnetic strips in at the prep area. CDI - Knives were removed and placed in 3 compartment sink for w/r/s. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark green and pink build-up inside the Ice machine. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 . Observed food employees sanitizing dishes by splashing sanitizer onto and into dishes rather than submerge the dishes in sanitizer for proper sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed large pan of Lo Mein stored inside the RIC at the prep unit at 53F. CDI - Lo Mein was voluntarily discarded. No point escalation due to improvement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed large chemical sprayer with no label. CDI - PIC labeled container.

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 containers stored above prep area on the main line. Drinks were moved during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces with build up left attached. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken at a temperature of 120F. Chicken was reheated during the inspection to 172F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein at a temperature 46F. Lo mein was moved to walk in cooler to be cooled below temperature threshold. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at too strong of a concentration. Water added to dilute the sanitizer.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. served two dead roaches.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a utensils stored in room temperature water. CDI- Removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked in dry storage area.

4-501.11 Maintain equipment in good repair. Observed torn gasket attached to reach in cooler. Replace to maintain tight seals.

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. Floors need additional cleaning inside of the walk in cooler. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some repairs made on the damaged back wall, but still not meeting smooth and easily cleanable ruling.

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 raw chicken inside of the walk in cooler stored above ready to eat lo mein. Ensure that food is stored according to their final cook temperature. No contamination observed, food was reorganized according to their final cook temperature.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside ice machine white board. REHS advises facility to increase cleaning frequency of ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Food establishment was observed par cooking their chicken during the inspection. Person in charge was informed that par cooking foods is not allowed by the food code and is to fully cook foods to final cook temperature. CDI- Chicken was fully cooked during the inspection by person in charge.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bourbon chicken, hibachi chicken, beef and vegetables, spring rolls all holding below temperature threshold. CDI- These items were reheated during the inspection with the exception of storing rolls which were discarded. Risk control implemented for hot holding.

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 par cooked chicken inside of the reach in unit portion of the prep unit above temperature threshold at 45F. Chicken was discarded during the 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 salt shaker and two squeeze bottles containing different oils without labels attached. CDI- Containers were labeled during the inspection. If oil marker rubs away from bottle, keep oil in Seth place on working cart and label and specific area where oil is kept on the cart.

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 handles of in-use utensils making direct contact with foods on main serving line and bulk containers containing sugar. CDI- removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked in dry storage area.

4-101.19 Nonfood-Contact Surfaces. Observed cardboard being used to line shelving of equipment on main cook line. EHS recommends facility replace with nonabsorbent material. 4-501.11 Maintain equipment in good repair. Observed torn gasket attached to walk in cooler. Replace to maintain tight seals.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Ensure that labels are being removed from dishes in the pre cleaning stages.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under 3 comp sink in a different area under 3 comp sink after prior repairs were made. Repair as needed.

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 dead light bulbs in the hood. Recommend to replace. Vents inside of walk in cooler need additional cleaning. Observed floors inside of walk in cooler and walk in freezer with build up attached. Increase cleaning frequency as needed to help become compliant. 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 baseboard and walls beside the kitchen area.

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 build up and greasy film attached to plastic bins stored on air drying shelves. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken sitting in steam well at a temperature range of 123-128F. Chicken was reheated during the inspection to 178F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored at multiple work stations. Ensure that wet wiping cloths are making it back to sanitizer buckets in between uses.

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 handles of in-use utensils making direct contact with foods on main serving line and bulk containers containing sugar. CDI- removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked in dry storage area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple priority foundation violations during inspection including handwashing, hot holding, food contact surfaces effectively cleaned, and cooling time and temperature parameters being met.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Person in charge was not aware of multiple food service priority violations and was not accurately answering question to show demonstration of knowledge.

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 Food service employee was not aware of their responsibility to report their health and activities as they related to disease that are transmissible through food. When person in charge was asked about the employee health policy the person in charge was unable to tell REHS the six reportable foodborne illnesses and five signs and symptoms. CDI- REHS emailed a copy of the employee health poster with reportable illnesses and symptoms. REHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an open drink stored on prep station. Ensure that employee drinks are stored in a manner that prevents possible contamination from occurring.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee take money from customer and carry on to attempt to make a customers drink. Observed another employee pick up items off the ground and continue to work with only a change of gloves. Both employees were asked to wash their hands during the inspection.

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 build up and greasy film attached to plastic bins stored on air drying shelves. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Food establishment was observed par cooking their chicken during the inspection. Person in charge was informed that par cooking foods is not allowed by the food code and is to fully cook foods to final cook temperature. CDI- Chicken was fully cooked during the inspection by person in charge.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken sitting in the fryer basket at a temperature of 115F. Chicken was reheated during the inspection.

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 cabbage inside of the prep unit above 41F. Ensure that cabbage is being properly cooled before placing inside of prep unit.

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 cut cabbage stored inside of prep unit without date marking present. Cabbage was prepared days prior. CDI- cabbage dated during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed inside of a secondary container without label attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently chopped cabbage cooling inside of the prep unit. Ensure that foods are cooled in a approved manner. Foods cannot be cooled inside of prep unit because the prep unit is consistently in an open air environment. CDI- Cabbage was broken down in to small portions inside of walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed person in charge preparing foods without hat or hairnets present. Provide effective restraints to team members.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored at multiple work stations. Ensure that wet wiping cloths are making it back to sanitizer buckets in between uses.

3-302.15 Wash fruits and vegetables prior to use. Per conversation with person in charge, REHS was able to determine cabbage was not being washed before use after speaking with the person in charge. Person in charge was educated on the importance of washing vegetable before use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked in dry storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep reach in unit door with heavy greasy buildup. Observed shelving with buildup attached. Recommend to clean often as needed.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under 3 comp sink. Repair as needed.

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 dead light bulbs in the hood. Recommend to replace. Observed water leaking from the ceiling. Per PIC, it is from the rain and mall management has been notified a couple times in the past, but nothing has been done.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple priority foundation violations during inspection including handwashing, hot holding, food contact surfaces effectively cleaned, and cooling time and temperature parameters being met.

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 Person in charge was not aware of their responsibility to report their health and activities as they related to disease that are transmissible through food. When person in charge was asked about the employee health policy the person in charge was unable to tell REHS the six reportable foodborne illnesses and five signs and symptoms. CDI- REHS emailed a copy of the employee health poster with reportable illnesses and symptoms. REHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Food establishment does not have written cleanup procedures for handling vomitus and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed an employee touch his nose in the middle of chopping broccoli and continued. CDI- Food service employee was asked top wash his hands after violation was observed. Broccoli was discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food service employee wet a wiping cloth using the hand washing sink in the front of house. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in the back of the kitchen by the 3 comp sink. CDI: Soap provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine chute and walls. REHS advises facility to increase cleaning frequency of ice machine chute. 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 build up and greasy film attached to metal pans stored on air drying shelves. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken inside of the walk in cooler made the day before at a temperature of 43F. Chicken was not removed from walk in cooler today. CDI- Chicken was discarded during the inspection. P

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed foods on the serving line hot holding below 135F such as orange chicken and honey chicken. Observed chicken stored on the table in the kitchen preparation area at 89F. Observed foods inside of hot holding warmer below temperature threshold. CDI- Most foods were discarded due to length of time food was found out of temperature.

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 cut cabbage stored inside of walk in cooler longer than 24 hours without any date marking present. Cabbage was dated during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical placed inside of a secondary container without label attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lo mein cooling in a bulk amount with plastic cling wrap tightly attached. Ensure that foods are broken down in to smaller portions and vented to allow foods to cool at a faster rate. CDI- PIC was educated on how to properly cool foods. Lo mein was broken down in to smaller portions with plastic cling wrap removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No food thermometer present at the food establishment currently. VR required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt and sugar in bulk secondary containers without labels present to discern foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed on the ground by the walk in area. Be vigilant in efforts to control the spread of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the ground beside walk in cooler area. CDI- Onions were removed from ground and placed on dry storage shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing foods without hats or hairnets present. Provide effective restraints to team members.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 handles of in-use utensils making direct contact with foods on main serving line and bulk containers containing flour/sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked in dry storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available for testing sanitizer solution. VR required.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under 3 comp sink. Repair as needed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS discussed with PIC and provided a copy via email. REPEAT VIOLATION -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC washed hands at hand sink and proceeded to turn off faucets with bare hands. CDI: EHS intervened and educated. PIC rewashed hands and turned off faucet with a barrier. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled metal pans stored on hand sink at back kitchen. CDI: metal pans moved to 3 comp sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink at back kitchen by the 3 comp sink. CDI: soap provided. REPEAT VIOLATION -2-

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several pieces of chicken on the grill reheated to less than 165F. CDI: chicken was placed back on the grill to reheat to 165F and above. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked beef and chicken at the flip top above 41F. Per PIC, TCS items were placed there about an hour ago before inspection started. CDI: all cooked meat and poultry brought to walk in cooler to cool quickly. REPEAT VIOLATION -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no properly working thermometer. VR within 10 days. -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bus tub of raw chicken stored on the floor in the walk in cooler. REPEAT VIOLATION -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep reach in unit door with heavy greasy buildup. Observed hood panel with heavy grease buildup. Recommend to clean often as needed. REPEAT VIOLATION -0.5-

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 dead light bulbs in the hood. Recommend to replace. Observed water leaking from the ceiling. Per PIC, it is from the rain and mall management has been notified a couple times in the past, but nothing has been done. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit and diarrhea procedure plan. EHS emailed facility a template that details the requirement according to NC adoption of the 2017 food code.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee rinse hands with water in attempting to wash them with 1 glove on. CDI, EHS tried to educate employee however there was a language barrier so EHS educated PIC and PIC advised employee. Employee hands were properly washed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee with only 1 glove on 1 hand rinsing RTE noodles in prep sink. CDI, employee hands were properly washed and gloves were donned to both hands of employee.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Upon EHS arrival to facility observed hand sink basin blocked with large plastic lids. CDI, plastic lids were removed from hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed several dishes stored in solution at 3 compartment sink in basin labeled "sanitize" with a sanitize concentration of 0ppm. CDI, PIC added more bleach to water to get sanitizing solution to 100ppm chlorine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine chute. EHS advises facility to increase cleaning frequency of ice machine chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F on main serving line, refer to temperature chart. CDI, food items were placed on time as a public health control to get facility through lunch rush then TCS foods were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken and cooked beef cold holding above 41F in flip top unit located on cook line. CDI, food items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several large boxes and plastic containers of raw chicken stored on the floor in walk in cooler.

4-101.19 Nonfood-Contact Surfaces. Observed cardboard being used to line shelving of equipment on main cook line. EHS recommends facility replace with nonabsorbent material.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles to cold holding equipment on main cook line with sticky greasy build up. EHS advises cleaning frequency of non food contact surfaces of equipment to be increased. Observed date marking stickers on the outside of plastic containers stored as clean. CDI, stickers were removed and containers were sent to be rewashed.

2-301.15 Only wash hands in handwashing sink. -PF Observed several food employees washing hands in 3 comp sink. CDI - Employees were directed to use the hand sink for hand washing. 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 several food employees washing hands at 3 comp sink without use of soap. CDI - Employees were directed to use hand wash sink and to use soap. - 2 -

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed single box of food items uncovered in walk in freezer. Cover to prevent contamination. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of vegetables stored inside container of green beans with bottom of pan in contact with food items. Observed container of snap peas stored in contact with onion below. CDI - Items separated. Discussed using cling wrap as a barrier between two items. - 1.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed employee wash and rinse pan, but did not sanitize. Pan was then moved to prep top to be used for food service. CDI - Item was brought back and was properly sanitized prior to being used for food service. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held at 99F in metal pans on back counter. CDI - Items were placed on TPHC. PIC stated the grilled chicken and fried chicken sit out at room temperature for less than 4 hours for service. TPHC form filled out with PIC and sent via email. PIC knew when chicken was removed from grill and marked times with a sticker on the side of the pans. - 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 cooked noodles being cooled tightly covered in walk in cooler. CDI - Items uncovered to allow proper air flow. - 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 metal bowls used as scoop stored inside of chicken at prep top. CDI - Bowl removed. - REPEAT - 0.5 -

4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used to line shelving in kitchen area. Remove and replace with non absorbent material. EHS recommends use of tin foil. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in steamer recorded at 130F. CDI- Discarded. 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 Lo mein, cabbage not dated. CDI- Dated.

3-304.12 In-Use Utensils, Between-Use Storage - C 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. Facility using a broken milk jug as handle for flour. Use approved method.

4-901.11 Equipment and Utensils, Air-Drying Required - C Wet stacking of metal containers.

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. Back wall has debris on it. Clean

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife minorly soiled with food debris. CDI- Taken to 3 comp. sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Some items on hot well recorded below 135F (see chart). CDI- Placed on immediate TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in back flip top cooler recordd above 41F (see chart). CDI- Discarded. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee prep raw chicken and then use same hands to touch knobs for oven. Same employee touched sink knobs with barehands prior to concluding the hand washing process. CDI- Hands were rehashed, education was given and touched areas were sanitized as needed. 0 points.

3-304.11 Food Contact with Equipment and Utensils - P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods in walk in cooler and walk in freezer not covered. Also observed food employee use metal pan that was placed on trash can and transferred same metal pan to prep counter. CDI- foods were covered, prep station was sanitized and metal trays were placed in 3 comp sink for washing. - 3 points.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw eggs in reach in cold hold unit since last night 43-44F in temp. Observed other freshly prepped food in cold hold unity at >41F(see temp chart). CDI/VR: Raw eggs were placed in walk in cooler where they are to be stored until unit is serviced. Other foods that were cooling in damaged unit were placed in freezer where they reached 41F and below. REPEAT - 1.5 points.

3-501.15 Cooling Methods - PF 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 tcs foods cooling inside of damaged cold hold unit. CDI- Noodles, steak and chicken were moved to walk in freezer to aggressively cool. -.5 points.

3-302.15 Washing Fruits and Vegetables - C Observed unwashed produce being placed in container prior to being cleaned. PIC stated that they wash in wok on cook line,. Washing of produce is to be done in a food prep prior to cooking to rid produce of possible dirt or crud. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverage being stored above the sauces used to service foods. Ensure that personal items are stored in areas designated for employees. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored over cooked chicken in WIC. CDI- Raw beef moved. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple foods in WIF uncovered/unwrapped. Keep wrapped. .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives on magnet. CDI - Taken to 3 comp. sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken pulled off grill and recorded a final cook temp. of 157F (see chart). CDI- Discarded. Assure all chicken is cooked to a min. of 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Noodles recorded above 41F (seee chart) in reach in unit. CDI- Placed on TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. Acquire. VR.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two dented cans of bamboo. CDI- Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic tubs observed wet stacked. Allow to air dry.

4-602.13 Nonfood Contact Surfaces - C Multiple NFCS areas in need of cleaning (shelves, exterior of equipent, etc)

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/2-301.14 Wash hands after activities that contaminate them. -P Observed food employee take cash and handle debit cards prior to conducting food prep and making drinks. Also observed PIC wash hands and use same hands to turn sink knobs off without paper towel restraints. CDI- education was given on adequate hand washing and hands were washed during the inspection. - 2 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several dishes stored as cleaned greasy to the touch. CDI PIC placed all greasy dishes in 3 comp sink for dish washing. REPEAT -1.5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces. 0 points.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensil being stored in direct contact with sugar. Also observed tongs beings stored on handle of fryer. Ensure in use utensils are soiled so they can't contaminate or be contaminated. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from large dry ingredient bins, exterior of fryer and grill station. -.5 points. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed damaged cold hold unit that is not being used and is said to be replaced in the near future. 0 points.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee prep raw chicken on prep counter and then proceed to prep produce on same counter without washing, rinsing or sanitizing occurring in between. CDI- Educated staff on risk and the surface was properly washed, rinsed and sanitized. Broccoli on counter top was immediately washed and placed in walk in cooler storage. - 3 points. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Wontons and other foods in the freezer were not properly covered while stored. Observed several boxed foods on the floor in the freezer and outside the walk in cooler. CDI- foods were covered, and boxed foods were uplifted from the floor. REPEAT -3 points. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored over cabbage heads and eggs in walk in cooler. CDI- food items were arranged.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can opener blade with old, soiled food buildup. CDI- EHS placed can opener in 3 comp sink for washing. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut Cabbage was cooling inside of cold hold unit flip top. CDI- cabbage was moved to walk in cooler to cool. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer condenser that is allowing for major ice buildup along the interior. Remove ice buildup from walk in freezer and have condenser serviced to refrain from ice build up occurring. Equipment is to be in good working repair. REPEAT - 1 point. 4-501.12 Cutting Surfaces - C Replace heavily stained cutting boards with deep cuts. Cutting boards shall be smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on exterior of grill station, interior of cold hold unit, exterior of chicken steamer, walls, floors and ceilings, -.5 points.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water at 3 comp sink was being inconsistent with hot water temperatures out of the faucet. Hot water was staying stagnant at 112 degrees prior to getting as high as 130 degrees F. PIC is to have this addressed within the next 48 hours. Facility is already using single service articles for servicing. CDI- will return to check consistent hot water temperatures. - 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverages such as coffee with no lid, and bottled water storing above prep station at cold hold unit. Ensure that personal beverages are being stored in designated areas. -.5 points.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink in the back prep area lacked paper towels CDI- Employee installed paper towels during the inspection. 0 points.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee prep raw chicken on prep counter and then proceed to prep produce on same counter without washing, rinsing or sanitizing occurring in between. CDI- Educated staff on risk and the surface was properly washed, rinsed and sanitized. -1.5 points. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Wontons and other foods in the freezer were not properly covered while stored. Observed several boxed foods on the floor in the freezer and in walk in cooler. CDI- foods were covered, and boxed foods were uplifted from the floor.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food employee take knife that was used to cut raw chicken to the 3 comp sink and just rinse without washing or sanitizing. Ensure that all utensils that are used for prep are thoroughly washed, rinsed and sanitized. CDI- Employee re washed , rinsed and sanitized soiled knives. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P cooked beef, chicken, cut cabbage, and large container of cooked noodles were storing in the cold hold flip top unit at >45-55 degrees F. VR/CDI- PIC placed out of temp food items in the freezer to be aggressively cooled. Ambient air of unit was reading >45 degrees. Will do a return visit to ensure unit has been serviced. Refrain from using this unit for the storage of potentially hazardous foods until is properly cold holding. -1.5 points.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket being stored in direct contact of the floor near where raw chicken prep occurs. Keep wiping cloths stored in sanitizer in between use. Observed wiping cloths being stored on prep surfaces in facility. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups were stored not protected in areas that can be contaminated by the customer. Store all single service articles protected. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer condenser that is allowing for major ice buildup along the interior. Remove ice buildup from walk in freezer and have conenser serviced to refrain from ice build up occuring. Equipment is to be in good working repair. 0 points.

4-501.16 Do not use a warewashing sink for handwashing. Observed food employees use prep sink and 3 comp sink to wash hands. Ensure that hands are being washed for at least 20 seconds and properly dried at approved hand sinks. -.5 points.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee cutting cooked chicken with bare hands and placed in the hot box. Also observed another food employee cutting peppers and touching them with bare hands. CDI- Touched chicken was reheated to 165 degrees and peppers were re washed before being placed in the walk in cooler. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice was hot holding below 135 degrees in rice pot along the front service line. CDI- PIC placed Rice on a 3 hour discard hold time for corrective action. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Facility was cooling cut cabbage mix in a large dense container with lid still on it. Cooked chicken was cooling in a dense amount on the speed rack in the freezer. CDI- cabbage was halfed into another container and the lid was removed. Cooked chicken in the freezer was put in more shallow amounts on other metal trays in the freezer. Repeat but regression of points due to facility doing better overall with cooling methods. -.5 points.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Clean cutting board was stored in the slash zone on the prep sink. Single service forks and napkins were stored in the splash zone of the front prep hand sink. Store items in areas that are not prone to splash and possible contamination. -.5 points.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Facility is using a wooden board to hold boxes of cabbages in the walk in cooler. CDI- PIC discontinued the use of the wooden board immediately during the inspection. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old food buildup along the exterior of the grill station. 0 points.

6-303.11 Intensity-Lighting - C Replace blown bulb above grill station. All prep areas are required to be at least 50 ftcd. REPEAT -.5 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee was washing dishes with gloved hands and then went straight to food prepping without changing gloves or washing hands in between. Also observed foods in the freezer stored uncovered with ice on them. CDI- PIC notified worker of violation and food employee washed hands and donned new gloves. Food items were covered during the inspection -1.5 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce was being stored over washed and ready to eat produce in the walk in cooler. CDI- Food storage was rearranged during the course of the inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice machine contained black mold build up along the interior of the chute. PIC did not clean ice machine during the inspection. Will return in 10 days to verify sanitization of the ice machine. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw chicken stored in a tub on the prep surface was cold holding above 45 degrees. Cooked beef and chicken located inside of the cold hold unit along the grill station were also being cold held above 45 degrees. This is largely due to the cold hold unit not properly functioning. CDI/VR Foods were aggressively cooled in the freezer unit and then placed on tphc until the end of the lunch shift. Will make a return visit to ensure that the cold hold unit is repaired.

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 Facility is holding several foods on time but does not have proper documentation that validates this process. EHS will email a tphc template and it is required to be filled out within 10 days. VR 0 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -PF: Lo mien was being cooled while covered inside of a dense container. Lo mien was also cooling inside of damaged refrigeration. CDI- Low mien was separated into smaller batches and cooled aggressively in the freezer. REPEAT 1 point

4-501.11 Good Repair and Proper Adjustment-Equipment - C Cold hold unit reach in/flip top contains an ambient air temp of 52-54 degrees. This led to foods being temperature abused. Refrain from using this unit for the storage of tcs foods until servicing is done. Will return to check compliance on this piece of equipment. The condenser unit in the freezer is in also in need of repair Observed heavy amounts of ice buildup located on the back of the condenser, on the freezer floor and also forming on food product boxes. -1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove heavy amount of ice buildup along the interior of the freezer, remove grease buildup along exterior of grill station and prep surfaces. 0.5 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Personal beverages were being stored above prep surfaces throughout prep area. 6-303.11 Intensity-Lighting - C Replace blown bulb above grill station. All prep areas are required to be at least 50 ftcd. General Comment: Observed raw fish head onsite. PIC stated that it was for personal use. Refrain from bringing such items into the facility without verification of its origin or a purchase receipt. Also observed food tubs in the can wash. Even if these items are soiled and will be washed, refrain from storing any food contact items in soiled areas like a mop sink. 0 points

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and some debris remaining on pans and plastic containers used to stored food. CDI: by removing and storing at dish sink to reclean. Improvement noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS foods including cooked steak and chicken, cabbage and lo mein holding inside prep cooler above 45 deg F(see temp chart). CDI: cabbage was discarded; all other items transferred to walk-in freezer for rapid chill. Product dropping down to 47 deg F. Some items inside walk-in cooler reading at borderline temperatures. Maintenance was called. VR Return visit required by 6/29/18

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 lo mein cooling in large batches inside walk-in cooler. CDI: transferring into 3 containers in smaller batches; put in walk-in freezer. Return visit needed by 6/29/18

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry good bins, containers, squeeze bottles, and shakers not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked on dish shelf.

Repeat: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler gasket torn. Observed door to prep cooler broken. Observed walk-in cooler shelving chipping and starting to rust. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn deeply grooved cutting boards.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee using cell phone, touching face and nose without washing hands and then donning gloves to work with food. CDI PIC had employee wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans, and cleavers stored as clean with visible food debris. CDI took to rewash.

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 large lexan of lo mein in lower prep unit at 47 degrees cooled from last night. CDI discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice and orange chicken at less than 135 degrees on hot holding line . CDI reheated rice and discarded orange chicken.

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 label from yesterday used to mark time for bourbon chicken in rear kitchen . CDI PIC changed label.

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 lo mein cooled from last night in lower prep unit in too great of volume. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed one gasket on lower prep unit and gasket on walk in cooler in need of replacement. -0 points-

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

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 bus tub of lo mein cooled from last night at 47 degrees . CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein cooled in too great of volume per surface area to meet cooling parameters. CDI discarded product and demonstrated cooling on sheet pan instead of bus pan.

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 shelving in walk in with build up of food debris and rust.

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 general cleaning near handwash in rear of facility.

3-403.11 Reheating for Hot Holding - P Observed pepper chicken originally at 99 degrees reheated for hot holding to 124 degrees. CDI reheat a second time to 167 degrees see chart above.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pepper chicken and lo mein on hot bar less than 135 degrees. CDI both products reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage, beef, chicken , lo mein above 45 degrees in prep unit . CDI chicken cooked cabbage, beef and lo mein taken to walk in to cool.

4-501.11 Maintain equipment in good repair. Prep unit not maintaining temperature and in need of repair. Verification noted in cold holding violation.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with food debris , can opener observed to be soiled. CDI took all items to be rewashed.

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 cooked steak and lo mein cooling in prep unit at insufficient rate to meet cooling parameters. CDI changed cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken in prep unit since last night at 54 degrees. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed steak and lo mein being cooled in too large of volume to facilitate proper cooling. CDI split containers and moved to walk in to properly cool. See temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live cockroaches and numerous dead cockroaches on glue trap at ice machine. Repeat violation. PIC states pest control company now coming every two weeks.

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 cleaning needed on outter surfaces of prep unit and shelving in walk in.

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 on walls throughout the facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee use handwash sink in front area for dump sink. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over cooked breaded chicken in walk in cooler. CDI reordered storage. 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 new items brought out using tphc and labeling not changed. CDI by instruction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in rear kitchen in need of replacement or resurfacing.

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. Walls throughout kitchen in need of cleaning.

. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in walk in . CdI reordered products.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee wash rinse and sanitize utensil without leaving in sanitizer for 15 seconds or more Cdi by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous TCS foods held in prep unit greater than 45 degrees . CDI took to cooler to cool down.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at front counter at greater than 200 ppm chlorine. CDI diluted to proper concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroaches behind ice machine.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment and shelving 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. Walls throughout facility in need of cleaning.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take the garbage cans out of the facility to be emptied and return and handle food containers without washing his hands in between. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of raw beef stored over fried chicken in the walk in cooler. CDI- storage rearranged. Improvements made since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken stored in a steamer while the door was open. The chicken was ~115F. CDI- instructed PIC to discontinue this practice. Chicken was reheated to above 165F in steamer (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken stored at room temperature on a counter near the grill expo window, cut cabbage stored in a flip top cooler above 45F, and several large plastic bins of chicken in the walk in cooler above 45F (see chart). PIC stated the walk in cooler had been opened frequently during the lunch rush. CDI- fried chicken bins were placed into the walk in cooler until they were below 45F, the top layer of the cut cabbage was placed into a separate pan for cooling in the walk in cooler.

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 diced chicken and sliced steak cooling in a flip top cooler. Both foods were above 45F (see chart). CDI- items were relocated to the walk in cooler for effective cooling.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the metal splash guard between the fryers and the wok and debris accumulation in the bottom of a utensil storage bin. Minor improvements made since last inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee touching his face without washing his hands afterwards. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored directly over onions and cabbage in the walk in cooler and lo mein stored below raw chicken in the walk in cooler. CDI- storage was rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with debris residue on the metal probe. CDI- probe was cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0ppm chlorine concentration in the 3 compartment sink. CDI- sink was drained and refilled to the proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced bourbon chicken hot holding in a steam table below 135F (see chart). CDI- chicken was reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken being stored on a counter top at room temperature (see temp. chart). CDI- chicken relocated to walk in cooler.

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 using TPHC for egg and spring rolls without a time stamp indicating the start or discard time of these foods. CDI- time stamp added.

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 lo mein and fried chicken cooling in large 'bus' tubs in the walk in cooler. CDI- food containers were transferred to the walk in freezer for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned metal containers stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 deeply gouged/scored cutting boards. 4-502.11(A) Maintain utensils in good repair. Observed 5 red plastic lids used for covering sauce containers that were cracked/damaged.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in the sanitize solution in the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several gray 'bus' tubs used for food storage with debris accumulation on the outside of the containers and a dry storage shelving unit with residue on the shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the kitchen. CDI- dispenser was refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two containers stacked while wet with datemarking sticker residue on them and a thermometer probe sheathed with dried debris on it. CDI- containers set aside for recleaning. Minor improvements made since last inspection.

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 lo mein cooling in covered plastic bins at 60F at 2:30PM. The lo mein noodles were at 59F at 3:40PM. CDI- PIC transferred noodles to the walk in freezer, stirred them, and removed the lid for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of diced chicken hot holding in a steam table below 135F (see chart). CDI- chicken was reheated to above 165F (see chart). Advised PIC to reheat chicken after dicing it but before placing it in the steam table.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer bucket with a concentration greater than 200ppm chlorine sanitizer. The test strip went form dark purple back to white. CDI- bucket was emptied and refilled at the proper concentration.

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 lo mein noodles cooling in large plastic 'bus' tubs in the walk in cooler. The containers were filled half way with noodles and were stacked on top of one another while covered with lids. CDI- PIC transferred noodles to walk in freezer and removed lids for more rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers and plastic tubs stacked while wet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored directly over cooked lo mein noodles in the walk in cooler and raw chicken stored directly over raw beef in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one plastic storage bin stored clean with visible food debris on it and several plastic containers stacked clean with datemarking sticker residue on them. VR required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding in a rice cooker and on the steam table below 135F (see temp. chart). CDI- rice was reheated to above 165F (see temp. chart).

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 TPHC sticker for egg rolls, spring rolls, crab rangoons, and green beans that said 11:00-3:00. This sticker was posted when I arrived at the facility at 10:35AM. CDI- sticker changed to correct time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cleaned containers stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 heavily scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the area between the wok line and the fryers with debris accumulation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw marinated chicken stored directly over cabbage heads in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of green beans on the front service line below 135F(see chart). CDI- green beans reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed breaded chicken stored on a preparation table at 60F while not in use and a garlic in oil mixture being stored at room temperature. CDI- chicken relocated to walk in cooler, garlic discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 sauce buckets stored on the floor in the walk in cooler.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top shelf of the clean plastic bin storage rack, debris accumulation on the shelving in the walk in cooler, and lids to dry good containers and sauce containers with debris accumulation on them.

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 dust accumulation on 2 ventilation coverings near the back door of the kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in kitchen to be out of hand soap. CDI- refilled

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in rear steam table at 124 F. CDI- reheated above 165 F.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw multiple containers of raw chicken stored over containers of raw beef. CDI /Food rearranged.

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 Eggrolls past discard time. CDI/ Product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obseved numerous pans above three compartment sink wet stacked . CDI Instructed on proper air drying.

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 wash water being used for manual dishwashing at 101 degrees F. CDI Drained wash water and refilled above 110 F.

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 on door handle areas of prep cooler .

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 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle with gloves, visibly soiled containers of raw marinating chicken and cooked chicken without washing hands, some glove changes without washing hands. CDI- stopped; hands washed and gloves donned

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple bus tubs visibly soiled with raw chicken marinade used to store cooked chicken. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -PCDI- all reheated to 170 + F and placed in properly cleaned containers

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple bus tubds stored as clean with visible raw chicken marinade inside. CDI- removed and recleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mongolian chicken, sesame chicken, green beans and mixed vegetables hot held below 120 F on main service line. CDI- 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 cut leafy greens, cheese rangoon pastries and 12 diffferent containers of cooked chicken not date marked. CDI- date marked

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 10 bus tubs(all half to full) of cooked chicken stored uncovered but not on refrigeration, throughout the kitchen at 78 F. CDI- all reheated to above 170 F and cooling re-started with correct cooling procedure..

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage, bottled water stored over cooked chicken on prep table shelf. CDI- removed

2-301.15 Only wash hands in handwashing sink.-PF Observed food employee rinsing off hands with wand at 3 comp sink. CDI- instruction provided to PIC

(3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in bus tub stored above raw beef in bus tub. CDI- reorganized

4-501.114 Maintain sanitizer unsoiled and at correct concentrations. -P Observed excessively soiled sanitizer in 3 compartment sink. This has been a Violation all three inspections at this facility. Repeat Full points

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 full, covered bus tubs of cooked chicken date marked Monday 2/9 at 51-54 F. CDI -PRODUCT VOLUNTARILY DISCARDED 5 FULL BUS TUBS OF COOKED CHICKEN BY PIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bourbon chicken on front service line and cooked chicken on prep table in kitchen to be held below 135 F. See temp table CDI- product reheated above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken stored covered by inverted pan in top of prep unit. CDI- placed in walk in cooler to cool Thie is a 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 facility usually holds fried cheese wontons , egg and spring rolls using TPHC, but did not have these items time labeled today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked breaded chicken cooled in coverded plastic, high volume and full bus tubs, as well as cooling covered in top of a prep unit. Observed this facility's failure to cool using proper and effective methods all three inspections. VR for effectiveness of cooling procedure

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 food employee washing in 3 compartment sink with no dishwasher onsite, at 84 F. CDI- temp raised over 110 F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit tops to have excessive residue accumulation.

4-501.114 Maintain sanitizer at correct concentrations. Observed sanitizer in 3 comp sink to be excessively soiled and 0 ppm chlorine. CDI- drained remade to 200 ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cooked chicken in top of prep unit at 90 F and cooked beef at 69 F. CDI- removed to cool in walk in and freezer

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed no date marking on cream cheese filling for wontons or multiple containers of cooked chicken. CDI- date marked

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked chicken held in large closed plastic container at 99-109 F. CDI-removed to walk in cooler to rapidly cool

3-302.11 Protect foods and clean food contact surfaces from cross contamination during food rpeparation. Observed undercooked chicken stored atop fully cooked chicken. CDI- reorganized

4-501.115 Maintain sanitizer solutions clean to sight. Observed sanitizer solution containing floating debris. CDI- remade4-601.11 Maintain Equipment, Food-Contact Surfaces, and Utensils clean to sight and touch. Observed handing knives with foor debris on them and a recently cleaned pot with excessive grease residue insde. CDI- removed to clean.

3-401.11 Ensure Raw Animal Foods are cooked to a kill step. Observed wok chicken at 100 F, grilled chicken less than 165 F. Chicken is either steamed or grilled then set out to rest, then chopped and finished in the wok, entire process less than 4 hrs.. FACILITY PROCEDURE CHANGED TO ENSURE CHICKEN HITS 165 F AT INITIAL GRILL OR STEAMING.

3-501.17 Ensure Date Marking of open, ready to eat TCS foods. Observed chicken fried yesterday not date marked. CDI- date marked

3-501.19 Ensure written procedure using Time as a Public Health Control is provided and followed. Observed egg and spring rolls and crab rangoons with insufficient TPHC procedures not time marked. CDI- placed on time; Template given VR

3-501.15 Ensure TCS foods are cooled using effective and approved Cooling Methods. Observed cooling in prep unit. CDI- facility shall cool in walk in or freezer

4-501.19 Ensure Manual Warewashing Wash Solution Temperature is 110 F or hotter. Observed wash compartment temperatrue less than 100 F. CDI- refilled above 120 F.