RUBY THAI KITCHEN

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue inside the ice machine. Increase cleaning frequency. EHS advises the PIC to obtain a telescoping mirror to assist in visualizing the inside cavities. CDI- Ice machine cleaning process began in inspection. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods (sliced cabbage, egg yolks, fish balls, cooked shrimp, raw marinated shrimp, packages of butter, and cooked tofu, inside fliptop and its lowboys above 41F. All items were loaded into fliptop portion this morning from WIC supply. CDI- TCS items in lowboy, and shrimp, fish balls, and butter from fliptop (above 60F) were voluntarily disposed by PIC. Sliced cabbage below 50F was rapidly cooled in the WIC before returning to flip top on TPHC. (-3)

10 DAY VR. 4-501.11 Maintain equipment in good repair. Observed fliptop and lowboy across from cooking equipment with ambient temp of 75F, not able to hold TCS foods. PIC states it seemed cool when they turned it on this morning. Work order placed during inspection. PIC states they will use TPHC in fliptop and lowboy until it is repaired. EHS will make a return visit to verify proper cold holding or TPHC are in use within 10 days. (-0)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of plastic containers identified by PIC as clean with visible food debris, stickiness, date mark sticker residue remaining. Also observed severe accumulation of dark residue inside ice machine. EHS will return within 10 days to verify cleanliness of ice machine. Dishes re-W/R/S at 3 comp sink. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab meat, cooked shrimp, and stick butter in smallest fliptop between 42F-44F. PIC states lid was recently held open for loading of cooked items from the WIC. Ambient temp in unit is 41F. EHS explains lid needs to remain shut, and closed as quickly as possible when opened. PIC directed to lower ambient tempo of fliptop by 2-3 degrees. EHS also observed milk in front lowboy at 44F, which was recently used. CDI- EHS confirmed the items were last 41F or below at 11am. PIC relocates items to WIC for rapid cooling (crab, shrimp, butter, milk). (-1.5)

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 tapioca pearls cooked for boba beverages cooling in lidded container at front fliptop for just over an hour (started cooling at 11:30am, checked by EHS at 12:40pm) still at 95F. EHS explained that unless confirmed otherwise, cooked boba is a TCS food which needs to be held hot or rapidly cooled. Cool items in non-lidded containers inside reach in or walk ins; not fliptops or lowboys. CDI- Tapicoca pearls relocated to finish cooling in WIC. Lid also removed. (-0.5)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked plastic containers on prep top which would be unable to dry in such position. EHS provided education on proper drying of dishes. Facility should provide additional drying rack space at the earliest opportunity to facilitate proper drying. Inadequate space presently available for drying and storage of clean dishes. (-0.5) 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed employee drying containers with paper towels prior to use. CDI- Process stopped, container returned to ware-washing, and a different container used. Education on preclusion of cloth drying of clean dishes was provided.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one fryer basket with deteriorated wire, no longer safe to use. CDI- PIC removes damaged basket from service. Other baskets are available. (-0)

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

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no process of verification for employee health policy training. Staff responds correctly to questions and has education resources onsite, EHS advises PIC to have staff sign acknowledgement of training (form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement) within 10 days. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine exceeding 200ppm at 3 comp sink. CDI- EHS explains what range is appropriate and demonstrates dilution. Chlorine diluted to 50PPM. (-1.5)

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 chicken thawing beside prep sink in stagnant water. CDI- PIC brings to thaw under running water at prep sink. (-0.5)

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 behind flip-top lid, increased cleaning frequency advised. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored beside dry goods at cook line prep top. EHS advises PIC to segregate employee belongings from food supply. (-0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs beside unwashed produce in WIC. CDI- PIC moves eggs to bottom rack. (-1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with encrusted food debris on blade and one container with date dark sticker remaining. CDI- Items taken through wash, rinse, sanitize cycle again. (-0)

3 DAY VR. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in overfilled fliptop 1 and several TCS foods in back fliptop 3 above 41F. PIC states items in fliptop 1 have been inside since last night. Also observed shrimp sauce near register in ice (filled this morning) at 45F. PIC voluntarily disposes of shrimp sauce and milks from fliptop 1, rapidly cools items in fliptop 3, and places shrimp sauce in ice on TPHC. EHS advises not over-filling unit, which prevents air circulating. VR required to verify proper cold holding across all locations. (-1.5)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened milk container without date mark. CDI- PIC dates milk. (-0)

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 chicken cooked at 10:30am on prep top at 62F at noon. Upon return to WIC where EHS asked PIC to allow food to cool, chicken was found in lidded container with no change in temperature. CDI- Lid removed; chicken begins cooling at proper rate. EHS advises the chicken must reach 41F by 4:30pm or be disposed of. (-1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles with unlabeled oils. EHS advises staff label all items with name. (-1)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked shrimp in container of undrained water at fliptop. CDI- Shrimp removed from water. (-0)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler at service line wearing watch. CDI- Employee removes watch, rewashes hands before returning to line. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on top of paper towel dispenser at back hand sink. CDI- Wiping cloth removed and taken to laundering pile. Wiping cloths stored improperly at next inspection may result in permit action or risk control plan. (-1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls on clean dish rack stacked while wet. CDI- Dishes moved apart for drying. (-0)

4-501.11 Maintain equipment in good repair. Observed fliptop across from register with ambient temperature of 44F. EHS advises calling in repair. Do not store TCS foods in unit not able to maintain foods at 41F or below. EHS advises PIC that beverage cooler next to fliptop is also not suitable for TCS foods. Also observed clean dish rack with substantial rusting. Restore or replace rack so it is cleanable. (-0.5)

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 pan of raw shrimp in contact with a box of raw chicken in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed employee not properly wash, rinse and sanitize equipment at 3 compartment sink when manually ware washing knife. CDI, knife relocated to properly wash, rinse and sanitize. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup on ice machine baffle internally.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed some chicken not cooked to 165 degrees F at grill. CDI, chicken reheated to greater than 165 degrees F.

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 cooling at 59 degrees F at 12:30pm. AT 12:50 the lo mein remained at 59 degrees F. CDI, lo mein relocated to shallow uncovered sheet pans to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed onion sauce prepared with cooked onion not date marked from 2 days ago according to PIC. CDI, sauce voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 at 59 degrees F at 12:30pm. AT 12:50 the lo mein remained at 59 degrees F. CDI, lo mein relocated to shallow uncovered sheet pans to rapidly 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 cloths used to stabilize cutting boards.

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 closed employee drink stored over prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw chicken stored on container of RTE sauce. Observed unwashed produce stored over RTE food in walk in cooler. CDI, chicken relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beef and oyster sauce hot held in pot at 121 degrees F. CDI, beef reheated to 201 degrees F. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths used to stabilize cutting board and stored next to clean singles-service articles behind counter.

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks and uncovered employee beverages stored on prep tables and over equipment .

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee touch face but did not wash hands before proceeding to handle clean equipment. CDI, employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed containers of food blocking access to handwashing sink. CDI, items removed to provide accessibility to handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed bag of carrot stored on raw chicken in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(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 in deep container cooling from prior day at 48 degrees F and raw chicken mixed cooling from previous day in deep covered containers at 53 degrees F. CDI, foods voluntarily discarded. Repeat. Observed deep bus tubs of chicken cooling in kitchen. At 1:37 chicken was at 124. At 2:02 chicken was at 119 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, and proper cooling methods discussed with PIC. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held at 122 degrees F. CDI, rice voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cabbage and shrimp at 58 degrees F and tofu at 64 degrees F. Observed egg wash at 60 degrees F. operator contacted refrigeration for maintenance of flip top as unit not holding TCS foods at required temperature . Verification required to ensure calibration of flip top prep refrigerator . Repeat. Risk Control Plan to be requested if facility is in violation of cold holing next inspection as several inspections had risk factor violation. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 in deep container cooling from prior day at 48 degrees F and raw chicken mixed cooling from previous day in deep covered containers at 53 degrees F. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices and oils not labeled. Repeat.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed tongs stored on handwashing sink and ice scoop stored inside soiled holster in between uses. Repeat.

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 several damaged and broken floor tiles. Repeat.

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

3-501.14(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 large bin of noodles cooling from day before in deep container at 45 degrees F. CDI, noodles voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made sauce prepared with cooked ginger root held at ambient room temperature of 74 degrees F in large container. CDI, food voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - Observed potato not date marked in walk in cooler from prior day. CDI, potato voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed noodles cooling in deep container at 45 degrees F from day before. CDI, noodles voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handwashing sink.

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. Broken floor tiles near back door and need of ground in some areas.

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. Personal drink stored next to sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife had dry food debris on blade. CDI - Cleaned. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in WIC recorded above 41F (see chart). WIC ambient temp. Recorded at 42F. CDI - Food discarded. Food prepped earlier today placed on TPHC. Facility will only use WIC if food is in ice baths. PIC called for repair and was told repair would arrive within 1-2 hours. VR. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on counter. Keep in sanitizer buckets.,i

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. Rice scoop stored with handle in rice

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. Broken floor tiles near back door.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Observed employee unaware of reporting requirement for symptoms, illness, and exposure. CDI - EHS provided facility with employee health poster and reviewed symptoms and illnesses and reporting requirements with employee. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tray of raw shell eggs stored on top of broccoli in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed facility mark rice and chicken held on TPHC with new time when food was reheated and placed in steam well. REPEAT. CDI - PIC corrected time stamps.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw shrimp thawing in sitting water. Prep sink is not able to reach 70 F so thawing must be done in WIC. CDI - employee moved shrimp to WIC.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on hand sink partition. CDI - PIC removed tongs.

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 floor tiles by water heater.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items on dry storage shelf above food. CDI - PIC placed items in a pan and relocated to an area not above food.

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 loosely wrapped raw beef stored directly on top of loosely wrapped raw chicken in reach in freezer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots stored over noodles and unwashed peppers stored over cut cabbage in WIC. REPEAT. Points not escalated due to improvement from last inspection. 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 food in prep top/low reach in unit above 41 F. CDI - PIC voluntarily discarded food that was stored in unit overnight. Other food that was moved from the WIC to the prep top this morning was moved to the reach in freezer to cool down to 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple tubs of chicken cooked on 5-6 without date marks. CDI - PIC added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed steam table items and chicken by cook line held on TPHC without a time stamp. CDI - PIC added time stamp to items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at approximately 0 ppm chlorine in cabinet at front line. CDI - PIC changed sanitizer.

4-501.11 Maintain equipment in good repair. Observed prep top/low reach in unit not holding food at 41 F or below. CDI - PIC removed all food from unit and will submit a service request. VR.

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 grout between floor tiles in kitchen and standing water underneath floor tiles by grill and by back door.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed tray of raw shell eggs stored over open containers of sauce in low reach in. Observed tubs of raw chicken stored directly on top of rolling bins of sugar and corn starch. Observed raw chicken stored directly on top of unopened containers of soy sauce. Observed raw beef stored above broccoli and carrots in WIC. CDI - PIC moved shell eggs to WIC, moved raw chicken to WIC or prep tables and W/R/S rolling bin lids, and moved raw beef to lower shelf in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli, carrots, and cabbage stored above open containers of noodles in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink buildup inside of ice machine.

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 tub of cooked mango chicken on prep surface at 60 F. PIC stated the chicken was cooling but did not know when it was cooked or how long it had been cooling. Observed cooked noodles in prep sink at 67 F. There was no drop in the temperature of the noodles after 20 minutes. CDI - PIC voluntarily discarded mango chicken and moved noodles to WIC. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed four tubs of cooked chicken in WIC datemarked 3-10. CDI - PIC voluntarily denatured and discarded product. 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 .

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 cooling in ambient air in prep sink. Observed tub of cooked chicken cooling in ambient air on prep surface. CDI - PIC discarded chicken and moved noodles to WIC. 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 .

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 various containers of spices and liquids and multiple squeeze bottles in grill area with no label.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple utensils stored in between grill burners. This area was visibly soiled with food debris and had standing liquid. Observed tongs stored on handsink shield in grill area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drinks on storage shelf. Observed employee food on top shelf of WIC, above facility food.

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. No CFPM observed during today’s inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 raw chicken registering at 43 F inside lowboy unit. Product had not been utilized for today’s services and was inside unit since previous day. CDI - Product voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps for mango chicken and all items on steam table at front end. Employees present confirmed that the products were removed from refrigeration/prepped and cooked at 10:40 am. CDI - All products stamped with start and end times.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of cooked mango chicken at cook-line and walk-in cooler. CDI - Food covered.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed large container of lo mein noodles (46 F) cooling tightly covered inside the walk-in cooler. PIC confirmed that the product had been taken out and used prior to EHS arrival. CDI - Product uncovered to facilitate proper cooling to < 41 F.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects inside light ceiling panels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of soy sauce stored on floor next to can wash. CDI - PIC relocated to shelving unit.

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

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer solution of 0 ppm Cl. CDI - PIC remade sanitizer solution, concentration now reading 100 ppm.

4-501.11 Maintain equipment in good repair. Observed lowboy unit gasket splitting. Also observed kitchen hand sink splash guard detaching. Repairs 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 several damaged floor tiles and tiles in need of re-grouting. Also observed missing baseboard at left side of cook-line. 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 behind cooking equipment.

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle stored with and above seasoning on dry storage shelving unit. CDI - PIC relocated items to designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed utensils sitting in sanitizer solution of 10 ppm Cl at 3-compartment basin. CDI - PIC re-made sanitizer solution and concentration now reading 50 ppm.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed TCS foods > 41 F inside flip top/lowboy unit. Refer to temperature chart. PIC stated that products had been placed into the unit an hour prior to EHS arrival. CDI - All items taken to upright reach-in freezer unit to cool to < 41 F.

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 x1 deep plastic container full of pasta cooling at a rate of 0 degrees after 25 minutes. CDI - Products separated into smaller containers to allow proper cooling to < 41 F.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer solution of 0 ppm Cl. CDI - PIC remade sanitizer solution, concentration now reading 100 ppm.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods mixed with retail foods inside lowboy unit. CDI - PIC relocated items to designated area.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 1x container of raw chicken at 43 F inside lowboy reach-in. PIC and employee present confirmed that the item had been taken straight out of walk-in cooler and used for today’s services. CDI - Product taken to walk-in cooler to cool down.***No escalation in points due to significant improvement since previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths on grill prep counter and front counter table. CDI - Cloths removed.

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 hood system vents.

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

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small portioned cups of shrimp sauce between 44-45 F at front counter flip top unit. Portioned sauces at the bottom read 41 F. CDI - PIC transferred products into ice baths and walk-in cooler to cool down to 41 F. Ambient temperature of unit recorded 53 F. 3-day VR REQUIRED. *** Points not escalated due to significant improvements made from previous inspection.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods mixed with retail foods during today’s inspection. CDI - PIC relocated items to designated area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer bucket reading 0 ppm chlorine sanitizer. CDI - PIC remade chlorine sanitizer solution; sanitizer solution now reading at 100 ppm concentration.

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 various TCS foods such as shrimp (8/18), beef soup (8/18), cooked chicken (8/18), wontons (8/18) and cream cheese (8/17) above 41 F inside WIC. CDI - PIC voluntarily discarded products.

REPEAT: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed tofu, raw shrimp, raw chicken & pooled eggs above 41 F inside low boy RIC. Ambient temp of unit temped 40 F. PIC stated that the tofu had not been taken out today; PIC stated that the other items are constantly being taken out. CDI - PIC voluntarily discarded the tofu and moved other items to RIF to be rapidly cooled. All items reached 41F by end of inspection. Observed several foods such as containers full of cooked chicken (8/17 & 8/18), wontons (8/18), beef soup (8/17) and cream cheese (8/17) inside WIC above 41 F. CDI - All products voluntarily discarded. Other items cooling relocated to RIF. Establishment has voluntarily closed for repairs to WIC. Will return to verify that repairs are made. VR REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large covered plastic containers filled with cooked chicken cooling from 8/17 & 8/18. Items did not meet cooling parameters. CDI - PIC voluntarily discarded products. EHS discussed alternative cooling methods such as separating products into metal pans and allowing ventilation to efficiently cool.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed bourbon chicken, spicy chicken, cooked vegetables, egg rolls, and cooked potatoes in hot holding at service line between 112-127F. CDI - PIC reheated all items to at least 165F before placing them back into hot holding. EHS discussed use of TPHC with PIC. PIC stated she would think about placing items on TPHC. Other useful tools for maintaining temperatures at service line include turning unit temperature hotter and using lids to maintain internal temperature. - REPEAT - 3-

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed two pans of cut cabbage, cooked shrimp, and cooked vegetables in prep top between 44-50F. Ambient temp of prep top - 40F. CDI - PIC moved all items to WIC to be rapidly cooled. PIC noted prep top stays open during busy hours. EHS instructed PIC to keep prep unit closed at all times when not in use. All items reached 41F by end of inspection. - REPEAT - 3 -

4-501.11 Maintain equipment in good repair. Observed walk in cooler door not self closing. Repair so cooler door is self closing. Observed rusted shelving in walk in cooler. Replace. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food belongings container stored above facility food items in walk in cooler. Observed employee drinks and personal belongings container stored commingled with foods in dry storage. - REPEAT - 1 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored above prep unit on shelf. CDI - PIC moved all items to employee bin and placed bin on lower shelf. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several pieces of cooking equipment stored inside of hand sink near fryer. CDI - PIC removed items. Maintain access to hand sinks at all times. - 1 -

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed bourbon chicken, mango chicken, teriyaki chicken, and fried chicken holding below 135F on front steam table. Observed vegetable broth holding below 135F on cart in-between woks. CDI - All chicken reheated to at least 165F before being placed back into hot holding. Temperatures verified by EHS. Vegetable broth put on TPHC for remainder of 4 hour time limit. PIC stated she would like to add vegetable broth to TPHC form. Item added. - REPEAT - 1.5 -

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed shrimp and cut cabbage stored in prep top above 41F. Ambient air temp of unit 40F. CDI - Items moved to walk in cooler to be rapidly cooled. Keep prep top closed when not in use to help maintain temperature requirements. - REPEAT - 3 -

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed shrimp and cut cabbage in prep top without dates marked. Each item was prepared yesterday. CDI - PIC marked dates. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of spices and sauces on cart in-between woks without labels. - 0 -

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed floors, walls, and ceilings in need of deep cleaning. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and phone charger stored on prep top. Observed employee water bottle comingled within facility dry goods. CDI - Items moved to employee bin. - REPEAT - 1 -

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef soup and fried chicken below 135F. CDI items reheated and chicken discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut book choy and cut cabbage in prep top above 41F. CDI unit temperature turned down. And items dropped to 41F.

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 mango chicken, bourbon chicken, and other items held on the counter during lunch service but TPHC procedures only mentions mango chicken. CDI provided new procedure to add other products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles cooling in plastic container while covered from this morning. CDI item uncovered and separated into metal pans to efficiently cool.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink commingled in reach in units with food for the facility. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the shrimps. All other food was holding at right temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed shrimps, soy sauce in RI and prep unit with no date mark on them. PIC date marked all of them.

3-501.13 Use approved thawing methods. Observed shrimps thawing on prep table in hot water. CDI. PIC removed and thawed under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some few mice droppings at the back. Needs to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of soy, stored directly on the floor. CDI. PIC removed and stored above the ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employee cooking in the kitchen with no hair restrain. Needs to have one on at all times whem cooking.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scopes laying directly ontop of the rice. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drinks stored on customer items in prep unit, on dry storage shelving, and on shelving with plastic sample cups. Needs to designate a place for that.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream cheese dated with open date 12/05, but the cheese wontons were dated 12/08 which is the date the wontons were prepared, not the date the cream cheese was opened from package. Cream cheese and cheese wontons expired on 12/11. CDI - Items voluntarily discarded. Date TCS items with oldest prep/open date. Also observed beef soup dated 12/05. CDI - Item voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small cockroach in kitchen area by the 3-compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food, drinks, and possessions stored above customer items in WIC, on dry storage shelving, and on shelving with plastic sample cups.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Chicken stored on TPHC not covered/protected from physical contaminants.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cabbage, shrimp, and chicken in flip top not holding above 41F (see chart). REPEAT. CDI- Discarded. Facility will have unit looked at. Facility will keep food on ice in meantime. VR.

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 Begin time not recorded. Begin time added for chicken.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Sanitizer bucket recorded low at 0ppm bleach. CDI- Exchanged.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Two personal drinks stored on shelf.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage, egg roll, and lo mein recorded between 42F-45F (see chart). CDI- Placed on TPHC. No points deducted (first violation of 2019).

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Single-service cup rims are not protected from contamination. CDI- Put in plastic sleeves

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Two freezers not ANSI certified and for household use only. REPEAT. Facility must obtain commericial freezers by next inspection. 4-501.11 Maintain equipment in good repair. Shelves in WIC rusty and in need of repair/replacement.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal sweater, hat, umbrella not stored in designated areas.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee placed raw chicken in fryer and then discarded gloves. Employee donned new gloves without a hand wash. CDI- Stopped and directed to wash hands in between glove uses. Employee did so. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Two containers of chicken not covered/protected from physical contaminants.

4-501.114 Maintain sanitizer at correct concentrations. -P Bleach sanitizer recorded at 0ppm in 3 comp. sink. CDI- More bleach added and then tested to 50ppm.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee washing lo mein without a hat/hair restraint. CDI- Hat put on.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility has a large one door freezer and a large flip top freezer that appears to be household use. Data plate states for home use and no ANSI symbol is spotted. Facility must cease use of equipment and obtain ANSI certified freezers.

2-301.14 When to Wash - P - Observed food employee touch garbage can but not wash hands. cdi by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee washing equipment in detergent vat but water was 100 degrees F. CDI by instruction to refill vat with hot water above 110 degrees F. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of chicken hot held on stove at 101 degrees F. CDI, operator voluntarily discarded chicken.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 large bins of noodles with date of preparation of 3/11/18 but made today according to PIC still cooling in deep bus tub. CDI, operator voluntarily discarded 2 bus tubs of noodles.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed sanitizer bucket with chlorine sanitizer above 100ppm as registered by test strips. CDI, sanitizer diluted to required concentration. 7-209.11 Storage-Other Personal Care Items - C - Observed supplements and personal items stored on rack above rice. CDI, foods relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large container of cooked chicken cooling on counter surface in kitchen and container of beef cooling in covered container. CDI, foods transferred to shallow sheet pans and containers then relocated to walk in unit to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry spice ingredients not labeled by common name of ingredient. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife wedged between top doors of flip top prep unit. Observed ice scoop stored in soiled holster.

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

4-501.12 Cutting Surfaces - C - Observed 2 cutting boards accumulating some heavy scratches.

3-301.11 Preventing Contamination from Hands - P,PF - Observed employee handling cooked noodle with their bare hands upon arrival. CDI by instruction, noodle voluntarily discarded by PIC.

6-301.11 Handwashing Cleanser, Availability - PF- Observed no hand soap available at back handwashing sink. CDI, operator provided hand soap.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed hot water in wash vat at 93 degrees F. CDI, operator refilled detergent vat with hot water at 122 degrees F. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener stored as clean but soiled with dried food residue. CDI, can opener relocated for cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF - Observed chicken cooked to 162 degrees F. CDI, chicken placed back on grill to continue cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed oyster sauce that was intended to be kept refrigerated after opening and 2 containers of cut cabbage held above 45 degrees F in flip top prep unit. Prep unit had ambient air temperature of 49 degrees F as indicated by thermocouple. CDI, operator instructed not to store TCS foods in unit until repair completed and TCS foods relocated to walk in coooler to rapidly cool. VR by 12/16 to ensure equipment repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry spice ingredients not labeled by common name of ingredient. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces and a wet cloth used to stabilize cutting board.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit not holding required temperature for TCS foods. Repair. 4-501.12 Cutting Surfaces - C - Observed 1 cutting board with heavy scratches . 4-205.10 Food Equipment, Certification and Classification - C - Observed "household use" blender stored in kitchen.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed food employee dump ice in handwashing sink.CDI by instruction.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed staff wash, rinse but not sanitize knife and bowl at 3 compartment sink as required.CDI by instruction, items relocated for proper cleaning. When processing equipment, ensure staff is working from dirty to clean during manual warewashing. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P -can opener stored as clean but food residue observed on blade. CDI, can opener relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed lemon pepper chicken hot held below 135 at front holding line. CDI, chicken reheated to 169 degrees F.

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 time as a public health control for chicken that staff uses during lunch rush in bus tub but no written procedures available. CDI, form provided to PIC.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed some working containers of spices not labeled as required.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed cutting boards stored as clean but in splash zone and soiled area wedged between faucet handles and wall.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty / damaged shelves in walk in unit. Repair / professionally resurface. Do not spray paint.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed package of raw beef stored with box of raw chicken inside white freezer chest. CDI foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer below required concentration at 3 compartment sink. CDI, operator refilled sink to required concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tub of chicken held at 71 degrees F that was pulled from walk in unit according to staff. CDI, chicken relocated to walk in cooler and Time as a Public Health Control discussed with PIC.

7-208.11 Storage-First Aid Supplies - P,PF - Store first aid supplies properly. Observed first aid kit stored on drink mix unit. CDI, first aid kit relocated for proper storage.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed 1 dead cockroach on ground near back exit door.

3-307.11 Miscellaneous Sources of Contamination - C - Observed bin of chicken stored under disposable towel dispenser and exposed to water and possible splash from handwashing process. CDI

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

. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed large plastic bins and metal pans being wet stacked in kitchen. Repeat.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF certification. Observed red crock pot used in facility that was intended for household use only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken removed from commercial packaging and stored over wonton wrapper and ready to eat foods in white freezer chest. Observed wonton tray stored in direct contact with raw chicken in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 pan of chicken along line at 122 degrees F. CDI, food relocated to kitchen to reheat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed 2 containers of cooked chicken not date marked and a 3rd bus tub of chicken date marked 1/2. Observed 2 containers of cut cabbage and and an open package of tofu not date marked in prep unit. Repeat. CDI, foods voluntarily discarded by PIC. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner stored on ice machine. CDI, cleaner relocated for proper storage. 7-201.11 Store toxic materials to avoid contamination. -P - Observed container of bleach not labeled by common name of substance. CDI, sanitizer labeled while on-site. 7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed sanitizer above required level at 3 compartment sink for chlorine. CDI, sanitizer diluted to required concentration. 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 large covered tub of chicken cooling on prep table. CDI, chicken relocated to shallow trays and placed in walk in cooler to rapidly cool. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed dry ingredients and spices at prep line on cart not labeled.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked on clean drain board of 3 compartment sink. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored in to-go plastic bag above produce on storage rack.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed witre strainer with broken wires stored above oven. CDI, operator voluntarily discarded strainer.

2-401.11 Eating, Drinking, or Using Tobacco - C - Store employee beverages so contamination of hands, equipment and food is prevented. Observed employee beverages stored on rack above food and inside flip top prep unit behind counter over customer beverages.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P - Observed food employee handle raw chicken container and proceed to touch a clean container without washing their hands. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken container stored on container of flour near fryer unit. Observed raw chicken removed from commercial packaging and stored over cooked chicken in freezer. Observed raw chicken container stored over raw shrimp and raw beef in flip top prep refrigerator near cooKING AREA. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed chlorine sanitizer below required concentration at 3 compartment sink. CDI, operator drained and refilled sanitizer to required concentration. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed dried food debris on blade of can opener that was stored as clean. Can opener relocated for cleaning. Improvement made since previous inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed 1 container of bourbon chicken hot held at 111 degrees F. CDI, operator reheated chicken to 176 degrees F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cut cabbage cold held on top of flip top prep unit at 52 degrees F. CDI, operator transferred cabbage to walk in cooler to rapidly cool.

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 cabbage prepared yesterday morning according to staff not date marked in walk in cooler. CDI, operator voluntarily discarded 1 container of cut cabbage. Observed ready to eat items that were potentially hazardous prepared within 24 hours not date marked. Operator stated that they ran out of stickers. Operator dated foods while on-site. Ensure that required foods are date marked as required.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed 1 spray bottle of chlorine sanitizer above 100ppm. CDI, operator diluted sanitizer to proper concentration. Repeat. 7-201.11 Separation-Storage - P - Provide sanitizer at required concentration. Observed spray bottle of bleach stored over drink syrup boxes on rack. CDI.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed noodles in bulk plastic containers and covered container as well as chicken in covered containers in walk in cooler. CDI, operator transferred noodles to sheet pans to rapidly cool and removed cover from chicken.

6-501.111 Controlling Pests - PF - Observed live roach on wall in kitchen next to hand washing sink. Verification required to ensure that pest control treatment completed. Verification required by 9/23.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed several open containers of fryer oil and soy sauce stored on ground in kitchen. Observed noodles stored on container on ground in walk in cooler.

4-101.11 Characteristics-Materials for Construction and Repair - P - Food contact surfaces may not allow the migration of deleterious substances or impart colors, odors, or tatste of food and shall be safe. Observed raw chicken and beef stored in to-go plastic shopping bags in reach in freezer and walk in cooler. CDI by instruction.

5-205.15 System Maintained in Good Repair - P - Observed leak at hose in canwash.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed crack on kitchen flooring near handwashing sink.

2-102.12 Certified Food Protection Manager - C - At least one PIC shall be on site at all times and be an ANSI accredited certified food protection manager. Observed no certified PIC on sit upon arrival.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed food debris on plastic container bins stored as clean. Observed dried food debris accumulating on can opener. CDI, equipment relocated for cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean microwaves and tea urns at required frequency. Observed tea urn nozzle and microwave accumulating soil. CDI by instruction, nozzle relocated for cleaning.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide bleach sanitizer at required concentration. Observed spray bottle of bleach sanitizer used to wipe down food prep table according to PIC above 100ppm. CDI by instruction, bottle refilled to required concentration.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed food handler mix chicken mixture in prep sink with gloves. Observed gloves not washed properly and with residue on outside of gloves and placed next to scoop on metal rack above prep sink. PIC advised on proper glove use. Observed coffee machine next to handwashin sink below single-service towels behind front counter.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Oberved several wet wiping cloths stored on prep tables and counter surfaces between uses. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal contaianers being wet stacked and soiled on shelf above 3 compartment sink. Observed plastic food container bins being wet stacked. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Ensure food equipment is stored in a clean, dry area. Observed clean spoons and utensils stored in container with water on bottom of container.

4-205.10 Food Equipment, Certification and Classification - C - Observed red Crockpot intended for "household use only". Remove / replace with commercial equipment.

6-501.113 Storing Maintenance Tools - C - Store tools properly. Obswerved a drill and case stored on top of bag of dry food ingredients on storage shelf.

2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site upon arrival for inspection. CDI by instruction.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 2 employees not wash hands properly. Observed employees not vigorously rub hands with cleanser for 10 to 15 seconds and proceed to turn off faucet with their bare hands after washing.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed raw shell eggs stored in flip top prep unit over ready to eat foods. CDI, foods relocated for proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed fried chicken wing stored on prep table at 91 degrees F. Observed spicy chicken, lemon chicken, spicy bourbon chicken and tofu on line below 135 degrees F. CDI, operator voluntarily discarded all foods. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed walk in cooler with ambient air temperature of 54 degrees F upon arrival and unit not holding required temperature. Observed several containers of cabbage, cream cheese, potatoe, shrimp, several containers of raw chicken, 2 containers of noodles, container of raw fish, box of eggs. All TCS foods in unit from earlier in day around 8am or from earlier in week according to PIC. CDI, PIC voluntarily discarded all TCS foods above required temperature. Product disposition for completed. PIC contacted Whaley Refrigeration and they are scheduled to arrive at 7am tomorrow morning for repairs. PIC stated they will voluntarily close until walk in unit repaired. VR required.

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 foods date marking procedures being followed. Observed mashed potatoes prepared on Monday according to PIC not date marked. Observed noodles in walk in cooler not date marked prepared the day before according to PIC. CDI, foods voluntarily discarded.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed a bucket of sanitizer above 100ppm as registered by test strips. CDI by instruction.

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 several sheet trays of chicken cooling on rack in kitchen. CDI, chicken relocated to reach in freezer to facilitate heat transfer and proper cooling methods discussed with PIC. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach crawling on wall in kitchen and between prep table. Verification required to ensure pest treatment completed.

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

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

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked in facility. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed walk in cooler not holding required temperature. Whaley refrigeration scheduled to arrive at 7am for repairs. PIC voluntarily closed until refrigeration unit repaired.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed grease and food debris accumulating in fryer units and some soil in shelving in kitchen.

2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed 1 food employee drop single-service gloves on ground and proceed to put them back on without washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken stored over raw shrimp in flip top prep refrigerator. Observed raw beef removed from commercial packaging and stored over mango in reach in freezer. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food equipment shall be cleaned to site and touch. Observed several black containers stored as clean but soiled with food debris. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed bourbon chicken hot held on buffet at 110 degrees F. CDI, operator voluntarily discarded bourbon chicken. Improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed shell eggs, cabbage and shrimp held in flip top prep unit over 45 degrees F. CDI, operator relocated foods to walk in cooler to rapidly cool and adjusted thermostat ton flip top refrigerator.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed sheet trays of chicken cooling on rack. CDI, operator relocated chicken to walk in cooler to rapidly cool. Observed mashed potatoes cooling in bulk container on floor of walk in cooler. CDI, operator dispenesed potatoes to shallow container and relocated to walk in cooler. Use proper methods to cool foods.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Label containers of dry ingredients that are not easily recognizable by common name of food. Observed several working containers of white powder food ingredients not labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed potatoes stored in container on ground in walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses and containers of wet wiping cloths shall be stored 6 inches from the ground. Observed several wet cloths stored on counter surfaces and used to stabilize cutting boards.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several bus tubs and clean containers being wet stacked. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed shelving in between equipment in and in between cooking equipment in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plastic containers used for chicken stored as clean with food debris on them. Observed a small build up of black on the shield of the ice machine.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 items on the buffet line holding below 135F They were double panned which does not allow the food to stay hot. CDI - All items were reheated to the proper temp (see temp chart) and placed in a single pan.

Repeat violation 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 tightly covered and cooling in the walk in. Noodles were 65F. CDI - noodles were uncovered in the walk in to cool. Observed cut cabbage in the prep top not cooled properly and holding at 53F. CDI - cabbage was taken to the walk in to cool.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bus tubs stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the faucet on the 3 comp. sink. Do not store anything behind the faucet.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with serv safe certification was not present upon arrival.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed items on the hot line holding under 135 F (see temp chart) CDI - items were reheated to above 165F. Suggested TPHC to PIC Wiyono; he does not want to do TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed everything in the prep unit by the grill above 45F (see temp chart). CDI - items were placed into the walk in and will be kept there until the unit is fixed.

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 chicken in a deep container tightly covered cooling in the walk in. Leave items uncovered to cool down. CDI - chicken was uncovered and placed into 2 shallow pans to cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Verification required. 4/29/2015

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor in the front. CDI - bucket was moved to the counter.

General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and bus tubs stacked wet. Later observed an employee towel drying them. CDI - instructed not to towel dry and containers were spread out to air dry.