SUKI HANA OF NORTHLAKE

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC in facility. CDI: PIC arrived half way through inspection. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of managerial control in facility and PIC is not ensuring that the rules in the food code are being met. EHS observed issues with cold holding, cooling methods, TPHC, storage order, personal hygiene, handwashing and hot holding. CDI: EHS educated PIC on proper food safety and a verification visit will be conducted to ensure PIC demonstrates knowledge. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 touching face then proceed to handle fryer baskets with chicken. CDI: PIC instructed employee to re-wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at front hand sink. CDI: PIC placed roll of paper towels at hand sink. REPEAT.

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 being stored over raw shrimp and raw beef in WIC. CDI: PIC rearranged storage order to meet compliance. EHS educated PIC on proper storage order of raw animal foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 bus tubs of raw marinated chicken in WIC that was prepped over 4 hours prior with temperatures measuring between 43-45. CDI: PIC voluntarily discarded chicken. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at front grill line measuring 96. CDI: PIC voluntarily discarded chicken. 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 prep sink full of lo mein noodles and bus tub of lo mein noodles at prep sink with temperature of 60F. PIC stated that the noodles had been here for over 4 hours. Observed bus tub of lo mein noodles in WIC measuring 44F. PIC stated that they had not been out of the cooler today. Observed raw packaged beef measuring 44F in WIC. Observed lo mein noodles and cut cabbage in fliptop unit measuring over 41F. PIC stated that the items had been in the unit for over 4 hours. CDI: PIC placed beef in RIC to cool to 41F and lo meins and cabbage were voluntarily discarded. Observed WIC holding at 41F only when WIC is closed for long periods of time. Staff is constantly in and out of WIC. PIC moved raw chicken that was not marinated and raw packaged beef to low boy cooler and RIF. EHS informed PIC that the WIC is to be used only for raw vegetable until it can be serviced. No cooling of hot, cold or ambient foods. Verification visit will be conducted to ensure cold holding compliance. 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 .

3-501.19(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 front steam table using TPHC for TCS foods without time labels. PIC stated that the foods had been put here 10 minutes prior. CDI: PIC marked time stamps for foods held on TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer measuring over 200 ppm according to EHS test kit. CDI: sanitizer diluted to 100 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple deep covered bus tubs of raw marinating chicken with temperatures above 41F after more than 4 hours of cooling. CDI: PIC voluntarily discarded chicken. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometers present in facility. verification visit required to ensure a thermometer is obtained.

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

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 bins of salt and sugar with bowls used for scooping. CDI: PIC removed bowls and was educated on using proper utensils for scooping and ensuring handles are kept out of product.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vents in need of cleaning due to heavy grease and residue build up.

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 employees unable to follow proper handwashing procedures due to hand sinks not being stocked with soap or paper towels. CDI - PIC stocked sinks. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed both handwashing sinks without paper towels or soap. Observed sponge in kitchen handwashing sink. CDI - PIC removed sponge and replaced soap and paper towels at handwashing sinks.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed two heavily dented cans of sauce. CDI - PIC voluntarily discarded cans.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in 3-comp sink at 0ppm. CDI - PIC draining sink and refilled it. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spice containers on cart by wok and grill without labels. PIC to label all working containers of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer at 0ppm concentration. PIC changed out sanitizer buckets.

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 containers stored as clean that were wet stacked. PIC moved containers to allow for air drying.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed broken ice machine and WIF. Remove broken/unused equipment from premises.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without a kit to test sanitizer concentrations. 10 day VR required (3/27).

-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 broken wall mounted soap dispenser by kitchen handwashing sink. Observed missing ceiling tiles in area around grill and back door. PIC to address replacement/repair of soap dispenser and ceiling tiles. 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 dust on ceiling around vents in kitchen area. PIC to address cleaning frequency and thoroughness. 6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket water. PIC moved mop to drying area in can wash.

6-303.11 Provide required lighting intensity. Observed 3 lights over grill area not working. Replace non-working bulbs.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed pan of cut cabbage in prep top without date marking. CDI - PIC date marked cabbage. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed broken ice machine and walk-in freezer. Per PIC, ice machine is being replaced this week, and service tech is coming to work on WIF tomorrow. Facility is getting ice from the machine at the adjacent establishment which is under the same management company. Facility has a limited amount of frozen food that is stored in a reach-in freezer until WIF is repaired.

-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 buildup on exterior surfaces of equipment, equipment gaskets and shelving. Per PIC, facility is under new management and is in the process of cleaning and replacing equipment and gaskets. PIC will also address cleaning frequency.

-REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls throughout kitchen area with heavy splash and grease buildup. Per PIC, facility is in the process of deep cleaning floors/walls/ceilings, and replacing wall coverings as needed.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood vent filters with heavy grease buildup. Per PIC, facility is replacing filters when hood system is serviced later this week. Going forward, PIC will address cleaning frequency of filters between service visits.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed hotel pans on drying rack with pooled water (wet stacked). PIC corrected draining position to make air drying possible. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food splash, debris, and residues on non-food contact surfaces of rice pots, on shelving, on gaskets of refrigerated drawers and back of grill top. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors underneath shelving and cooking equipment with heavy food splash and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce slicer stored as clean with food debris build up. CDI- PIC removed item to be w/r/s. *REPEAT* 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC rinse food thermometer in handsink before wiping it off with paper towel. CDI- EHS discussed proper cleaning and sanitizing methods with PIC.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed multiple jalapeños stored in box in WIC with white/grey buildup. CDI- PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying pests near back dry storage area. PIC stated that pest control had been contacted. *REPEAT*

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head coverings being worn by food employees.

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 floors of WIF with heavy food and liquid debris accumulation. Observed fans being used in kitchen with dust accumulation. Increase cleaning to prevent possible contamination. *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 ceiling tile near dry storage. PIC stated mall has been notified so repairs can be made. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas behind and underneath equipment in kitchen area in need of cleaning.

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 Beef stored above raw shrimp in WIC. Storage order was correct until PIC rearranged some items, PIC stated beef is normally stored on other shelf ounce beef was placed on other shelf storage order became incorrect. PIC stated they were told this was proper storage order. *CDI - EHS explained proper storage order, PIC placed shrimp above beef placing storage order in compliance. NOTE: No points deducted due to storage order being correct and then only incorrect for a couple of minutes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink and brown build up in ice machine. *REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers and a vegetable slicer stored clean with small food debris build up. *CDI - Items were placed to be washed, rinsed and sanitized in 3 compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Metal container of rice stored past the fill line making item hard to cool in flip top lowboy. *CDI - PIC distributed rice into 3 metal containers evenly to speed up 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - a few small flying pests near back dry storage area.

*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 - Gaskets of WIC and Flip Top Lowboy with debris build up and in need of 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 - Employee drink and water bottle stored on top of cutting board on prep table. *CDI - PIC voluntarily removed and discarded items.

2-301.14 (B) Wash hands after using the toilet room.- P- *Observed - PIC enter kitchen after using restroom and begin engaging with pot of cooking rice. PIC stated they had washed their hands in the restroom after using it. EHS informed PIC that even though they washed their hands in the restroom they shall rewash their hands upon entering the kitchen. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash their hands and then turn off faucet without the use of a barrier. *CDI - EHS informed employee of the mistake and the importance of using a barrier to turn off the faucet to avoid contamination. Employee then rewashed hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers with food debris and grease build up. *CDI - PIC placed item into 3 comp sink to be rewashed. NOTE: No points deducted due to severity. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Noodles in WIC cooked yesterday without date marking. EHS informed PIC on importance of date marking and to date mark products held longer than 24 hours. *CDI - PIC date marked item. NOTE: No points deducted due to severity. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers. *CDI - PIC placed metal containers so they would be able to air dry.

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 - Flip Top lowboy handles with sticky residue build up. *Observed - Gaskets and door of WIC with debris build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employees phone stored on top of cutting board on prep table. *CDI - PIC removed item.

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 open bottle of water stored on the food prep table. CDI - PIC removed.

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 marinated beef stored over raw shrimp in the walk in cooler. CDI - educated the PIC on proper storage and sent the PIC cooler storage handout via email. PIC rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor during inspection. CDI - PIC elevated off the ground.

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 utensils being stored in 74F water in a metal container.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of the prep top cooler doors and handles accumulating old food debris and residue. Clean and maintain.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottle on prep cut board during inspection. CDI- drinks discarded. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed box of frozen shrimp stored next to prep sink, PIC said this product was thawing. Ensure this is thawed under cold running water or in refrigeration. CDI- shrimp moved to cooler.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system in need of cleaning in area. PIC discussed cleaning frequency of vent grates, will be cleaned soon. REPEAT. Note: points left at 0, different area compared to last inspection and in general NFCS were clean.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink buildup on white baffle wall, in need of more frequent cleaning to avoid buildup. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cooked chicken stored in cold holding drawers, holding above 41F. Employee stated he had just recently cooked and put into unit to hold cold, has not properly cooled yet. CDI- chicken removed from unit, brought to walk in cooler to properly cool before placing into drawers unit. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk seasonings with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1x live small roach/water bug crawling on wall near handsink during inspection. Observed several dead bugs behind ice machine, behind dry storage shelving. EHS discussed pest control frequency with PIC, found that pest control service was just here this morning, could be related to why EHS is seeing bugs during inspection. EHS emphasized that pest control may need to be more frequent if this continues to be an issue during inspections.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor during inspection.

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 container of water used for utensils at flat top area, at room temp. Hold this water at 135F or above, or store utensils dry.

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 cooler in need of cleaning, sides of cooking equipment.

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 floors in need of cleaning, under cooking equipment, under shelving in walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer levels at three compartment sink- 10ppm. CDI: Education provided and food employee remade solution- 50ppm. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bulk containers of seasonings uncovered. CDI: Food employee covered. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed lights burned out in front and back vent hoods.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with red/ black build up. Ice machine in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several sauce/ season bins without lids.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI- Bucket removed from the floor.

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

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 bins for corn starch and rice in need of cleaning.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee walk to service line to help prepare customer food without washing hands. CDI: Education provided and employee washed hands. 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 not wash hands for 20 seconds- brief/limited scrubbing before rinsing. CDI: Education provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with sticky residue. CDI: Education provided and PIC sent pans to be W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cabbage prepared @11am not meet cooling parameters. See temp chart for details. CDI: PIC voluntarily discarded product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage, noodles, and chicken cooling in large plastic covered bus tubs. Cabbage prepared @11am, noodles and chicken prepared @1pm. CDI: Education provided, PIC voluntarily discarded cabbage, and other products vented and stirred for rapid cooling. **CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BIENG DISCARDED AT NEXT INSPECTION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk container of soy sauce, and two insert pans of seasoning stored without lids. CDI: PIC provided lids.

4-501.11 Maintain equipment in good repair. Observed make table not working. EHS recommended removing unit completely since facility no longer using and working from walk-in cooler.

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 moderate grease buildup on shelves used for clean dish 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 bourbon chicken cooling in low boy. Product prepared @10am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Product temperature began dropping within minutes.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed wiping cloth being used as hand towel at kitchen hand sink. CDI: Education provided and PIC provided paper towels.

4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed rust-colored stains on white catch plate inside ice machine. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach and one casing near back door. CDI: PIC contacted pest control during inspection to request visit ASAP.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed rust-colored buildup on white catch plate inside ice machine. 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 freshly cut raw chicken being cooled in low boy under hibachi grill. PIC stated product prepared @11am. CDI: Education provided and PIC moved product to walk-in cooler. Observed noodles and cut cabbage cooling in deep insert pans stacked 2-3 deep covered with lids. PIC stated noodles prepared @9am and cabbage @10am. CDI: Education provided and PIC placed product on shallow pans for rapid cooling. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed shrimp sitting in sink thawing at room temperature with no running water upon arrival for inspection. CDI: PIC moved shrimp to walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths stored on counters throughout facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in soiled room temperature standing water across from hibachi grill and next to rice cookers in kitchen. PIC stated water is changed every 2 hours. CDI: Education provided and PIC stated facility will use hot water for utensil storage.

4-501.11 Maintain equipment in good repair. Observed light to moderate buildup on filters in vent hood. Observed one light out in vent hood. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two green cutting boards heavily scored and stained with black buildup.

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

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 at 44F in the (new/used) prep unit. PIC said they had prepped them this morning, 10am, and put some in the prep unit and the rest in the cooler. CDI-PIC moved noodles back to the WIC to cool.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Obsevred employee food/drinks over customers food. *Sidenote-under new management-not new owners PIC did not sign due to Covid protocols.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shrimp sauce stored underneath raw beef and shrimp. CDI-EHS moved sauce to a shelf where only RTE foods where and informed PIC to keep RTE foods there, not under raw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed prep unit not working, PIC is not using. PIC says the facility does not need it to function properly and facility seems to have cold holding under control.

4-702.11 Before Use After Cleaning - P Observed food employee wash/rinse adn metal pan and then dip pan into sanitizer and leave it to dry on a rack. EHS explained pan needs to sit in sanitizer for 7 seconds contact time to sanitize pans. CDI-PIC left pan nt the solution to sanitize.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooking and PIC was going to take chicken out without checking temperatures, chicken was 147F in some places. CDI-PIC finished cooking chicken to 179F internal temp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp in the WIC that was 60F, called manager from the morning and they had thawed shrimp out in running water at 11:30am. Then shrimp was placed in the WIC. SHrimp was in a plastic container and covered. CDI-PIC moved shrimp to freezer to quickly cool.

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

4-501.11 Maintain equipment in good repair. Observed only prep unit in facility no tholding temp. PIC said it has been either too warm or frozen over. PIC is currently not using. EHS called management and said they must get unit fixed sicne this is the only prep unit in the facility and could cause the WIC to be overworking from continually opening. VR REQUIRED 8/6/2020

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

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 green onions with bare hands. CDI-Food employee washed hands, put on gloves and voluntarily discarded ones previously cut.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken cooling beneath boxes of raw chicken. Obserevd raw chicken stored over soy sauce. CDI-PIC placed cooked chicken above noodles. and moved soy sauce to a different shelf. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken in a hot box with the power turned off. Chicken was 113F. PIC explained food had been in there 45-1hr ago. CDI-PIC reheated chicken to 188F and placed in the WIC after 15mins of cooling time. REPEAT.

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 time for 3 items on hot bar (tofu, seasame chicken, egg roll) and no written procedures. CDI-EHS emailed written procedures to PIC. VR REQUIRED 3/20/2020.

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 at 50F in WIC, in large quantity, in a plastic container covered. PIC stated they were made around 10:30am. CDI-PIC placed in two smaller shallow pans, left uncovered.

4-501.11 Maintain equipment in good repair. Observed prep unit in front hot bar line not working.

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 ceiling tile missing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 soiled knives on magnet stored clean CDI-PIC took to be cleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of bourbon chicken and soy chicken that were below 135F. PIC stated they had made 1 hr ago. CDI-Food was put on a 4 hour time limit and PIC time stamped correctly.

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 Observd soy chicken that had come from the oven and was sitting on the speed rack with some parts measuring 119F. ACtive cooling needs to take place in cooling equipment. CDI-PIC took to walk-in cooler to cool and food dropped 20F/45mins.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone on prep top. CDI-Employee moved phone to a shelf area away from food.

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 chicken stored in oven, cooling at 120-116F. PIC and food employee explaiend they turn off ovem after cooking to cool chicken down before putting in the walk-in cooler. Food had been there over an hour. CDI-Food employee took chicken to walk-in to cool. Food cooled down 20F/30mins. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed general Tso's chicken and egg rolls both below 135F (see temp chart). CDI-PIC put on time and was shown proper procedure. Will be using TPHC for these items from now on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef in cold drawer at 45F, cabbage in walk-in at 46F. Both items are in time parameters and were opened to allow to cool. Walk-in cooler went down to 42F during inspection, will come back for a visit. Most items in walk-in were in temp.

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 stored in oven, cooling at 120-116F. PIC and food employee explained they turn off oven after cooking to cool chicken down before putting in the walk-in cooler. Food had been there over an hour, would not have met cooling parameters, and nto actively cooling. CDI-Food employee took chicken to walk-in to cool. Food cooled down 20F/30mins.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils hanging from a hook and touching a soiled section of the ice machine, items need to remain in a clean, dry, area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood over grill area soiled and in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw steak stored over raw shrimp in walk in cooler. CDI, PIC rearranged food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled pans stored clean in dish area. CDI, pans moved to 3 compartment sink to be rewashed. 4-703.11 Hot Water and Chemical-Methods - P. Observed employee sanitizing dishes without following the manufacturers instructions for the amount of contact time. CDI, dishes rewashed correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Sesame seed chicken and Teriyaki chicken hot holding at front steam well under 135F. Sesame chicken was voluntarily discarded. Teriyaki chicken was reheated to a final temperature of 169F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage located in prep top cold holding at 43F. CDI, cabbage placed back in walk in cooler to rapidly chill. Observed cooked noodles in walk in cooler cold holding at 42. CDI, PIC was educated on how to properly cool large amounts of food and was informed of the 41F and below Cold Holding State Memo that went into effect as of January 1, 2019.

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 and cooked noodles located in walk in cooler with no date mark that had been prepared day prior of inspection. CDI, employee date marked foods for date of prep.

5-202.13 Backflow Prevention, Air Gap - P. Observed plastic bottle being stored under ice machine eliminating the air gap between the machine and drain. CDI, VR required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee can drink stored on prep table next single service items. CDI- Drink removed.

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 baked chicken being cooled in drawer cooler for approx. 5 hr 45 min at 54 degrees and lo mein noodles cooling in very deep tubs with tight lids in walk in cooler for approx. 4 hr 45 min. Items not cooling fast enough to reach 41 in the next 15 min. CDI- Chicken reheated on flat grill above 165 to be served. Noodles separated into shallow pans, uncovered and placed in walk in freezer. Observed noodles to have cooled 41 15 min later.

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 deep and covered tubs in use to cool lo mein, not cooling at proper rate to properly cool in required time. CDI-

3-501.13 Use approved thawing methods. Observed beef thawing in a pan of water, not under running water. CDI- Beef moved to walk in to continue thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee place rice warmer insert on floor then place potentially contaminated insert on edge of rice cooker while scooping rice, potentially contaminating rice. CDI- Employee corrected, voluntarily disposed of rice.

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 flat grill spatulas being stored in room temp water in pan. CDI- Spatulas cleaned at dish and replaced.

4-501.11 Maintain equipment in good repair. Gasket on prep cooler in kitchen is badly torn and falling off the cooler door. Needs replacing ASAP.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee eating in kitchen. CDI- Employee removed food from kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef products stored above raw shrimp products in the walk in cooler. Items were rearranged by PIC to reflect proper storage order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish area. Items must be allowed to air dry after washing/rinsing/sanitizing. CDI by PIC pyramid stacking the items.

4-501.11 Maintain equipment in good repair. Observed slight rust and disrepair on various shelving in the facility 4-502.11(A) Maintain utensils in good repair. Observed burnt/damaged plastic utensil in the 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 grease/residue accumulation on storage racks above the three compartment sink

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas near the three compartment sink with accumulated food residue/debris present.

2-101.11 PIC shall be present during all hours of operation. -PF At beginning of inspection, employees present stated that no persons in charge were in the facility. As there was no PIC, no active managerial control was being performed. Multiple foods were observed to be out of temperature, foods were observed to be improperly cooling, to be adulterated, and employees lacked procedural knowledge to safely prepare and serve food products.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Food employees at time of inspection were unable to recount the five illnesses and 5 symptoms required for an employee health policy. As there was not PIC at time of inspection, employees contacted the facility owner and were able to find a single health policy that had been signed by all employees. While they do have this written policy, the policy is not being enforced due to no presence of a PIC, and employees were not familiar enough with the policy to name any of the required illnesses and symptoms. EHS provided PIC with a standard template in both english and spanish. EHS will make a return visit by 12/07/2018 to ensure that the policies have been reviewed with employees and is being observed.

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 multiple employees enter the facility from the exterior and neglect to wash their hands. All employees must wash their hands when entering the kitchen areas. 2-301.15 Only wash hands in handwashing sink. -PF Observed employees washing their hands in the three compartment sink due to the handsinks having been rendered inaccessible due to the lack of cold water, and handsink dispensing 140F or higher water. Once EHS established that the handsinks were inaccessible, facility was notified that they must cease service. After cold water was restored, all employees washed hands properly in the facility handsinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cold water access turned off to both facility handsinks. Water temperature of the handsinks was observed to be above 140F. Employees had been using the three compartment sink for handwashing in lieu of the handsinks due to this inaccessibility. During inspection, maintenance staff were able to restore function to the sinks.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee cooling a large batch of noodles in a prep sink with noodles in contact with the drain of the sink, an area that is not able to be properly cleaned/sanitized. These noodles and noodles prepared in such a manner were discarded voluntarily by employees. One employee stated that the proper procedure is to place the noodles into frying baskets, place those baskets into a large container and then run cold water on the noodles to cool them. This procedure would be in compliance if observed. All employees must be properly trained to follow such procedures.

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 chicken cooling in the walk in cooler in a large, deep pan. Product was observed to be 40-45F on the sides, with interior pieces ranging from 50-61F. Employees gave multiple times for the start of cooling, ranging from unknown, 10am, and 11am. Item was voluntarily discarded due to the lack of solid beginning time, and lack of monitoring of the cooling process, as facility lacked a PIC during most of the cooling process. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a heavily overstacked pan of cooked chicken product in the steam display. Portions of the product that were below the cut off area of the pan were observed to be 145-160F. The overstacked portions of the products were observed to be 125-130F. Product was discarded voluntarily by employees. Facility procedure should prevent such temperature abuse through methods such as not overstacking pans, refreshing pans when needed, and active managerial controls through temping the items to ensure compliance. Facility may also wish to switch to a time as a public health control system where food items are cooked and then kept on a 4 hour timer for use, and any remaining product after 4 hours is discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed an overstacked pan of noodles in the fryer area flip top cooler. Items were observed to be between 50-55F. Voluntarily discarded. Facility procedures must prevent such temperature abuse, facility may wish to implement an SOP to prevent overstacking or switch to a time as a public health control system where food items are cooled properly to 41F and then kept on a 4 hour timer for use, and any remaining product after 4 hours is discarded. Observed multiple pans of cooked chicken in an oven that had been turned off, observed to be 90-100F. Voluntarily discarded. An active, effective manager will ensure that hot holding temperatures are being maintained and that food is being safely prepared and served.

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 facility cooked chicken products in deep metal pans in the walk in cooler, one item covered with a pan. Items were voluntarily discarded. PIC stated that correct procedure is to spread the items on a sheet pan, but PIC was not present. Active managerial control is needed to ensure that correct procedures for safely serving and preparing foods is being observed.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed facility digital thermometer reading 35F while immersed in an ice bath. EHS thermometer read 32F. Verification visit required by 12/7/18 to verify that facility has acquired a thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple german cockroaches present in facility kitchen, ranging from nymph stages to adult. Facility has an active pest management program, with records indicating that a visit had occurred the day prior on 11/27/18. Facility must continue this pest management until the pest presence is abated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left outside of sanitizer buckets in the front display area. Wet wiping cloths must be placed into sanitizer after each use to prevent pathogen growth. EHS observed only one cloth left out of the sanitizer containers in the facility, which was placed back into the container at EHS behest. As such, EHS will not deduct points for this violation as facility is making progress on procedural fixes.

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 dry goods scoops stored with handles present in the food product. Handles must be kept out of the food products to prevent any contamination present from manual contact. Repeat Violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers present in the clean dish area. Dishes must be air dried after the wash/rinse/process to prevent moisture remaining on the dishes which may provide an environment conducive to pathogen growth.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee food items and beverages stored above single use utensils in the kitchen area. Items were moved to a separate area.

4-501.11 Maintain equipment in good repair. Observed slight rust and disrepair on storage shelving in the flip top cooler/fryer area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residue accumulated in some areas of the kitchen/prep area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in 3 compartment sink testing 10 ppm chlorine. CDI refill and test at 100ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed light build-up inside ice machine around ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed bourbon chicken, teriyaki chicken, and pepper chicken stored on line steam table < 135F. CDI by reheating to 165F for 15 seconds and return to steam table. Ensure food is being stirred frequently to maintain temperature throughout food product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces. observed sanitizer water in red buckets 10ppm chlorine.

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 multiple utensils stored in pans of water 90F.

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 dust build-up on ceiling tiles in kitchen.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to understand the cooling time parameters. Food is to be cooled from 135F-70F within 2 hours and from 70F-45F within 4 hours for a total of 6 hours.

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 PIC handle cooked noodles with his bare hands. CDI-noodles were voluntarily discarded.

3-304.11 Food Contact with Equipment and Utensils - P Observed noodle residue in a sink full of water. Per PIC noodles are placed directly in the sink to cool. The noodles are in direct contact with the sink. CDI-Advised PIC that noodles are to be cooled in a colander or clean container that protects the food from contamination. Noodles were voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling 3 hours in a cold drawer at 70F. CDI-chicken voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding at 90F in the oven under no temperature control. CDI-chicken reheated to 165F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on a speed rack 40 minutes at 70F. CDI- The chicken on the speed rack was placed on a sheet pan and sent to the walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed beef thawing at room temperature on a counter top. CDI-product placed in walk-in cooler to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dying roach on the floor near the 3 compartment sink. Per PIC a licensed PCO provides service every 2 weeks.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths lying around on counter tops throughout facility. CDI-wipes placed in sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several cooking utensils stored in soiled water behind the grill. CDI-utensils sent to be washed.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee coat stored over products in the dry storage area. Designate a place for employee personal items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI-towels provided

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 at 120F cooling in a covered bus tub in the walk-in cooler. (30 minutes) REPEAT

4-501.11 Maintain equipment in good repair. Observed a loose seal on the reach-in door of the flip top cooler. CDI-seal was repaired by PIC at time of 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 Observed cooked chicken cooling 1 hour on a speedrack at room temperature. CDI- Product placed in the cooler to cool rapidly . Discussed cooling parameters with PIC

4-501.11 Maintain equipment in good repair. Observed entire walk-in cooler down at time of inspection. Per management cooler went down yesterday. Reviewed invoice (5/5/17) from service technician . Repairs will be completed pending order of parts. Cooler contained only raw vegetables and cooked noodles, no chicken. Reviewed invoice of chicken delivery made today. All noodles were discarded. Facility has access to an alternate cooler until repairs are made. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over produce and raw beef stored over sauce in walk-in cooler. CDI-product relocated.

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 noodles cooked yesterday without datemarking as required. CDI-product datemarked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner not labeled as required. CDI-product labeled.

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 squeeze bottles of oils and sauces behind the cook line not labeled as required. CDI-product labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored open above clean dishes. CDI dishes relocated, beverage covered and moved to bottom shelf.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food in direct contact with shopping plastic bag. CDI food was relocated to approved container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean with grease and food debris. CDI dishes taken to 3 compartment sink to be properly washed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed line cook dipping in-use utensils in soiled water before using. CDI utensils taken back to be properly washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dirty buckets stored beside 3 compartment sink. Buckets must be properly washed or discarded. Do not store soiled buckets in facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made sauces holding out of temperature control. See temperature chart for temperature observations. CDI sauces placed in walk-in cooler to rapidly cool. House made sauces must be held under temperature control or provide product assessment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI bucket labeled.

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 sauce bottles and spice containers behind cook line not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint. CDI employee put on hat.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink leaking. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef holding out of temperature control. PIC stated beef was placed on drainboard last night to thaw. CDI beef voluntarily discarded.

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 records missing from TPHC documentation for Wednesday and Thursday. CDI by instruction.

3-501.13 Use approved thawing methods. Observed beef thawing over night out of temperature control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 0ppm.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 3 compartment sink at 92F.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink leaking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food above customer items in dry storage area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored on prep surface beside rice. CDI beverage voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls and baked chicken holding less than 135F. CDI baked chicken reheated above 165F. Spring rolls voluntarily discarded. EHS recommending spring rolls placed on TPHC. Documentation given to PIC.

l3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in display unit above 45F. CDI PIC stated salads were recently prepared. Salads taken to walk-in cooler to rapidly cool..

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 packages salads cooling tightly covered in display case. CDI salads placed in walk-in cooler to rapidly 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 on site. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces between uses. Observed sanitizer too low. CDI bucket refilled to proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils being placed in soiled water between uses.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in direct contact with customer beverages.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed heavy food debris in handsink. CDI handsink was cleaned.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed sauces throughout kitchen and hot holding line uncovered overnight. CDI sauces were covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal food contact surface stored as clean with food residue.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic rice cooker.

General Comment- 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC given employee health policy via e-mail. Employee health policy was sent via e-mail to Johanna Wade during permitting highlighting PIC and employee health duties and responsibilities. Spoke with Johanna who will put necessary items in place for employee health policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages in syyrofoam cups on prep table behind front grill area. PIC removed drinks.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands in 3-compartment sink (also while full of dishes). 2-301.14 Wash hands after activities that contaminate them.-P Observed employee donning two sets of gloves and discarding top set of gloves after handing raw chicken. Instructed employee that only one set of gloves can be used at a time and must be changed and hands washed after handling raw chicken and cooking on cook line. Employee discarded gloves and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back of house hand sink. PIC placed papertowels at hand sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too strong for food contact surfaces and bleaching out test strip. PIC removed sanitizer and re-mixed to proper concentration of 100ppm chlorine.

General Comment- 4-502.11(B) Provide accurately calibrated thermometers. -Pf PIC could not locate thermometer used for foods. Observed dial stem thermometer in front cold hold unit that can be used until other thermometer located. Return visit.

General Comment- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5-gallon buckets of sauces stored on the floor in the kitchen.

General Comment- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked plastic food containers on drying rack above 3-compartment sink.