VAN LOI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed green scrubber in the front handwashing sink. CDI Employee removed scrubber from the sink

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 1 bowl of cooked pork stomach in the WIC not date marked. CDI PIC stated that it was cooked yesterday and he put the date on the bowl. 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 .

4-601.11(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 residue on inside of reach in freezer. 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 residue on inside of reach in freezer. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF Observed employee start to wash hands in prep sink. CDI Employee was redirected and washed hands in hand sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce with ground canned bean holding above 41F. Item was held out past time of use for prepping pigs and ducks. Keep sauce in cold holding between uses. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on floor in WIC. Stored 6 inches above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean still wet nesting. Allow to air dry before stacking.

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 residue on inside of reach in freezer. Observed sticker residue on outside of clean containers. 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 residue on outside of reach in freezer. Ice build up in WIF. Repeat, no escalation in points bc violation from last inspection, debris in freezer, was addressed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items held on TPHC. All items were marked with time stamp. CDI PIC stated that when renovation done it was thrown away. CDI PIC was given one and filled out before end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in prep area flying around.

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 inside of reach in freezer with debris. Clean with more frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phones and keys stored on shelves with customer product. Separate away from customer product and facility equipment.

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 ducks hanging over bowl of raw pork parts. CDI: PIC moved the pork so that the ducks would not hang directly over it. VR required 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 multiple item in WIC holding above 41F. PIC stated door had been open for extended period of time during prep time. CDI Door kept closed and undisturbed for 30 min and all items began to rapidly cool. Told PIC to keep door closed in between taking items out during prep. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork thawing in standing water in three comp sink. Items moved to WIC to continue thawing as cold water is holding above 70F.

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. Observe working container of oil with no label

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean still wet nesting. Allow to air dry before stacking.

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 build up of food debris on shelving in walk in cooler, particularly under ducks. Repeat

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy leaf litter and some loose trash in enclosure. Remove debris to prevent pest harborage. 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 significant discoloration on walls and ceiling throughout facility. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooker/oven and table stored outside of restaurant that PIC stated is broken. Have items removed.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 ducks hanging over bowl of raw pork parts. CDI: PIC moved the pork so that the ducks would not hang directly over it. Observed cartons and container of raw eggs stored over RTE sauces in reach in cooler.CDI: Eggs relocated REPEAT VIOLATION Future violations may result in a risk control plan and/or permit action. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw pigs in contact with cardboard acting as a barrier between the wall and the product. EHS recommends storing the pigs further from the wall as to not contact the cardboard. CDI: Pigs pulled from prep area and hung up.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing a pan in the food prep sink. Pan was then placed on shelf as clean. CDI: EHS advised pan to be placed aside for proper wash/rinse/sanitizing in the 3-comp sink when 3-comp sink is finished being used for thawing of ducks. PIC explained process of cleaning the 3-comp sink prior to warewashing and the proper process of washing dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

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 build up of food debris on shelving in walk in cooler, particularly under ducks.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy leaf litter and some loose trash in enclosure. Remove debris to prevent pest harborage.

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 significant discoloration on walls and ceiling throughout facility. REPEAT VIOLATION 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooker/oven and table stored outside of restaurant that PIC stated is broken. Have items 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 ducks hanging over bowl of raw pork parts. PIC moved the ducks over so as to not sit over pork. Observed cartons of eggs stored over RTE sauces in RIC. Repeat. CDI For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed some food containers stored as clean with sticker residue with residue touching inside of next container. Items moved to be re washed. CDI . 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine based sanitizer spray at 200 ppm. CDI. PIC re did sanitizer to 100 ppm. 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees with head coverings. 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. Many tiles need to be grouted in between. Cracked tiles along base. Ceiling tiles cracked and discolored and in need of replacement. PIC stated he is in process of having floors and ceiling redone. Floor is also uneven causing pooling of water when mopping. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls in many places have build up, need to be wiped down.

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 food out on prep table. Items should be moved to designated area only for employee use.

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 ducks hanging over bowl of raw beef parts. PIC moved the raw beef over so as to not sit under ducks. Repeat. CDI For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed some food containers stored as clean with sticker residue. Items moved to be recreated. CDI . Not 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 .

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 cooked pig ears, sauce made with vegetables, mam chung, with out date markings. Made day prior according to PIC, PIC date marked. CDI. Repeat.VR required. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed Mam Chung in grab n go RIC with no labels. PIC placed labels on items. CDI

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

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 build up of food debris on shelving in WIC. 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 build up on floors and walls throughout facility. Need more attention and frequency of cleaning. Not repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit and diarrhea clean up plan on site. CDI: EHS provided PIC with vomit and diarrhea clean up plan poster. For more information please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ducks touching the outside of onion bag. CDI: Duck and onions separated. Onions will be washed and peeled prior to use. REPEAT VIOLATION 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 duck stored over raw pork livers and hearts. CDI: Items separated so ducks were on one side and pork products were on another side. For more information on food storage order please visit: http://meck.co/FoodSafety

4-702.11 Before Use After Cleaning (P) 4-602.11 (A) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food, when changing from raw to ready to eat foods, between raw vegetables and TCS foods and any time when contamination has occurred. P Through discussion with PIC, pots, dishes and utensils were being washed in the one compartment prep sink. PIC stated he washes, rinses, and sanitizes at the end of the day in the 3-comp. EHS and PIC discussed that all dishes at all times must be washed, rinsed, and sanitized in the 3-comp sink. EHS strongly suggests using the prep sink for thawing the duck, instead of the 3-comp sink to prevent cross contamination. All utensils and cutting boards must be washed, rinsed, and sanitized every 4 hours during use. CDI: PIC agreed to use the above described process going forward. Observed saw with minor food build up stored as clean. CDI: Saw removed for cleaning. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/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 . Observed tripe cooling in reach in cooler right before 4 hours from prep still above 41F. CDI: Product moved to the walk in freezer and rapidly cooled in remaining time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned ground bean (soybean) based sauce stored at room temperature on the table. CDI: Product voluntarily discarded as it was prepared at 10 am.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on cooked, frozen proteins. Observed no date mark on garlic in oil. CDI: Products were date marked. 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed tripe cooling while tightly covered in the reach in cooler. CDI: Product uncovered and moved to the walk in freezer to cool.

3-501.13 Use approved thawing methods. Observed raw ducks thawing in water at the 3-comp sink. Ducks completely thawed with temperature of 68f. CDI: PIC removed from water and relocated to walk in to cool. When thawing, use flowing water or thaw in the cooler. Remove from water as soon as the item is thawed and relocate to cooler to maintain food at 41F or below.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed walk in cooler door damaged/rusted near the bottom. Observed hanging shelving where cooked BBQ pig is stored with coating that is flaking. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with debris and build up. Observed interior of Walk in Freezer and reach in freezer with ice build up. Observed build up on stove burner. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on dumpster. Dumpster was dumped by company and put back in a way that lids cannot be closed due to proximity of the grease container behind it. EHS advised that PIC discuss with dumpster provider about ensuring accessibility to lids.

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 ceiling tiles with build up and some staining/splash. Observed minor build up on walls throughout. 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 in several areas throughout kitchen particularly near prep table to left of walk in cooler and near 3-comp sink. Observed some damage to walls in the back area of the restaurant near the bathroom.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed cartons of raw eggs stored above buckets of sauces in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom of cooler. Kept at half credit due to no increase in severity from last inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked cabbage in walk-in cooler and pork ears in upright cooler were cooked yesterday and day before yesterday but had no date labels. CDI - Dates placed on items by PIC. REPEAT

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No times present on board for hot foods held on TPHC at start of inspection. CDI - PIC put times of all hot foods on board.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 small roach observed crawling on wall in bathroom. Contact pest control to treat for roaches. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed in toilet. Contact pest control for regular servicing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of raw chicken stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed meat hooks on floor. Store utensils at least 6 inches off the floor. CDI - Hooks taken to 3-compartment sink to be washed. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer at front of store is not NSF commercial equipment. Replace with commercial freezer. REPEAT

2-102.12 (A) Certified Food Protection Manager. Observed no certified manager present in unit during inspection. PIC is not a certified manager. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bags of raw carrots and raw onions stored hanging co-mingled with whole raw pigs in WIC. CDI - produce relocated away from raw meat. REPEAT. Points remain same as all other foods observed to be stored properly and overall organization is much improved.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked pork stomach cooling at 90f placed into WIC still at 85f after 30 min. CDI- stomachs spread onto sheet pan placed into freezer to quickly chill. EHS verified at proper temperature to complete cooling process during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked vegetables and cooked proteins in coolers with no date marking present. CDI - date marks applied. 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made Mam Chung and cooked stomach cooling on countertop in kitchen at beginning of inspection. Observed cooked pig ears tightly packed into plastic bags placed into freezer and laying on top of one another while still cooling. CDI - Mam Chung and stomachs moved to walk in to actively cool. Pig ears spread out to quickly chill. REPEAT. When cooling food, use methods that allow air flow to the food to quickly cool. Once hot food begins cooling, place it into the cooler or or freezer to quickly chill. Do not allow food to sit at room temperature while cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use for frozen chickens in front of house area. Replace. Freezers must be commercial grade ANSI or equivalent. 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 some buildup on flooring inside of walk in units, on walls in back of house areas need cleaning.

2-102.12 (A) Certified Food Protection Manager. Observed no certified manager present in unit during inspection. PIC is not a certified manager. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed tub of raw pork stored directly above tubs of sauces in walk in cooler. Do not store raw meat above other foods. CDI - pork relocated. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made cooked sauce with cooked plant food items like onions/garlic sitting at room temperature in kitchen. Sauce must be refrigerated once cooked and cooled or use 4 hour TPHC procedures and then discard. CDI - sauce allowed to remain until end of 4 hour time and then discard. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed house made Mam Chung (meatloaf) in front display cooler with no date marking present. CDI - date marks applied. Ensure house made TCS foods for retail sale are properly date marked. REPEAT - no point escalation as overall improvement noted.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed deep pan of cooked pork cooling in WIC tightly covered with foil. CDI - pan uncovered and product spread out to allow for quick cooling.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed house made Mam Chung portioned and offered for sale in retail grab and go case in front area with no allergen information provided. Ingredient listing includes fish items, vermicelli (wheat), and egg items. Major food allergens contained in the food must be provided to customers. Verification required within 10 days.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use for frozen chickens in front of house area. Replace. Freezers must be commercial grade ANSI or equivalent.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated items in outdoor areas around back of establishment including out of use equipment, cardboard, and other items. Remove waste and unused equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cigarettes and cell phone laying on countertop mixed with restaurant food and single service items. Separate employee items from restaurant items. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present in establishment at beginning of inspection. Employees unable to answer questions regarding operation and multiple Risk Factor deviations noted. CDI - Employee called PIC, Son, who arrived during inspection.

2-102.12 (A) Certified Food Protection Manager. Observed no certified manager present in unit during inspection. PIC, Son, is not a certified manager. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observe no vomit or diarrheal clean up procedures available in establishment. CDI by education - flyer left on site and copy of procedures left with PIC. 0 point deduction

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed multiple whole raw dressed pigs hanging over sauces in walk in cooler. Do not store raw meat above other foods. CDI - sauces relocated.

4-703.11 (C) Hot Water and Chemical - Methods. Observed employee wash and rinse pot and then remove to clean utensil rack with no use of sanitizer. CDI - item removed and returned to dish area for re-washing after EHS intervention. Wash pots, pans and utensils in the 3 compartment sink using hot soapy water at least 110f, rinse in clean water, and then apply sanitizer at the proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed whole side of smoked pork hanging in smoker at 112f. Smoker turned off. CDI - pork discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made sauces including cooked plant food items like onions/garlic and other potential TCS ingredients sitting at room temperature in kitchen. Cooked house made sauces which must be properly cooled, maintained below 41f, date marked for no longer than 7 days unless the items have been tested and documentation is provided that the sauce is not a TCS food. CDI - sauces discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking system in place in the establishment. Various cooked TCS foods observed in the establishment including various bulk house made and/or cooked sauces, cooked produce, cooked proteins. All TCS foods that are prepared and kept in the establishment longer than 24 hours must have a date mark that does not exceed 7 days. Verification Required within 10 days.

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 various TCS foods in hot/cold wells and hanging at room temperature employee noted using TPHC. EHS observed time stamps on items in the future as inspection began at 11:40 and some items time stamped after 12:00. No procedures available to determine which food items are using TPHC procedures or to evaluate compliance with the procedures. CDI - all items discarded. EHS provided blank copy of TPHC procedures to establishment. Full 3 point deduction. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of chemical stored mixed with food and food containers at front line. CDI - chemical relocated.

3-501.13 Use approved thawing methods. Observed raw ducks thawing in standing water thawing in 3 part sink. Ducks completely thawed with temperature of 68f. PIC removed from water and relocated to walk in to cool. When thawing, use flowing water or thaw in the cooler. Do not thaw in standing water. Remove from water as soon as the item is thawed and relocate to cooler to quickly cool to 41f.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water heater not operational. PIC noted it began leaking yesterday and there was no hot water today. Maximum water temperature recorded 78f which is ambient municipal water supply temperature. CDI - establishment has voluntarily closed. Establishment not open on Tuesdays and plans to install new unit tomorrow. PIC to contact EHS once new heater installed to verify prior to opening. EHS directed establishment to remain closed until that time. EHS also instructed PIC to replace the water heater with unit that is of same or greater capacity and recovery rate.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated debris around exterior of establishment including old wooden pallets, out of use equipment, and other items. Remove bulk items and equipment and clean area to prevent pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food mixed with restaurant food in walk in cooler and on dry storage racks. Separate employee items from restaurant items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC with expired ServSafe as of 4/25/2021. *No points taken due to current memo*

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dented cans stored for service. Cans pulled for credit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw pigs and ducks prepped and then holding at 70F+ in kitchen area. CDI - Employees moved into walk in cooler. EHS discussed prep and cook process with PIC to reduce cold holding / cooling issues with raw items.

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 all items held using TPHC, but not marked on TPHC time board. CDI - PIC added time stamps to board. 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 intestines cooling on prep surface at room temperature. CDI - Container uncovered placed in walk in to cool quickly. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of cooking wine without label. PIC labeled bottle. REPEAT.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed all food handlers without hair restraints. Observed female employee with jewelry on wrists and hands.

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 stomach cooling in walk in cooler at 0.09 rate. CDI - Container uncovered and placed in freezer to cool more quickly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole pigs prepped and then holding at 57F in kitchen area. CDI - Employees moved into walk in cooler. Observed pig cooling down to 47F within 15 minutes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on items made previous day and holding in walk in cooler. CDI - PIC date marked all items.

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 duck sauce held using TPHC, but was not on TPHC time board. CDI - PIC added item and time stamp to board.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without label. CDI - PIC labeled it for chlorine sanitizer.

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 stomach cooling in covered plastic container in walk in cooler. CDI - Container uncovered and placed in freezer to cool quickly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of cooking wine without label. PIC labeled bottle.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cardboard boxes used as separators for whole pigs. EHS recommended using approved food materials such as parchment/deli paper. 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. REPEAT. *Kept at half points due to low risk, full points may be taken next inspection*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers on outside of clean dishes stored on shelf. CDI - Employee removed for re-wash.

3-501.13 Use approved thawing methods. Observed 2/3 of duck thawing in 3 comp sink thawing in stagnant water.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed rice balls in front reach in cooler for grab & go service without labels. Observed labels printed wihtout date or quantity of the contents. Rice containers were correctly labeled. Verification required within 10 days for revised labels needed for grab & go products. •

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. REPEAT. 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed cutting boards with crevices unable to be cleaned (not smooth and easily cleanable any longer) Cutting board removed from facility.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with ServSafe certification not on site during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back handsink without soap. CDI - PIC place backup supply at handsink until small bottle can be provided.

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 vietnamese sausage cooling on counter upon entering facility; product at 99F. Employee stated the sausage was finished cooking 1 hour prior; observed no change in temperature within the next 1 hour. Sausage did not cool to 70F within 2 hours. CDI - Sausage discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi held from previous day at 45F in walk in cooler. CDI - Container of kimchi discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed kimchi held from previous day without date mark. CDI - Container of kimchi 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 employee changing times of TPHC whiteboard upon entering facility at 2:25 pm. Time stamps were written from 1:20 - 1:30 pm depending on product. Observed whole chickens being held on time, whole chicken not listed on TPHC board. CDI - All times were correctly filled in for all products. 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 vietnamese sausage cooling on counter with plastic wrap tightly wrapped around large bowl. CDI - Container of sausage discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed rice balls and pork casserole in front reach in cooler for grab & go service without labels. CDI - PIC founds labels for products and all products were correctly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes stored on floor in walk in freezer. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three cans of sauce in dry goods area with dented bottom seals. CDI - All 3 cans were relocated to be held for credit.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Replace/repair as necessary.

3-304.11 Food Contact with Equipment and Utensils - P Observed pork salad in walk in with utensil submerged in product. CDI Discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over cooked ducks in walk in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and rice dish made in Morning placed out on counter with no temperature control. CDI discarded. Advised PIC that items such as this require temperature control.

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 times not being posted on items in front such as roast duck , pork, tripe salad . CDI PIC labeled items on with time taken out of temperature control. Observed duck and pork on tphc being placed back in the oven to be reheated after 4 hour time window had elapsed. CDI Pork and Ducks discarded . Advised PIC that once time has expired items on tphc can not be reheated and reused.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting round cutting board in need of resurfacing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in rear of facility PIC has replaced some tiles .

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat roast duck. CDI reordered storage .

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P CDI PIC to take cutting board to clean.

3-501.13 Use approved thawing methods. Observed pork stomach thawing in standing water . CDI drained and placed under running water to flush.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed rice balls packaged on site with more than one ingredient has no labeling on package. 10 day verification required.

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. Replace damaged ceiling tiles in rear of facility with non absorbent ceiling tiles. Repeat

3-201.11 Use food from approved sources only. -P Observed buns made at someone's home for sale in packages at counter . CDI discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting block for various foods cleaned daily . CDI advised that block and utensils must be cleaned every four hours PIC cleaned.

3-501.13 Use approved thawing methods. Observed ducks being thawed under running water measuring 74 degrees . CDI moved to refrigeration to finish thawing.

3-307.11 Miscellaneous Sources of Contamination - C Observed pig ears and ducks being processed in sinks side by side should separated by time and space. CDI Moved pig ears and cleaned 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. Observed numerous ceiling tiles in need of replacement. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and pork leg being hot held at less than 135 degrees. CDI put on time

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 duck, cabbage , and tripe cooked earlier with no date labling . CDI labled product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a toothbrush and toothpaste stored on the back rear handsink. Employees should not be brushing their teeth in a permitted food service handsink. PIC removed the items from the sink. Handsinks are to be used for handwashing only.

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 meatloaf dish stored in the front display cooler with no manner of datemarking. Employee stated that it was prepared the day prior. If a potentially hazardous food such as a cooked meat or vegetable is to be stored for more than 24 hours, it must be date marked. EHS allowed facility to backdate the items. Employee stated that the items are held in the front display for a maximum of two days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one spray bottle of cooking wine with a faded label in the rear storage area. Item labelled by employee.

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 two dry goods containers with the handles of the scooping devices stored inside the product. Items were removed by PIC. Store scooping devices such that the handles are outside of the product.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open at time of inspection.

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 damage to multiple areas of the ceiling in the facility. Observed some floor tile and baseboard damage in the kitchen/near the three compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pigs left out for cooking at temperatures greater than 45F. Items were cooked by PIC. Pigs should not be left out for an extended period of time before cooking. Items should be left in the walk in cooler before cooking process begins.

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 rice time not written on the TPHC board. Rice was discarded and TPHC board updated.

3-501.13 Use approved thawing methods. Oberved duck thawing under hot water. Facility must use cold water and provide such sufficient quantities that all the product is kept under the cold running water. Ducks were cooked during inspection to 165F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches in the employee restroom.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths used under cutting boards. Facility should provide a non-absorbent surface instead of a wiping cloth, such as a rubber mat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walls behind the display area and the three compartment sink.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC at time of inspection did not know the 5 symptoms, 5 diseases and exclusion restriction information, and did not know where the paper policy was. Facility had a poster with all such information posted. EHS went over this information with the PIC and showed him where the poster is located.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several ducks that had been left out on a prep table for stuffing with sauce. Items were approaching room temperature. Ensure that employees are not removing too much food product that is unable to be prepped quickly and thus unable to be kept within temperature requirements. Use less product, utilizing small batches with the large batch still in the cooler. CDI by items being prepped and cooked.

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 items not marked with times on the time chart for the steam table. Time was written by employee while EHS was inspecting facility. Ensure that accurate times are being recorded for the TPHC policy, PIC was confident in the times listed.

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 intestines cooling in the walk in cooler for 4 hours at 49F. Item had been covered with plastic wrapping, and no vent was present. EHS showed PIC that venting the item would be proper procedure, and will allow the item to cool more quickly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the floor of the walk in freezer. Food items must be kept 6 inches off of the floor.

4-502.11(A) Maintain utensils in good repair. Observed serving tongs with chipped/cracked plastic on the handles. Replace, repair or remove plastic to provide a smooth, cleanable, bare metal surface.

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 damage to floor tile in the kitchen prep area.

3-302.11(A) Separate raw animal foods from ready to eat foods. Pf - Observed raw shell eggs stored above ready to eat duck. Eggs must be kept on a lower shelf to prevent any contamination of the ready to eat product. CDI by moving items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS items such as cooked duck removed from the cooler while facility was beginning prep. Items were left unattended in the prep area and were observed to be over 45F. Insure that items removed from the cooler to be used at a later time are not subjected to temperature abuse. Facility should keep such items in the cooler until needed. CDI by items being placed back into the walk in cooler.

3-501.13 Use approved thawing methods. Observed facility thawing pork instestines under running, draining hot water. Proper thawing method would be to use cold water instead of hot, to insure that the product thaws evenly, without having areas of product becoming to hot while others remain frozen.

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

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 instances of bulk dry good containers with scoops stored with the handle in contact with the food product. CDI by PIC removal.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed rear can wash hose spigot without a backflow prevention device. EHS will revisit facility by 1/15/17 to ensure that a backflow prevention device has been added.

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 damage in the kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC is not food safe certified. Today is the last day of the 180 day deadline to have a food safe certified Mgr. present. Two points will be dedcuted if requirement is not met by next inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Present PIC did not know specific information from the required food code health policy, Gave PIC copy of health policy for employees to read and a health policy guidance poster which he posted.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee drop metal pork hooks onto floor, pick them up from floor and place them in dish sink. Did not wash hands before stirring food on stove. CDI- Employee corrected, properly washed hands at handsink.

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 roasted pork cooling in walk in cooler since last night at 50 degrees. CDI- PIC voluntarily disposed of pork. According to PIC, they will chop pork into smaller portions so it will properly cool from now on.

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 pig ear salad that PIC said was made yesterday but is typically kept 2-3 days, that was not being date marked. CDI- PIC date marked the food.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Facility had no available written procedure for TPHC for various foods (ducks, pork, etc) TPHC was being correctly done. CDI- Gave PIC TPHC procedure to complete, retain and follow.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of uknown content. CDI- PIC removed bottle.

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 pork roast that improperly cooled over night in too big of a portion to properly cool. CDI- Reviewed cooling methods with PIC, PIC will cut pork to smaller size to speed up cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach crawling on outside wall of step in freezer at knife holder. CDI- Roach removed, knives and knife holder cleaned. PIC said pest Mgmt comes monthly. Maintain pest control efforts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of food tubs and rack next to fryers needs better cleaning. GENERAL COMMENT: Facility uses following food additives: MSG, and Red food color dye, Items were properly stored, handled, and used.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC has 180 days from the permit date to get certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed containers of sauce stored under raw pigs in the walk in cooler. Explained to keep sauce away from the raw product. CDI - Pigs were moved away from the sauce. Observed shell eggs stored above garlic in the walk in cooler. CDI - eggs were moved to an appropriate location. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw duck stored above raw pork in the walk in cooler. CDI - pork was moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork stomach in the steam table at 123F. CDI - Pork was placed in the pot to be reheated to at least 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed pig ear salad and pork stomach sauce in the walk in without dates. PIC stated they were made on Sunday. CDI - items were dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Facility uses time for their ducks, pork and salads. The times are correctly marked but they do not have the procedures sheet filled out. Must fill out procedures sheet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal bowls 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 prep sink faucet. Do not store anything behind the faucets.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak on the cold faucet on the 3 comp sink.