HONEY BUNS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sweet potatoes, potatoes, and raw chicken in the stand up RIC closest to the cook line above 41F. Foods were from yesterday out 2 days ago. -CDI- Food was voluntarily discarded. Observed raw pork, RTE pork, and RTE chicken in stand up RIC closest to the bun prep area. -CDI- Foods were voluntarily discarded. EHS notes both RICs ambient air temperature was 39F and lower depending on the location of the thermometer EHS placed inside. Ensure cold holding at 41F or less. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken over top of gelatin in the lowboy RIC beneath the prep top. Ensure that all raw animal foods are stored beneath RTE foods. No contamination observed at the time of the inspection. -CDI- PIC moved raw chicken into the bottom of stand up RIC. 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 pooled egg scramble present in the lowboy cooler at 51F. PIC stated that the eggs were just out and being used for fried rice. PIC stated that eggs should be maintained as cold. -CDI- PIC moved eggs into RIF to rapidly cool. Egg mix cooled by the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 ice scoop present in the ice machine ice was in contact with the rear portion of the scoop handle. Ensure that food scoops handles are not in direct contact with food. -CDI- PIC moved ice scoop so that it was no longer 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 food present in the bottom of the stand up RIF in the prep portion of the facility. Ensure that non-food contact surfaces are clean and free from food residue and debris.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors with chipping and cracks present throughout the facility. Ensure that floors are smooth and easily cleanable.

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 pitcher of egg cooling at a rate of 0.067 in lowboy RIC. Facility stated eggs were crack 1 hour prior to inspection. Egg pitcher had plastic wrap fitted around the top opening. -CDI- PIC moved pitcher of eggs into RIF to cool rapidly. Ensure that Stand up RIF and RIC are utilized to cool, and ensure food is unwrapped during the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in the crack in between prep surface and make table. Ensure in use utensils are stored in a manner to maintained as clean when in-use. -CDI- Knife moved to be W/R/S

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed in-use large container for dry goods obstructing hand washing sink. CDI - PIC removed obstruction to allow access to hand sink. -0-

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 pork wontons prepared yesterday without date label. CDI - PIC added date label for compliance. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked pork thawing in the prep reach-in unit without production date and pull date. Discussion with the PIC revealed that the food was cooked on 8/17 and pulled yesterday evening. CDI - Allowed PIC to add both date labels. -0- 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.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelves inside one reach-in cooler. Replace rusted shelves. -0.5-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of household raid stored behind a standing mixer. CDI: PIC voluntarily discarded the can of raid.

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 a deli container full of soy sauce and a squeeze bottle of sesame oil both unlabeled and stored at the expo window. CDI: PIC had food employee create labels for both food products. Observed multi-use plastic container of cooked taro unlabeled and stored inside a reach-in cooler. CDI: PIC created label to easily identify.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the reach-in coolers. Replace rusted shelves. Observed the standing 2-door reach-in cooler left-side door (by the front entrance into the kitchen) taped up with duct tape. PIC stated that the door fell off of the cooler this morning, and they called a repairman to put a work order in. PIC stated that estimated day of repair on the door is Thursday. EHS observed all food products in this unit were cold holding at or below 41F.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed packages of unwashed produce (bok choy, tomatoes, radishes) stored above soup in the reach-in cooler. CDI: PIC corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shumai and sticky rice hot holding below 135 degrees F. PIC stated that they were placed in the hot holding steamers at 10:30 AM, which was less than 2 hours prior to the start of the inspection. CDI: PIC had food employee reheat the shumai and sticky rice above 165 degrees F before placing back into hot holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked rice balls stored in the reach-in cooler without a date mark on when they were cooked. PIC stated that they were cooked earlier this week and they usually date mark all of their cooked items that are placed in the freezer. All other in-house cooked items in the freezer were date marked. CDI: PIC created date label for cooked rice balls. Observed a container of hard-boiled eggs that were not date marked. PIC stated that they were cooked on the same date as the other two containers of hard-boiled eggs, which were date marked as 1/02. CDI: PIC created date label for hard-boiled eggs. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed multiple bottles of employee medications (Dayquil, nyquil, Theraflu, vitamins) stored on the prep table/counter for bun making. CDI: PIC removed all medicines and placed them inside a box, and stored the box on the bottom shelf of where employee belongings are kept.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed a bird flying around in the dining area, where the facility and two other tenants utilize the dining area space. PIC stated that this seems to be a constant issue and don't know how to keep birds out of the area. Call pest control company to trap and release the bird so it is out of the food establishments. VERIFICATION REQUIRED within 10 days to ensure the establishment is free of live birds.

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 a deli container used to scoop a non-TCS food product (sugar), submerged in the sugar bin. CDI: PIC removed deli container from the bin.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked chicken cooling since 10:30 am with temperature registering at 85 degrees F. CDI - Product voluntarily discarded by employee. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding above 41 F in prep units (see temperature chart). Ambient temperature of 1 of 2 units read 47 F. PIC called refrigeration specialist for emergency repairs and ETA this afternoon. Several items were held in unit since previous day were voluntarily discarded, all other foods from today were transferred into the reach-in freezer to cool down. -1.5- VR - Verification required within 3 days to ensure unit has been repaired. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 densely packed cooked chicken cooling inside a tightly covered container since 10:30 am. Temperature measured at 85 F at beginning of inspection. Product voluntarily discarded due to not meeting time and temperature cooling parameters. Also observed pork wontons cooling with a change of 0F/min. Product left covered inside of reach-in unit. Wontons were transferred to the reach-in freezer for rapid cooling towards < 41 F. -0.5- 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.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at upright reach-in freezer. Replace. No points deduced due to improvement on previous inspection. -0-

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation on hood vent system. Increase cleaning frequency. No escalation of points due to different area observed and improvement made on previous inspection. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed in-use sanitizer at 3-compartment sink with a concentration measuring at 100 PPM quat according to sanitizer test strips. CDI - PIC refreshed solution with tablets which resulted in a concentration of 200 PPM. -1.5- 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to shrimp dumplings inside front steam hot hold table holding between 113-120 degrees F. CDI - Foods reheated. -0- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 recently prepared diced pork cooling inside a tightly covered container inside the reach in prep cooler. CDI - Food vented and transferred to freezer to rapidly cool. -0- 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.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at large prep cooler reach-in door and at upright reach-in freezer. Replace. -0-

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 cleaning needed on exterior of mixer with build up of dried food debris. No points deducted due to notable improvement since previous inspection. -0-

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 panels. Increase cleaning frequency and maintain clean. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw boneless chicken breasts and bone-in chicken wings cooling in plastic containers filled with stagnant water. EHS educated PIC on proper thawing methods such as thawing chicken submerged under running water. PIC placed chicken under running water to continue thawing process. - VR - Verification required within 10 days to ensure proper thawing methods being used.

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 cleaning needed on interior and exterior of reach in cooler and reach in freezer with build up of flour and dried food debris as well as accumulation of flour build up on non food contact surfaces of mixers, prep tables, and shelving below prep tables. -REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed base boards missing from walls throughout various parts of kitchen. Repair.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of raid stored with other facility chemicals. CDI-PIC discarded raid can. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two bottles of WD-40 stored on the two large mixers. CDI-PIC relocated WD-40 to chemical storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on interior and exterior of reach in cooler and reach in freezer with build up of flour and dried food debris as well as accumulation of flour build up on non food contact surfaces of mixers, prep tables, and shelving below prep tables.

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 under and behind equipment and prep tables throughout facility.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed pate cooked with date of preparation of 2/17. Observed cooked meat buns with date of preparation of 2/28 and 2/27 and chicken buns with date of preparation of 3/2. CDI, FOODS VOLUNTARILY DISCARDED. Repeat. 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 .

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

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 meat stored over RTE tofu. CDI, foods relocated for proper storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 pork frozen and thawed but only date of preparation of 12/11 on container. Include up to 3 dates including date of preparation, freeze date and thaw date. CDI, pork voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken cooling at ambient room temperature on prep table on ice . Observed shrimp recently prepared cooling in tightly covered container inside reach in prep cooler. CDI, items transferred on shallow container and relocated to freezer to rapidly cool.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - REPEAT - Observed tofu, pork, raw shrimp, and pooled eggs holding above 41F in right prep unit (see temperature chart). Ambient temperature of unit read 57F. PIC agreed to place unit on TPHC temporarily as an emergency measure until unit can be repaired. EHS provided TPHC form to PIC. - VR - Verification required within 3 days to ensure unit has been repaired.

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 knife sharpener stored between prep units. Do not store utensils between units as this area is not cleaned often enough. - CDI - PIC moved knife sharpener to 3 compartment sink to be cleaned.

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 employee cut mushrooms that were to be used later for fried rice. CDI items discarded. Repeat.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food thermometer stored with food debris. CDI item cleaned.

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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed book choy that was placed in reach in to cool since 11am. Product holding at 51F. CDI product discarded. Notified PIC they do not have a walk in unit and must limit items that need cooling. Suggest creating space in reach in freezer to cool TCS foods instead of reach in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bbq buns and pork buns in the front steam hot hold table holding below 135F. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sandwich prep table with an ambient air of 46F holding all TCS items above 41F. CDI items discarded. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 book choy that was wrapped and placed in shake reach in to cool from this morning. CDI items discarded. 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 employee bare hand bread to make a sandwich. - CDI - EHS educated PIC and employee on need to use gloves. Employee washed hands and donned gloves. Bread was discarded and new bread was used to make sandwich.

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 same prep sink be utilized for thawing raw chicken and prepping raw carrots. Only one prep sink available in kitchen. Per permit conditions, prep sink must only be used for prepping raw meat or raw veggies individually but never at the same time. Wash, rinse, and sanitize prep sink in between changing use of prep sink. - VR - Verification required within 3 days to ensure prep of raw animal meats and fruits/vegetables is being properly separated.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed blender and blender parts be rinsed after use but not washed, rinsed, and sanitized. Per PIC, blenders are only washed, rinsed, and sanitized once per day at the end of the day. - CDI - EHS educated PIC on need to increase cleaning frequency of blender and blender parts to at least 4 times per day due to use of TCS foods in some smoothies. PIC understood and stated the cleaning frequency would be increased. - NOTE: Establishment only operating for 2 hours so far today, so no point deduction.

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 pan of chicken tightly covered cooling at ambient temperature on prep table next to stove. PIC uncovered chicken and placed on ice bath. Chicken cooled 6 degrees over 40 minutes which indicates a cooling rate of 0.15F/min. Required cooling parameter of 0.54F/min not met. Per PIC, chicken had been cooked and began cooling process sometime between 10-11am. Therefore, 2 hour time requirement to cool food to 70F also not met. PIC voluntarily discarded chicken. - VR - Verification required within 3 days to ensure proper cooling parameters are being met for foods being cooled.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed pan of chicken tightly covered cooling at ambient temperature on prep table next to stove. Chicken uncovered and placed on ice bath. Also observed raw shrimp tightly covered cooling in reach in cooler after prep. Shrimp uncovered. EHS educated PIC on proper cooling methods. - VR - Verification required within 10 days to ensure proper cooling methods being utilized.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw boneless chicken breasts and bone-in chicken wings cooling in plastic containers filled with stagnant water. EHS educated PIC on proper thawing methods such as thawing chicken submerged under running water. PIC placed chicken under running water to continue thawing process. - VR - Verification required within 10 days to ensure proper thawing methods being used.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed wash solution at 97F during active dishwashing. - CDI - EHS educated PIC and employee on proper hot water temperature for washing dishes. Employee added hot water to raise dish water temperature. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. - Observed wash solution soiled and wash bay so full of dishes that employee was unable to wash dishes in wash bay. Employee observed to wash dishes in empty rinse bay, rinse with spray nozzle, and place in sanitizer bay. EHS educated PIC and employee on proper manual warewashing procedure. Place less dirty dishes in wash bay to allow for dishes to be washed in wash bay only. Fill rinse bay with only water for rinsing purposes - do not only use spray nozzle to rinse. Then submerge dishes in sanitizer solution in third bay.

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 residue/debris buildup in the bottom of some reach in units (freezers/coolers). Increase cleaning frequency to prevent buildup.

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. - REPEAT - Observed food debris/residue on walls throughout facility. Increase cleaning frequency to prevent accumulation.

2-103.11(B) PIC shall ensure that PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination -Pf Observed PIC/owners child playing in establishment kitchen/prep area. CDI- Owner’s mother left establishment with child. EHS explained the importance of the requirement.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster in various languages, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in Mandarin and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure in Mandarin. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 heat treated boba and half-n-half being held using TPHC not marked with the start time. CDI- Food employee stated the TPHC start time for the boba was 2:00 pm today (11/23); EHS allowed PIC to mark the start time on the containers. PIC voluntarily discarded the half-n-half. EHS emailed PIC the updated TPHC form.

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 cooked chicken and cooked carrots actively cooking in reach-in cooler tightly covered. CDI- PIC uncovered the food items and placed them in the reach-in freezer to continue the cooling process. EHS observed each food item reach 38F prior to departure. Observed 1 of 2 pots of beef soup activity cooling in 40F water (all the ice surrounding the beef soup melted). CDI- PIC added ice to the food product. See temperature log for cooling time and temperature.

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 flooring throughout kitchen and prep areas in disrepair. Repair floors so that they are smooth, easily cleanable, and nonabsorbent. Contact EHS if you have questions bout the products you wish to repair your flooring with. 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 the floors and walls in the bakery area near the two large mixers with accumulation of food debris and residue. Increase cleaning frequency to avoid build up.

2-103.11 (M) Person in Charge-Duties - PF When questioning a random employee about the facility's employee health policy, he was unsure of the reportable foodborne illnesses and only knew one reportable foodborne symptom. PIC translated for EHS in Chinese. PIC and EHS showed employee the employee health poster, but this particular employee 1st language is Chinese. CDI-EHS provided PIC employee health poster in Chinese. EHS recommended having employees read and sign the acknowledgement forms for each employee. Copies of form observed in facility not signed. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink properly stored, but without lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked diced (made 8/2) and chopped carrots (made 7/31) and cooked potatoes (made 7/31) in reach-in cooler cold holding above 41F. Food employee stated products have not been moved from unit today (08/04). All other TCS foods stored in unit were at 41F or below and ambient was measured at 38F. CDI-PIC voluntarily discarded all products. Unclear how products were out of temperature through discussion and observations.

3-501.13 Thawing - C Observed raw shrimp and raw chicken thawing in separate containers of water that was not running. When using water to thaw, ensure the water is 70F or below with enough velocity to agitate and float off loose particles. EHS also discussed other approved thawing methods. REPEAT

2-103.11(M) Person in Charge-Duties Pf - When questioning a random employee about the employee health policy, he was unsure how of the employee health policy. Once the person in charge (PIC) and I showed him the employee health placard, he seemed to be aware. To avoid confusion, and due to some language barriers, consider having signed acknowledgment forms for each employee. I provided a copy of the employee health policy acknowledgment form in Spanish.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation P - Two unpackaged bags of raw chicken were found stored on the top shelf above ready-to-eat (RTE) foods in the reach in freezer. Both bags of the chicken were frozen and moved to the bottom shelf by the PIC. All opened packages of raw animal food shall be separated from RTE food during storage.

4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils P - Several utensils (parts to the blenders, containers, and beverage pitchers) were sent back to be washed during the inspection. The pitchers especially need work to scrape and clean (if they cannot be cleaned, they must be replaced). All utensils shall be clean to the sight and touch.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Pf - One container of chicken curry was not dated in the reach in cooler. One reach in freezer had prepared RTE food without dates. I spoke with the PIC and he dated all of the food. Overall, date marking practices are very good and the PIC has good knowledge and control of the shelf life of products. Please make sure that the prep/freeze date is subtracted from the overall 7 days when the product is thawed. All applicable RTE food, kept longer than 24 hours, shall be properly dated and used within 7 days. The time foods are frozen does not count towards the 7.

3-202.12 Additives P - The food coloring agent used to color the Taro food products cannot be verified as approved at this time. The label is mostly in what appears to be Chinese so I cannot identify the ingredients of the product. All food additives shall be approved and safe for use in food. Please provide information that this product is approved or discontinue use of this product. A food coloring generally will have information that the color is FD&C approved. A verification visit will be made within 10 days.

3-501.13 Thawing; Raw shrimp was observed thawing in a container of water that was not running. When using water to thaw, ensure the water is 70°F or below with enough velocity to agitate and float off loose particles.

3-304.14 Wiping Cloths, Use Limitation - C A wet wiping cloth was observed sitting on the wok area. All wet wiping cloths shall be stored in a labeled container of sanitizer between uses.

4-901.11 Equipment and Utensils, Air-Drying Required - C Several containers were observed stacked together wet. Allow sufficient time and space for air drying of utensils before stacking.

4-602.13 Nonfood Contact Surfaces - C Cleaning of equipment is needed especially around the wok, around the food preparation area, and with fans.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C One of the lids on the dumpster is broken and no longer provides coverage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 100 ppm. Facility uses quac tablets. Manufacture instructions state sanitizer must be at 200-400 ppm. CDI, sanitizer added, concentration at 200 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 chxn and potatoes cooling in covered containers. CDI, foods uncovered and placed in freezer.

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 splatter on ceiling tiles between 3 comp sink and vent hood area.

General Comment: 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed chicken paste being held past 7 days. CDI, voluntary discard by PIC.

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 no time stamp for tapioca. CDI, tapioca marked with time stamp.

3-501.13 Use approved thawing methods. Observed meat being thawed under running water with a temperature of 75F. Water must be 70F or below for thawing. EHS advised PIC to thaw in refrigerator.

General Comment: 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 single use container with no handle in flour bin. CDI, item discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed rusted shelving behind the counter on the left hand side. Observed rusted shelving above 3 comp sink. -REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup to the meat slicer. CDI-The slicer will be broken down to be washed, rinsed, and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 50ppm of QUAT sanitizer at the 3-compartment sink. There was equipment in the compartment. CDI-More sanitizer was added to the compartment. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoop handles stored directly in the food product. CDI-All the handles to the scoops were moved out of the food products.

4-501.11 Maintain equipment in good repair. Observed rusted shelving above the 3-compartment sink. Have replaced. *Not a repeat violation, no damaged cutting gloves were seen during today's inspection.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink faucet leaking water. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed basin of handsink used to store hand soap between uses for handwashing. CDI - PIC moved these items to separate shelf. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at less than 50 ppm in 3-comp sink used for sanitizing dishes. CDI - PIC refilled with 200 ppm quat sanitizer and implemented increasing amount of sanitizer put in sink for correct concentration. -1.5-

3-501.13 Use approved thawing methods. Observed sliced meat thawed overnight at 43F at beginning of prep service. -.5-

4-501.11 Maintain equipment in good repair. Observed torn cutting gloves drying on shelf near rear handsink. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 105F during manual warewashing today. Detergent does not specify another temperature. -.5-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Vietnamese buns reheated to 94F in steamer. PIC states that if the steamer containers are stacked higher, time should be adjusted to ensure all buns are hot. CDI - Timer set again and Vietnamese buns heated to over 165F before placing in hot holding. -1.5-

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 beef broth that was frozen and thawed without date mark from earlier in the week. CDI - PIC placed date mark on these and stated normally Use First stickers placed on these foods to distinguish them. PIC advised of date marking requirement again. -3- REPEAT This is a full point deduction today. Repeated violation may result in permit action.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while preparing boba tea. -.5-

6-202.112 Living or Sleeping Quarters, Separation - C Sleeping quarters shall be separated from food prep areas. Observed bunky mattress under prep table in direct contact with facility rice. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses, jackets and other personal items in direct contact with facility rice under prep table used for sleeping quarters during slow times. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw shrimp in reach in cooler. CDI - PIC reversed storage order. -1.5-

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 bun filling in that is RTE not date marked, RTE pate without date marking made on 12/23/2018 and cooked soups in small containers that are cooked, frozen and thawed without date marking, also from the weekend. CDI - PIC back dated these foods and reminded staff to date mark foods held for more than 24 hours. -3- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee making banh mi whole wearing dangling bracelets. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed another food employee making boba tea while wearing fingernail polish, without wearing gloves. -0-

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 manual warewashing in 3-comp sink in hot water that is 93F. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed buildup inside the basin of rear handsink and cleaning brushes inside splash zone of bakery handsink. CDI - PIC cleaned and removed items around handsink. -1-

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 on TCS foods in banh mi station on sliced pork. CDI - PIC labeled these today. -1.5-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee rolling pork meatballs by hand at a rate of more than 15 minutes per tray. Three trays were rolled before meatballs cooked. CDI - PIC educated on the risk of bare hand contact and food employee put on gloves to roll the remaining pork meatballs. -1.5-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed containers of sugar and other spices stored without lids under prep table very close to soiled linen container on the same shelf. CDI - PIC put lids on containers and moved soiled linen container to an area with other items that are soiled. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steamed shrimp dumplings hot holding at 125F. PIC stated the shrimp is steamed while it is still frozen. CDI - PIC voluntarily discarded and EHS advised PIC to check the temperature of the steamed dumplings when they are cooked and check a couple of times thereafter to ensure the frozen product is not cooling the cooked dumplings. -0-

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 PIC using timer to start time instead of time log as stated on the TPHC form. CDI - PIC amended form during the inspection to show they are using a timer. -0-

3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature. CDI - PIC moved thawing chicken to reach in and advised to use either running water under 70F or place thawing food in reach in cooler. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed reused containers with taro root and other foods inside without a label. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed large bowl used as rice scoop without a handle. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large steam bowls drying on counter without shielding, exposed to customers at the front counter. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on banh mi reach in cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on and under the bakery prep table. -0-

2-401.11 Cover and store employee drinks/foods to prevent contamination of food or utensils. Observed employee foods being stored above dry goods in the dry storage cabinets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled shell eggs cold holding in a flip top cooler above 45F. PIC indicated the eggs are kept in the reach in portion of the cooler and are placed into the flip top during busy hours only. CDI- eggs were relocated to the flip top reach in. EHS recommended TPHC for eggs or to maintain the eggs in the reach in portion of the cooler at all times.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked curry chicken dated 12/11 in a flip top reach in cooler. PIC indicated this label was incorrect. CDI- product properly labeled.

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 steamed buns cooling on a covered speed rack at 117F at 4:00PM. At 5:00PM, the buns dropped in temperature to 101F. CDI- buns were placed into a reach in cooler for cooling. EHS advised PIC to begin using mechanical refrigeration for cooling once the buns have dropped to 135F.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are routinely exposed to splash, spillage, or other food soiling shall be made of smooth and non absorbent materials. Observed wooden wicker bamboo steaming basket lids being used to keep steam buns warm.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket being stored in the hand sink nearest the 3 compartment sink. CDI- sink was cleared.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked packaged pork sausage being stored over cut radish and minced pork in a reach in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue accumulation on the back side of a deli slicer that was stored clean. CDI- item cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled shell eggs being stored in a flip top cooler and cold holding above 45F (see chart). The container was double panned and the food was being stored above the fill line of the inner container. CDI- product was discarded.

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 an ice scoop being stored in ice with the scoop handle in direct contact with ice.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are routinely exposed to splash, spillage, or other food soiling shall be made of smooth and non absorbent materials. Observed wooden wicker bamboo steaming basket lids being used to keep steam buns warm.

2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed employee food being stored on a preparation table where restaurant food items were being processed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken cooling in a tightly wrapped container while product was filled > 3 inches high. CDI- product was split into two containers and placed into a reach in freezer uncovered for rapid cooling.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are routinely exposed to splash, spillage, or other food soiling shall be made of smooth and non absorbent materials. Observed wooden wicker bamboo steaming basket lids being used to keep steam buns warm.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of tofu stored under raw pork in a reach in cooler. CDI- storage rearranged.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tapioca pearls being held at room temperature without written TPHC procedures. CDI- procedural template provided today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock cooling in high volume containers while covered. CDI- containers were transferred to ice baths and the lids were removed.

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 tongs stored in a container of lo mein noodles with the tong handles in direct contact with the food.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment that are routinely exposed to splash, spillage, or other food soiling shall be made of smooth and non absorbent materials. Observed wooden wicker bamboo steaming basket lids being used to keep steam buns warm.