HOP FENG

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a plastic container of raw chicken sitting on a shelf at 64F with no temperature control. PIC stated that the chicken was put out this morning and forgotten. CDI- PIC voluntarily discarded the chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 all metal containers in the flip top missing dates. According to PIC, they keep a surplus container of the product in the lowboy with a date for reference. Some of the TCS items had no surplus containers in the low boy and were transferred from the WIC. CDI- PIC labeled the metal containers with the prep date. EHS discussed labeling the lid of the flip top with a date for each product as a more consistent date marking system. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a large plastic bucket of dish soap on the floor under the 3 comp sink with no label. CDI- PIC labeled the soap bucket.

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 a covered plastic container of lo mein in the WIC that only cooled one degree in 36 minutes. CDI- PIC removed the lid and placed the container closer to the fans for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed multiple holes on the bottom of the back door. Repair to prevent pest entry.

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 one can of tomato sauce with a large dent on the seam. CDI- PIC placed the can in a separate area for credit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing customer orders with no hairnet.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs used in the flip top with the handles touching the food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple wet nested containers stored as clean.

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 buildups of food residue on the cooking equipment. Clean more frequently.

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 a buildup of grease on the ceiling surface of the exhaust hood. Clean with greater frequency.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed one (1) container of broccoli stored directly on top of uncovered ready to eat cut lettuce in the WIC. CDI- Container of broccoli was moved to storage shelf in WIC. REPEAT Note: No escalation in point deduction due to noted improvement from previous inspection; storage conditions of washed and unwashed produce, as well as raw animal food, were observed as being correct.

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 TPHC policy was not filled out, but TPHC policy was being properly implemented. CDI- PIC filled out TPHC policy during inspection to keep at facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 scoops for flour being stored in a box with tools and non-food related equipment. CDI- PIC removed scoops to be washed and replaced with new scoops placed in a cleaned container.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed ice build-up on the fan unit pipe in the walk-in freezer and it needs cleaned.

6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed bathroom without self closure. Install as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of raw shell eggs stored behind ready to eat chicken in prep top, with two eggs having made contact with RTE foods. CDI - PIC rotated raw and RTE food and removed uncracked raw shell eggs from chicken bin. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed green bell peppers above RTE food in WIC. CDI - PIC rotated bell peppers to unwashed produce storage. EHS provided storage order charts for WIC and reach in units. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) portion of properly date marked cooked short rib in grocery bag in WIC. Observed two (2) loose uncut, unwashed green bell peppers on clean WIC shelves. CDI - PIC rotated cooked short rib meat to food safe plastic bag. EHS placed unwashed peppers in pepper box. 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 Upon arrival EHS observed two (2) portions of TCS foods (fried chicken wings, chicken chunks) held at ambient temperature. Per conversation with PIC, items were being held at ambient temperature after cooking, being reheated as needed for orders, and disposed of within four hours; however, no TPHC system was observed at time of inspection. CDI - Portions of TCS food observed below 135F were disposed of; completed reheating items were placed at counter and given TPHC label (4p to 8p). EHS left blank TPHC sheet to be utilized at the discretion of establishment as needed. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 one (1) depleted can of flying insect spray at chemical storage. Per conversation with PIC, can was used for outdoor pest control in summer. CDI - PIC voluntarily disposed of can.

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 one (1) large pot of recently cooked fried rice (at 135F within the previous hour) in WIC with minimal cooling observed. CDI - PIC rotated rice to open bin; rice cooled to below 70F within 2 hours of initial cooking. EHS provided cooling chart stickers for cooked food and food prepared at ambient temperature. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bins of marinated chicken on floor of WIC. Observed one (1) stack of boxes of unopened food stored on floor in walk in freezer. Rotate food to available shelving or otherwise elevate food. REPEAT. 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 (3) cans of pineapple juice with heavy dents at centers and seams stored with non distressed canned goods. PIC confirmed via invoice that cans were delivered on day of inspection. CDI - PIC rotated cans to separate shelving to be held for credit.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) set of tongs held in bin of noodles in prep unit with handles contacting food. CDI - gloved food employee rotated utensil out of food.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster behind locked fence with open door.

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 two (2) containers of milk (employee beverages) stored above sauce in WIC. CDI - PIC lowered employee beverages to lower shelving such that they cold not potential contaminate food held for resale.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some uncovered containers of food in WIC. Uncovered containers of food in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Jasmine rice being held at 126.0 F in rice cooker. CDI- reheated to 165.0 F. 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 (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). Date marking system does not involve date marking of food containers. Date marking for TCS food is recorded with prep date on small note pad. PIC could not say how long TCS food may be held after prep. No date marking on small pans in prep tops. CDI- return visit within 10 days to see compliant date marking system has been installed. 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 .

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. Labels on small pans of dry food on rolling cart at cook line are coming off. Keep labels that are readable on pans of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor in walk in freezer. Food moved to shelves. Buckets of seasonings stored on floor under prep sink. Move to shelving.

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. Grease accumulating on hood vents. WIC ceiling with black build-up.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Functional service sink not being used. Is inaccessible due to shelving stored in service sink. Remove shelving from service sink and use the service sink for disposal of mop water.

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 slats and MSG on the cook line without labels. Label all working containers of ingredients when they are no longer in the original packaging. -CDI- PIC immediately labeled salts and MSG. (0 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen due to front door being propped open. Keep doors closed to avoid pests. -CDI- PIC closed the front door. (1 pt)

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 slight build up of white debris on the wire racks in the WIC. Increase cleaning frequency to avoid build up. (0 pts)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored over raw shrimp in walk in. Raw beef moved below raw shrimp For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind cooked beef in the prep top unit. -CDI- PIC rearranged the storage order. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 3 working containers of ingredients that were not labeled by the stove top. PIC stated that only the chef uses those ingredients and has knowledge of what each spice is. -CDI- PIC labeled the ingredients during the inspection. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of multiple dishes above the 3 compartment sink that were stored as clean.

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 build up on the dry storage racks near the freezer. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the left faucet at the 3 compartment sink leaking. PIC stated that she made a maintenance call earlier in the week to get it repaired. (0 pts)

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 towards the rear of the kitchen area. Needs repair. REPEAT*** (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken , breaded chicken and lo mein in walk in cooler at greater than 41 degrees. CDI moved to alternate refrigeration. 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 .

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

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit near fryers and walk in cooler in need of replacement.

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 damage to rear kitchen area near three compartment sink.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC has had repeated cooling violations. Repeat CDI discussed purchasing new reach in unit to cool. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs over ready to eat pork in prep unit. Repeat CDI reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed breaded chicken cooling at insufficient rate to meet cooling parameters . CDI changed cooling methods and proper cooling rate achieved. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 breaded chicken cooling in too great of volume at ambient temperatures. CDI moved to walk in and thinned layers out and proper cooling rate achieved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 wall and ceiling damage to rear kitchen area.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not ensuring parameters of food code being met. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 unfrozen raw chicken stored on top of boxes of raw shrimp in freezer and raw chicken skewers stored on top of container of cabbage in walk in cooler . 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 fried rice in warmer hot holding at 121 degrees. CDI reheated and placed in hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken delivered 1.5 hours ago at 52 degrees sitting on drain board. CDI moved to freezer. 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 .

3-501.15 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 raw chicken and cooked shrimp being cooled in walk in cooler at insufficient rate to meet cooling parameters . CDI vented and proper cooling achieved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed Outside air conditioner condensate line draining into wash basin of three compartment sink. CDI PIC removed.

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 grease in hood area. -0 points

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug .

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 damage in rear kitchen area over three compartment sink.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Numerous cooling violations observed in facility and handwashing violation observed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed numerous employees report to work and handle utensils and foods without hand wash. CDI PIC advised employees to wash 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 rice cooled from last night at 53 degrees. CDI PIC discarded. Repeat violation For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls and packaged noodles not date marked. CDI PIC labeled products. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed eye drops stored on shelf above hot holding line. CDI PIC removed.

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 rice cooled in walk in cooler in volume to great to facilitate proper cooling . CDI cooling window missed product discarded. Repeat violation For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in facility.

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 dented cans in storage shelf with items for use in facility. CDI PIC segregated cans for return to vendor.

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 in rear kitchen area. Observed vents on hood with accumulation of dust.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC has had repeated cooling method violations and cold holding violations. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 breaded chicken cooling in layers too dense to meet cooling parameters. CDI moved to sheet pan and proper cooling rate achieved. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed chicken delivered approximately one hour ago and still in box sitting on counter at 44 degrees. CDI moved to walk in cooler . For more information, please visit: http://meck.co/FoodSafety

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 breaded chicken cooling in layers too dense to meet cooling parameters . CDI moved to sheet tray to facilitate cooling proper cooling rate achieved. Repeat violation. 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 .

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 damage at rear of kitchen.

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 rice that had been placed on counter to cool moved to hot holding device where temperature actually dropped. CDI rice placed on temporary tphc.

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 all items in flip top prep unit holding above 41 degrees. CDI items placed on tphc repair technician dispatched.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fried rice placed on shelf where raw chicken was stacked. CDI moved to table where other ready to eat items were stored.

4-501.11 Maintain equipment in good repair. Observed prep unit not holding food at proper temperature . PIC called repair technician.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amount of trash in dumpster area. Shopping center where facility is located having problem with people going through dumpsters and leaving trash on ground and dumping of household garbage on ground at shopping center.

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 in rear of kitchen falling in.

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 shrimp over carrots in walk in cooler . CDI reordered storage

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans stored as clean with visible food debris. CDI took pans to rewash.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lo mein being cooled in to great of volume to meet cooling parameters. This is a repeat violation but much improvement has been achieved in this area . Continued coaching should eliminate this violation. CDI split lo mein into two portions and proper cooling rate achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans stored in clean dish area.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed stopper missing for third compartment of three compartment sink so facility using two sink method to wash dishes. Advised to obtain stopper and properly use three compartment sink . 10 day verification required.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage on ground in dumpster area due to high homeless activity in area.

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 damage in rear kitchen area.

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 breaded chicken and fried rice cooling at ambient temperature of kitchen approximately one hour into cooling cycle. Advised PIC that temperature was not going to drop much more at ambient temperature and to move to walk in cooler. Second observation indicated proper cooling rate achieved in walk in cooler . Repeat violation.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed personal food mingled with restaurant food. CDI PIC moved to box and labeled employee food only.

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 equipment in rear of facility.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amount of garbage in shared dumpster area on ground. Facility has problem with people dumping and taking items out of dumpster.

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 in rear of facility starting to fall.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy build up of dust on intake of ventilation system.

A 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored over raw shrimp in walk in cooler. CDI product storage reordered.

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 rice cooling large volume and covered at insufficient rate to meet cooling parameters. CDI demonstrated moving rice to sheet pan and proper cooling rate achieved. (See temperature chart)

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing lid to rear of facility. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster missing drain plug. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed heavy accumulation of debris around dumpsters.

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 damaged at rear of facility near three compartment sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vents in facility in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. CDI provided vomiting and diarrhea plan information.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw eggs and go back to working with clean to go trays and ready to eat food without glove change or hand wash. CDI instructed employee on need to wash hands and he washed hand and donned clean gloves tray 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 facility utilizing ambient cooling for lo mein when product was at equilibrium with facility kitchen. CDI moved to walk in cooler to continue cooling process. Proper cooling rate achieved in walk in cooler.

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

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 cleaver stored in gap between prep table and prep sink. CDI removed and took to clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing in dumpster.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility using old health policy which does not include non typhoidal salmonella. CDI provided employee health policy containing all required information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan . CDI provided information on vomiting and diarrhea plan.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breaded pork sitting on counter at 93 degrees F. CDI placed on tphc and provided tphc forms for facility to fill out.

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 large volume tubs of rice and chicken cooling at ambient temperature . CDI advised to take items to walk in cooler and proper cooling achieved.

3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed chicken delivered one hour ago stored on floor under prep sink. CDI removed and taken to walk in cooler.

4-301.12 Manual Warewashing, Sink Compartment Requirements (Pf). Observed large bowls that will not fit into three compartment sink basins still in facility.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two pans with greasy residue and two pans with leftover food debris all stored as clean. PIC removed them to 3 compartment sink to be rewashed, rinsed, sanitized, and air dried. VR - verification required as this was a repeat violation the last 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. Observed multiple pans of TCS ready to eat foods in both the top of the flip top prep cooler as well as in the walk in freezer without any date marking. Items included cooked chicken, cooked pork, and cut cabbage. PIC explained that the items in the prep cooler were from the larger date marked batches in the walk in cooler and that the items in the walk in freezer (cooked chicken) had been frozen the same day that they were cooked (yesterday). Explained to PIC that all such items needed to carry the date marking whenever they are being stored for use. VR - verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two cartons of cooking oil stored on the floor next to wok line and one case of noodles and two bus tubs of raw chicken skewers stored on the floor in the walk in freezer. PIC moved all items up off the floor.

4-301.12 (B) Manual Warewashing, Sink Compartment Requirements - PF. Sink compartments shall be large enough to accommodate immersion of the largest utensil. Observed one very large pan stored above the can wash. Pan is too large to fit into the basins of the 3 compartment sink. PIC said pan is used very occasionally for tossing large amounts of food to mix well. Explained to PIC that pan shall be removed from facility. VR - verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of food dust on shelving above dry storage tubs. Keep shelving clean.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster is missing the drain plug. PIC plans to replace plug.

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 some damage to walls near can wash and wall between 3 compartment sink and tubs of rice. Restroom walls had minor damage as did a few other areas of the kitchen such as corners near the walk in cooler and walls behind dry goods tubs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - PIC moved all utensils to be rewashed. 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 handles in contact with flour. REPEAT. CDI - Handles were moved out of food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - PIC moved all utensils to be rewashed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea and chicken stored on the floor in the WIC and soy sauce on the floor by the 3-comp-sink. 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 scoop for tea with no handle being stored in tea bucket.

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

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

4-903.12 Prohibitions - C Observed speed rack with pans on it stored in the mop sink with chemicals. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored in same place with raw shrimps, cooked chicken. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps in prep unit, chicken, pork, shrimps in WI cooler at temperatures above 41F. CDI. PIC voluntarily 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 shrimp, chicken, pork in prep unit and WI cooler with no date mark on them. CDI. PIC date marked. All other food was properly date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef stored directly on the floor in the WI cooler. Needs to be 6 inches above the ground.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking with jewelry in the wrist. CDI. Employee removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees in the kitchen with no hair restraint. Employee was given one and he wore it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth stored on prep table. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelve with single use items. CDI. PIC removed. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored in same place with customer food. CDI. PIC removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bowl of raw chicken stored over ready to eat chicken in the walk in cooler. CDI- PIC relocated raw chicken to the bottom shelf.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed three containers of chicken and a container of shrimp that was prepared yesterday with no date mark labels. CDI- PIC back dated items to reflect 11/24.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes stored on prep surfaces throughout the kitchen.

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

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 dented cans in the dry storage area. CDI- Cans were removed and relocated.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a microwave near the dry storage area in need of cleaning.

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 cooked chicken product cooling for approx 1 hour and 15 minutes according to PIC while not under temperature controls, items were observed to be 110-115F. Items were placed into the walk in cooler to increase the cooling rate and meet the 2 hour time to 70F. Items met cooling parameters after EHS intervention. Once items reach 135F, active cooling methods such as stirring, leaving the items uncovered in the walk in cooler while thinly stacked, or a blast chiller is needed to meet proper cooling time/temperatures.

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 items left to cool under no temperature controls and no active method. Items were placed into the walk in cooler uncovered in a shallow pan to cool rapidly. Proper rate observed after intervention.

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 frozen food product stored on the floor of the walk in freezer. Do not store food items directly on the floor, items must be kept 6 inches off of the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned bus tubs and other containers stored on a rack in the mop sink area. Clean dishes may not be stored in such areas due to the contamination risk.

3-501.13 Use approved thawing methods. Observed pork product thawing in the three compartment sink in cold water, but water was not able to drain and no running water was being added to the product. Allowing water to drain and fresh water to run over the product ensures that the product will thaw evenly, with no hot or cold spots remaining in the center or exterior. CDI by PIC placing items into a container and then running water over the container into the sink.

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 of raw chicken stored on the floor of the walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dry goods scoop handles in contact with food product. Utensils stored in food must be stored such that the handles of the utensil are not contacting the food product, which will reduce the contamination potential of hand contact with the product. Items were removed during inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned bus tubs and other containers stored on a rack in the mop sink area. Clean dishes may not be stored in such areas due to the contamination risk.

4-502.11(A) Maintain utensils in good repair. Observed damaged plastic containers used for dry good storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles, cooked chicken, and cabbage mix prepared last night and placed into the walk in cooler not dated at time of inspection. If items are held overnight and the intention is that they will be in the cooler longer than 24 hours, then the items must be date marked to indicate storage times. CDI by PIC datemarking items for the day prior to inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a plastic spray bottle of degreaser not labelled at the time of inspection. Container was labelled by employee.

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 of chicken wings stored less than 6 inches off of the floor of the walk in cooler. Items were stacked on a nearby rack by PIC.

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 tong handles stored in contact with ready to eat noodles in the walk in cooler, observed a scooping device stored with the handle inside the product of dry good breading, observed a handle-less bowl being used as a scooping device for soy sauce. Utensils stored in food must be stored such that the handles of the utensil are not contacting the food product, which will reduce the contamination potential of hand contact with the product. Items were removed during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stacked on top of each other while wet. Containers must be allowed to air dry to prevent providing a moist environment for pathogenic organism growth.