COTTAGE 2

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two soy sauce cans dented on storage shelf. CDI - PIC placed cans in the area for returns.

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 uncovered bus tub of raw chicken stored directly on top of open bags of raw beef in WIF. Observed bowl of raw beef stored directly over open container of cooked chicken chuncks in WIC. CDI - PIC Corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cardboard box of unwashed green peppers stored directly over open container of cut yellow onions in WIC. Observed cardboard box of unwashed cabbage stored dorectly over cut yellow onions in WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked beef above 41F in WIC. CDI - PIC voluntarily discarded cooked beef. Observed container of cut cabbage and container of mushrooms above 41F in flip top unit. CDI - PIC voluntarily discarded both food containers. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed in prep sink thawing raw shrimp with no running water. CDI - PIC removed sink stopper and turned cold running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC will place insects traps in lobby. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door to lobby prop open during inspection becoming a source of insects. CDI - PIC closed front door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair covering. CDI - PIC employee was obtained hairnet.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. PIC made bleach sanitizer solution bucket to hold wiping cloths.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joints missing throughout kitchen area mainly around 3-comp-sink and flip top units. 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 low to no grout for floor tiles near can wash and storage room area pulling water in some areas, 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up on floors and walls around cooking equipment. Increase frequency of cleaning hard to reach areas.

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 employee prepare vegetable eggs rolls and proceeded to wash gloved hands at 3-comp-sink rinse compartment to enter WIC. CDI - EHS intervened and instructed employee to wash hands without gloves on at the hand washing sink. 2-301.15 Only wash hands in handwashing sink. -PF Observed two employees rinsing their hands at 3-comp-sink after handling with raw shrimp. CDI - EHS intervened and instructed employees to wash hands dedicated hand washing sink properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two full bus tubs of cooked sesame chicken above 41F in WIC. PIC stated food was cooked yesterday. CDi - PIC voluntarily discarded both bus tubs. See temp chart. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed blue and grey wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staffagaub on how to make a sanitizing bucket to keep wiping cloths inside.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board used at flip top unit with black score marks and deep groves. Replace cutting board.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef store directly over vegetable eggs in speed rack located inside WIF. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and mushrooms stored directly over cut and prepared onions in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staff on how to make a sanitizing bucket to keep wiping cloths inside.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed reused metal #10 for vegetables in low boy cooler. CDI - PIC moved vegetables to food grade container.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food build up between fryers and other cooking equipment. Increase detail cleaning at a higher frequency.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing hands at 3-comp-sink rinse compartment after handling raw chicken wings. CDI-EHS educated employee on where and how to wash hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel).-P Observed employee only rinsing hands for a few seconds after handling raw chicken wings. CDI-EHS instructed to rewash hands at dedicated hand washing sink. Employee was able to properly wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and equipment already sanitized on drainboard of 3-comp-sink with food debris and food build up on food contact surfaces of equipment and utensils. CDI - PIC moved items back to wash compartment for further cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 four food containers of cooked chicken pieces and chicken wings with date marking 7/26/25. Employee stated foods were cooked yesterday. EHS allowed employee to redate mark containers with 7/15-7/21. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staff on how to make a sanitizing bucket to keep wiping cloths inside.

4-204.15 EQUIPMENT containing bearings and gears that require lubricants shall be designed and constructed so that the lubricant cannot leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES. Observed a few rusted wired backets were cooked egg rolls are stored in WIF. PIC will have wired baskets replaced.

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. Overserved grease build up on fryer backsplash panels and hard to reach areas between cooking equipment. Increase frequency of cleaning.

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 and food build up on floors and walls behind fryer station and cooking equipment. Increase frequency of cleaning hard to reach areas to minimize contamination and pest.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. PIC stated service company will be cleaning filters this week.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw fish stored over uncovered cooked egg rolls. in WIF. CDI - PIC corrected storage order. 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 #10 can of bamboo shoots not labeled and metal container of cornstarch/water mixture without any form identification. CDI - PIC placed labels on items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several cardboard boxes of raw chicken wings being reused for other foods for instance; raw pork, raw beef, raw fish. CDI - PIC removed boxes and placed foods in food grade bus tubs.

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 general cleaning needed around cooking equipment and underneath 3-comp-sink.

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 personal food items co-mingled inside WIF and low boy coolers. CDI - PIC moved items to one centralized location in WIC.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed damaged can of bamboo shoots stored among other canned foods. CDI - PIC voluntarily discarded can of bamboo shoots.

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 bus tub of cooked breaded chicken being cooled at ambient air cooling rate was observed at .03. Food was cooked around 12:00PM. PIC placed bus tub into WIC to quickly cool down. EHS educated PIC on cooling methods. 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 three containers of cooking oil stored on the floor. Two of them were being used to hold a flour bin for preparation of food. CDI - EHS instructed food employee to use the prep table for preparing food and to move the oil containers 6inches off the floor. Food employee moved oil containers onto shelves and moved flour bin to prep table.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed female employee working without any form of hair covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several blue wiping cloths stored on prep top and throughout kitchen. CDI - PIC discarded wiping cloths and was educated on keeping wet wiping cloths in a properly sanitizing solution of either bleach or quaternary.

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 handle of metal tongs inside cooked chicken bin and handle of small pot inside another cooked chicken bin. CDI - PIC moved tong and pot to 3-comp-sink.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee rinsing her hands in 3-comp-sink. CDI - EHS instructed employee to wash her hands in hand washing sink before continuing to work with food.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint missing tiles near 3-comp-sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of general cleaning throughout especially around cooking equipment. Clean and increase cleaning frequency to maintain clean.

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC washing his hands at prep sink near WIC. CDI - EHS instructed PIC to wash his hands properly at one of the two hands washing sinks. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC washing his hands with only water and less than five seconds after handling raw chicken. CDI - EHS educated PIC on how to properly wash his hands. EHS observed PIC properly wash his hands twice. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cardboard box of unwashed lettuce and cabbage stored above two containers of cut/clean onions and peppers with no lid in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shrimp, cooked chicken pieces, and cooked egg rolls in flip top with no date marking. CDI - PIC stated foods was cooked two days ago, proper date marking was placed on foods containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two cardboard boxes of raw beef thawing in 3-comp-sink with no running water. CDI - PIC moved food to WIC 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed five bags of raw chicken thawing in rinse compartment of 3-comp-sink with no running water. CDI - PIC moved food to WIC.

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 three metal containers near grill with no identification CDI - PIC labeled 1. Sugar 2. MSG 3. Brown Sauce.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet four wiping cloths throughout kitchen stored on prep tops. CDI - PIC discarded cloths. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces throughout facility. CDI - EHS instructed PIC to make sanitizer. Sanitizer concentration was recorded at 200 PPM bleach.

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 four food containers with metal scoops for dry (x2), sugar, and msg submerged in dry ingredients. PIC moved scoops to dish 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 counter top style can opener mount/bracket with heavy food and grease built up. 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 two grey garbage bins near prep are with heavy food and grease built up. EHS suggest cleaning garbage bins 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 floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken equipment and littered stored above WIC. 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 broke and missing ceiling tile above WIF/WIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no clean up kit or written procedures for responding to vomit or diarrheal clean up. CDI - PIC educated PIC on procedures and gave educational poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shrimp stored next to raw beef in walk in cooler. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked fried rice, cooked chicken wings cooling on kitchen counter. CDI - PIC educated PIC when and how to quickly cool food in WIC. PIC placed two containers of food in WIC and uncovered. 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 during initial walk through two white buckets with food inside and one large container of chicken wings stored on the floor of walk in cooler. CDI - PIC was able to move items off floor in walk in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two discolored cutting boards with deep scored and scratch marks. CDI - PIC will replace cutting boards.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls underneath and behind equipment in need of cleaning due to food debris and grease residue build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both raw and cooked chicken, shrimps, CH at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they just took it out not long ago due to high demand. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in plastic paper and stored directly on shelves with build up in the WI cooler. CDI. PIC removed.

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

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 rust and build up on shelves in the WI. Needs to be cleaned. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents and needs to be cleaned. Repeat

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 staff did not know about new rule. CDI-handout of procedure and poster in Chinese given

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 chicken, beef, pork in WI without dates. CDI. PIC date marked. 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 .

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces and damp wiping cloths stored on prep counters throughout facility. CDI - EHS instructed PIC to make sanitizer. Sanitizer made recorded at 100 PPM Cl. Wiping cloths removed.

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 in use chicken scoop stored with handle touching the food. 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 rust and build up on shelves in the WI. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents and needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stuffs stored through out the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles in reach in at>41F. PIC stated the noodles had been out for order. CDI - PIC moved noodles to WIC to rapidly cool down. - 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with yellow liquid unlabeled. PIC stated the sprayer contained bleach. CDI - PIC labeled bottle. - 1 -

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 two white containers in dry storage containing white, granular material was not labeled. - 1 -

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 chicken, pork, thawing inside walk-in cooler and reach-in unit with out pull dates. CDI - PIC confirmed pull date as this morning and date marked all items. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw beef thawing without running water under prep sink. CDI - EHS educated and product relocated to walk-in cooler. -0.5-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces and damp wiping cloths stored on prep counters throughout facility. CDI - EHS instructed PIC to make sanitizer. Sanitizer made recorded at 100 PPM Cl. Wiping cloths removed.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple soiled knives stored as clean on wall mounted rack. CDI - Utensils re-located to 3-compartment sink to be W/R/S. -0.5-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed soiled broken down cardboard box laid out on floor in front of fryers. CDI - PIC removed and discarded. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee finish taking money from a customer and then proceed to put on gloves to prepare food. CDI-EHS stopped employee and instructed them to wash their hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cooked chicken, beef and shrimp in the flip unit that were not properly date marked. PIC stated that the foods were cooked on Saturday and that the dated containers were in the WIC but were washed. CDI-items in flip unit were properly date marked. REPEAT

. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of noodles and lo mein being stored on the floor of the WIC. Observed raw chicken being stored on the floor. CDI-noodles and chicken were placed onto shelves. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces. CDI-EHS instructed PIC to make sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles in the reach in cooler that were above 41F. Noodles were left out due to being cooked with. Observed chicken out on metal rack that was above 41F. Chicken was being used for several orders and was left out. CDI-noodles and chicken were placed into the WIC to rapidly cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed lo mein noodles not properly date marked. PIC stated that the noodles were cooked yesterday. CDI-noodles properly dated.

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 beef, chicken, fried rice in the WIC cooling while in bags and covered with lids. CDI-bags were united to allow for foods to rapidly cool down. EHS explained proper cooling procedures to PIC. REPEAT

. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of noodles and lo mein being stored on the floor of the WIC. CDI-buckets were placed onto shelves. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed of reach in cooler doors and handles and flip units. Contained a build up of food and grease. Fryers need a general cleaning along with wok area. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning of walls and floors needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles in the reach in cooler that were above 41F. Noodles were left out due to being cooked with. Egg rolls in the flip unit were above 41F. CDI-noodles were placed into the WIC to rapidly cool back down. Egg rolls were placed into the WIF to rapidly cool down. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety observed shrimp cooling in the WIC while covered with a lid. CDI-lid was removed from shrimp. REPEAT

. 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed buckets of noodles and lo mein being stored on the floor of the WIC. CDI-buckets were placed onto shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces. CDI-EHS instructed PIC to make sanitizer. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed of reach in cooler doors and handles and flip units. Contained a build up of food and grease. Fryers need a general cleaning along with wok area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning of walls and floors needed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee finish taking money from a customer and then proceed to put on gloves to prepare food. CDI-EHS stopped employee and instructed them to wash their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the reach in cooler that was above 41F. PIC stated that the chicken was left out due to a busy lunch rush. CDI-chicken was placed into the walk in freezer to cool back down. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken cooling in large tubs out on shelves. CDI-chicken was placed onto sheet pans and placed into the freezer to allow for rapid cooling. EHS advised PIC to use large sheet pans to cool the chicken instead of using the tubs. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces. CDI-EHS instructed PIC to make sanitizer. REPEAT

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 staff did not know about new rule. CDI-handout of procedure and poster in Chinese given

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed staff coffee stored above make unit. CDI-coffee moved to new location

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed staff turn off faucet with hand when wipe on apron. CDI Redirected staff to wash hands again, showed how to turn of water with paper towel. Gave handwashing procure sticker in Chinese.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not dispensing in bathroom. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear handwashing sink. CDI-soap towels provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils and giant pan with handles with grease/food residue. Observed inserts of rice maker and containers of sauces and spices at cook line not being washed or changed frequently enough. Lots of build-up and dried grease on containers.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken wings that were just fried left on counter to cool, they were leaving until room temp before refrigeration. CDI-chicken wings put into walk-in freezer to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chunks of chicken, chicken wings prepared yesterday out at fryer with no temperature control. CDI-chicken moved into make unit. Observed jar of orange marmalade on counter at room temp. Labeling says to refrigerate after opening.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed pump sprayer in cashier area. No answer on what was in it. PC with son says it is a commercial cleaner. Verification to see properly labeled

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed multiple bus tubs of cooked chicken wings being fried. Procedure was to put in walk-in cooler to cool. Walk-in cooler too small and not cold enough to handle cooling that volume of chicken wings. CDI-put in walk-in freezer to cool.

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 old spice containers repurposed for other spices and sesame seeds. Repurposed containers not labeled with new contents.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed staff stand on prep table with several bus tubs of chicken on it to put new delivery items on top of walk-in for storage. No W/R/S after.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed no made sanitizer on site. Keep sanitizer available to wipe surfaces

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 to go container used to scoop soy sauce. A scoop with a handle or ladle needed where handle stays out of food

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed large bowl with handles cracked. Repurposed spice containers with holes and cracks, white container with rip down middle. Dispose of utensils that cannot be cleaned properly. VR

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 grease build-up on cooler handles, and most surfaces of kitchen equipment and shelving.

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 wall near soy sauce splattered. Walls in bathroom with grimy smudges.

6-303.11 Provide required lighting intensity. Observed hood lights off. Keep hood lights on during cooking.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef stored over raw shrimp in walk in cooler . CDI reordered 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 lo mein and tofu in prep unit 1 not date labeled. CDI labeled products.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris and grease on equipment at wok unit and fryers.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken cooling. Cooled from 135 at 1:45 to 128 in 25 minutes. At 3:15 chicken was 100 F. CDI - Chicken was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken with no date holding at 48 F and noodles with no date at 60 F. Observed chicken sitting out next to cook line at 70 F. PIC stated it was because they used it so often and that it had been out only an hour. CDI - Chicken with no date was discarded. Chicken held out was moved to WIC to cool. Noodles had been used that morning and were moved to the WIC to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shrimp and chicken in reach in with no date marking. CDI - PIC stated he cooked shrimp yesterday so date was added. Chicken was 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 Observed chicken cooling by ambient cooling in large deep plastic containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers on the floor in the WIC. Observed reusable glove stored in container with raw chicken (photo attached). REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving, the microwave, and on the outside of the rice cookers. REPEAT.

3-501.13 Use approved thawing methods. Observed wings thawing sitting in water in the sink. CDI - Sink was unplugged and faucet was turned on.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce and rice sitting in containers on the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on prep surface.

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 handle of scoop in contact with rice. Observed scoops for cooked rice held in room temperature water.

4-501.11 Maintain equipment in good repair. Gaskets on WICs are torn. Transitional Item.

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