704 KOREAN BBQ

TEN DAY VR. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed wild-caught squid offered raw without parasite destruction form available. PIC should send EHS parasite destruction letter from supplier within 10 days. (-1) Due to lack of invoices and labeled boxes, EHS also requests product information or parasite destruction letters for shrimp and frozen clams.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with yellow residue stated to be cleaned and sanitized last night. CDI- PIC re-cleans and sanitizes slicer. (-0)

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 food on floor in WIF. EHS advises PIC to keep buckets off ground going forward. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep surface at fliptop, not stored in sanitizer. EHS reminds PIC that wiping cloths must be single use or stored in proper concentration of sanitizer. Do not store soiled or wet cloths on prep surfaces. (-0.5)

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 accumulated food debris in gasket of lowboy and food spill inside.No contamination to food observed. Increase cleaning frequency. (-0.5)

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- *Observed - 4 Large bags of Raw Beef stored on prep tables at ambient temperature. Items temped at roughly 64F. PIC stated items had been there since last night to thaw from frozen then be sauced and placed into WIC. *CDI - EHS educated PIC on proper thawing methods. PIC then voluntarily discarded items.

4-501.11 Maintain equipment in good repair. *Observed - Gasket to 2 Door Flip Top Unit tearing on right door.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. *Observed - Wash compartment solution heavily soiled with food debris.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored above containers of pork in WIC. CDI: PIC removed saw-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of spicy pork belly being held at 48F in prep flip top cooler. CDI: PIC stated item had been in unit for 30 minutes and placed item in WIF to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chlorine sanitizer being stored on bottom prep shelf without a label. CDI: PIC labeled spray bottle of sanitizer. REPEAT. Points not escalated due to improvement since previous inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a large plastic container of sugar in which scoop handle was resting on sugar. Store utensil handles above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers being stored wet nested on clean equipment storage shelf. CDI: PIC unstacked containers to allow to air dry.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink at 90F in which equipment was being washed. CDI: PIC refilled wash solution in wash compartment which measured 129F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple unlabeled spray bottles containing various chemicals throughout facility. - CDI - PIC labeled all spray bottles appropriately.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving in multiple areas. Remove aluminum foil. Utilize a liner constructed of a cleanable material such as plastic is a liner is needed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed crushed cans lining the walls in various locations throughout the facility. The cans are not smooth and easily cleanable. Coat the cans in an epoxy that is smooth and easily cleanable.

6-301.14 Post a handwash sign at each handsink. Observed hand signs missing from restrooms. CDI, signs provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment with gloves and proceed to handle clean equipment after removing dish machine with same gloves. CDI, wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed miso soup hot held at 119 on grill. CDI, soup recently placed according to PIC and reheated to 211 degrees F. 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 .

3-501.18 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 hot picketed vegetables container not date marked and another with date of preparation of 4/4. CDI, vegetables voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed stainless steel cleaner stored over food prep area and equipment. CDI, chemical relocated for proper storage.

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 clean cutting boards store behind soiled faucet at prep 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. Facility had Priority item violations and no CFPM was available during the inspection. CDI - EHS Reviewed Time as a Public Health Control process with PIC. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Miso soup on stove lacked time mark. Soup prepared 2 hours earlier. Time mark added and soup to be discarded at end of 4 hour time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several large food containers stacked wet. PIC to move items to properly air dry.

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 was unaware of correct concentration of quat sanitizing solution dispensed at 3-comp sink or chlorine sanitizing solution at the dish machine. Employee stated that sanitizer at dish machine is tested daily. Facility had Priority item violations and no CFPM was available during the inspection. CDI - EHS reviewed sanitizer testing procedures and correct sanitizing concentrations with PIC. 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rinse hands at hand sink then don gloves and prepare to work with food. EHS reminded PIC that employees must wash hands using soap. CDI - employee re washed hands using soap. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink by dish machine. CDI - PIC replaced soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork stored over kimchi in WIC. Observed raw pork stored over cooked dumplings in low reach in unit. REPEAT. CDI - employee rearranged food storage. 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 container of raw chicken stored on tub of raw pork in WIF. CDI - employee rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on three cleaned plates. Observed multiple cleaned pans stacked with intact sticker residue. REPEAT. CDI - employee removed plates and pans to be re washed. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination. -P. Observed cold medicine stored above prep unit. CDI - PIC moved medicine to first aid kit.

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single-use gloves stored on floor in dry storage area.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked with sticker residue contacting food-contact surfaces. CDI - pans were removed to be rewashed. 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 .

3-501.14(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 that was cooked yesterday in WIC at 63 F. CDI - PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese corn prepared yesterday in reach in unit at 54 F. Ambient temperature of reach in unit was 55 F. CDI - PIC voluntarily discarded cheese corn and moved other items prepared today such as kimchi and cut lettuce to WIC to rapidly cool. 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 .

3-501.18 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 garlic and oil mixture from 4-9 in WIC. CDI - PIC voluntarily discarded. 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 .

3-501.15 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 that was cooked yesterday stored in closed plastic container in WIC above 41 F. CDI - PIC will adjust cooling techniques such as using the WIF and uncovering food to achieve 135 F to 41 F within 6 hours. 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 rice stored on broken shelf on the ground in dry storage area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed reach in unit holding food above 41 F with an ambient air temperature of 55 F. VR.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. -Pf. Observed no food employees in facility that were familiar with testing sanitizer concentration for the dish machine. CDI - EHS educated employees on testing sanitizer.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food including some items with green and white growth stored on top shelf in WIC above other foods. REPEAT. CDI - PIC moved items to bottom shelf. Employee items were in covered containers so no contamination was observed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bag of wiping cloths stored in handsink. CDI - PIC removed wiping cloths.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility did not have parasite destruction letter for shrimp and squid served as raw (food is cooked by the customer at the built-in table grill). VR.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored above washed radish and unwashed mushrooms stored above containers of sauce in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

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 miso soup held on time without written procedures or timestamp. CDI - PIC added miso soup to existing TPHC procedures and added timestamp to soup. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of rice stored on broken shelf that is sitting on the ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed designated employee shelf in WIC on top shelf. CDI - PIC moved items to bottom shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without CFPM.

REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed cart holding containers obstructing kitchen hand sink and also observed plastic food wrap and dish rack stored on hand sink (x2 separate times). CDI - All obstructions removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above raw pork belly inside walk-in freezer. CDI - EHS educated and storage order re-arranged.***Food storage order guide provided to facility during inspection. 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 beef stored over miso soup in lowboy unit. CDI - EHS educated and storage order re-arranged.***Reach-in food storage guide provided to facility.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed cut tofu at 52 F inside flip top. Product in container over fill line. CDI - PIC relocated product to walk-in freezer unit to cool down to < 41 F.***No points deducted due to significant improvement since previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on shredded mozzarella cheese. PIC confirmed first use date. CDI - Product date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed various unlabeled chemical spray bottles throughout facility. PIC confirmed the contents as sanitizer solution. CDI - All items labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at bar area.

4-501.11 Maintain equipment in good repair. Observed split gasket at bar reach-in unit. Repairs needed.

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 sticky residue on mats at bar countertop. CDI - Mats removed to dish pit for proper cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rack containing spices obstructing kitchen handsink. CDI - Obstruction removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 portioned containers of white rice at 104-130 F in hot holding. PIC stated that the rice was fully cooked an hour prior to EHS arrival. CDI - Product re-heated to > 165 F.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pooled eggs at 49 F inside lowboy reach-in units. Refer to temperature log. Product was prepped an hour prior to EHS arrival and put immediately into cold holding. CDI - PIC relocated product to walk-in freezer unit to cool down to < 41 F.***No escalation in points due to significant improvement since previous inspection.

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 2x tightly covered containers of cut lettuce cooling inside of walk-in cooler. PIC stated that the product had been prepped 30 minutes prior to EHS arrival. CDI - Products uncovered to facilitate proper cooling.***No escalation of points due to significant improvement since previous inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in stagnant water at bar station. CDI - EHS educated and PIC removed utensils to be re-W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wet stacking. CDI - Containers re-arranged to allow proper drying.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-approved unit used to store white rice. Products had just been placed into unit an hour before inspection and were < 135 F. Refer to temperature chart. CDI - Equipment removed and products re-heated > 165 F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for quat sanitizer. PIC unable to provide test kit for sanitizer concentration during inspection. 10-DAY VERIFICATION REQUIRED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM during today’s inspection.

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 no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

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 container of rice cakes from 12/15 at 48 F inside lowboy reach-in unit. PIC states that the product had been inside unit since previous day. CDI - Product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice cakes, pork dumplings and 3x containers of pork > 41 F inside lowboy reach-in units. Refer to temperature log. All products except for rice cakes were prepped prior to EHS arrival and put immediately into cold holding. CDI - PIC voluntarily discarded the rice cakes, uncovered and relocated the other items to walk-in freezer unit to cool down to 41 F or less. EHS observed temperatures began to decrease to 41 towards end of inspection.

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 tightly covered container of pork dumplings and 3x tightly covered containers of pork cooling inside of lowboy reach-in units. Food employee stated that the foods were prepared around 3:30 pm and then placed into cold units. CDI - Products uncovered and taken to walk-in freezer for rapid cooling. EHS educated employee on utilizing proper equipment for cooling methods such as facility’s walk-in cooler or walk-in freezer.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with retail items inside lowboy reach-in unit. CDI - Food removed to designated employee area.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large cambro of corn cheese at 46 F in lowboy RIC next to beverage station. Item was taken out of refrigeration and used for portioning prior to EHS arrival. Observed raw shrimp at 48 F in lowboy RIC across from cook line. Product was prepped today prior to EHS arrival. Both corn cheese and raw shrimp were taken to WIF for rapid cooling. Temperatures began to decrease to 41 during inspection.

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 rice cakes (9/9) past its 7 day date mark requirement. CDI - PIC voluntarily discarded product. Observed mozzarella cheese with 9/3 date mark. PIC stated that the date is incorrect and product was taken out its original packaging on 9/19. CDI - Item properly date marked.

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 large container full of kimchi at 43 F in WIC. CDI - Product taken to WIF to quickly cool to < 41 F. EHS educated PIC on proper cooling methods such as separating products into smaller pans and placing into WIF for quicker cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1x bottle of unlabeled lemon pepper sauce. CDI - PIC labeled product. * No escalation in points due to significant improvement from previous inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 1x sanitizer bucket stored on floor below 3-compartment sink. CDI - bucket picked up off floor.

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 utensils stored in container with stagnant water. CDI - PIC removed utensils.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips available for kitchen dish machine. VR required.

5-501.17 Provide a covered waste bin in female restrooms. Observed 1x stall in female restroom without a covered receptacle.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages atop main prep unit. CDi- removed

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observe chef donn glvoes without first washing hands. CDI- hands washed 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed server wash hands then recontaminate on handles CDI- rewashed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple examples of raw proteins stored over ready to eat foods in prep, raw over soup, and walk in cooler raw over vegetables. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled utensils stored as clean. CDI- removed to clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed commeracailly processed rice cakes and dumplings with pork and vegetables held at room temperature( see temp chart) and cut green leaf lettuce in top of prep a4 49F. CDI- placed on temporary TPHC VR for written procedures

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 vmultiple containers of open commercially processed kimchi not date marked. CDI- date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabeled cleaning solutions.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility did not have a thin diameter probe. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.Observed multiple containers of food solutions woth no label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on prep surfaces and not in bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

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 spoon handle down in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet tight stacking.