JOA KOREAN FOOD

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 drink from her beverage and continue to walk around kitchen handling food and clean dishes without handwashing. Observed PIC wash hands and turn off water with hands then prepare to handle food. EHS intervention, PIC rewashed hands correctly. 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 .

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed canned beverages being offered for sale with no English writing on them. CDI-removed from counter.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Repeat-Observed various containers of food in WIC with no lid to protect them from possible contamination. CDI - Lids placed on all containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multi use utensils stored in bins as clean sticky/gummy and peelers with dried vegetable between teeth. Multiple pans with peeling non-stick coating, excess seasoning on inside and outside. CDI-items sent back for rewashing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Repeat-Observed sanitizer in 3 comp sink <50 ppm chlorine. CDI-more bleach added and tested a little over 50ppm chlorine. Points no escalated due to improvement For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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 most ready to eat items in WIC not date marked. CDI, PIC allowed to date mark items not marked. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). Will do a verification visit for date marking next week.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility has kimchi on TPHC front area. No time stamps labeling when food was removed from refrigeration. Follow posted procedures. CDI-discussed with PIC that the procedure must be followed or food will need to be disposed of.

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 steak thawing on counter. Steak still frozen CDI-put back in cooler/.

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 utensils stored in dirty bins.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed uncovered toothpicks loose in a container for customers. Toothpicks must be individually wrapped or in a dispenser.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bottled beverage cooler and 2 domestic chest freezers. All equipment should be commercial.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods or service items. Repeat. 1 pt.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed various containers of food in WIC with no lid to protect them from possible contamination. Observed peeled and cut radish being stored directly on shelving in WIC. CDI - Lids placed on all containers. Radish voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink holding below 50ppm chlorine during inspection. Sanitizer had not yet been used for the day. CDI - PIC increased concentration. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sani buckets dangerously overdosed with chlorine during inspection. CDI - PIC diluted to safe concentration. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various containers of food being stored on floor during inspection. Ensure all foods are stored at least 6 inches off the ground at all times. Repeat. 2 pts.

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 shingle use containers being stored directly on floor during inspection. Ensure all single use items are stored at least 6 inches above the ground at all times. 0 pts.

4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non-Absorbent. 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 multiple wooden spoons with the sealant worn off being stored as clean during inspection. Replacement with utensils made of approved materials necessary. Observed multiple chipped wooden spoons being stored as clean during inspection. CDI - Chipped spoons voluntarily discarded. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods or service items. Repeat. 1 pt.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep table during inspection. CDI - Beverage moved to designated area. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of food being stored in WIC with no lids or coverings during inspection. Ensure all food is properly protected from contamination by remaining covered when not in process. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on cooked beef bulgogi and cooked zucchini being held on time in back prep area. PIC stated all foods are held on time for a set period of time every day. TPHC procedures state foods should bare a time label despite consistent holding times. CDI - TPHC form updated to reflect foods being held on consistent time periods. Time periods recorded and posted in back prep area adjacent to TPHC form. 1.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled drinks and bag of rice being stored directly on floor during inspection. Ensure all food is stored 6 inches off the floor at all times. 1 pt.

4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non-Absorbent Observed various wooden spoons that had lost the exterior coating allowing it to be a food contact surface. Replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep table in back prep area during inspection. Ensure all employee belongings are stored in an area that does not promote contamination of customer foods or utensils. Repeat. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one spatula and one mandolin with food residue/buildup. -CDI- PIC placed the soiled items in the 3 compartment sink to be rewashed and sanitized. Due to severity, points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 containers of cooked chicken without date marks. PIC stated that the chicken was cooked the day prior to the inspection. -CDI- PIC correctly labeled the cooked chicken. (0 pts) 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 .

3-501.19(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 Observed cooked food items out on the counter said to be held on time but did not have a time stamp indicating when the time had started or when it will need. -CDI- EHS Coached PIC through TPHC procedures and what items would need to be held on TPHC if they chose to do so. PIC placed correct times on the TCS food items and added the items to their TPHC sheet. REPEAT*** (3 pts)

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 several squirt bottles without labels holding items such as corn syrup and various oils. Labels all working containers with the common name of the product when it is removed from its original packaging. (1 pt)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees cell phone being stored on a prep table that was actively being used. -CDI- PIC relocated the cell phone to a designated area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC don new gloves without washing hands in between tasks. -CDI- EHS educated PIC on washing hands before donning new gloves. PIC used proper handwashing procedures and donned new gloves. (0 pts)

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 Observed RIC that was said to be held on TPHC without any prep or discard time. PIC stated that the rice was made at 1:30pm. -CDI- PIC marked the rice with the correct times. REPEAT*** (3 pts)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in water that was not running. Water must be 70F or below and must be continuously running while thawing. -CDI- Cold water was turned on to continue the thawing. (0.5 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bowls and containers of food being stored directly on the floor in the WIC. -CDI- PIC relocated the food on low shelves to be stored off of the floor. (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 heavy residue build up on the gasket of the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over ready to eat items in walk in cooler. 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 vegetables stored over ready to eat bibimbap setup. CDI: Bibimbap setup relocated. 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 no date mark on house made kimchi stored in reach in cooler. CDI: Product date marked with day on large container in walk in cooler. Overall facility has excellent 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for beef bulgogi held on TPHC per PIC. CDI: Procedures filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on the bibimbap set up. Observed no time marked on beef bulgogi held on TPHC per PIC. CDI: Time 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 rice cooling in walk in cooler while tightly covered. CDI: Rice uncovered to properly cool. 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 .

4-501.11 Maintain equipment in good repair. Observed reach in cooler to left of grill area broken. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker labeled ‘household use 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 on shelves in walk in cooler and on walk in cooler gasket and chest freezer gaskets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. Observed cardboard dumpster with missing lid and the other lid has fallen in. EHS recommended to reach out to landlord for a new dumpster. Dumpster is shared.

6-303.11 Provide required lighting intensity. Observed 2 lights out in the hood. PIC stated that she has already ordered new bulbs.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. EHS observed PIC struggle to answer questions regarding employee health illnesses and symptoms to look for in employees. CDI EHS educated PIC on symptoms and illnesses to report. -1 Points 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.

2-301.12 (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 EHS observed employee wash hands then turn off faucet with bare hands, thus re-contaminating hands. CDI EHS educated employee on how to conduct a proper handwash and employee re washed hands. -0 points 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels and front handwash sink. CDI PIC replenished handwash sink with paper towels. -0 Points

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. EHS observed beef bulgogi cooling in WIC at 77F at 3:30. A second temperature was taken at 4:00 at 76F. CDI PIC placed bulgogi in rear on WIC with lid removed a third temperature was taken at 66F. Repeat -1.5 Points Repeat 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 EHS observed a container of beef bulgogi cooling in container with lid on in WIC. EHS took first temperature of 77F at 3:30 and a second temperature of 76F at 4:00. CDI bulgogi was placed in near corner of WIC with lid removed and a third temperature was taken of 66F at 4:30 Repeat -1 point For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed a pair of scissors being stored in a container of cooked beef in WIC. CDI PIC removed scissors from container. -.5 points

REPEAT 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 and paper bags lining the flat top grill. Observed aluminum foil lining shelving and non-food contact surfaces of stove. CDI PIC removed aluminum foil. -1 Point

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touching radish with bare hands. CDI: PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 beef bulgogi and japchae still above 70F after more than 2 hours of cooling. CDI: PIC discarded items. 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 pork and chicken cold holding on prep table above 41F. CDI: PIC placed items inside walk in cooler to 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various food items inside walk in cooler such as tofu, boiled eggs, kimchi, etc. without dates. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.15 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 beef bulgogi and japchae cooling at room temperature with lids on. CDI: PIC and EHS discussed 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 .

REPEAT 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 and paper bags lining the flat top grill. Observed aluminum foil lining shelving and non-food contact surfaces of stove.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large lid being stored in hand sink near the flat top. CDI: Lid was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in the front without paper towels. CDI: PIC placed paper towels at hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms being stored above multiple containers of ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the establishment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead large crawling insect on floor in dry storage room.

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 utensil with handle down in rice inside walk in cooler. REPEAT 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 used for rice being stored in a container of water at a temperature of 70F.

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 and paper bags lining the flat top grill. Observed aluminum foil lining shelving and non-food contact surfaces of stove.

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 a plated peanut butter and jelly sandwich at food prep table. PIC elaborated that she had been unable to eat lunch prior to the appearance of numerous customers. CDI - EHS moved sandwich to employee food storage table.

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 three (3) recently placed items (cooling soaking japchae noodles, kimchi, and cooked galbi beef) as well as one (1) pan of been sprouts and one (1) pan of brown rice within the WIC, along with two (2) pans of portioned kimchi cups in the RIC requiring date marks with no date marking. CDI - Date marks were added to all items requiring date marks. REPEAT Raw meat items, such as bulgogi, squid, or chicken do not require date marking. Similarly, employee items, such as tofu or personal drinks, when properly separated from food items held for resale, will not need any date marking. Raw or uncooked vegetables, like cut carrot or cucumber, are also exempt from any date mark requirements. Cut cabbage or tomato based items, however, will require date marks. Cooked and cooled meat items, housemade kimchi (due to cut cabbage), cooked brown and white rice, or cooked japchae ingredients, like cooked noodles, cooked eggs, or cooked mushrooms, will need date marking, if they are to be held for longer than 24 hours. Note: facility has had multiple date marking violations, with those recorded in this inspection serving as only the most recent repeat violation. Continued repeat violations may result in permit action and/or the application of a risk control plan.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use wiping cloths stored in properly labeled and concentrated sanitizer bucket stored directly on the floor beneath 3 compartment sink. CDI - bucket was elevated to step stool at dry storage shelf.

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 two (2) set of tongs stored directly in raw beef and cooked noodles in WIC. 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 two (2) plastic single service lids stored in non-TCS pickles in WIC. CDI - Utensils were removed from stored food items in WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - doors were closed prior to return to interior premises.

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) employee storage shelves in the WIC with sealed food and personal items stored above food held for resale. Employee storage should be organized such that items are not only labeled/distinguished, but such that they are not above food held for resale, such that they can contaminate it. Note: RIC employee storage, wherein food is separated by marked line and held on the same elevation as other food items, is correctly stored.

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 not certified food protection manager. Certified food protection management deadline of 11/22/2022 surpassed without CFPM by PIC or staff member. Demonstration of knowledge was provided via conversation with PIC. REPEAT.

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 one (1) box of raw shell eggs stored above unwashed cucumbers. CDI - Storage of WIC was reoriented to prevent potential contamination.

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 recently placed items within the WIC (soaking japchae noodles, kimchi container, cooked mushrooms) requiring date marks with no date marking. PIC has stated that these items are being used within 24 hours and does not anticipate holding them for multiple days. CDI - Kimchi and noodles were marked with proper dates. Raw meat items, such as bulgogi, squid, or chicken do not require date marking. Similarly, employee items, such as tofu or personal drinks, when properly separated from food items held for resale, will not need any date marking. Raw or uncooked vegetables, like cut carrot or cucumber, are also exempt from any date mark requirements. Cut cabbage or tomato based items, however, will require date marks. Cooked and cooled meat items, housemade kimchi (due to cut cabbage), cooked brown and white rice, or cooked japchae ingredients, like cooked noodles, cooked eggs, or cooked mushrooms, will need date marking, if they are to be held for longer than 24 hours.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) in use wiping cloths stored directly on prep table in kitchen area. CDI - wiping cloths were moved to prepared bucket of properly concentrated sanitizer. REPEAT.

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 food elevated in WIC and dry storage area on shelving, lifted up by untreated wooden planks. Replace or seal wooden items to prevent damage due to potential spillage or moisture accumulation.

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 not certified food protection manager. CDI - has 210 days from permit date. 43 days remain after date of inspection (Due by 11/22) Explanation was provided to PIC. Demonstration of knowledge was provided via conversation with PIC.

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 two (2) household pesticide sprayers stored at kitchen chemical storage. CDI - Chemical pesticides were set aside for disposal. PIC and EHS discussed proper pest control methods and PIC was advised to contract professional pest control and removal services.

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 approximately three (3) unlabeled grill side bottles of vegetable oil and one (1) unlabeled cornstarch container at dry storage. REPEAT Note: EHS noted considerable improvement in working container labeling from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food items (long grain rice, potatoes) at the dry storage area were observed in the WIC in direct contact with the ground. PIC has stated intent to purchase and utilize pallets as a means of elevation for dry storage going forward. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and one (1) food employee working without effective hair restraints at time of inspection. CDI - PIC and food employee donned readily available hair nets when prompted by EHS. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored directly on prep table in kitchen area.

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 not certified food protection manager. CDI - has 210 days from permit date. 99 days remain after date of inspection. Explanation was provided to PIC. Demonstration of knowledge was provided via conversation with PIC.

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 cart of 'employee lunch' in direct contact with food prep table, adjacent to active food prep. Observed employee food items and non-NSF and ANSI cooking equipment utilized for employee food items intermingled with food prepped for sale. CDI - Employee equipment was labeled as 'Employee use only' and employee food was effectively separated from customer foods. REPEAT. Note: WIC was observed with 'Employee Only' Racks of ready to eat food in sealed containers. Food is stored on top shelving in order to prevent contamination via raw meat or poultry. Employee designated area within is effectively not intermingled with customer RTE products, and is stored in such a way as to mitigate potential cross contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed whole milk and cooked chicken stored under unwashed produce in WIC. CDI - RTE items elevated to prevent potential cross contamination. Note: Observed chart notation for proper storage order posted on WIC door. Consequently, storage of food within the WIC is notably improved 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 multiple food items stored in WIC prepared more than 24 hours prior without proper date marks. CDI - PIC and EHS worked effectively to properly mark all food items in WIC. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 prepared chili sauce in WIC marked as 08/08/2022 at time of inspection. CDI - PIC voluntarily disposed of sauce.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed onions stored beneath soap and next to bleach in dry storage chemical area. CDI - Onions were moved to proper food storage in dry storage area.

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 numerous, unlabeled containers for oils and spices. CDI - PIC and EHS worked to effectively identify and label all working spice and oil containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food items (long grain rice, potatoes) were observed in the WIC in direct contact with the ground. Bottles of soda and water were observed in direct contact with the ground in dry storage areas. Food items in WIC were effectively elevated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food service employees in kitchen area without effective hair restraints.

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 multiple TCS food items in the WIC with utensils stored in the food items, with handles making direct contact with the food. CDI - Utensils were removed from food and relocated to warewashing for effective sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of recently sanitized metal bins. CDI - Bins were separated to allow for effective air drying.

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 service articles, stored for invoice returns, including lids and containers, stored directly on the ground. CDI - single service packages were removed from store premises.

4-501.11 Maintain equipment in good repair. Observed multiple pieces of non functioning equipment, including ice machine and fryer, stored in kitchen area. Equipment was not in use at time of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - doors were closed prior to return to interior premises.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed pic failure to demonstrate sufficient knowledge of food safety. CDI- coached through all violations

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 not certified food protection manager. CDI has 210 days from permit date

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf observed failure to comply with a- c

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 not in compliance yet CDI handout 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 no grasp of employee beverage and food and cross contamination with food for public. CDI coached, foods removed and or labeled

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed raw protein containers handled then gloves donned and working with ready to eat foods with no hand wash or glove changes. CDI coached

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no towels at either of three hand sinks. Vr for towel holders

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 pic to have no knowledge of food storage order or why. Vr reorganized

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 no knowledge of cold hold temp or temperature danger zone while cooked garlic in sauce on day two with no refrigeration and cooked vegetables on hot hold line ( don’t want cold or hot ) MUST USE TPHC VR

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 multiple cooked foods not date marked. Vr

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety red sauce made with raw garlic and “seasoned” ( no temp control ) CDI discarded

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI observed no thin diameter thermometer. Vr

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no test kit strips given