BIBIM KOREAN BISTRO

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. EHS observed raw chicken stored over raw beef in make unit RI compartment. EHS observed raw chicken stored over raw beef in WIC. EHS observed raw chicken stored behind raw beef in top of make unit. CDI - PIC rearranged storage order in all places; no contamination observed. REPEAT. (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked on them selves still wet. EHS advised to stagger dishes prior to storage to allow for adequate air drying. REPEAT. (0.5)

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. EHS observed ceiling tiles and AC vents above make line soiled with dust and residue. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed raw chicken and raw beef stored in flip top. EHS observed raw chicken being stored behind raw beef, EHS advised this can cause contamination due to pulling chicken over the raw beef during service. EHS observed raw chicken being stored over RTE sauces and raw beef in WIC. EHS provided education. CDI - PIC rearranged storage order. (1.5) 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 EHS observed spinach actively cooling in make unit. PIC stated spinach was prepared an hour before inspection, EHS observed spinach cooling in reach in compartment of make unit covered with metal lid. EHS observed inadequate cooling rates during inspection (see temp chart). EHS provided education. CDI - PIC removed spinach into smaller containers and moved into WIC to quickly cool. (0) 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous metal pans stored clean, stacked on top of each other with water present on interior surface of pans. EHS advised that pans shall be stored in a self-draining position, such as stagger stacking, to allow for adequate air drying. (0)

6-301.14 Post a handwash sign at each handsink. EHS observed missing handwashing sign by front hand sink next to prep sink. CDI - EHS provided PIC with hand washing sign. (0)

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed sunny side up egg being offered in bibimbop dishes on menu without proper asterisk connecting the item to the consumer advisory. Menu has proper reminder and menu stated egg is “sunny side up egg”. PIC stated new menus will be reprinted. 10-day VR required. (0.5)

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 tongs stored in container of kimchi with handles in direct contact with kimchi. CDI - PIC removed tongs from container. REPEAT. (0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef thawing in reach in unit of make unit stored above RTE foods. Observed raw chicken thawing in WIC stored above sauces and RTE foods. These raw proteins are taken out of sealed containers and cut or processed when frozen and then thawed. EHS advised that since they are removed from sealed containers storage order matters regardless if the item is frozen. CDI - PIC rearranged storage order. (1.5) 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 raw chicken cooling from ambient preparation in reach in unit of make table. Chicken was covered with lid and EHS observed no change in temperature after 15 min. CDI - PIC removed chicken from make unit and placed in WIC to quickly cool. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sauces and seasonings throughout kitchen without labels identifying what they are. PIC showed EHS labeling process and stated most of the ink on the label has worn off. PIC stated they will reprint labels for all items taken from original packaging. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored in container with kimchi with handle in direct contact of kimchi. CDI - PIC removed tongs. (0)

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 caulking by three compartment sink in need of repair. Some of the caulking has worn off and creating a gap in between three compartment sink and wall. EHS observed wall beginning to accumulate black residue where caulking was missing or worn. Repair. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs in fliptop at 43F. CDI- PIC rapidly cools eggs back to 41F inside WIC. Fliptop in good repair with all other TCS items 41F and below. (-0)

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 debris accumulation on dry storage rack where bags of rice are stored. Increased cleaning frequency is advised. (-0.5)

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 sliced beef in refrigerator chest at 38F dated for 2/05/2025. CDI- PIC explains the 2/05 date was when first placed in freezer; beef was removed from freezer and placed in refrigeration yesterday. EHS reviews proper date marking and PIC accurately dates beef. (-0) 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 cooked seafood medley prepared this morning and still cooling inside fliptop at 50F, and cooked bean-sprouts cooling inside lidded, stacked container in WIC. CDI- PIC relocates to freezer where it droops to 41F within 10 minutes, unstacks and removes lids from bean-sprouts. EHS reviews proper cooling methods with PIC. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beverage cooler graded for commercially pre-packaged items only holding TCS foods prepped onsite. EHS recommends replacing or storing house-made items in alternate equipment. (-.05)

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 chicken stored behind raw beef in fliptop cooler. CDI- PIC rearranges for chicken to be in the front row. (-1.5) 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 commercial kimchi in opened bag at WIC without datemark. CDI- PIC datemarks kimchi with opening date of 4/08/2024. Repeat. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pen employee drinks and cell phones on counters in food prep area's. (-.5)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf . Facility did not have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - REHS provided documents to PIC for facility use. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above carrots in the walk-in cooler. Observed ground beef stored above vegetables in the reach-in cooler. Observed raw eggs stored above sauces in the walk-in cooler. Observed open packages of raw chicken stored above ready-to-eat foods in the walk-in freezer. CDI - Items were moved to the correct order. REHS provided a separation of storage poster. Repeat

3-501.17 TCS foods shall be date marked for 7 days, with day number 1 being the day it was prepared or opened. -Pf Observed two-day old kimchi in the walk-in cooler without a date mark. Observed frozen kimchi in the kimchi freezer without date marks indicating when it had been made and frozen. Observed Odeng (fish cake) without date marks in the reach-in cooler. No date marks were found on the prep cooler items. Repeat. CDI - Education was used to correct and items were date marked.

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 working containers for spices without labels beside the grill. Repeat

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cooking with a watch on.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a "house hold use only" chest freezer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs on both dumpsters. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on both dumpsters.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility did not have an employee health policy and an employee health agreement. CDI-Documents provided by REHS For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf . Facility did not have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI-REHS provided documents to PIC for facility use. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs above various sauces in low boy and walk in cooler. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed a metal container of marinated chicken in reach in cooler at 44F. Chicken had not been used and has remained in reach in cooler since yesterday evening. CDI-PIC discarded marinated chicken. 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 no date marking on all cooled vegetables stored in walk in cooler, reach in cooler, and flip top cooler such as rice, carrots, mushrooms and fried tofu. Also observed corn dogs and pork and vegetable pot stickers in reach in cooler without date marking. PIC stated all cooked vegetables were prepared yesterday and only kept for 2-3 days. PIC also stated that fried tofu, corn dogs, and pork and vegetable pot stickers were removed from freezer and placed into flip top cooler and reach in cooler 2 days ago. CDI-REHS provided education on proper date marking for all items and PIC properly dated foods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of foods stored on flip top cooler without labels.

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 single use bowl stored as scoop in large seasoning container at dry storage area as well as scoops with handles touching foods in small flour containers stored at flip top cooler.