ANJU KOREAN DINING & BAR

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 EHS observed several items in prep units that were not date marked. EHS observed tofu, mushrooms, vegetable dumplings, cut cabbage, and cooked beef with no date marks. EHS and PIC observed that items are being dated marked on the plastic wrap used to cover food so when the plastic is removed so is the date mark. CDI- EHS allowed PIC and employee to date mark the items as they were present during prep and/or the items could be traced back to larger portions in the walk in/lowboy **REPEAT** -3- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS obsevred food stored on the floor of walk in freezer. CDI- PIC instructed food employee to move the food off the floor. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS Observed wet wiping cloth stored on counter. -0-

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. EHS observed scoops for rice stored in water held at room temperature. EHS advised to only hold utensils in water above 135F. CDI - PIC removed water from container. -0.5-

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 that none of the TCS items in the prep table were date marked. Cut cabbage, cut kale (x2), Kimchi (x2), rib sauce (fresh garlic), cooked sausage, fish cakes, cooked eggs, tofu, pico (cut tomatoes), and spam. CDI- EHS allowed PIC to date products as they were onsite when they were prepared and items could be traced to other batches in the walk in cooler. EHS observed date marking was in compliance in the walk in cooler and lowboys, just not the top portion of the flip top unit. **REPEAT** -3- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed hot shot spray and ant traps in kitchen stored above prep surfaces. CDI- PIC removed pesticides from kitchen. -1-

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed facility using a wet wiping cloth on top of greens. CDI- EHS provided education and PIC removed the cloth and rewashed the greens. -0-

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 scoops without handles stored in dry products. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous items used for employee meals commingled with food used for service. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal containers stacked as clean with visible sticker residue present. Dishes were stacked so that sticker residue was touching food contact surface. CDI- Items were taken to dish area to be w/r/s. 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 housemade pickled vegetables (x2), an open container of tofu, a container of cooked vegetables with no date marks. Observed cut kale with a date mark of 9/27 and 10/10. CDI- EHS allowed PIC to date items with no date mark as they were present when they were being prepared. PIC stated that the cut kale was prepped on 10/10, as they were present, and that the 9/27 sticker must not have come off in dish. 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 .

3-304.12 (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 scoops for rice stored in water held at room temperature. EHS advised to only hold utensils in water above 135F. CDI - PIC removed water from container. -0.5- **REPEAT**

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stacked on top of each other clean with water still present inside the container. EHS advised to stagger pans on prep surfaces or drain boards to allow air drying before stacking on top of each other. **REPEAT** -1-

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 multiple boxes of single service items stored on the floor. EHS advised adding more shelving to get product off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous items used for employee meals commingled with food used for service. Observed toothpaste stored on clean dish storage racks. **REPEAT** -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF When discussing the employee health policy, PIC stated training does not occur frequently and could not provide signed copies of the health agreement. EHS advised to increase training frequency so staff could remain educated on their responsibility to report symptoms and also retain signed copies to show acknowledgement for next inspection. CDI - EHS provided additional copies in Spanish so that PIC could review with staff and have them sign. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can and numerous bus tubs stored in front of hand sink blocking access to hand sink. CDI - PIC moved trash can and bus tubs to appropriate area clearing space at hand sink for access.

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 containers of sauce and dried goods without proper labels. EHS advised any food stored outside of original container should have a legible description of what the item is. REPEAT. (1)

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 scoops for rice stored in water held at room temperature. EHS advised to only hold utensils in water above 135F. CDI - PIC removed water from container. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stacked on top of each other clean with water still present inside the container. EHS advised to stagger pans on prep surfaces or drain boards to allow air drying before stacking on top of each other. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil used to line a non food contact surface above the grill station. EHS advised to remove aluminum foil since it is a single service item and cannot be re-used for multiple uses. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous items used for employee meals commingled with food used for service. EHS observed no dedicated storage area for these items and discussed this issue with PIC during last inspection. (0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket in handwashing sink. PIC stated sometimes when cleaning bar surfaces and other areas due to space issues. EHS educated PIC on proper storage and the correct usage of the hand sink. CDI- PIC moved items without EHS instruction. (1) REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two bowls of raw chicken over RTE foods such as Kimchi, cabbage, and sauces in different areas of WIC. CDI- PIC corrected storage. (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 numerous items in facility without date marks in WIC and make tables. Items included pre cooked sausage, fish cakes, and soybean paste without date marking. CDI- PIC added date marks to foods requiring date marking. All items observed without date marking was either prepped today or made yesterday. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility missing thin probe thermometer. PIC stated one will be ordered. Ten day VR required. (0.5)

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 containers of powders, rice, and sauces without any labeling. CDI - PIC labeled items. (0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in floor in WIC. Observed raw beef, chicken, and squid in floor of WIF. Keep all foods above 6 inches. CDI- PIC corrected storage and moved items 6 inches above the floor. REPEAT. (2)

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 cutting boards being stored behind the faucet of two prep sinks exposing the cutting boards to potential splash. PIC stated they prep foods in the sinks and EHS educated PIC proper storage for cutting boards to avoid any splash or contamination. CDI - PIC placed cutting boards in proper storage. (0)

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 EMPLOYEE prepping ready to eat food and drinking at the same time.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front of house handwashing sink with sanitizer bucket stored in it. CDI - PIC removed to allow the sink to be used for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep unit at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were taken out to the prep unit less than an hour ago. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ready to eat food stored directly on 3 comp sink area. CDI. PIC voluntarily discarded.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and turn off faucet with bare hands. CDI- EHS intervened and had employee rewash hands and educated employee on turning out faucet with barrier to prevent contamination.

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 soup base sourced from online Korean website without information in English. CDI- PIC removed soup base from premises. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw chicken being stored on shelf above RTE vegetables and sauces. CDI- PIC placed raw proteins on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menus without disclosure statement and no asterisk indicating which items are cooked to order. CDI- PIC changed menu on site and distributed.

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 spices and oils without labels. Label secondary containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during beginning of inspection without protection from insect or rodent entry. CDI- PIC closed door.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee use 3 compartment sink for hand washing. CDI- EHS intervened and educated employee to use hand sinks only for hand washing and has employee rewash hands at hand sink.

3-201.11(A) Use food from approved sources only.-P. Observed 10 gallons of kimchi purchased in Atlanta (per chef) lids not clamped on buckets and plastic shroud over bucket sticker and weight stuck over label that did not match volume and weight of commercial label. Advised chef that product could not be used in facility until it could be verified that it was obtained from an approved source.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed Kim chi commercial label appear to have been altered.

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 fish cakes, rice cakes, tofu, cooked pork belly, sausage, spam, and beef broth not date marked after opening. CDI PIC labeled products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front of house handwashing sink full of gold colored cups. CDI - PIC removed cups to allow the sink to be used for handwashing. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and residue on the outside of clean containers. Residue transferring to inside surface. CDI - Items were removed to dish area to be recleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked sausage, bacon, spam, kimchi, and cut cabbage in right side prep top above 41F. Per PIC items had been in unit overnight. CDI - PIC voluntarily discarded items. Restocked items will be placed in additional prep top on line. A VR will be conducted within three days to verify holding temperature of unit. - 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on clean shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for chlorine sanitizer in mechanical dish machine. Quit test strips were available for 3 compartment sink. A VR will be conducted within 10 days to verify possession of chlorine test strips. - 0.5 -