K POT KOREAN BBQ & HOT POT

REPEAT. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside hand sink basin closest to burners where soups are cooked/heated. CDI- EHS discusses not using hand sink as dump sink with PIC. Basin sanitized. (-2)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of de-greaser. CDI- Bottle labeled. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloths throughout kitchen in use without sani-buckets set up for their storage. EHS directs PIC to set up buckets and speak to staff about need to do this each morning prior to using cloths. (-0.5)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed round metal containers nesting while wet on clean dish rack. CDI- Dishes spaced to dry. (-0)

4-501.11 Maintain equipment in good repair. Observed quat dispenser at main kitchen 3 comp sink not operational. EHS notes there is another 3 comp sink, and high temp dish machine, that can be used in meantime. Quat may also be manually added. PIC states they will call Ecolab to place work order. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment stored inside hand sink basin of prep area. CDI- PIC removes items and sanitizes basin. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white clams above fill line of container in fliptop at 44F. CDI- EHS confirmed when clams were last 41F (this morning in WIC prior to restocking fliptop). PIC removes top layer and rapidly cools in WIC. Fliptop seen in good repair, all other items 41F or below. (-1.5)

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 TPHC onsite. TPHC items include all TCS foods at the buffer, and soups in the main kitchen. PIC should fill out one procedure form for each area, and retain onsite. (-0) Form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping cloth on fliptop prep table. EHS advises PIC to keep wiping cloths, once used, in proper concentration of sanitizer. (-0)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw meat in two small freezers stored directly on rack, without packaging. (-1.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat below 50PPM in sanitize basin of 3 comp sink and water temp above range stated by manufacturer. CDI- Sink refilled at proper temp and concentration of quat. (-0)

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 lidded bean spouts in deep container with lid cooling in WIC. CDI- Lid removed to facilitate cooling. (-0.5)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed quail eggs stored in water at fliptop. EHS discusses need for PIC not to store in undrained water going forward. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring beneath prep room table. Replace at earliest opportunity. (-0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 2 handwashing sinks with no disposable towels. CDI, towels supplied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves used to handle raw beef then proceed to handle vegetables and then clean plates. CDI, employee removed gloves and washed hands. Ensure gloves changed when changing tasks to prevent potential cross contamination .

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 melon bar TPHC items not marked today for Time as a Public Health Control. CDI, items marked to account for time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of degreaser not labeled. CDI, bottle labeled.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged between prep refrigerators.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Repeat.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking 1 hand sink. CDI-cart angled in next to hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods. 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 cut melons and seaweed salad cooling with tightly wrapped plastic wrap. CDI-vented containers to release heat. 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 (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 rice scoops stored in container of ice. Measuring cup with handle down in sauce, WIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat- Observed wet stacked containers and container lids.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine line down fronts of urinal. CDI-urinal cleaned

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch face but not wash hands. Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing hands. Observed food employee turn faucet off with hands after washing and not use barrier. CDI, employees rehashed hands. Repeat.

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 Napa cabbage and vegetables held on TPHC but Time not identified per written procedures. CDI, foods voluntarily discarded. Repeat.

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P - Observed sanitizer bottle labeled but disinfectant actually in container. CDI, bottles voluntarily discarded.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensil wedged between prep tables .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverage in kitchen.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee walk from outside of building and back to kitchen and proceed handling clean equipment without washing their hands. Observed 2 food employee turn faucet off with bare hands after handwashing. CDI, employees rehashed hands.

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 fish stored over RTE imitation crab and foods in flip top prep refrigerator . Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed ham prepared and cooling in covered container in flip top prep refrigerator at 64 degrees F at 2:03pm. At 2:45 ham was at 62 degrees F. CDI, ham transferred to shallow pan to rapidly cool in WIC. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 beans sprouts and vegetables held on TPHC with time not identified per written procedures. CDI, time recorded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 bottle of chlorine sanitizer testing greater than 200ppm.CDI, sanitizer diluted to required concentration . 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of multisurface cleaner and sanitizer not labeled. CDI, bottles labeled. X

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 ham prepared and cooling in covered container in flip top prep refrigerator at 64 degrees F at 2:03pm. At 2:45 ham was at 62 degrees F. CDI, ham transferred to shallow pan to rapidly cool in WIC. 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 (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 in-use rice scoop stored in water below 135 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using towel to dry equipment after washing, rinsing and sanitizing.

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 various drinks stored above food items and cleaned equipment. CDI - Drinks removed. - 0 -

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 RTE food items. CDI - Raw eggs 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. Observed raw, frozen, unwrapped beef, pork, and chicken products commingled together inside of an ice-cooler. CDI - Items removed and placed into separate containers within the cooler. Maintain items separated by allergens and final cook temperature. - 1.5 - 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 a few tongs with food build up. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 0 - 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon, lettuce, and kimchi’s cooling covered inside of walk in cooler. CDI - items uncovered to allow proper cooling. - 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler reading 48F. Most of the food items inside of the walk in cooler are raw vegetables. The meats were holding in cooler at 43F. Kimchi, melon, and lettuce cooling in 48 degree side of cooler. CDI - Cooler adjusted and all items cooled to 41F by end of inspection. Any items out of temp over 4 hours were voluntarily discarded. Observed chicken nuggets, fries, spring rolls, and TCS sauces held at sauce bar. Noodles, and cut greens, and soup pots/carafes at various storage areas held on TPHC - log present. CDI - TPHC form filled out and keep. - 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 .

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 cut kimchi, lettuce, and melon tightly covered and cooling. CDI - Items uncovered to allow proper air flow for cooling. - 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths present on cutting boards across facility. Maintain items in sanitizer container. - 0 -

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed smoke present in facility from grills. Inadequate/blocked ventilation. CDI - Service request was sent to the fire marshal and to code enforcement. - 0 -