K POT KOREAN BBQ & HOT POT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 0ppm quat. CDI. Unit was repaired during inspection. There was no active washing during inspection. 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

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). 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 . 3-501.18 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 multiple items with wrong dates. CDI. PIC indicated that they were made yesterday and today. PIC corrected the dates to respective times. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer items. Repeat **** IMPROVEMENT FROM LAST TIME.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. OBSERVED EMPLOYEE WASH HANDS and use bar hand to turn the water off without using wiping cloths. CDI. Employee rewash hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee answer phone call and continue to food handling without washing hands. CDI. Employee washed hands and followed procedure.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored above dishes. CDI. PIC removed. Repeat **** Impormvment from last time as all chemicals were properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site on arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above RTE foods/sauces. Violation seen For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. Through discussion with PIC there are 2 slicers. 1 is used just for chicken, the other slicer is used for pork, lamb, beef with different final cook temps. Potential to cross contaminate beef. No violation seen today. CDI-discussed with PIC to clean slicer between meats. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Per discussion with PIC the slicer is only being sanitized between different proteins. The slicer must be properly cleaned to prevent cross contamination. No violation seen. CDI-discussed with PIC to W/R/S slicer between different meats 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 .

3-501.19 (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 TPHC procedures not being followed in kitchen. No date/time listed for soup area and vegetables held out. Verification Required TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Picture menu does not meet consumer advisory. Picture menu must be handed out with menu that contains the consumer advisory

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red liquid in spray bottle on top of dishwasher, no label, staff didn’t know what it was. CDI-discarded

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork thawing in water bath. Thaw under refrigeration or as part of the cooking process. CDI-water let out. Cold water comes out of tap >70F, cannot use running water

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 and spoons stored in container of water. CDI-water dumped 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 cup used for ice. Must use scoop with handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glasses. Air dry completely before stacking.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed outdated health policy posted (5 illnesses) and no signed health policies or equivalent. CDI-facility posted new forms and will do a training of staff on policy and have staff sign. Verification Required 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 rolling cart of clean dishes blocking hand sink in dish area. CDI-cart moved 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in staff bathroom. CDI-soap replaced

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers with dried meat. Break down slicers for thorough cleaning at least every 4 hours. CDI-sent to dish pit 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 a couple items not <41F. See chart. Facility added water to containers. Make sure water added is < 41F or put into WIC to < 41F before putting in prep top. CDI-quail eggs sent to WIC, bean sprouts-ice added. 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 .

3-501.19 (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 TPHC plan is unclear on labeling method. CDI-discussion with PIC. Verification Required TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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. Observed no asterisk on raw meats on menu and iPad where customers punch in order. CDI-discussion with PIC that there needs to be written disclosure and reminder that goes to all customers. Verification Required

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 stored in gap between refrigerators.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat test strips for 3-comp sink. Verification Required

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two cartons of eggs being stored on shelf in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 2 knives and 1 bowl with build up being stored as clean on clean storage shelves. CDI: PIC returned items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of squid being stored at 46F in RIC. CDI: PIC moved squid to WIC to rapidly cool.

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 a large container of beef bulogi sauce in WIC unlabeled. CDI: PIC labeled container.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans being stored on rack amongst non dented cans. CDI: PIC segregated dented cans.

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

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 several wooden shelves throughout facility being used to store dry goods. Remove wooden shelves.