PEPERO KOREAN MARKET

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed an open container of sweet potato noodles stored on the counter. CDI- PIC placed a lid on the container.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildups of food residue in the microwave. Clean with more frequency.

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 raw beef in the RIC at 46F. According to PIC, the beef was cut and placed in the RIC 5 hours before. EHS determined that the beef did not cool properly. CDI- PIC voluntarily discarded the beef. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.18 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 two containers of rice cakes, fish cakes, and a large container of cut lettuce with no date label in the low boy. CDI- PIC placed the correct dates on the items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed a hot holding unit with many containers of to-go rice held on TPHC. According to the TPHC log, the rice was 1.5 hours past its discard time. CDI- PIC voluntarily discarded rice.

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 a covered plastic container of beef at 46F in the RIC. PIC stated that the beef had been in the cooler for 5 hours after being cut. CDI- PIC voluntarily discarded the beef. EHS advised PIC to leave items in uncovered metal containers during the cooling process. 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 many items throughout establishment missing labels with the name of the food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the dish area.

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed sealant for 3 compartment sink peeling away from wall. Replace.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC wash hands and turn off faucet without using a paper towel barrier twice. CDI - EHS educated and hands were washed properly.

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 cut cabbage date marked for 8 days. CDI - Date mark was corrected. 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 ready to eat foods (Shrimp, Bulgogi, fish cakes, cut napa cabbage, cooked radish) prepared the previous day with no date mark. CDI - Proper date marks 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of isopropyl alcohol stored on shelving above equipment used to prepare rice cakes inside the kitchen. CDI - Item was removed.

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 bagged cabbage at 45F, after 1 hour time span, cabbage remained at 45F. CDI - Cabbage was moved to the WIC to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Observed floors under large equipment and walls behind equipment in the kitchen in need of cleaning.

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 employee drinks stored on top of prep units, prep tables and other equipment inside the kitchen.

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 raw squid, removed from original packaging and placed in plastic containers with no labeling present inside grab n go coolers on the sales floor. CDI - Labels were printed and added.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above Kimchi inside grab n go coolers. Observed raw beef stored above boiled eggs and bean sprouts inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed the interior of the microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, fish cakes, and tofu inside the prep unit on the cook-line holding above 41F. CDI - Items placed inside the unit at 11:30 AM, allowed to move items to the WIC for rapid cooling. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees inside the kitchen preparing food with no hair restraints.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed equipment used to stage dumplings and keep from sticking to pan discolored and with holes. In need of replacement.

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 cooked bean sprouts and cooked spinach unlabeled in the WIC and cooked beef unlabeled in stand up RIC in kitchen of the facility. -CDI- PIC was able to establish prep dates of unlabeled food and proper date mark labels were added to the non date-marked foods. 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 .

3-501.15 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 seafood blend in the PT at 45F, PIC stated that seafood blend would cool in PT, food did not change temperature after 15 mins. Observed beef bulgogi in Standup RIC at 47F with lid tightly fastened in the process of cooling. -CDI- Both beef and seafood blend were moved into stand up RIF 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 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 unlabeled containers of oil by grill in the kitchen along with unlabeled dry spice blends. Ensure all working food containers are labeled in facility. -CDI- PIC labeled unlabeled foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in the facility. Must increase pest control thoroughness and frequency. -REPEAT-

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 Non-food contact surface of deli slicer with food debris present as well as food debris present on the external portions of stove tops and prep surfaces. Increase cleaning thoroughness and frequency throughout the facility.

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 cracking and pitted floors present near the cutting blade in the kitchen. Floors must be maintained as smooth and easily cleanable.

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 employee food stored in the standup RIC and in the lowboy near the cook line stored above patron food. Observed water bottle present on prep surfaces. Maintain designated areas for employee food and drink in the facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hand and did not use a paper towel barrier to turn off the faucet and prevent hands from being contaminated. CDI - PIUC intervened and employee washed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink with no paper towel. CDI - Paper towels added to the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above been sprouts and carrots inside the WIC. CDI - Storage order was rearranged 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees work with raw meat, rinse gloves and sink and return to working with Ready-to-eat food items with no hand wash or glove change. EHS and PIC intervened and employees washed hands and changed gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed to-go rice at 131F. CDI - Rice was removed from service. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, crab, fish cakes, chopped cabbage, Tofu, kimchi, short rib, squid, and raw shell eggs held above 41F inside the 2 door RIC. CDI - All items placed inside the RIC from WIC and Prepped for service were moved back to the WIC. Items such as chopped cabbage, tofu, crab, kimchi, and squid were voluntarily discarded. Refrigeration repairman on-site before the end of the inspection. 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 .

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 can of Hot shot pesticide on the floor below the prep table near the dish machine. CDI - Residential Pesticide removed.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed rice cakes and portioned/packaged squid in the grab n go coolers with no labeling. EHS will follow-up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests crawling on floor near the entrance of the kitchen.

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 food for employees stored in grab n go coolers with food for customers. CDI - Food was removed.

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 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed large bags of beef/bone marrow and sliced pork packages in the grab and go areas with no labeling. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (fish cakes, imitation crab, kimchi stew, cooked zucchini, bean sprouts, cooked radish noodles) held above 41F inside prep cooler. Cooler ambient observed at 51F. PIC stated that items are not kept inside the prep unit overnight and were placed inside the prep unit @ 10:30 AM when the restaurant opened. Allowed to move items to Walk-in cooler for rapid cooling. Prep unit not in use at this time. 3 day verification required. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef, black bean/zucchini paste, and sausage prepared the previous day with no date marking. 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 is not been labeled, or if the label is incorrect. -P Observed TCS food items removed from the freezer and placed inside the RIC with improper date mark. CDI - Correct date marking was added. EHS explained the date that the food is cooked is day one and the day the food is pulled from the freezer is day two. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of alcohol stored directly on top of HH unit with TCS food items inside. CDI - The bottle was relocated.

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 imitation crab meat cooling at a rate if 0.5F/min from 11:15 AM to 11:51 AM. CDI - Crab was moved to standing RIC for rapid cooling. 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 .

4-601.11(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 interior fans of standing RIC with large amounts of dust and build-up, in need of cleaning.

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 food employee attempt/wash hands inside the 3 compartment sink after handling soiled dishes, employee did not use soap nor did food employee scrub for 10 to 15 seconds. CDI - PIC intervened educated employee on proper handwashing, and Employee washed hands properly. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, stored as clean, heavily soiled with food debris. CDI - Slicer was being disassembled and moved to the 3 compartment sink to be washed, rinsed and sanitized properly. 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 RTE frozen beef and pork placed inside the RIC to thaw with no date marking. CDI - Proper dates were added to all RTE foods. 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)(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 3 of 8 packages of cooked Rice in rolls with no time stamp. CDI - Proper time stamp was added for the remainder of 4 hours.

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 noodles & squid cooling at a rate of .05 degrees per minute in flip top. Observed Tofu with no decrease in temperature in 30 min time span. CDI - EHS reminded PIC about proper cooling methods. All items were placed inside the RIC for rapid cooling. 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 (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 utensil handle submerged in dried seaweed. CDI - Handle was removed.

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 interior of the RIF soiled wit food debris. RIF in need of cleaning.

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. Observed build-up on floors around and underneath equipment throughout the kitchen. Hard to reach areas in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not taking temperatures of TCS foods for receiving, not monitoring temperature throughout service and not monitoring procedures for TPHC. VR no later than 07/07/2024 to ensure PIC closely monitoring temperatures and TPHC. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, cooked mushrooms and cooked eggs cold holding above 41F in flip top portion of prep unit in same section as freshly cooked, cooling pork. CDI - PIC moved cooked pork to different unit to cool. Remaining TCS foods reheated and consumed as part of family meal. -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 .

3-501.19(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 rice held using 4 hr. TPHC procedure placed back in rice warmer at end of 4 hr. time expiration. Previously, PIC stated this rice was eaten by staff at end of time window. CDI - PIC voluntarily discarded. -1.5-

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 pork cooling at a rate of .10 degrees per minute in flip top. CDI - PIC moved to stove, reheated and consumed as part of family meal. EHS reminded PIC about proper cooling methods. -.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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine and in dining room with water damage. Replace these with nonabsorbent ceiling tiles. REPEAT -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on ice scoop, dishes stored as clean. CDI - Items cleaned. -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: 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 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 bean sprouts, tofu and fish cakes cold holding above 41F. Per PIC, these items are from cook line cooler that went down around 10A. CDI - Repair tech on site. Unit taken out of service until repaired. -0-

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 rice and rice cakes in market not discarded at end of four (4) hrs. CDI - PIC voluntarily discarded. -3-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and working with exposed food without wearing effective hair restraint. -0-

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 cleaned cheese cloths on soiled splash guard at dish pit. Keep in clean, dry location. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper napkins and other paper goods stored in bathroom near kitchen entrance. -0-

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 pitted ice scoop. Replace. 4-501.11 Maintain equipment in good repair. Observed out of service prep unit, sharp edge on prep unit, loose floor panels in WI cooler, ice buildup around door and wall leading from WI cooler to WI freezer, rusting tops on freezers. Repair. REPEAT -1- 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed white garbage bags used to cover RTE food in WI. CDI - PIC removed white garbage and educated staff about proper food contact surfaces.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed one step rinsing for cheese cloth used as FCS for rice cakes. -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 heavy buildup on back sides of cooking equipment, on outsides of food storage containers, on insides of prep coolers on gasket areas, on inside of storage unit at cook line and on low shelving around meat processing area of kitchen. Clean often enough to prevent buildup. REPEAT -1-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine and in dining room with water damage. Replace these with nonabsorbent ceiling tiles. REPEAT -.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. Observed buildup on ceiling and floor in kitchen. Clean often enough to prevent buildup.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy buildup inside both mechanical exhaust fan in kitchen and inside HVAC vent that missing covers over prep unit at cook line. Clean often enough to prevent buildup. REPEAT -1-

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 without certification. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without paper towels. CDI-PIC provided paper towels at handsink. -1-

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 rice cakes (balls) packaged without a time of discard on package per written procedure. Rice cakes placed on TPHC at 11:00-11:20A. Observed no time stamp on small bowls of rice in small hot unit near meat slicer. Per PIC, food placed on TPHC at 11A. Food still available for purchase at 4:30P. CDI - PIC voluntarily discarded. -1.5-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked hard boiled eggs, removed from shell and cooling on bottom shelf on small table near RI cooler in kitchen at 84F. Per PIC, these were cooked this morning around 11A. Observed krab sticks cooling in flip top above cooling grid at .09 degrees per minute and cooked beef cooling at .07 degrees per minute. Item should be cooling at least at .12 degrees per minute. CDI - PIC voluntarily discarded and EHS reminded PIC about proper cooling methods. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect in establishment. Per PIC, facility is under pest control service once a month. Keep premises free of pests. -0-

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 out of packaging meat trays stored directly on prep table with soda and other personal items stored. Keep in a clean dry location. -0-

4-501.11 Maintain equipment in good repair. Observed standing water in walk in cooler on floor near walk in freezer. Observed loose floor panels in walk in cooler. Seal floor and determine cause of standing water. REPEAT -1-

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 buildup on back sides of cooking equipment, on outsides of food storage containers, on insides of prep coolers on gasket areas, on inside of storage unit at cook line and on low shelving around meat processing area of kitchen. Clean often enough to prevent buildup. REPEAT -1-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine with water damage. Replace these with nonabsorbent ceiling tiles. -0- 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. Observed buildup on ceiling and floor in kitchen. Clean often enough to prevent buildup.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy buildup inside both mechanical exhaust fan in kitchen and inside HVAC vent that missing covers over prep unit at cook line. Clean often enough to prevent buildup. -.5- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened soda stored on prep table used for cutting meat. Move to employee storage area.

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 industrial lubricant for machinery in use for meat saw. CDI - PIC voluntarily discarded and will use a food grade oil for food contact surfaces. -1-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw mackerel thawing in ROP packages. Open packages during thawing process for ROP fish. -.5-

4-501.11 Maintain equipment in good repair. Observed standing water in walk in cooler on floor near walk in freezer. Observed loose floor panels in walk in cooler. Seal floor and determine cause of standing water. REPEAT -1- 4-402.11 (A)(3) Fixed equipment subject to moisture shall be sealed to adjacent wall. Observed handsink falling away from wall. Seal.

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 buildup on back sides of cooking equipment, on outsides of food storage containers, on insides of prep coolers on gasket areas, on inside of storage unit at cook line and on low shelving around meat processing area of kitchen. Clean often enough to prevent buildup. REPEAT -1-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee come back to line and put on gloves without handwashing first. CDI - EHS educated employee on proper handwashing and employee washed hands before starting food prep.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without paper towels. CDI: PIC provided paper towels at handsink. -0-

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one container of cooked bulgogi more than 70F after cooling more than 2 hours. CDI - Items voluntarily discarded. -0-

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 no date marking on RTE sprouts in cook’s line prep cooler. CDI - cook dated item.

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 rice cakes (balls) packaged without a time of discard on package. CDI - PIC placed time on items.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked bulgogi cooling in prep unit from morning, per PIC. Bulgogi was cooling at a rate of .3degrees/min and should have been .54 degrees/min or more. CDI - PIC voluntarily discarded and EHS reminded PIC about proper cooling methods.

4-501.11 Maintain equipment in good repair. Observed standing water in walk in cooler on floor near walk in freezer. Observed loose floor panels in walk in cooler. Seal floor and determine cause of standing water.

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 buildup on back sides of cooking, prep equipment in kitchen and walls behind prep sink and dish area.. Clean often enough to prevent buildup.

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one container of cooked bulgogi more than 70F after cooling more than 2 hours and one container of cut lettuce more than 41F after cooling more than 4 hours. CDI - Items voluntarily discarded. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 two pans of cooked beef stored without temperature control at room temperature at beginning of inspection at less than 135F. Per PIC, food is for an advanced order and has only been at room temp for 30 mins or less. CDI - PIC reheated to proper temp and served. -0-

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 bean sprouts, tofu and raw shelled eggs in larger walk in cooler cold holding at 47. Per PIC, if WI temperature is adjusted, unit will freeze. CDI - PIC adjusted temperature to 38F and foods voluntarily discarded. EHS gave PIC Product Disposition today. -1.5-

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 no date marking on RTE bulgogi and squid in prep unit at cook line. CDI - PIC date marked. -1.5-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked bulgogi and cut lettuce cooling in prep unit from morning, per PIC. Bulgogi was cooling at a rate of .17 degrees/min and should have been .54 degrees/min or more. Cut lettuce was cooling at a rate of .07 degrees/min and should have been .12 degrees/min or more. CDI - PIC voluntarily discarded and EHS reminded PIC about proper cooling methods. -.5-

3-602.11 (B) (3)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed kimchi jars in retail cooler that are packaged in-house, with a label missing quantity of content. -0-

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 cleaned cutting boards air drying on clean drain board of 3-comp sink with soiled rice pot stored on top of cutting boards, in direct contact. Move soiled items to dirty drain board closest to wash solution and re-wash cutting boards. -0-

4-501.11 Maintain equipment in good repair. Observed standing water in walk in cooler on floor near walk in freezer. Observed loose floor panels in walk in cooler. Seal floor and determine cause of standing water. -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 heavy buildup on back sides of cooking and prep equipment in kitchen. Clean often enough to prevent buildup. -0-

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 without certification. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without paper towels. CDI: PIC provided paper towels at handsink. -0-

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed safe handling instructions on packages of cut raw meat covered by printed common name and other printed information from the facility. Ensure all parts of safe handling instructions are legible for consumer information. REPEAT -1-

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 raw sliced raw meats stored over ready-to-eat kimchi. CDI: Food handler placed raw meat under RTE kimchi. -1.5-

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 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 cooked beef date marked 8/18. PIC stated that was cooked 8/17. PIC voluntarily discarded beef. Observed no date marking labels on multiple bags of cut Napa cabbage, or cooked black beans. Observed no date marking on buckets of cooked sprouts. CDI: PIC placed labels on items or voluntarily discarded. -1.5-

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 3-501.19(B)(3) (d)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours and be marked with the discard time. Observed rice, cooked crab legs, and cooked spinach, and cooked egg with no mark of discard time held at room temperature. PIC stated items were taken out of temperature at 10:30 am. CDI: PIC labeled items with discard time and updated time procedure to new form. -0-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw mackerel thawing in ROP packages. Open packages during thawing process for ROP fish. -REPEAT- 1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect in establishment. Keep premises free of pests. -0-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed Napa cabbage in preparation at the three comp sink while dishes were actively being washed. PIC rewashed cabbage after EHS provided education on proper use of sinks. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and working with exposed food without wearing effective hair restraint. REPEAT-0.5-

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 opened box of donuts stored directly on stand of meat saw and opened cup of drink stored in direct contact with boxes of salt stacked in a bus tub. Keep open containers of food and drink away from areas that may expose food and equipment to contamination. -.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees exiting and entering kitchen after handling cell phones outside and working in outside walk in cooler resume food prep without handwashing. CDI - PIC intervened and hands washed. -2-

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed safe handling instructions on packages of cut raw meat covered by printed common name and other printed information from the facility. Ensure all parts of safe handling instructions are legible for consumer information. See attached photo. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork thawing in plastic container of standing water at room temperature. CDI - PIC placed in refrigerator to thaw. -.5- REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw mackerel thawing in ROP packages. Open packages during thawing process for ROP fish. REPEAT

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 raw and cooked vegetables and meat without label and 5 gallon buckets of different types of kimchi without labels. Per PIC, facility opened a little later than usual due to being short staffed and morning duties were missed. Foods labeled. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwrapped container of cooked napa cabbage stored in walk in cooler in direct contact with bag of ice with debris on outside. CDI - PIC voluntarily discarded and checked other container of cooked cabbage that were cooling for debris. No other container was in direct contact with ice bags. Observed shredded carrots stored under drain board of 3-comp sink. CDI - PIC cleaned again and moved to walk in cooler. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee cooking and working with exposed food without wearing an effective hair restraint. -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. Observed room temperature container of water used for storing in-use rice paddle. REPEAT -.5- CDI - PIC voluntarily discarded water and place rice paddle on a clean surface between uses.

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 buildup on the front surfaces and handles of cooking equipment and on the front surfaces of plastic bins used to stored single use, single service items. Clean these areas often enough to prevent buildup. -.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed new employees not trained on foodborne illness reporting requirements. VR no later than 02/18/2022 to ensure new food employees have been trained on the Big 6 and training record or other evidence of training available for review. REPEAT -1-

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 no written procedure in-house today for vomiting and diarrheal event cleanup. CDI - EHS gave PIC printed copy of example plan today during inspection and sent another copy via email. Ensure written procedure available at all times. REPEAT -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in kitchen at beginning of inspection. CDI - PIC placed pack of paper towels at handsink. EHS reminded PIC that handsinks shall be supplied at all times. -1-

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 on date marking please visit: http://meck.co/FoodSafety Observed cut cabbage, cooked pork, cooked beef and other TCS foods in RI cooler from previous day. CDI - PIC date marked these items and EHS reminded PIC of which foods require date marking in the RI and prep coolers. -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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked fish cakes stored on prep table on TPHC through lunch service without temperature control. VR no later than 02/18/2022 to ensure facility has and is following written procedure for TPHC. EHS educated PIC about use of provided TPHC form today. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane canisters stored directly above cooked rice hot holding in rice warmer. CDI - PIC moved butane to low shelf in chem storage and PIC educated PIC about the risk of cross contamination between chemicals and food. -1-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP mackerel thawing in packaging in RI. EHS educated PIC about the requirement to cut open packages if thawing under refrigeration is the method used for ROP fish. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and rear door propped open at beginning of inspection. Keep doors closed to prevent entry of vectors. -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. Observed buildup inside water at room temperature used to store cooking and serving utensils. Change water often enough to prevent buildup inside water and keep water hot if not able to keep container under running water. -0-

5-403.12 Ensure rainwater and other liquid waste lead to disposal point. Observed standing rainwater to the immediate left of dumpster area near old lift station that was in service when facility had a functioning sump and septic tank. Facility is now on municipal sewer per Charlotte Water. PIC states standing water usually soaks in the ground within 2-3 days. EHS reminded PIC that standing water attracts mosquitos. Correct this issue so rainwater drains. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. Keep doors closed when dumpster not being used. -0-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC with certification during beginning hour and a half of inspection. CDI - PIC educated on new requirements for PIC. -0-

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 without certification today. PIC with certification present in facility in the last hour of inspection. CDI - EHS educated PIC about the new requirements. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the requirement to report Salmonella nontyphoidal. CDI - PIC educated and given 2017 NC Food Code information via email. -0-

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 no written vomiting and diarrheal cleanup procedure available today. CDI - EHS educated PIC and sent information via email. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spam stored at room temperature and bean sprouts received around 12P cold holding above 41F at beginning of inspection. Observed raw shelled eggs stored above cooling grid above 41F. CDI - Raw shelled eggs voluntarily discarded and other TCS foods cooled to below 41F after one hour. EHS advised PIC to keep cold foods in cold holding equipment. -1.5-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed rice cakes in prep unit that were date marked 12/6/2021 still in use in the kitchen. CDI - PIC voluntarily discarded and trained food employee to discard after 4 hours from placing at room temperature. -1.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed soiled produce boxed used for storing washed cabbage leaves in walk in cooler. EHS advised PIC that single use items are not clean and are not designed to be reused as they can not be effectively cleaned and sanitized. -.5-

4-501.11 Maintain equipment in good repair. Observed floor panels in walk in cooler loose without rivets or solder to seal panels to the floor. Observed walk in freezer door missing parts of the handle and the bottom portion is cut metal that is scraping the floor when it is opened. Repair. -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 buildup on the back sides of cooking equipment at cook line, behind shelving and dish washing equipment. Clean often enough to prevent buildup. REPEAT -.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine. Replace these with nonabsorbent ceiling tiles. REPEAT -.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup with lid and straw in place stored on prep table with plastic wrap for raw cut meat. CDI - PIC moved cup to low shelf for storage. -1-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed wait staff bringing soiled dishes to dish pit and then resume waiting on tables and filling drinks without handwashing. CDI - PIC advised of the issue and wait staff re-trained. Hands washed. -2-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE parsley in walk in cooler. CDI - PIC rearranged storage order. -1.5- REPEAT

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 cooked beef in walk in cooler at 80F after cooling overnight. Product has not been removed from cold holding. CDI - PIC voluntarily discarded and EHS advised PIC about using thin metal sheet pans to help cool faster. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked rice in small table top unit described as only available during lunch rush from 12-2P and then consumed by staff or thrown away if there are leftovers. EHS asked if this is a TPHC procedure. PIC declared this a TPHC procedure. VR no later than 09/09/2021 to ensure TPHC procedure available for this rice. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seafood soft tofu soup on menu available with a raw or undercooked egg not identified with existing red asterisk associated with the consumer advisory. VR no later than 09/09/2021 to ensure consumer advisory on seafood soft tofu soup. -.5-

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 deep portion of cooked beef cooled overnight still above 41F this afternoon and cooked pork prepared today and left at ambient air temperature to cool in a deep portion at a rate of .17 degrees per minute. CDI - PIC voluntarily discarded bee and moved pork to metal pan and food at 29F. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sauces at cook line out of original packaging without label on working containers such as soy sauce, pastes and other foods. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live rodent on glue trap in kitchen. PIC stated there was an issue with the seal on the back door and pest control company brought in to provide service last week. CDI - Rodent discarded. -1-

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Display unwrapped eating utensils in a manner to prevent contamination and with handles facing up. Observed exposed silverware in kitchen area with handles facing down. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored directly on floor in employee area used for food service to customers. Keep these items at least 6 inches off floor. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exhaust fan cover, outsides of cooking equipment and on shelving in kitchen. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Floors walls and ceilings shall be non-absorbent in required areas. Observed acoustic ceiling tiles throughout kitchen, over ice machine and in restrooms. -0-

6-301.12 Hand Drying Provision - PF Observed handwashing sink in kitchen without disposal towels. CDI-Food employee placed paper towels at hand sink. Keep all handwashing sinks supplied at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed intact raw shelled eggs in WIC above RTE foods. CDI-PIC properly reassigned storage of the raw shelled eggs. EHS did not observe physical contamination.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked shrimp, cooked root vegetables, and other TCS foods held for over 24 hours without at date mark. CDI- EHS allowed food employee to backdate products made the previous day. Note: if this violation continues permit action or risk control plan may be warranted.

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 sliced cabbage cooling in prep unit. Also observed bagged bean sprouts cooling at room temperature. CDI-PIC moved both products to reach-in cooler to continue the cooling process. EHS educated food employees and PIC on proper cooling methods including not allowing food to cool within prep units. REPEAT. Note: if this violation continues permit action or risk control plan may be required.

3-501.13 Use approved thawing methods. Observed frozen rice cakes thawing on prep table. CDI-food employee moved rice cakes to reach-in cooler. EHS discussed approved thawing methods with PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surface. CDI-EHS had PIC set up a bleach sanitizer bucket and informed PIC to keep all wet wiping cloths in bucket in-between use and label bucket.

4-501.11 Maintain equipment in good repair. Observed flooring inside produce walk-in cooler not secured in place and space under metal to allow buildup. Observed freezer door in disrepair. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands for less than 15 seconds without using soap. CDI - PIC directed handwashing to include hand soap. -2-

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 rolling out rice cakes while guiding food into container with bare hands. CDI - PIC directed rice cakes washed off and hands washed. Food employee used gloves. -1.5-

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 Napa cabbage and raw beef cooling at room temperature at beginning of inspection. CDI - PIC instructed food employees to move foods to outside walk in cooler. PIC educated staff to keep foods as close to 41F during prep as possible. -1- REPEAT

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed small containers of kimchi packaged for grab and go in the facility without quantity of contents on packaging labels. Per PIC, some product labels recently ran out and employees were instructed to hand write quantity on labels. VR no later than 03/07/2021 to ensure product grab and go labels have quantity listed. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and rear door of facility left open throughout inspection without screen door or air curtain in place. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked drinking cups for dine in customers stored in cardboard box over ice machine. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard produce box lined with shopping bags reused for storing wet stacked drinking cups for dine in service. -0-

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in a secure manner with tight adjustment to preclude buildup. Observed flooring inside produce walk in cooler not secured in place and space under metal flooring to allow buildup.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. CDI - PIC with certification returned to facility within 15 minutes of beginning of inspection. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE produce that has been washed in walk in cooler. CDI - PIC moved unwashed produce to lower shelf. -1.5-

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 food employee date marking cut cabbage, radish kimchi and other foods in walk in cooler with 10/21 at beginning of inspection. Date marking was for 10/21 to 10/28. CDI - PIC corrected date marking to count 10/21 as day 1. Dates changes to expire on 10/27. -1.5-

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 freshly prepared rice cakes and freshly refilled bean sprouts in prep unit in cook line cooling from 1030A that are tightly wrapped in individual portions. CDI - PIC moved these to reach in freezer for rapid cooling. PIC reminded that cooling shall take place in cooling equipment. Prep unit is a cold holding unit. This is a full point deduction on the second consecutive inspection. Further non-compliance may result in permit action or a risk control plan implementation. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near dish machine and around rice mats hanging over dish machine drain board. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris and buildup on the outer housing of slicer no in the food contact area. -.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed cabbage kimchi still being produced in the facility after EHS Taylor Piephoff required an amended Variance from State prior to resuming production of cabbage kimchi after repeated violations for not following current procedure. Per PIC today, facility has submitted updated procedures to State to produce cabbage kimchi prior to COVID-19 and is awaiting approval letter for new procedure. VR no later than 07/25/2020 to ensure amended procedure received and being followed. -1-

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 radish kimchi cooling at room temperature at beginning of inspection at 119F and boiled eggs out of shell and other TCS foods cooling in flip top unit. CDI - PIC placed inside walk in cooler to cool. REPEAT -1- CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed kimchi packaged in permitted area without quantity of contents listed on labels. VR no later than 07/25/2020 to ensure quantity available on labels. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pallets of vegetables in walk in cooler to the rear on risers less than 6 inches off floor. -1-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes reused to stored cleaned drinking cups on top of ice machine. -0-

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed gasket not holding tight seal at rear walk in cooler door on side and at floor. Sunlight is seeping through these areas from outside. -1- REPEAT 4-501.11 Maintain equipment in good repair. Observed floor panels not secured to floor in walk in cooler to rear and around corner of facility.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-603.16 (A)(1)Rinsing Procedures - C When using a 3-comp sink, a rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed water knife and other utensils washed using running warm water less than 110F without rinsing and sanitizing steps by new employee, per PIC. CDI - PIC trained employee on proper warewashing in 3-comp sink. -.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. Observed cleaning needed at cook line on floors and walls. -.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee using and storing cell phone near meat packing area at beginning of inspection. -0-

2-301.14 When to Wash - P-Observed employee cooking rice and bean cakes without gloves. Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI-Educated and Instructed employee to wash hands and wear gloves. -2-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee rinsing off soiled gloves in handsink. CDI - Food employee removed gloves, washed hands and put on new gloves. -0-

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking -Observed several foods (cabbage, raw beef, and bean sprouts ect. )stored throughout the facility open, without a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -1.5- CDI - Products were from yesterday and back dated.

7-102.11 Common Name-Working Containers - PF- Sanitizer bottles were stored with out a label. Label working containers of toxic materials such as cleaners and sanitizers.

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 cakes and cooked bean sprouts cooling at room temperature and in bucket outside walk in door. CDI - PIC moved these to walk in cooler. -1- REPEAT

4-901.11 Equipment and Utensils, Air-Drying Required - C-Observed some cups stored on top of the ice machine wet, during the time of inspection. Air dry equipment and utensils after cleaning and sanitizing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed some split gaskets on the bottom reach ins at the flip top fridge. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C-Observed some build up on all the storage racks. Clean. Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C-Remove all unnecessary items in the kitchen and outside the walk in cooler. Discard items and litter stored on the premises as they are not necessary to operation and maintenance.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P.Keep raw foods separate from RTE (ready to eat) foods. Observed raw eggs above RTE food in walk in unit. CDI

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 cooked cabbage from the day before in the walk in cooler holding at 50F. CDI PIC discarded cabbage

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts holding at 70F PIC stated the bean sprouts were cooked early this morning. CDI PIC separated and put bean sprouts in shallow metal pans.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cabbage cooked the day before but dated for today. PIC stated that was the day the cabbage was put into containers. CDI Discussion was had that the day of prep/cooking is the date that should on the food. CDI PIC discarded cabbage. 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. Observed fish cakes, noodles, and other items in reach in and walk in unit that was labeled today but product was prepared on previous days. CDI dates changed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed ghimbab with the improper start time. The ghimbab had the time stamp of the time it was wrapped and not prepapred. Ensure to follow written procedures.

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 bean sprouts cooling in large plastic containers in the walk in cooler. Bean sprouts were holding at 70F CDI PIC seperated bean sprouts onto sheet pans in the walk in. Observed cabbage from last night in the walk in at 50F PIC stated the cabbage was left out over night to cool then placed in the walk in. CDI Disscusion was had with PIC about cooling methods and cabbage was discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed untensils at the stove, and by both rice cookers stored in water. Ensure utensils are stored in water that is 135F or greater or in running water. Observed scoops with out handles in flour. Ensure all scoops have handles and the handles are out of food.

5-501.17 Provide a covered waste bin in female restrooms. Observed both bathrooms for men and women with out a covered waste bin for females. Ensure both bathrooms have a covered waste bin.

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 cooked beef, cooked noodles, bone broth and sausage with no date mark. Date marking has improved overall-de-escalation of points. CDI-PIC date marked items with dates prepped. All were within 2 days.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat containers in soiled shelf and gloves sitting in them., Single use to-go boxes sitting outside of the plastic next to a register.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed outside dumpster with unnessessary clutter like tires, pallets, boxes that need to be disposed of. ago

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed several damaged ceiling tiles in kitchen area above the air conditioner and over the grill. Keep facilities in good repair.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed no date marking of food in kitchen and for most foods in walk-in cooler. CDI-

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: Found tied bags of cooked spinach in walk-in cooler at 73F from morning. CDI- bags of spinach moved to ice bath in prep sink and submerged. Spinach dropped to 55-62 F in 30 minutes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found container with no handle used to dispense rice from bulk storage, laying in rice. Use a utensil with a handle to dispense foods from bulk supplies.

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. Floor of large walk-in cooler at rear of building.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking at work station from uncovered drink cup.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee crack eggs at stove, remove gloves, then put on new to crack more eggs. Employee then went to clean utensil shelf and took bowl to rice cooker and used hands to take rice and place into bowl. CDI- discussion with PIC and direction to wash hands between glove uses.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw meat packaged in house stored over kimchi in supermarket grab-n-go. Observed gloves with raw egg on them touch ready-to-eat rice. CDI-meats removed from refrigerator. Rice in contact with raw egg cooks immediately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cooked beef placed in refrigerated prep top unit for convenience due to lunch rush, at 109F. CDI- beef reheated to over165 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: No date marking system observed in kitchen. Verification needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent cleaning of surfaces in kitchen needed.

2-301.15 Only wash hands in handwashing sink. -PF Observed employees washing hands in 3 comp sink. Ensure to wash hands only at a handsink. CDI PIC instructed employee to wash hands at handsink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing gloves before returning to work. Ensure to discard gloves after being soiled and washing hands properly before donning new gloves. CDI employee instructed to discard gloves and wash hands properly.

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 opened packages of tofu, fishcakes, and cut leafy greens not date marked. Items in the flip top were also not date marked. PIC stated due to smaller portions, nothing is held longer than 7 days. Ensure to date mark any TCS food items held in the facility longer than 24 hours. CDI PIC date marked TCS food items during the inspection. Repeat violation.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed fermented kimchi procedure not following the submitted procedures approved in the variance from the State. Found kimchi held for more than 2 weeks with a pH over 4.5. Ensure procedures follows the approved proccess that was submitted to the state. PIC stated that amended kimchi variance will be submitted to the State and production of kimchi will not be made in the facility until further approval is given. CDI PIC voluntarily discarded container of kimchi with the pH level higher than 4.5. Repeat violation. Verification required within 10 days.

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 tofu, crabsticks, and cooked raddish cooling tightly covered (see temp chart). PIC stated prepped 30 min prior and placed in reach in to cool down. Ensure to cool TCS foods in the walk in cooler uncovered. CDI raddish was cut and reheated during the inspection and crabsticks and tofu were uncovered and placed in the walk in cooler. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils beside grill line with no labels. Ensure to add labels to make food ingredient easily identifiable. CDI PIC added labels to oils and spices during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several handles in the food. Ensure to store handles above the food or in a clean location. CDI handles were removed from the food during the inspection. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment and shelves throughout kitchen with build-up of food residue. Ensure to increase cleaning frequency. Repeat violation.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee wearing gloves moving through kitchen touching various items, them crack and egg at stove, then go to prep sink and rinse off gloved hands, then return to work.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found many food items in two-door refrigerator in kitchen above 45 F. CDI-Food moved to freezer for cooling down.

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 prepped food not date marked. CDI- allowed to date with date of prep. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Observed records being kept of ambient air of storage cooler for kimchi. Temperatures of the food must be recorded daily. Record pH of kimchi when batches are tested. Verification needed.

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 : Chicken and tofu cooling tightly covered in dense volume. CDI- food vented

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squirt bottles of liquids at cook line not labeled as to contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food storedon floor of freezer. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs stored on oven handle, rice scoop stored in water at room temperature.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic freezer in walk-in cooler, rice cake steamer not NSF.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent cleaning of equipment needed.

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 kimchi containers and foods that were cooked, cooled and frozen days prior. Observed no date marking on cut lettuce in the flip top. CDI - PIC date marked these products during the inspection and instructed food employees to date mark foods as they are prepared. -3- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed bi bim bob on the menu with an egg cooked to order without a consumer advisory. VR no later than 03/16/2018 to ensure consumer advisory has been added to the menu. -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 bean sprouts cooling in walk in cooler with wrapping in place. Points were not escalated today as the condition was much improved over the last inspection. -.5- REPEAT

3-501.13 Use approved thawing methods. Observed kimchi thawing in red container in standing water in the reach in cooler. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed foods in small red containers without the contents labeled on the outside of the containers. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go containers of kimchi without the quantity listed on the containers. CDI - PIC labeled all containers during the inspection. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the freezer. REPEAT -2-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee handling exposed food that was not ready to eat with painted fingernails. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee making fish balls without hair restraint. REPEAT -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed glass jars used for kimchi stored outside near the walk in nearest the back door to the kitchen. -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 missing HVAC vent covers in the kitchen with the ducts exposed. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

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 kimchi and other TCS foods not date marked that are older than 24 hours. VR no later than 11/24/2017. -1.5-

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 bucket of kimchi, cooked fish cakes and beef cooling at room temperature and in the flip top cooler with lids in place. CDI - PIC placed these in the outside walk in cooler to cool. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the freezer and two bags of food stored on the floor in the walk in cooler. -2- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees working with food at the beginning of the inspection without a hair restraint. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned linen used to cover rice cakes stored on table to the left of the cook line with moisture damage. -0-

4-501.11 Maintain equipment in good repair. Observed out of service equipment throughout the facility. -0- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified rice cooker, mixers and other equipment.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed no wash solution while manually warewashing dishes. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed broken toilet in the first restroom to the right inside the facility. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets, tires and other debris stored outside. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused and broken large pieces of equipment in the facility. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed rice warmer and utensils not clean at the beginning of the inspection left soiled overnight and inside food overnight. CDI - PIC sent items to soiled drain board of 3-comp sink for cleaning. -0-

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 CDI - PIC educated employees on when to date mark TCS foods. Date markings placed on products during the inspection. -1.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed labeled containers of kimchi, rice cakes and pickled peppers in the reach ins and in the retail grab and go cases without the quantity of contents available on the package labels. CDI - PIC amended templates to reflect quantity of the containers. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods in the walk in coolers stored less than 6 inches off the floor and stored directly on the floor. Observed one food employee hand mixing food on the floor of the kitchen at the beginning of the inspection. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of the cooking and cold holding equipment in the kitchen and the cover of the cooling fan at the end of the cook line. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed water at the handsink in pump soap dispenser. CDI - PIC placed handsoap at handsink. -1- REPEAT

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 prepared foods over 24 hours old, such as kimchi, cooked radishes and cooked greens. -1.5- REPEAT

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 cakes and cooked steak cooling with tight wrapping and inside the flip top. CDI - Wrapping vented and steak moved to walk in to cool. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice containers at the cook line. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no safe handling instructions on the sliced meat packaged by the facility nor labels on the grab-n-go rice cakes. CDI - PIC edited label and printed today. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen. Back door was propped open. Keep door closed. 6-202.15 Protect outer openings of establishment from insect or rodent entry. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in buckets in the walk in stored 4.5 inches off the floor and cooked rice cakes stored under soiled dishes on rolling cart. -1- 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not be stored in undrained water nor ice. Observed bean sprouts in standing water in the flip top.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food employees with unrestrained hair at the beginning of the inspection. -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and bowls near the cook line. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towel supply stored in the restroom. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed equipment in the kitchen without certification and with operating instructions only in Korean. Provide certification proof and obtain operating instructions in English. -0- REPEAT 4-501.11 Maintain equipment in good repair. Observed no HVAC covers in place. PIC states repairman took them all after repair. Observed damaged pans that are no longer easily cleanable. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Fixed equipment shall be sealed to adjoining wall if subject to moisture. Observed loose caulking at kitchen handsink and old caulking at prep sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed out of service equipment and utensils becoming litter in the kitchen and dry storage area. 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 water damaged ceiling tiles in the dining room and chipped floor tiles in the kitchen near the 3-comp sink. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar soap in use at the handsink in the kitchen. CDI - Bar soap voluntarily discarded and pump soap used only. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kimchi stored on prep table at room temperature. CDI - PIC made kimchi stew. -3- REPEAT

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 prepared foods over 24 hours old, such as rice, kimchi and cooked greens. CDI - Date markings placed on these products during the inspection. -0-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed letter stating revisions needed to current application submission for kimchi found today in the walk in, at room temperature and in the retail section of the facility. Facility was instructed to discontinue making kimchi until variance approved. CDI - ITS issued today and facility advised to stay in contact with the State to get an Approval letter. -.5- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed facility re-using seaweed containers without labeling them with the current contents. Label these with the common name of the food that is inside now. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on shelving to the left of the walk in entrance on a shelf less than six inches off the floor. Either move foods to a higher shelf or adjust shelf. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on food employees during the inspection. Wear an effective hair restraint. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed service spoons stored in a container in the kitchen with the food contact surface up for selection. Invert these so they can be grabbed by the handle. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed equipment in the kitchen without certification and with operating instructions only in Korean. Provide certification proof and obtain operating instructions in English. -0-

4-603.16 Rinsing Procedures - C A rinse solution shall immediately follow a wash solution and precede a sanitizer solution. Observed manual warewashing under running water without solutions for proper contact times. Make a wash, rinse and sanitizer solution. -0-

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. Observed buildup on the lower walls of the dish machine and under the 3-comp sink. Clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pieces of equipment with residue buildup on the inside. CDI-All were brought back for washing, rinsing, and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 120F in the hot holding container. Employee had turned unit down because the unit was drying out the product. CDI-The unit was turned up to keep products at the correct temperature.

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 several items not date marked that had been prepared the night before. CDI-PIC date marked items. REPEAT.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility is still waiting on reply from the state on acceptance of kimchi variance. Facility showed information to REHS that has been given to the state. The kimchi is currently being held in the reach in coolers until otherwise noted.

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 cooling in the flip top cooler near the cooking area. CDI-The beef was placed in the reach in cooler for proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Increase pest control methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in coolers in need of cleaning. Have cleaned.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several machines not currently working and are too heavy to remove from the facility. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed small child in the kitchen with a runny nose at the beginning of the inspection. CDI - Child removed from the kitchen. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in the dish machine. CDI - PIC purged line of dish machine and sanitize was 100 ppm. Dishes washed were rewashed. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beans sprouts, cooked greens, cucumber kimchi and kimchi stew at 54-94F. CDI - Items were freshly prepared, so all items were taken to walk in cooler and vented to cool. -3- REPEAT

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 cooked meat and other items in the walk in from the previous two days without date marking. CDI - PIC date marked these, counting prep date as Day 1. -3- REPEAT

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi chi prepared onsite at room temperature in sealed jars. CDI - PIC given variance paperwork today for submission. Until approval received, do not prepare kimchi chi at room temperature. -.5-

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 plastic wrapped containers cooling at room temperature and items freshly cooked cooling in the flip top and prep. CDI - Items moved to walk in to cool. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - Employee put on hair net. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet tissue on the floor underneath wasp spray. CDI - PIC placed wasp spray on bottom shelf and tissue above. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in circular holes in shelving and along the sides. Clean. -0-

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed several large and small pieces of equipment in the facility that are out of service. Either repair these or remove them. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee sports cup open on prep table. Removed and gave instruction

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands for brief time. Discussed handwash and gave instruction and demonstration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked bean sprouts in walkin in deep tub cooling within time. Observed cooked greens not thoroughly cooled on make table. Removed sprouts and divided into shallow pans and placed greens to cool in upright.

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 multiple items in freezer and kim chee, cooked bean sprouts, cut cabbage without proper date marking. All items are reported to be used in a maximum of 3 days. Kim chee is reportedly made multiple times per week. Items recently processed and prepped were date labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed Gimbob (fish roll) on counter in store which is held and sold under time as a control for safety. Operator states the procedure has been approved by an inspector and supervisor previously. No paperwork was available but the time labeling was accurate. The label did not contain all information for self serve sale. Gave copy of time agreement and labeling requirements.

. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices and sauces. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents (weight), name and place of business (full address) and major food allergens. -Pf

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Equipment on site which is not NSF or ANSI labeled. Some are unused but rice grinder and rice cake machine are Korean manufactured and are used daily.

6-502.12 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. Observed floors in need of thorough cleaning. Gave instruction to clean around and under equipment and shelves.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small portion of rice in rice cooker at 112F from day before. CDI - PIC voluntarily discarded food. -1.5-

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 several items in prep cooler without date marking, as well as in the reach in cooler.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi fermenting on prep table at beginning of inspection from the night before. CDI - PIC instructed to discontinue fermenting kimchi without first obtaining a variance from MCHD for specialized processes, such as fermenting kimchi. The current process is not safe food handling and must go through the approval process before resuming. DO NOT SERVE THIS PRODUCT TO CUSTOMERS. -.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with thin foods, such as cabbage, but no thin probed thermometer. Provide a thin probed thermometer for taking temperatures of thin foods. -.5- VR required no later than 11/09/2015.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seaweed and red pepper containers reused in the facility without proper label present. Also observed working containers of spices and condiment bottles at the cook line without labels. Label these with the common name of the item. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of rice cake rice near the dish machine and in the splash zone of the hand sink on the 3-comp sink drain board. CDI - Rice relocated away from splash zones. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food equipment in use with Korean language on data plate information. Unable to determine if equipment meets the required standards. -2- REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard boxes outside dumpster corral instead of inside cardboard container. Observed clutter in all storage areas and throughout kitchen. Organize these areas and remove unnecessary items. -1- REPEAT 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 cracked tile on the can wash and unsealed wall on the right side of can wash. Repair these.

6-303.11 Intensity-Lighting - C Provide the required amount of lighting in all facility areas. Observed low lighting near the cook line over the prep cooler. -0-

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed most items on top unit of make table at greater than 45 F. The unit did not appear to be holding foods appropriately. Foods had been placed on top portion of unit less than 1 hour prior and was returned to walkin for quick chill. Manager reported unit had been freezing up and thermostat had been adjusted to correct freezing. Unit thermostat was lowered and service was contacted while on site. Cut cabbage was found near line at room temperature. Cabbage was discarded and instruction was given to hold cut greens at temperature under 45 F.

3-307.11 Miscellaneous Sources of Contamination - C Observed cut food with packages of food directly on food. Removed and discarded product.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed make table refrigeration unit not holding approved temperatures. Service was called while on site and is to arrived within the hour. Several pieces of Korean equipment is being used to process Korean rice cakes. It is unknown if they are NSF/ANSI or ETL Sanitation approved. 4-205.10 Food Equipment, Certification and Classification - C

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed several pieces of unused equipment stored inside facility and on porch at entrance. Remove unused equipment

3-301.11 Preventing Contamination from Hands - P,PF Observed staff member to be working with cooked vegetable foods bare handed. C. Elmore was informed that the items were not for customer use. Items were discarded. Alway use gloves for handling ready to eat food. -CDI

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed a staff member to drop tongs onto the floor and then return them to hang in position with other tongs at the stove. This set of tongs, once soiled from contact with the floor, must go to be washed. Items were moved to the three compartment sink. -CDI

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut leafy greens to be at 65F on the side of the stove. Cut leafy greens must be kept at 41F-45F or less. -CD Items were moved into a cooler.

3-501.13 Thawing - C Observed fish thawing in standing water. Items thawing must be in water that is running. Use approved thawing methods.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensil with no handle left inside of food in the walk-in cooler. Only use utensils with handles to dispense food.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged cooler gaskets. This is a deduction as equipment must be kept in good repair, smooth and easily cleanable.4-205.10 Food Equipment, Certification and Classification - C . If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Non absorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed.

4-602.13 Nonfood Contact Surfaces - C Observed soiled cooler gaskets.

..A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. Observed food handler documentation of approved training for the PIC. This is not sufficient, food protection manager training is required. REPEA This became a 2 point deduction on January 1st, 2014. Observed food, which was found in metal restaurant pans and other non-packaged containers, to be set into the large grocery walk-in cooler in the back and also in the employee coolers. This is not allowed. It is the responsibility of the PIC to ensure that food for the restaurant, personal food items, and food for the grocery section are kept segregated. -CDI Items were removed fromt teh employee coolers. C. Elmore directed that items be removed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed meat saw to be left soiled. -CDI Item was opened for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer spray bottle to have 0ppm chlorine. -CDI Sanitizer was refilled.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed items, such as kimchi to not be date marked as required. CDI C. Elmore instructed that the items be date marked. Facility staff report that kimchi is kept no more than 3 days and that it is made under refrigeration.

3-501.19 Time as a Public Health Control Facility is using Time as a Public Health Control for rice cakes and cooked fish sushi. Ensure that a written procedure for keeping these items for no more that 4 hours and then discarding them is maintained and is available for review at the restaurant. The items must also be labeled or recorded so that the 4 hour hold time can be tracked for proper discard. -CDI C. Elmore directed the facility to label the items that were out offered for sale as they were not time marked, even though the time is being tracked. -REPEAT. -CDI Items were discarded as they were not date marked. Later in the inspection it was discovered that the items which C. Elmore and V. Parker had directed be discarded were put into a garbage bag and stored in the large grocery walk-in cooler. They were discovered by V. Parker and the items were opened, denatured with bleach, and discarded under supervision of V. Parker.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Observed WD-40 improperly stored. -CDI Item was placed with other chemicals.

Observed unlabeled reportioned product being sold prepackaged but unlabled in the grocery section. These items must be labeled as directed by the NC Food Code. Do not offer unlabeled foods for self service. -CDI Items were removed from the sales floor.

2-303.11 Prohibition-Jewelry - C2-402.11 Effectiveness-Hair Restraints - CObserved staff members to be working with food without proper hair restaints. Obseved staff member to be working with food with ring on that has gemstone and cut-out. Only simple metal band rings with no cut-outs, gem stones, or in-lays can be worn.

Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Non absorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed.

..A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training for the PIC; Repeat This became a 2 point deduction on January 1st, 2014.

2-301.15 Where to Wash - PF2-301.14 When to Wash - P Observed staff members to fail to properly wash hands in the handsink when required. Only wash hands in the handsink and wash hands whenever needed to prevent contamination. -CDI Staff members were instructed to wash hands.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed items, such as kimchi to not be date marked as required. CDI C. Elmore instructed that the items be date marked. Facility staff report that kimchi is kept no more than 3 days and that it is made under refrigeration.

3-501.19 Time as a Public Health Control Facility is using Time as a Public Health Control for rice cakes and cooked fish sushi. Ensure that a written procedure for keeping these items for no more that 4 hours and then discarding them is maintained and is available for review at the restaurant. The items must also be labeled or recorded so that the 4 hour hold time can be tracked for proper discard. -CDI C. Elmore directed the facility to label the items that were out offered for sale as they were not time marked, even though the time is being tracked.

7-201.11 Separation-Storage - P Observed various cleaning chemicals stored on the same shelf as food sauces in bottles. -CDI Chemicals were moved.

.3-602.11 Food Labels The facility sells cooked fish sushi and rice cakes in packages. If these are offered as customer self service items, they must be labeled as required by the new food code. They were found to be labeled as to the ingredients, but the labels are not complete. The labeling handout was given. -CDI

3-307.11 Miscellaneous Sources of Contamination - C Observed staff member to wipe sweat from his face and then drop the paper towel onto a kitchen table surface. Do not place any such items anywhere except into the trash.

Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Non absorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed.

4-602.13 Nonfood Contact Surfaces - C Observed cooler door handles to be soiled. Keep cooler door handles cleaned.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal coat set on slicer top. Do not put personal items on the slicer.

..A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training for the PIC; Repeat

2-401.11 Eating, Drinking, or Using Tobacco Observed personal drinks set on the food prep tables. This is not the proper storage of personal drinks. -CDI Drinks were moved.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Observed a package of fish set into contact with a container of raw shell eggs. This is a cross-contamination hazard. -CDI The item was moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding Observed Fish Cake (60F) , Crab Cake (62F), and other items out of temperature at the prep coolers due to being set above the effective cooling area of the unit or being stored on top of the unit. -CDI Items were moved to other cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingThe facility must date mark ready-to-eat or fully cooked items that are POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) Cut leafy vegetables must also be date marked. Items can only be kept for 7 days at 41F or below, or for 4 days between 42F-45F. The first day the items are opened or cooked count as day 1. -CDI by instruction, date marking handout was given.

3-501.19 Time as a Public Health Control Facility is using Time as a Public Health Control for rice cakes and cooked fish sushi. Ensure that a written procedure for keeping these items for no more that 4 hours and then discaring them is maintained and is available for review at the restaurant. The items must also be labeled or recorded so that the 4 hour hold time can be tracked for proper discard. -CDI by instruction.

Observed soaking solution to be made with a mixture of chlorine bleach and other items, such as soap. Do not mix chlorine chemcials or bleach with other chemicals as a hazardous mixture may result.

3-501.13 Thawing Observed fish in sealed plastic package thawing. Do not thaw fish in plastic packages that are still sealed. They may remain sealed when they are frozen, but must be opened so that air can get into them while they are thawing. -CDI the plastic package was opened.

.3-602.11 Food Labels The facility sells cooked fish sushi and rice cakes in packages. If these are offered as customer self service items, they must be labeled as required by the new food code. The labeling handout was given. -CDI

3-307.11 Miscellaneous Sources of Contamination Observed staff member to be working with cooked rice by setting the container of the rice on the floor. Do not work with food items on the floor. Observed a container of food set on the floor of the walk-in cooler. Do not set food items on the floor.

Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed. Observed egg crates to be used to set pans on. Do not reuse egg crates for any purpose. Do not line shelves with metal foil. Observed 1 badly torn gasket.

.A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training for the PIC; Repeat

.Observed staff member to wash their hands, then wipe their face with a paper towel, then take the paper towel back with them to the food table. Observed a second employee to wash their hands at the 3 compartment sink. -CDI The staff members were corrected.; Corrected During Inspection

.The facility must date mark ready-to-eat or fully cooked items that are POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) -CDI by instruction -CDI by instruction.; Corrected During Inspection

.POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P Observed stainless steel polish inside storage with packaged food items. Keep chemicals away from food items and food storage/prep areas.; Corrected During Inspection

Observed the facility staff to be cooling items in the prep coolers. The items were found to be above 45F. Do not use the prep coolers for cooling items. Items shall be at 45F or less to be in the prep coolers.; Repeat, Corrected During Inspection

A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act ? 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) The manufacturer's or processor's label that was provided with the FOOD; or (2) A card, sign, or other method of notification that includes the information specified under Subparagraphs (B)(1), (2), and (5) of this section. (D) Bulk, unPACKAGED FOODS such as bakery products and unPACKAGED FOODS that are portioned to CONSUMER specification need not be labeled if: (1) A health, nutrient content, or other claim is not made; (2) There are no state or local LAWS requiring labeling; and (3) T

.Observed freezer to have many items stored on the floor. Observed a leak or discharge of some type that is impacting the packaged food items stored there. Organiize the freezer so that item are not stored on the floor. Stop the discharge from impacting the food. Cover all food items that are carried to the outside freezers and coolers as the food items must be transported outside.

.A) Except as provided in ? (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed staff to be working with food without proper hair restraints. Staff working with food must wear proper hair restraints.; Repeat

Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed multiple pieces of equipment used for making rice cakes in kitchen that have only Korean writing and cannot be verified if they are NSF listed. Observed drainline under dishmachine to be secured with plastic wrap. Do not use plastic wrap to make repairs. .