CHOI’S KOREA & WING

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw ribs stored above ready-to-eat kimchi in the prep cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked chicken wings in WIF without a date mark. -CDI- PIC verified original cook date of the chicken wings and properly added a date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 of food debris/residue along handles to prep reach-in coolers and interior of prep coolers. Observed dark buildup along shelves storing dishes. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handsink as dump sink during inspection. CDI - REHS educated PIC on proper handsink usage. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored above raw shell eggs during inspection. CDI - PIC reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 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 fried chicken wings being held on time during inspection without prepared procedures during inspection. Wings were not labeled with time they were placed on time control. CDI - PIC prepared procedures during inspection. PIC verified chicken wings had been prepared at 12:00pm for service, and were discarded at 2:00pm. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. 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 rusting shelves during inspection. Repair or replacement necessary. Observed cut onions being stored in bin intended for home wares. Replacement with food grade storage bin necessary. Repeat. 0.5 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cabbage being stored in direct contact with prep unit shelving during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed multiple containers of food not baring labels identifying when they were opened or prepared. CDI - PIC verified that all foods were purchased and prepared on 10/8/25 due to the restaurant being closed every Monday and Tuesday. PIC allowed to date mark items. EHS informed PIC that this practice may not be allowed in the future. Repeat. 3 pts. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on rice dish served with sunny side up egg during inspection. CDI - PIC added asterisk to dish on all menus during inspection. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed fryer baskets bent and damaged. Replacement necessary. 0 pts.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle of chlorine sanitizer that was well above 500ppm. Chlorine sanitizer should be 50-200ppm. CDI - Owner diluted sanitizer to appropriate concentration.

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 missing dates marks for cut hot dogs and kimchi in the walk-in coolers. CDI - Items were voluntarily discarded.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp and squid stored in ice water.

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

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 house-hold scissors that do not come apart and will be difficult to clean.

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 grease debris and buildup on the storage shelves of the back kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle of chlorine sanitizer that was well above 500ppm. Chlorine sanitizer should be 50-200ppm. CDI - Owner diluted sanitizer to appropriate concentration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready-to-eat items in the walk-in cooler. CDI - Item was moved to the meat shelf.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all kimchi products in the kimchi cooler above 41 degrees. (See temperature chart) Cooler was placed on 6-hour TPHC until it is repaired.

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 missing date marks for cooked pork, cooked squid, imitation crab and cut cabbage in the walk-in cooler. CDI - Items were date marked for the day they were prepared.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure on the consumer advisory.

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 shelves less than 6” off of the floor of the walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths stored on the side of the grill.

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 a scoop for rice being stored in 76 degree water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a deeply stained cutting board.

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 slight grease build-up on the sides of equipment and shelves throughout the kitchen. Improvements made from previous inspection.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatterproof heat lamp bulbs.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed produce and ready-to-eat foods in WIC. CDI- storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple pans and dishes with food debris and stickers left on them in clean dish storage area. Also observed slicer stored as clean with food debris. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of sweet potato noodles and bag of unwashed onions stored on floor in WIC.

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 residue buildup in low reach in cooler gaskets throughout facility. REPEAT

4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed residue buildup inside ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed washed cabbage stored directly on bottom of low reach in unit with visible debris and residue. REPEAT.

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 utensils stored in container of water at 63 F. CDI - PIC emptied 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 residue buildup in low reach in cooler gaskets throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and residue on plastic pans stacked as clean. CDI - PIC placed items in dish area for recleaning. - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bustub and cooler with frozen food in walk in freezer on floor. Store all items off of floor to prevent possible contamination. - 1 - REPEAT

4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed pink buildup inside ice machine. CDI - PIC took ice machine out of service until it can be cleaned after lunch service.

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 frozen cooked galbi with no date mark. PIC stated that food was cooked and frozen yesterday. EHS reminded PIC that the day the food is cooked and frozen is counted as one day and food should be date marked to represent this. CDI - PIC added cook/freeze date mark and will add a second date mark when food is thawed. 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)(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 fish cake held on TPHC without time stamp. PIC stated that fish cake is cooked and placed on TPHC at 10 am every day for lunch service from 11a - 2p. EHS reminded PIC that a time stamp is still required. CDI - PIC added time stamp.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of noodles, bag of onions, and bag of carrots stored on floor in WIC.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use rice paddles stored in water at 78 F. CDI - PIC emptied water.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed green onions stored over ready-to-eat pickled radish and cut zucchini. CDI: items rearranged -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer stored as clean with food debris. Per PIC, slicer was last used and cleaned this past Sunday. CDI: slicer broken down to clean. REPEAT VIOLATION No points escalated due to improvements from previous inspection. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build up and debris left attached to some of the plastic containers and metal pans. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored above the fill line causing the food to read at temperatures above 45F. Shelled eggs were observed at 55F and 46F. Observed Kim chi out on the countertop at 48F during the inspection. Foods were discarded during the inspection. No esacalation of points due to improvement. Food was dated during the inspection.

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 ready to eat pork belly opened and prepared the day before with today’s date attached. Ensure that food establishment are actively datemarking foods as needed with the appropriate dates.

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 Food establishment was keeping time on fish cakes with time stamp without procedures present inside of the food establishment. CDI- Emailed time as a public health procedure form to person in charge.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink during the inspection. CDI

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top employee drinks in 3 different location. All employee drinks were observed above prep stations. Employee drinks also didn't have a lid or straw and were moved to below prep stations to prevent possible contamination while tasting or storing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P During the inspection, manager was asked how do they sanitize pans too big for dish machine. Manager did niot have answer. Bleach solution setuop in 3 comnop sink t4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed pans on air drying shelves with noticeable debris left attached.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shelled eggs inside of prep unit stacked too high which read a temperature of 50F. Eggs were discarded during the inspection. Crab meat inside of prep unit was also stacked too highly and had a temperature of 47F. Foods were discarded 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 utensils used for rice stored in room temperature water. Observed dry rice scoop handle buried inside. Both were removed during the inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service items in a protected manner either inverted or in a plastic wrap.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exteriors of refrigeration units, fryers, rice cookers, gasket channels, reach in doors, and shelving in kitchen area. R

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. Additional cleaning to floors beside grill and fryer areas. Recommended higher cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink near fryers has a large colander inside. CDI- colander 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 container of shrimp cooling (covered) in walk-in cooler. CDI- container of shrimp was partially covered to further chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on prep surfaces. CDI- PIC stored clothes in container of sanitizing solution.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. (0 points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exteriors of refrigeration units, fryers, rice cookers, and shelving in kitchen area. Clean shelving in walk-in cooler. REPEAT (1 point).

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. Clean floors in corners and under equipment throughout facility. Clean splash from walls behind prep stations. Clean dust from vent screens in kitchen areas. REPEAT (1 point)

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 in use knives making contact with shelving near three comp sink and in walk in cooler. CDI - PIC moved knives to dish washer to be washed, rinsed, and sanitized. -REPEAT- -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black build up and soil in ice machine and food residues on flip top coolers. Observed food build up in gaskets in reach in coolers. Observed heavy dust build up on vents in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 food build up and soil on floors throughout kitchen area and in dish pit area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the front handsink completely blocked with items in and around the handsink. CDI - Items were removed and handsink was made accessible.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw beef stored over wrapped raw vegetables in the walk-in cooler. CDI- beef was relocated in the walk-in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the rice cooker hot holding at 112F - 122F. Wings holding at fryer 121F. CDI- rice was discarded. Wings re-dropped in fryer to 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts in prep cooler that were prepared this morning at 11 at above 41F. CDI- Food was placed back into the walk-in cooler to chill down to 41F or below.

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 cut cooked and prep in house vegetables in walk-in freezer without a date. CDI - properly date marked. Observed open tatziki sauce not date marked after opening. CDI - properly date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer adivsory not complete and not all items on the menu were identified as being undercooked. Verification Required.

7-102.11 Common Name-Working Containers - PF Observed spray bottle containing cleaner unlabeled. CDI- spray bottle was properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Obsreved dry ingredients in the prep area (corn stratch, breading, etc.) and some bottles unlabled. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths on the drainboard of the food prep sink. 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. Observed several in-use rice scoops and various utensils sitting in standing water in the kitchen.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service to go containers with the food contact surface facing upward. Invert the to-go containers to prevent contamination of the food contact surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas in need of cleaning include the fryer, stove, wok station, exterior of the microwave, exterior of rice cooker Observed heavy build up on exterior of dry good containers, outside of sauce containers, and shelving throughout the walk-in cooler. Repeat

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 walls and floors throughout the food prep areas are in need of cleaning. Observed heavy grease build-up and residen. Repeat

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage stored with food establishment drinks in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

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 pork ribs that were removed from walk-in freezer yesterday inside walk-in cooler without a date. CDI: by discard. Observed crab rangoons inside reach-in cooler that was made yesterday without a date. CDI: by discard.

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no disclosure statement on menu for undercooked items. CDI: disclosure statement was updated.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry good bowls and sauce bottles not labeled.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on counter.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Continue to work on cleaning of NFCS including fryer, stove, and wok station. Observed heavy build-up on inside rims of dry good containers, outside of sauce containers, and shelving inside walk-in cooler.

Repeat: 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 walls and floors at back fryer area in need of cleaning. Observed heavy grease build-up and residue.

General Comment: 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food in walk-in freezer stored in grocery bags. CDI: by instruction to store in proper food grade bags.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small slicer at front wok cook station with food debris and build-up. According to PIC slicer was used this morning. CDI: cleaning process started. Educated on proper cleaning process. Observed plates stored on back shelf with food debris remaining. CDI: plates stored at dish sink to be cleaned. Plates are rarely being used and will be removed from facility.

General Comment: 4-502.13 Single-use and single-service articles may not be reused. Observed small plastic ice cream containers inside deep freezer being re-used to stored food.

Repeat: 4-501.11 Maintain equipment in good repair. Observed shelving inside walk-in cooler rusted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving inside walk-in cooler, hood system and cooking equipment on middle cook line with grease and build-up accumulating. Improvement has been noted since previous inspection.

Repeat: 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 walls and floors behind cooking equipment in need of cleaning to remove grease and food debris. Improvement has been noted since previous inspection.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed same slicer from last inspection with food debris. According to staff slicer was used yesterday and not cleaned properly. CDI: cleaning process started. Observed strainers on back shelf with food debris remaining. CDI: strainers discarded. Next inspection will warrant full points if same violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken soup on stove hot holding at 122F. CDI: soup reheated to 195F.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles, seasonings, and dry good containers not labeled.

General Comment: 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 rice spoon stored in room temp water. Observed coffee cups stored in sugar used for dispensing.

General Comment: 4-501.11 Maintain equipment in good repair. Observed shelving rusted inside walk-in cooler. Observed damaged strainers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use vegetable spinner stored on back shelf.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current quat test strips not properly reading sanitizer concentration and damaged.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food contact cooking surfaces and equipment on fry cook and wok cook line observed with grease and food debris build-up including hood system. Observed shelving inside walk-in cooler and inside prep cooler on wok line with build-up.

Repeat: 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. Grease accumulation and food debris observed on walls and floors on wok and fry cook station line. Observed ceiling vents above ice machine and single service utensils at wok line with heavy build-up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food manager present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer that was used yesterday observed with food debris remaining. CDI: cleaned. Pans and containers stored on back shelf observed with food debris and grease. CDI: by removing and storing at dish shelf for recleaning. Ice machine deflector with black residue. CDI: cleaning process.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Turnip kimchi and fish cakes made yesterday inside bottom of prep cooler on fry line observed without a date. According to PIC these items can last for 1-2 days. CDI: by dating properly.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food contact cooking surfaces and equipment on fry cook and wok cook line observed with grease and food debris build-up including hood system. Observed outside and inside rims of seasoning containers and lids on wok and fry cook line in need of cleaning to remove build-up.

Repeat: 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. Grease accumulation and food debris observed on walls and floors on wok and fry cook station line.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at 90 degrees throughout facility . CDI set prep sink up as handwash as temporary measure until plumber could be dispatched to repair. PIC to move vegetable prep to 3 comp sink until handwashes repaired. 10 day verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 120 degrees in front service area. CDI discarded.

3-501.13 Use approved thawing methods. Observed pork thawing sitting on counter . CDI took back to walk in to thaw . Explained to PIC that thawing could be done as part of cooking , under running water measuring less than 70 degrees , or under regfrigeration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment and non food contact surfaces with build up of food debris . Repeat violation.

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 black buildup in caulking at three compartment sink. repeat violation.

4-501.11 Maintain equipment in good repair. Observed gasket torn in prep unit 1 in need of replacement. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in gaskets and surfaces of prep unit 1 . Repeat violation.

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 mold build up in caulking at three compartment sink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 2 menu items contain sunnyside up egg with no consumer advisory or reminder. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on faces of equipment and shelving in walk in .

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 three compartment sink where molding connects to wall black growth occuring,.

3-201.11 Use food from approved sources only. -P Observed kim chee on site in plastic bag within 5 gal bucket obtained from facility in another state packaging does not appear to be retail packaging . Provide proof that this source is using a validated process.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

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 taziki sauce with no date labels. 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 kim chee past expiration date listed on product tag from mega mart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning. Observed cleaning needed on equipment near wing fryers and flat top grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large drawer coolers barely holding product at 45F. The egg rolls were the only product at 55F. CDI-The egg rolls were discarded. As a precaution all items were brought back to the walk in cooler and the unit was turned off to allow for defrost and kept off for the rest of the night and will be turned back on the next morning.

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 ice scoop handle stored on the ice. CDI-The handle was brought back for rewashing and sanitizing.

4-501.11 Maintain equipment in good repair. Observed heavily rusted push carts in facility. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the WI cooler on the floors and shelving units. Observed cleaning needed at the cook station. Have cleaned.

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 throughout the floors and walls of the facility. Observed dust buildup on the fan cover of the walk in cooler and grease buildup on shelving units. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in drawer cooler above 45F from overnight. CDI: Items discarded. PIC directed to call for maintenance on the drawer cooler. VERIFICATION REQUIRED. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed drawer cooler holding above 45F. CDI: Items from last night discarded. Cooler not being used for now. Maintenance called for repairs. VERIFICATION REQUIRED.

. 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 WIC fan and vent covers in facility with heavy dust accumulation. Observed greasy film on some shelving and surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife and several plates and bowls soiled with food debris. CDI- All items taken to back to be re-washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked broccoli sitting on shelf at room temperature of 58F. Also observed cut cabbage in cold-holding drawer at 52F. CDI- Items taken to the walk in cooler to be cooled down.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observe plastic spoons being stored in container with no ptotection from contamination. When PIC reached to grab spoon for customer she made contact with the mouth-piece of other spoons.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy rust build up in shelving in walk in cooler. No points deducted.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink. Provide one for each handwash sink.

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 - Facility is holding kimchee on time. They do not have the procedures documentation. CDI - a copy was emailed with the inspection. Fill out the sheet and keep it on file.

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 cabbaged and cooked beef tightly covered with a lid in the walk in cooler. Keep items uncovered to facilitate cooling. Once the items hits 45F, then you can cover them. CDI - lids were removed to facilitate cooling,

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed sticky build up on equipment and equipment handles. Clean equipment.

General Comment 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed the back of the 3 comp sink taped to the wall. Remove the tape and recaulk the 3 comp sink to the wall.

***THPC (TIME AS A PUBLIC HEALTH CONTROL) PAPERWORK HANDOUTS GIVEN TO PIC TO FILL OUT FOR HOLDING KIMCHI OUT FOR TIME RATHER THAN TEMPERATURE***

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. OBSERVED NO THIN PROBE THERMOMETER FOR CHECKING THIN FOODS. VERIFICATION REQUIRED (VR) TO ENSURE FACILITY HAS A THIN PROBE THERMOMETER.

4-501.11 Maintain equipment in good repair. OBSERVED BOTTOM STORAGE SHELF OF PREP TABLE NEAR STOVE, TO HAVE CORROSION AND RUST PRESENT. RE-COAT TO MAKE SMOOTH AND EASILY CLEANABLE OR REPLACE.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED DEBRIS AND MILDEW ON SHELVING RACKS IN WALK-IN COOLER. OBSERVED SOME FOOD CRUMBS PRESENT ON HANDLE OF KNIFE STORED AS CLEAN ON MAGNETIC RACK. CLEAN ITEMS.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsOBSERVED MANDOLIN FOOD SLICER STORED AS CLEAN WITH FOOD DEBRIS PRESENT ON BLADE, ON UNDERSIDE. CDI BY PIC PROPERLY CLEANING MANDOLIN.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTOBSERVED FACILITY NOT DATE-MARKING KEMCHI. CDI BY INSTRUCTING PIC TO LABEL KEMCHI WITH PREP DATE AND ENSURE FOOD IS NOT KEPT LONGER THAN 4 DAYS @ 42-45F & NO LONGER THAN 7 DAYS AT 41F OR BELOW.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentGENERAL COMMENTOBSERVED A SPLIT/TORN GASKET ON PREP UNIT DOOR OF FLIP TOP UNIT NEXT TO DRIVE THRU. REPLACE TORN/SPLIT GASKETS

4-602.13 Nonfood Contact SurfacesObserved debris and residue collecting on multiple shelving racks in the kitchen AND on a couple of refrigeration shelving racks as well. Observed grease residue present on exteriors of kitchen equipment. CLEAN ALL ITEMS

6-501.12 Cleaning, Frequency and RestrictionsObserved better cleaning needed to floors in hard-to-reach areas, under and behind equipment. CLEAN FLOORs

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENTCLEAN OVERHEAD VENTILATION GUARD IN DINING ROOM.

. 4-201.11 Equipment and Utensils-Durability and StrengthGENERAL COMMENTEQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.OBSERVED MAGNETIC KNIFE RACK IN KITCHEN TO BE LOOSELY ATTACHED TO WALL. FIRMLY SECURE MAGNETIC RACK TO WALL TO ALLOW KNIVES TO SECURELY HANG ON EQUIPMENT WITHOUT THE THREAT OF FALLING.

4-602.13 Nonfood Contact SurfacesObserved debris and residue collecting on multiple shelving racks in the kitchen. Observed residue on SIDE portions of walk-inrefrigerator gasket. CLEAN ALL ITEMS

6-501.12 Cleaning, Frequency and RestrictionsObserved floors around stove top and drink station at front to be in need of better cleaning. CLEAN FLOORS

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionObserved heavy grease build-up on kitchen ventilation hood system above fryers. HAVE VENTILATION SYSTEM CLEANED

GENERAL COMMENT (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. (2pt deduction starts 1/1/2014) Observed PIC unable to demonstrate ServSafe or ANSI equivalent.2-102.12 Certified Food Protection Manager

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationSTORE FOODS IN RELATION TO THEIR FINAL COOK TEMPERATURES, WITH READY-TO-EAT FOODS ON TOP AND RAW CHICKEN ON BOTTOM. OBSERVED RAW CHICKEN STORED ON TOP OF FRIES IN COOLER DRAWER. CDI BY RELOCATING CHICKEN TO LOWER COOLER DRAWER WITH OTHER RAW MEATS AND POULTRY.

4-602.13 Nonfood Contact SurfacesObserved debris and residue collecting on multiple shelving racks in the kitchen. Observed residue on top portion of walk-in refrigerator gasket. CLEAN ALL ITEMS

6-501.12 Cleaning, Frequency and RestrictionsObserved floors around dish machine to be excessively soiled, especially under pipes. CLEAN FLOORS

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENTObserved heavy grease build-up on kitchen ventilation hood system above fryers. HAVE VENTILATION SYSTEM CLEANED