SEOUL FOOD MEAT COMPANY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink basin to the handwash sink adjacent the food prep sink to be obstructed from use by a bottle of grease cleaner stored directly in it. CDI - Sink unobstructed, bottle removed from basin.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a tray of raw pork belly to be stored on the top shelf of the lowboy closest to the cookline, directly above containers of shredded lettuce. CDI - Raw pork belly moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of kimchili to be at a temperature of 45F in the WIC. PIC stated she was unsure why or for how long it was out of temperature. REPEAT. No RCP to be introduced due to large improvements but EHS held conversations with PIC that if it is marked out again a RCP may be introduced. CDI - PIC voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed chemical spray bottles hanging on a chemical rack at the 3 compartment sink area to not be labeled as to their contents. REPEAT. CDI - PIC labeled spray bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets throughout the kitchen to be testing at 0ppm of quaternary ammonia. Sanitizer bottle at the 3 compartment sink dispenser was observed to be low, not allowing for proper mixing. CDI - Sanitizer bottle changed and buckets refilled at proper 200ppm solution.

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 the in use rice scoop to be stored in a container of 70F water at the time of the inspection.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the upright RIC to be torn/falling off the door.

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 the floor tiles throughout the kitchen to be damaged. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the facility using out of date employee health policies that only have 5 foodborne illnesses total, leaving out non-typhoidal salmonella. CDI - EHS provided updated employee health policy and all on site employees signed at the time. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one plastic container of blue cheese dressing cups and 2 plastic containers of ranch cups to be sitting out of refrigeration on the prep table by the kitchen entrance at temperatures of 65-71F. PIC stated that they had been out for about an hour or 2. EHS advised that these items must be held in refrigeration or placed onto TPHC if they are going to keep them on the prep tables out of temperature control. REPEAT. CDI - PIC voluntarily discarded all blue cheese dressing and ranch cups. - Observed insert containers of raw sliced beef, raw burger patties, tofu, cut hot dogs, cut cabbage, hard boiled eggs, and shredded mixed cheese to be in the large opentop refrigerator adjacent 1 compartment for prep sink at temperatures of 49-59F. Unit was observed off/not working at the time of the inspection. All items are kept in the WIC overnight and are moved into the opentops throughout the kitchen during morning prep with the PIC stating this unit had been filled approx. 30-45 mins prior. Unit emptied of all TCS items and moved to WIC to rapidly cool. PIC stated the unit was working the night prior. REPEAT. CDI - PIC changed the extension cord for the unit and the unit was observed functional again. Unit observed at 38F ambient at the end of the inspection and PIC informed that they may place the TCS items back into the opentop when they have finished cooling back down in the WIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle hanging on the host station to not be labeled as to its contents. CDI - PIC labeled spray bottle.

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 bags of shredded cabbage cooling at a rate of 0.0 degrees/min in the WIC. The bags were observed tightly tied at the top, not allowing for cold air flow to adequately cool down the product. CDI - PIC untied all bags to allow for adequate cold air flow to reach the product and allow 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed shakers and squirt bottles of various toppings and oils to not be labeled as to their contents.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead crawling insects on the floor behind opentop refrigerators, beneath the dry storage area, and on the sides of an out of use 1 door RIC.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed an in use large metal bowl that is used to hold chicken wings when removed from the fryer to be stored over the top of a garbage can. CDI - PIC brought dish to dishwashing area to be W/R/S.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed stacks of metal insert containers both at the clean dish racks in the dry storage area and on the clean dish racks at the dishwashing area to be wet nested.

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 the racks in the WIC to have accumulations of food debris. REPEAT.

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 the floor tiles throughout the kitchen to be damaged. REPEAT. - Observed the walls throughout the dishwashing area and the tiles at floor wall junctions to have holes of various sizes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw chicken and raw fish stored on shelves above an insert containers of of rice cakes and RTE mini hotdogs in the 2 door RIC adjacent the fryers. REPEAT. CDI - Insert container of RTE mini hotdogs moved to top shelf of the 2 door RIC, above the insert containers of raw fish and chicken. **Facility has been marked out for storage order on the previous 3 inspections and now for max points 2 times in a row. Facility will be placed on a RCP for storage order going forward due to continued non-compliance.** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, diced tomatoes, potato salad, bacon/broccoli salad, corn, NY coleslaw, kimchi, and 2 containers of shredded lettuce in the small opentop/lowboy refrigerator closest to the flattop grill at temperatures of 47-49. The ambient of the unit was recorded at 48F. Kitchen manager stated that they do not keep anything in the unit overnight and it had all been taken from the WIC earlier that day for opening at around 11am. REPEAT. - Observed insert containers of cooked eggs, kimchi, and shredded lettuce in the large opentop refrigerator across from the WIC door to be at temperatures of 59-60F. Ambient of the unit was recorded at 62F. Kitchen manager stated that the unit has a history of malfunctioning and was not aware that it was currently not working. All items are moved into the unit daily at approx. 11am and nothing is ever stored overnight in the unit. REPEAT. CDI - All TCS items removed from the 2 malfunctioning opentop/lowboy refrigerators. PIC called in a repair at the time of the inspection and repair company is coming out later today. Facility will not use the refrigerators for the time being until they are repaired and fully functional. 3 day VR to observed continued compliance or the unit repaired. 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 .

3-501.18 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 an insert container of vinegar coleslaw in the WIC with a date mark of 11/2, making today day 11. CDI - PIC voluntarily discarded. 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 no time stamps for the hot holding box in use to hold various cooked meats on TPHC. Kitchen manager stated that they were all cooked earlier in the day for opening at 11:30am and placed into the hotbox between 11-11:30am. CDI - All items time stamped for discard starting at 11am. EHS encouraged facility to develop new labeling system for TPHC items if they cannot keep up with putting the times on the product labels in the hotbox.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets throughout the facility to have 0ppm sanitizer solution. Sanitizer dispenser was observed fully functioning at the time of the inspection. CDI - PIC replaced all sanitizer buckets and all were observed at 200ppm quateranry ammonia.

4-501.11 Maintain equipment in good repair. - Observed the handwash sink adjacent the draining boards of the 3 compartment sink to be falling off the wall and in need of new caulking/sealing to the wall at the time of the inspection.

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 the racks in the WIC to have accumulations of food debris.

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 the floor tiles throughout the kitchen to be damaged. REPEAT.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a dented can of pimientos to be stored on the shelf amongst wholesome cans. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a case of raw shelled eggs stored on a shelf in the WIC directly above containers of sauces and unwashed vegetables. REPEAT. CDI - EHS educated staff on the importance of keeping eggs and other raw meats below vegetables and sauces. Eggs relocated to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of NY coleslaw at a temperature of 47F in the small opentop across from the kitchen hotbox. PIC stated it was prepared earlier today. - Observed a large bucket of coleslaw at a temperature of 47F in the WIC with a date mark of 7/10 on it. PIC stated not having it out for prep today and it was out of temperature for an unknown amount of time. CDI - PIC voluntarily discarded the coleslaw from the WIC. NY coleslaw in the opentop moved to RIF to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 an insert container of calamari in the small opentop by the WIC with a date mark and TPHC label of 7/10 12-2:30pm. PIC stated it should have been discarded at the end of the time stamp. CDI - PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a canister of butane fuel stored not the prep table across from the fryers. CDI - PIC moved to lower shelf.

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 the 5 white bulk storage bins below the prep area/meat cutting area to not be labeled as to their contents.

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 the ice scoop to the wait station ice bin to be stored with the handle in direct contact with the ice inside. CDI - Scoop removed 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 the scoop in use to scoop rice out of the rice cooker to be stored in a container of 80F water. CDI - PIC removed scoop and dumped water.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the lower prep shelves of the prep tables at the cookline to be rusted.

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 the floor tiles throughout the kitchen to be damaged. REPEAT.

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 an employee meal from “Chick-fil-a” to be stored on the top shelf of the hotbox in the wait station area. CDI - Employee meal removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above sauces in walk-in cooler. Also, raw fish stored above tofu in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Kimchi pork and bulgogi beef in hot holding measured 128-137F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts. 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 .

3-501.18 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 Pork ribs, pulled pork and brisket in walk-in cooler were labeled with today as prep date. PIC stated these items were cooked Sunday. Also, cooked calamari in sandwich cooler had today’s date as prep date, but PIC stated it was cooked Sunday. Ensure staff place accurate prep date label on all TCS ready-to-eat foods. CDI - PIC corrected dates during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Rusted shelf below prep table. Cabinets beside ice machine are damaged. Repair/replace listed equipment. REPEAT

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. Floor tile damage in various areas in kitchen. Floor in walk-in cooler is not smooth and easily cleanable. Repair physical facilities. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Boxes of raw chicken wings were stored on shelf above vinegar in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw chicken moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pork shoulders, corn, and corn dip in walk-in cooler measured 44-45F. Establishment was cooking a lot of food in smokers and ovens today and had warmed these items up when staff were going in and out of walk-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to rapidly cool. 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 .

3-501.15 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 Cooked spinach and tuna measured 47F and 48F in sandwich cooler top. PIC stated these items were cooked this morning and were still cooling down. Use walk-in cooler or freezer to cool TCS foods after cooking or preparation. CDI - PIC moved items to walk-in cooler 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in kitchen. Maintain doors to outside closed to prevent flies from entering. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most stacks of pans and containers on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Cabinets underneath hand washing sink beside ice machine is damaged. Legs of some equipment in kitchen are rusted. Repair/replace listed equipment. REPEAT

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. Hand washing sink is falling off wall in kitchen. Some wall damage above prep sink. Floor in walk-in cooler is rough and not smooth and easily cleanable. Repair physical facilities where needed.

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 Employee washed hands, and then turned off faucet handles with bare hands after hand washing. Employees must use a clean barrier, such as a paper towel, to prevent re-contaminating hands after hand washing. CDI - Employee educated on proper hand washing. 0 pts. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Buns are being stored directly on top of towel. Food must not contact linen. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans stored as clean were still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Cabinets underneath hand washing sink beside soda machine are water damaged. Shelf below prep table is rusted in back of kitchen. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

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 tile damage in various areas throughout kitchen. Floor in walk-in cooler needs to be sealed so it is smooth and easily cleanable. Hand sink in kitchen is falling off wall and needs to be re-mounted and sealed to wall. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee headphones and charger were sitting on top of deli slicer. Store employee personal items in a separate area.

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. Cooked egg measured 65-71F in sushi cooler top. PIC stated it was cooked at 10AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Egg discarded. 0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham and pulled pork in upright cooler measured 45-47F. All TCS foods (tuna, seaweed, kimchi, shredded cheese, and cream cheese measured 48-52F in sushi cooler. TCS foods in cold holding shall measure 41F or less. Items discarded. VR - Verification required within 3 days that establishment repairs coolers. 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 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 No date labels on cooked ribs and pulled pork in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 0 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 .

3-501.19(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 No times labeled on pulled pork, pork belly, and ribs held using TPHC. Items are also not on TPHC written procedure. CDI - PIC placed time labels on items and added these items to written procedures. 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 Cooked eggs were cooled in sushi cooler top and did not reach 70F within 2 hours. Use walk-in cooler or freezer to cool TCS foods after cooking or preparation. CDI - Eggs discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in kitchen. Establishment must close garage doors if pests are entering establishment. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Upright cooler and sushi cooler both are holding above 41F. Establishment needs to repair coolers to hold food below 41F. // 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. Meat mallet was rough and chipping plastic. Discard. 0 pts.

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. Floor tile damage near back door. Repair floor damage. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed over raw chicken stored over sauces in walk in cooler. CDI- Chicken placed on the bottom. Observed raw beef stored over egg roll wrappers and philly beef. CDI- RTE placed on the top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soy garlic sauce held out at room temp since 12/15/23. Observed 2 pork bellies in the walk in cooler holding above 41F. CDI- Items discarded. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cheese and sauce on time without procedures. Items added to procedures. TPHC implemented correctly for wings. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 clean equipment stored above 3 comp sink. Area is exposed to splash. Relocate items to a dry 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 floors with cracked/ damaged tiles at walk in cooler.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch their head, not wash hands and change gloves, and continue to grab exposed single-use articles. CDI-With instruction from EHS, employee washed hands and donned new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw fish stored over French fries in reachin unit. CDI-PIC corrected storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine with sanitizer at 0ppm. CDI-Employee primed sanitizer line and chlorine sanitizer was brought to 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed chicken in hot box at 127-131F. CDI-Chicken was put on TPHC.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for wings that are held on time. CDI-EHS emailed PIC template, and TPHC template was printed and filled out during inspection. 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 wings held on TPHC not marked with start and end time of 4 hr TPHC. CDI-PIC added correct times to wings.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of concentrated sanitizer tablets stored over food prep. CDI-PIC relocated sanitizer tablets. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee advil stored over food prep table. CDI-PIC relocated medication.

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: 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 . Observed Philly cheesesteak meat that was cooked, chopped then tightly sealed and placed in reachin unit. CDI-PIC moved meat to a large open bowl and placed in the WIC to quickly cool.

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

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 utensils stored in a container of water at 75F. CDI-PIC removed utensils from water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal and plastic pans, and plastic cups. Allow utensils to adequately air dry before stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored over prep unit. Store employee belongings away from food prep.

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. 1 employee drink observed on prep table. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed dumping ice in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on hand sink use. 0 pts.

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. PIC could not find TPHC form for chicken wings on TPHC. CDI - PIC e-mailed sample copy and filled it out during inspection. 0 pts. TPHC procedure template may be found at: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking.

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. 1 box of cups observed on floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

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. Employee water bottle observed on prep table while employee was preparing spring rolls. Do not store employee drinks where they can potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed returning from outside and began food preparation without washing hands. Another employee observed placing raw tilapia in fryer basket and did not wash hands after discarding gloves and before beginning to work with ready-to-eat food. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. Employees must also wash hands when returning from outside. CDI - Employees directly to wash hands.

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 Raw fish stored on shelf above sauces in upright cooler. Raw tripe observed on shelf above ready-to-eat foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts.

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 . 2 pans of chicken wings in hot holding measured 108-125F. TCS foods must be held at 135F or above in hot holding. Recommend establishment use TPHC for chicken wings as they do not hold temperature above 135F for long. CDI - Chicken wings placed on temporary TPHC during inspection and PIC e-mailed TPHC form to fill out. 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 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 . 1 portion of ham was opened on 12-22 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or opening commercial package. CDI - Ham discarded by PIC. 0 pts.

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 . Corn chips observed cooling in sandwich cooler top. Ribs cooling while packed closely together in bus tub. TCS foods shall be cooled using equipment that is designed for rapid cooling, such as the freezer or walk-in cooler. Spread out TCS foods so that they rapidly cool as well. CDI - Corn chips moved to upright freezer to continue cooling and ribs spread out onto sheet pan. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. At least 2 food employees observed with bracelets/watches on wrists. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

4-501.11 Maintain equipment in good repair. Gasket is damaged on hot holding unit door. Replace damaged gasket. REPEAT

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at scrap sink is hanging below flood rim of sink. VR - Verification required within 3 days that establishment repairs sprayer so that there is an air gap between the bottom of the sprayer and the top of the rim of the sink.

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 . Chicken wings in hot holding unit measured 115-120F. Chicken wings underneath heat lamp measured 113-120F. Chicken in hot hold cabinet measured 126-130F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken wings placed on temporary TPHC and will be discarded within 2 hours. Chicken in hot holding unit reheated to above 165F. 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 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 . Collard greens and cheese sauce cooling in freezer in deep containers. Collard greens measured 115F and were cooling for 1.5 hours. Cool TCS foods in shallow pans or thinner portions. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Collard greens reheated to above 165F and then cooled in shallow pans. Cheese sauce moved to shallow pans.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees in kitchen wearing watches and bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists, 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and bowls stored as clean were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on hot hold cabinet. Replace torn gasket. REPEAT

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 cooked chicken holding in hot box at 94F. Observed rice holding at 120F. CDI - Chicken reheated to 165 before being placed back into hot holding. Rice voluntarily discarded. - 1.5 -

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 pan of cheese held on ice at 64F in kitchen area. CDI - Item was out less than 4 hours - item moved to walk in cooler to be rapidly cooled. - REPEAT - 1.5 - * Points remain the same due to significant improvement since last inspection *

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. CDI - Door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in kitchen area. - 0 -

4-501.11 Maintain equipment in good repair. Observed torn gasket on hot box. - REPEAT - 0 - * Points remain the same due to gaskets being on order *

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 damaged/missing tiles in front of walk in. - REPEAT - 0.5 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. PIC should ensure temperatures are taken of food received, reheated and in hot or cold holding. PIC should continue work on the establishments food safety management system by developing written procedures, monitoring procedures and performing compliance checks to ensure food is safely handled. CDI- by education.

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. Current employee health policy does not include non Typhi Salmonella. CDI by education with PIC and updated health policy provided.

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. Facility does not currently have written procedures. CDI- by education with PIC and template procedure given.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employees donning gloves to begin preparing food without first washing hands. CDI- employees educated; washed hands and donned clean gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap observed at hand sink in server station area. CDI- soap provided.

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 pan of raw fish stored above tofu and corn in reach in near fryers. CDI- fish relocated to bottom shelf. Observed tray of wrapped meats stored above boxes of French fries in 2 door reach in freezer. CDI- tray of meat relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda guns at bar soaking in soda water. Soda nozzles shall be washed, rinsed and sanitized at least every 24 hours.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed ramen sauce, beef, and taco chicken in hot holding unit below 135F. Items were not properly heated prior to placing in unit. CDI- items reheated to 165F for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed five 5 gallon buckets of kimchi in dry storage area, 57-59F. Kimchi was received yesterday and was not refrigerated overnight. CDI- kimchi discarded.

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 on date marking please visit: http://meck.co/FoodSafety. Observed pan of portioned cups of beef stock in walk in cooler past 7 days. Observed bottle of BBQ sauce past 7 days. Recommend to have product tested to determine if TCS. If non-TCS product would be exempt from date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of cleaner at chemical storage shelf not labeled. CDI- instructed PIC to label bottle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thermometer available for use at beginning of inspection with range above 100F. CDI- digital thermometer obtained during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board table across from cook line heavily pitted. Observed colored cutting boards heavily scored. 4-501.11 Maintain equipment in good repair. Observed torn gasket on 2 door flip top unit.

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 damaged/missing floor tiles at entrance to walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans and utensils stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef brisket being held below 135F on prep table. PIC stated product was to be chopped, then placed into oven to reheat until hot, then to hot cabinet for hot holding. EHS recommended facility chop beef immediately after removing from oven to avoid food dropping into danger zone. CDI: Food employee chopped beef then put into oven for rapid reheating.

4-501.11 Maintain equipment in good repair. Observed hand sink next to dish area falling off of wall. PIC stated sink has been repaired multiple times but continues to fall off. Hand sink is still fully operational, just needs reattaching. REPEAT VIOLATION.

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 beef ribs, pork ribs, brisket, and pork roast above 41F in walk in cooler. After questioning, PIC stated they are cooled in freezer and then placed into walk in cooler for holding. All meat had not cooled to 41F during cool process due to being cooled as whole products and stacked on walk in shelf. CDI - All discarded. Product Disposition provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods such as philly sauce, tofu, and egg rolls holding 43F and above in reach in cooler. CDI - All TCS products in cooler discarded. After food removal, cooler produced 33F ambient temperature. EHS recommended placing trays farther back to ensure doors are able to seal properly. REPEAT. Product Disposition provided.

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 ribs, pork ribs, brisket, and pork roast cooled in large portions or whole meat with lids closed in walk in cooler. Containers stacked on shelf. CDI - All discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading <100 ppm quat sanitizer.

4-501.11 Maintain equipment in good repair. Observed all shelving in walk in cooler rusting and peeling. Replace/repair as needed.

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 tiling on baseboard in need of repair in front of walk in cooler door. Observed tiling in need of repair on ledge of mop/can sink. Repair/replace as needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling up bowl at handsink. CDI - EHS educated PIC and PIC corrected employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly on top of sauce bin in walk in cooler. CDI - PIC relocated raw beef to correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons and lime stored above ready to eat foods in walk in cooler. CDI - Employees reorganized to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of collards and taco pork holding 45F and above in walk in cooler. PIC stated the door was open for large delivery this morning. CDI - All containers uncovered and placed in reach in freezer to cool rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep area. REPEAT.

3-307.11 Miscellaneous Sources of Contamination - C/3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee portioning sauce with food container in direct contact with the floor. REPEAT.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several employees doing different task such as going in and out of walk in coolers, prepping raw meat and then touching plastic food wrapping without washing hands or changing gloves. CDI- PIC addressed staff members about glove changing and hand washing and hands were washed during the inspection. -1.5 points.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P/ 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 bagged chicken wings(said to be for employee use only), large containers of raw chicken and pork in walk in cooler at42-43F. PIC said that these items have been cooling since yesterday. CDI- PIC elected to discard chicken wings that were for employees. PIC added ice to the raw pork and raw chicken to be able to cool down to 41F and below. Ice should be able to better help facilitate cold air. Facility will incorporate this to ensure that this violation is avoided. Raw pork and raw chicken cooled to 39F. REPEAT -1.5 points. Adjust violation or risk losing double points moving forward.

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 chicken wings on time but lacked TPHC documentation. Did not observe any foods on time or proper documentation. Will email facility proper paper work to be filled out and kept onsite. VR. 0 points.

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 raw chicken and pork cooling in very large dense containers, observed cut cabbage and cooked wings cooling in plastic bags tied tight with no ventilation. CDI- Wings and cabbage were discarded. Ice was added to containers of raw chicken and raw pork. REPEAT -1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the prep facility flying around utensils such as knives. Ensure that facility is rid of such pest to better prevent possible spread of contamination. 0 points.

3-307.11 Miscellaneous Sources of Contamination - C/3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee mixing flour in food container in direct contact with the floor. Observed raw meat being stored exposed near dry food areas onto of plastic container. Ensure that foods are being stored protected from possible contamination.- 1 point.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service straws stored in the bar area with mouth portion exposed to possible contamination. Drinking cups were stored within 12 inches of the bar hand sink. Either add a splash guard or provide 12 inches of separation to ensure no possible contamination. 0 points.

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 manual dish washing taking place at 3 comp sink with water temp of 87F. CDI Explained hot water requirements when dish washing and hot water was added to dish water so that it was at least 110F. -.5 points.

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 employee move from dirty to clean dishes with no handwash. CDI: Employee educated on needing to wash hands in handsink before handling clean dishes. Employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tilapia stored over ready to eat food in both the walk in and the reach in cooler. CDI: Products relocated.

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 spring rolls rising in temperature in reach in cooler during cooling process. Observed items above 41F cooling in walk in cooling at a rate of 0F/min. These items included tilapia, and chicken. The egg filling was cooling at a rate of .02F/min. CDI: Tilapia and chicken spread out and uncovered. Egg filling relocated to reach in freezer. 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 chicken wings cooling from yesterday in walk in cooler at 57F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most items in the walk in cooler above 41F. Items that were cold holding were below 45F. Some items (sauces) were at 41F. Observed items in reach in cooler part of prep top holding above 41F. CDI: Items in prep top relocated to freezer to rapidly cool. No items in coolers were more than 4 days old. PIC stated that most items last 3 days due to volume. Observed five 5-gallon buckets of kim chi that is labeled "keep refrigerated" stored at room temperature. Facility called company who makes the kimchi and the company stated that they did not endorse keeping the kim chi at room temperature and that it does need to be refrigerated. CDI: Product moved to walk in cooler. Observed shredded cheese on ice above 41F. REPEAT VIOLATION VERIFICATION REQUIRED

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 spring rolls date marked for today when the pork used in them was cooked yesterday. CDI: Item properly date marked.

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 several food items cooling while tightly covered including spring rolls, chicken wings, tilapia, and pork. CDI: Items uncovered and vented and relocated for rapid cooling. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauces stored on the floor in the walk in cooler. Upon arrival, observed batter stored on the floor at the fryer station. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in wait station at 0ppm quat. CDI: Bucket refilled to proper concentration.

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 handles of scoops down in dry goods throughout facility. CDI: Handles removed and scoops were stood up in the dry goods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored at server station. Observed employee towel drying trays. Observed employee wash dishes and stack dishes immediately after washing while still wet.

4-501.11 Maintain equipment in good repair. Observed several gaskets on reach in doors with damaged gaskets. Observed second shelf of spring roll prep table to be rusted. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door left open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings holding at 118F under heat lamp near reach in units. CDI: Chicken wings reheated to 190F in fryers and placed back into hot holding. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly rolls at 43F in reach in unit on cook line, as well as brunswick stew and brisket holding at 42F and 43F in walk in unit. CDI: Pork belly rolls sent to reach in freezer and brunswick stew and brisket were vented and mixed to facilitate rapid cooling to 41F. REPEAT. Note: No items today were observed above 45F, and since this is the facility's first inspection since the change to 41F for cold holding, points were not deducted. If the violation is observed in the future, points will be deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabelled spray bottles of sanitizer at mop sink area. CDI: Both bottles labelled as sanitizer.

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 philly steak rolls prepared earlier today cooling in a reach in unit rated for holding. CDI: Philly rolls relocated to freezer for proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pineapple stored on the floor in beer walk in unit. CDI: Pineapple elevated off the floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor in kitchen area. CDI: Sanitizer bucket elevated off the floor onto shelf.

4-502.13 Single-use and single-service articles may not be reused. Observed facility re-using kimchi containers to hold dry product. CDI: EHS informed PIC that old commercial food storage containers may not be reused for other items. CDI: Kimchi buckets discarded.

4-501.11 Maintain equipment in good repair. Observed gasket torn on door to walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a deeply scarred white cutting board in prep area. CDI: Cutting board discarded. Note: This is not the same violation noted on the previous inspection, thus it was not considered a repeat and points were not deducted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans with sticker residue on outside of pans while stacked in clean storage. CDI: Utensils with residue were removed and sent to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in warming unit (pulled pork, collards, and whicken wings) holding below 135F. CDI: All items in question were reheated to minimum 165F. PIC stated that employees are often pulling certain items from unit during service and that they likely lost temperature in the process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed taco sauce holding at 47F during inspection. PIC state that sauce is typically brought in and out of the unit many times during service and likely lost temperature. CDI: Product discarded. Note: Facility has made great improvements to cold holding, and as the taco sauce was the only item out of temperature during the inspection, points were de-escalated to reflect the improvement.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested on drying racks.

4-501.11 Maintain equipment in good repair. Observed one reach in freezer nonfunctional due to compressor issues. PIC stated that repair will take place this week.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked chicken wings in walk in unit. CDI: Storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken wings next to fryer holding at 64F and cheese in insufficient ice bath across from grill holding at 51F. CDI: Ice bath corrected to fully immerse cheese, and chicken wings were placed on TPHC to be discarded at 3:30 PM. EHS recommended TPHC as permanent contrl measure for wings, as they rarely last through lunch period. EHS emailed TPHC form with inspection report. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout dining room while roll up doors were open. Ensure that flies are properly excluded from premises.

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 bins with scoops stored down into product, as well as water for in use utensils on cook line holding in 83F water. CDI: Scoops removed from ice and utensil water heated to 135F. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use trays throughout facility displayed with lip/food contact surfaces exposed to potential contamination from air. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on walk in unit in need of cleaning to remove dark buildup.

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, empty buckets and other old garbage and recycling items stored around dumpsters. Ensure that wooden debris and buckets do not create a pest harborage for rodents or mosquitoes. 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 clean drainboard of dish machine completely seperated from caulking on wall and prep sink along back wall of dry storage room. Ensure that all water using fixtures are firmly sealed to walls to eiminate potential mildew buildup in hard to clean areas. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer that had already been cleaned with meat residue on the underside of blade and up inside the blade housing. CDI: Slicer disassembled and sent to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in two flip top units on line holding above 45F. These items were prepared today, and after discussion with PIC, were likely not cooled properly before being placed into units with intent to hold cold. CDI: Out of temperature items (spinach, salad and egg) were removed from holding units and placed into freezer to cool. Note: Walk in unit appeared to be holding at 45F, and most items in said unit were holding at 45F. EHS recommended dropping temperature on walk in to attempt to hold all items at 41F prior to adoption of 41F cold hold temperature in 2019.

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 ribs and fish cooling in freezers while tightly covered with plastic. CDI: Plastic removed/cut to allow cold air to contact ribs. After intervention, ribs were cooling at an acceptable rate. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with no fly fan being opened regularly throughout inspection. Observed numerous flies in kitchen as during inspection as a result. EHS recommended placement of air curtain to protect back door from pest entry.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor at meat slicer table.

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 dry product bins and ice bins with scoops stored down into product. CDI: Scoops removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups at server station wet stacked. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups and trays throughout facility displayed with lip/food contact surfaces exposed to potential contamination from air.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in unit. Ensure gasket is repaired to maximize unit;s ability to hold 41F in 2019.

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, empty buckets and other old garbage items stored around dumpsters. Ensure that wooden debris and buckets do not create a pest harborage for rodents or mosquitoes.

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 clean drainboard of dish machine completely seperated from caulking on wall. Ensure that all water using fixtures are firmly sealed to walls to eiminate potential mildew buildup in hard to clean areas.

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 several employees washing their hands properly however they used their bare hands to turn the faucet off. This action recontaminates ones hands. CDI- After the PIC was informed of this violation employees were informed to use a paper towel to turn the faucet off with a towel after hand washing. EHS observed proper hand washing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce store above, on a rack, RTE foods. CDI- EHS did not observe any cross contamination so the PIC was able to re-arrange the storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken juice dripping onto RTE sauce. CDI- PIC voluntarily discarded the sauce.

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 chicken at 50F in the walk in attempting to cool, tightly wrapped in bags. CDI- PIC untied the chicken so it may flow through the product. After 30 minutes of cooling the chicken was brought down to 42F.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee handling clean equipment, with a beard, not wearing a beard guard. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed one employee wearing a wrist band and one employee wearing a watch while preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of pans wet stacked on a clean dried rack.

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 wall damage near the can wash.

6-303.11 Intensity-Lighting - C- Observed several lights out in the hood. Provide lights in this area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed an employee feeling up a red bucket in the kitchen handsink. CDI- Employee was informed of the improper practice by the PIC. The handsink was washed out by an employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives, pans, bowels, and the meat slicer stored clean with food debris. CDI- All utensils were moved to the 3-comp to be cleaned and the meat slicer was put in an area to be cleaned before use by the PIC.

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 45F. -P REPEAT- Observed two large containers of chicken, five large containers of pork, three large containers of beef, four small containers of beef, two small containers of fish and a small container of salsa (sauce) all dated for 7/9/17 and above 45F. CDI- All items were voluntarily discarded and denatured by the PIC instruction to employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed corn, collards, melted cheese and chili in the walk in all above 45F and dated for 7/8/17. Please see temp chart for corresponding temperatures. According to the kitchen manager the items were not removed from the walk in cooler.

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 several items not cooled properly. See violation number 18 for all items cooled improperly. CDI- All items were voluntarily discarded and denatured by employees. PIC was informed of proper ways to cool items. Kitchen staff will be trained properly by management.

6-501.111 Keep the premises free of insects, rodents, and other pests. -REPEAT- Observed flies throughout the facility. No improvement from last inspection. PIC stated they have a contract with a pest management company. EHS recommended more visits to be made by pest control management company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed produce and other containers of food stored on the floor.

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 the rice and sugar scoop handles stored inside of the products.

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 and single service items stored outside on a push cart. The PIC brought the cart back into the building.

5-501.115 Maintaining Refuse Areas and Enclosures - C- Observed litter and garbage backs stored around the refuse collectors closer to the back entrance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed all sanitizer buckets and 3-comp sink at 0-50 ppm QUAT. CDI- PIC switched to Cl sanitizer and contacted repair man during the inspection.

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 45F. -P- Observed collards (51), black beans (51), melted cheese (48), chili (48), 3 pans of cooked fish (50), pork (53), and 8 pans of beef (47-53). All items were dated for 5/4/17. CDI- All items were voluntarily discarded.

_3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken at 117F. CDI- PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT- Observed all sanitizer buckets not labeled as sanitizer. CDI- PIC had employees label the items.

3-501.13 Use approved thawing methods.- Observed beef brisket and fish thawing at room temperature. Ensure items are thawed in the refrigerator, under cold running water, or as part of the cooking process.

ERROR

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 utensil being stored in 70F water.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 0pts- EHS observed English employee health policy however, there are several Spanish speaking only employees on staff. CDI- PIC was provided with the Spanish employee health policy and EHS showed each employee the document before ending the inspection.

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 0pts- Observed several employees wash hands and then turn faucet off with bare hands. That action recontaminated the employee hands. CDI- Each employee was educated on the proper hand washing procedure and re-washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket, at the bar, at less than 50 ppm QUAT. CDI- PIC had an employee fill sanitizer bucket back to 150 ppm QUAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat slicer soiled with food debris and stored clean. CDI- EHS educated employee and PIC on how to break down equipment and PIC had items moved to dish pit for re-cleaning. -0pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 0pts- Observed chicken hot holding at 118F-120F. PIC attempted to reheat chicken. After 30 mins chicken was still at 118F-120F. CDI- PIC voluntarily discarded the item.

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 1.5pts- Observed two large pork belly pans at 44F and dated for 2/19. CDI- Voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1pt- Observed several spray bottles of sanitizers not labeled. CDI- PIC labeled bottles.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 0pts- Observed several cutting boards in need of replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed reach in cooler door handles with food debris build up. EHS instructed PIC to have employees clean through the busy shift as often as needed to reduce and prevent build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed lids open during inspection.

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. 0pts- Observed wall near can wash in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee items being stored on dry storage racks. EHS encouraged PIC to find another area for the items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight accumulation of black build-up in the ice machine. CDI-machine to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of beef ribs, pork, meatballs holding above 45F. in the walk-in cooler (ambient temperature of walk-in was 45F). CDI-product was discarded. All food is currently stored near the door which may contribute to temperature loss. Food will be relocated to a colder area of the walk-in cooler.

3-201.11 Use food from approved sources only.-P Observed kimchi purchased in unlabeled 5 gallon bucket from an unapproved source (Super G). CDI-PIC voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine reading 0ppm Chlorine. CDI-a kink in the line was straightened. Chlorine reading 50ppm.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of burn relief spray stored on shelf with food. CDI-spray relocated to an area designated for employees.

4-501.11 Maintain equipment in good repair. Observed the knob on the 3 compartment sink broken. PIC states a work order is in place for repairs.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed Quat sanitize solution holding less than 200 ppm. CDI-PIC corrected to correct concentration 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled glasses in the bar area stored as clean. CDI-PIC sent to be rewashed.

•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 2 bulk containers of Kimchi with a 3/11 and 3/14 datemark. Advised PIC that prepared Kimchi shall have a 7 day discard date. If the facility wants to hold past the 7 days he would need to petition the State for a variance. CDI-PIC discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of juice stored on the floor in the bar area. CDI-PIC relocated to a shelf