MOA KOREAN BBQ & BAR

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Two open personal drink cups stored on shelf above flip top cooler. CDI - Moved. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI - Provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shell eggs stored on shelf above RTE kale. CDI - Storage order changed. 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 Bean sprouts and cut kale in reach in coolers recorded above 41F. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees prepping without a hair restraint.

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. Scoop for rice stored in water recorded at 63F. CDI - Scoop taken to dish machine. REPEAT

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. Open drink stored on shelf. CDI - Drink removed.

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. Mashed potatoes observed cooling at a rate of 0 in 30 minutes. Cooling time was in window so method changed. Mashed potatoes placed on sheet tray to facilitate faster and proper cooling. REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed two items held past day 7. CDI - 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 .

3-501.15 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 Mashed pot. We’re cooling in deep pans with Saran Wrap over it. CDI - Reapportioned onto sheet tray for proper 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. Sugar and MSG not labeled. CDI - Labeled

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. Scoop for in-use rice recorded at 65F. CDI - Store in hot water. Scoop brought to dish machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No signed copies of employee health policy on site. Provided and AGM will have staff sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Soiled rag in handsink. CDI - Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored over RTE lettuce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw eggs. CDI - Storage order reversed for all items For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Cabbage Soup was cooling at a rate of 0 in large tubs and covered with lid on. CDI - Cooling method changed - portioned out into smaller containers. REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Kimchee, pasta salad, pot. Salad all recorded above 41F. PIC stated they are left out when orders come in. Keep items in reach in coolers. CDI - 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Kimchee, seafood mix, rice noodles, bean sprouts not dated. CDI - Discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .6

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 Supplemental menu missing disclosure. Provide.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- PIC had employee rewash hands and turn off faucet with paper towel barrier.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items blocking basin of sink at server area. CDI- PIC removed items blocking basin. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at server drink prep area sink. CDI- PIC posted sign.

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 tofu cooling at a rates of 0 degrees per minute in flip top portion of prep unit. CDI- PIC moved tofu to WIC and cooled at proper rate. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(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 and radish soup with a cooling rate of .52 degrees per minute. CDI- PIC transferred to shallow metal pans and cooling rate was above proper rate. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 containers of tofu, RTE shrimp, and cooked bean sprouts with no date labels in flip top. PIC stated they portion from larger containers in WIC. PIC able to show EHS containers. CDI- PIC labeled containers in flip top with date on larger containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef and radish soup cooling in large plastic container with lid covering container. Observed cut tofu cooling in flip top portion of prep unit. Ensure foods that are cooling are in open/vented pans, utilize large ice baths, and active stirring. CDI- PIC transferred soup to shallow metal containers and tofu was moved to WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple secondary containers of dry goods, seasonings, and oils with no labels. Label all secondary containers of food that is not easily identified.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without head covering on. CDI- PIC had employee don head covering. 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 sticker residue on non food contact surfaces of plastic containers. Remove sticker residue and wash ,rinse, sanitize.

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 moderate dust buildup on walls and ceilings throughout kitchen. Clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink stored over food for restaurant in multiple places throughout kitchen. Ensure all employee items are never above food/drink for restaurant. CDI- PIC moved employee items to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu, lettuce, and bean sprouts all recorded above 41F. CDI - 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 .

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 Foods held on TPHC not marked. CDI - Marked. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bowls observed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Thermometer for dish machine not on site. Obtain.

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. Raw chicken stored above eggplant Raw beef stored above open box of kale in WIC. Storage order reversed. CDI. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Soups and chicken in WIF not dated. Also observed frozen chicken thawing in WIC with no date. Facility has made large improvements on dating since last ITS was issued. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(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 foods on TPHC not discarded at end of 4 hour mark. CDI - Discareded.

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 shrimp and beef cooling in large bowls. Product moved to sheet trays and educated on proper cooling. CDI. 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 .

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.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was handling RTE garnish with bare hands. CDI - Discarded. Use gloves when handling RTE Foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple foods not dated. Many foods dated incorrectly (dated from May 7) CDI - Dating adjusted. REPEAT Facility has had a history of date marking violations and thus far have made no improvement. Intent to Suspend the Permit (ITS) will be issued. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in back area near bowls. Contact pest control to address.

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. Rice for scoop stored in water recorded at 98F. Keep in hot water only. CDI - Brought to dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored above RTE cabbage. Raw pork stored above RTE vegetables. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Raw beef placed on cardboard to be prepared for cutting. CDI - Removed from cardboard and place on cutting board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 Containers of beef broth and tofu recoded above 41F. CDI - Discarded. Suspected cooling issues with beef broth. 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 Frozen cooked beef in freezer not dated. CDI - Dated. Points not escalated because of improvement. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Wings cooling in large bowl at room temp. CDI - Placed on sheet trays for proper 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 .

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

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. Rice scoop stored in lukewarm water. Keep in rice or in water maintained at 135F +

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal cell phone stored on counter near raw shrimp. Store in designated areas.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food items uncovered in reach in coolers, Keep covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kimchee, seafood mix, bean sprouts, cabbage, rice, tofu, fried eggs, and cooked beef not dated in WIC. CDI - All items dated. Items with unsure date discarded. Discussed with PIC the importance of dating food for proper food safety. 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 (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. Beef, cheese and egg mix, bean sprouts and soups sitting on counter holding under TPHC but facility did not have any TPHC paperwork to produce. CDI - Given and explained. CDI - Foods discarded. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI - Discarded.

4-501.11 Maintain equipment in good repair. WIC shelves rusted. Replace.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal drinks stored throughout facility on shelves and prep tables, Keep in designated areas.

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. Raw eggs stored over batter, CDI - Raw eggs moved. REPEAT 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. One knife blade soiled with food derbris, CDI - Taken to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 Soups cooling in reach in cooler. CDI - Moved to WIC for proper 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee was cutting onions and dumping them onto a bus tub on the floor. Do not keep food items on floor

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee touching cut lettuce with bare hands. CDI - Lettuce discarded, employees donned gloves. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Raw beef stored above RTE wings. CDI- Storage order reversed. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu recorded above 41F, CDI - Overstacked. Discarded 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing a hair restraint.

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 . Knives and scoopers soiled with food debris. CDI - Taken to dish machine.

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 . Multiple foods not dated ( lo mein, open bags of cabbage, wings, prepped pasta dish). CDI- All dated. Facility has struggled with date marking. Must meet compliance or be subjected to an ITS.

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. Shelves and exterior of pans in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Large house wrapped around handsink, CDI - Removed. Keep handsink accessible at all times. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked raw eggs and did not discard gloves and kept working. CDI- Stopped, directed to discard gloves and wash hands.

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 . Dry aged steak in reach in coolers recorded at 50F. CDI- Discarded. Unit was in a defrost. PIC will fix. VR

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 . Bags of cabbage and cooked lo mein noodles in WIC not dated. CDI- Dated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink was turned off because of a leak. CDI- Turned on. Keep handsink on so employees can wash their hands. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at server station handsink. CDI- Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at server station handsink and bar handsink. CDI- Provided.

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 Facility is keeping meat hot on TPHC but does not have TPHC procedures or times. CDI- Discussed with PIC and paperwork given. VR.

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 . Boiled eggs cooling in flip top. CDI- Moved to WIC. REPEAT. Improvement noted.

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. Personal drinks not separated. Store in designated areas.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf In use tongs stored at handsink. Tongs brought to dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Facility is not date marking TCS foods. Did not see one food date marked. Discussed with PIC how to date mark food.Facility must date TCS foods or be subject to permit action. VR to check progress. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Eggs cooling at room temp. CDI- Brought to WIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. No written procedures on site. CDI- Provided.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was prepping lettuce with bare hands. CDI- Stopped, lettuce discarded, employee washed hands and donned gloves.

3-202.11 Temperature Delivery driver brought beef in at a temp. Of 62F. CDI- Cooled down in freezer.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Scallops are offered undercooked but employee does not have a guarantee of records for free of parasites. Obtain from supplier. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu and spinach in flip top recorded above 41F (see chart). CDI- Cooled down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple food items in WIC (wings, bean sprouts, soups, stews, cabbage) not dated. CDI- Dated.

4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy No high temp dish machine thermometer on site. Obtain.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints during prepping of food.

4-602.13 Nonfood Contact Surfaces Interior of microwave in need of cleaning.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Personal drinks and food stored with kitchen food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Multiple personal drinks stored on top shelves of prep units. CDI- Moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above RTE rice and vegetables. CDI- Chicken moved. REPEAT

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Bar dish machine did not reach a final rinse temp. Of 180F for sanitizing after multiple runs. Facility will call for repair. VR. Facility will use main dish washer until reparied.

7-201.11 Store toxic materials to avoid contamination. -P Detergent stored above soy sauce. CDI- Moved.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees prepping food without a hair restraint.

5-205.15 Maintain a plumbing system in good repair. Handsink pressure was low. Repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Storage order has greatly improved. Did observed raw eggs and raw meat over sauces in walkin cooler. Observed raw beef and raw shell eggs over sauce in prep unit. All were rearranged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date marking system is now in place and all items in the walkin cooler are dated. The items in the prep units (top and bottom) are not dated as they pull from the walkin cooler for the day. I advised they need to begin dating these items with the date the product was made. Return visit required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory has not yet been corrected as new menu is being designed. It will be finished within the next week. Return visit required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce in top of prep unit at 54F. It had not been cooled before being placed in the top of the prep unit. It was moved to the walkin cooler to chill (46F by end of inspection). Observed large plastic container of stew just made and getting ready to be cooled. Advised to break down into smaller, metal containers and place in the walkin cooler. Improvement from last inspection.

3-501.13 Use approved thawing methods. Observed one container of meat sitting out thawing. Moved to refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of bulgogi sauce on floor in walkin cooler. Moved to shelving. Observed numerous boxes of food on the floor in the walkin freezer. Directed to move to shelving.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Person in charge was not knowledgeable about food safety or handling as seen in the violations of this inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Starbucks beverage over dish pit area and bottled water stored over food marinating on shelf. Both were relocated.

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 2-301.15 Only wash hands in handwashing sink. -PF Observed one chef use 3 compartment sink to 'wash' gloved hands. I stopped to tell him to remove gloves and wash hands. He went back to the 3 compartment sink to wash and he did not use soap. Stopped and sent him to the handwash sink. Observed the other chef rinse gloved hands in prep sink. Stopped immediately and he removed gloves. .

5-205.11 Maintain access to handsinks. -Pf Observed trash cans blocking 2 hand sinks and a laundry bag blocking a third hand sink. Items were moved to provide access to hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar hand sink without drying device. Stocked with paper towels.

3-302.11(A) Separate the different types of raw animal foods. Separate raw animal foods from ready-to-eat foods. -P Observed raw foods throughout stored above ready to eat foods and raw meats intermingled (beef, pork, chicken, shrimp). There were two shelves of raw meats over sauces in the walkin cooler. The top shelf in the reachin cooler was raw product and the bottom shelf was sauces/condiments. Walkin freezer also needs to be rearranged as there are opened/prepped raw items stored incorrectly. The majority of the products were rearranged. Return visit required. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pea container stacked directly on top of cut produce in prep unit. Moved pea container. They will no longer stack on top of open products. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff try to wash their gloved hands. Stopped and required them to remove gloves.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed the pass through dish machine not properly sanitizing per disc thermometer (reading 147F). The wash cycle appears to not be reaching 155F per the data plate so this may be the problem. The staff will move to manually sanitizing utensils utensil serviced. Return visit required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mechanical saw and slicer with food debris. Both are used to cut/slice raw meat products. Staff moved to clean and sanitize.

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 sweet potato stems at 72 in prep unit. They were placed in unit before they properly cooled. They were cooked at 11am so I directed them to immediately place in the walk-in cooler as it had already been 1 hr and 45 minutes. Quickly cooled to 44F. Observed cooked chicken sitting out. Staff let it sit out after cooking and were currently bagging the product. It temped at 105F. Moved batch to cooler to rapidly chill to 70F (as it had been over an hour since cooking). Cooled to 49F during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cubed tofu, sliced tofu, and mung bean sprouts at 44F in top of prep unit. The items were stacked too high. Stay below the "fill line". Observed cut cabbage (draining salt water off) sitting out at 75F. It didn't move the entire time I was in the inspection so I had them move it to the walkin cooler. It was draining in a designated trash can. This process should be done in the walkin cooler. They began prep of kimchi by end of inspection. Observed kale sitting out (used as a garnish) at 64F. They moved to refrigeration and added ice. At 41F by end of 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 There is no date marking at all in the facility. You must immediately being date marking all cut and/or prepped and/or cooked and cooled TCS foods. Return visit required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is incorrect. The asterisk is missing from the menu items that is cooked to order/undercooked. Menu is currently being revamped and new menu will come out in 2-3 weeks. Advised staff to send me a copy of the menu to check if consumer advisory is correct. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles without labels (toxic level bleach water). Labeled during inspection. Sanitizer bucket on site was reading above 200ppm Chlorine. Added water to dilute.

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 Discussed how to properly cool cooked chicken. The chicken was allowed to 'sit out' and cool. Then the staff was portioning/bagging the chickken (at 105F) and placing in bus tubs. Immediately stopped and discussed proper cooling. Chicken was moved to walkin cooler and the staff will now cool (placing in walkin cooler when chicken reaches 135F) to 41F before bagging. Observed cooked sweet potato stems placed in the prep unit top before cooled to 41F. Discussed the need to bring to 41F in walkin cooler before placing in prep unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf There was no thermometer available today. Obtain. Return visit required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous dry goods/spices and squeeze bottles on the cook line and on shelving without labeling.

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 numerous tongs and long wok utensils stored in water at room temperature on the cook line. They were moved to be washed, rinsed and sanitized. Observed bowl in spice container. Use a handled scoop.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Frigidaire and Stakol coolers/freezers at the bar are not commercial and should be removed from this area. If you wish to use for employee foods only, move away from food and utensils and label as 'employee use only'. 4-501.11 Maintain equipment in good repair. Wall shelf above prep sink has rusted and not commercial shelving. Remove.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips. If you choose to move to using just quat ammonia sanitizer from 3 compartment sink, you do not need these. If you continue to use bleach water, you need to obtain test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones in the prep area. Relocated.