KOREAN RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef in stand up RIF stored over top of kimchi and fish cakes. Raw beef and Kimchi were in secondary containers. Ensure proper storage order procedures are followed in freezer when food is out of original packaging. No contamination observed. -CDI- storage order rearranged to reflect proper storage order. 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 tofu and Hardboiled eggs in the prep top above 41F. PIC stated that the food was placed into the prep top approximately 2 hours prior. -CDI- Food was placed into the WIF to cool. Food properly cooled by the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping greens with no head covering on. Ensure that all food employees working directly with food have a head covering on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red cabbage, hard boiled eggs, cabbage, and Kim chi in the prep top unit above 41F. Foods were filled above the fill lines of the containers. EHS coached PIC on best practices for maintaining foods as cold in prep units. PIC stated that foods were placed in prep unit this morning around 10:30. -CDI- PIC moved food above 41F into RIF to cool down. Food cooled down below 41F by the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed foods in display case with no date present. PIC stated that all foods in the display case were prepped/cook yesterday and cooled down then added to the display case. This is a repeat violation from the last inspection. A date marking system must be established for the food that is in the display case. -CDI- PIC back dated all food in the display case for the day of prep/cook. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observe Quat sanitizer at 3 comp sink at 50 ppm. The blue sanitizer tablets are out dated 2022, so they have to put much more in the compartment. CDI PIC made up a new sanitizer with Quat at 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Packages bean sprouts, squid, and , seasoned radish that is all house-made above 41F in the grab n go case. CDI PIC voluntarily discarded and will not use the grab n go cooler until repaired or unless they decide to use TPHC. EHS explained TPHC and will email TPHC form to PIC. 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). Observed kimchi and other TCS foods in the glass display case with no date marked. CDI PIC stated they were all made Sunday and she provided date mark. 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 .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef taken out of original container and packaged in bags in WIF over raw pork. EHS explained that if raw proteins are not in a hermetically sealed container storage order applies in freezers. CDI - PIC corrected storage order. No contamination was observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 kimchi that is cooling in reach in cooler from 1 pm. EHS observed temperature of kimchi at 4:07 and observed kimchi at 65F. EHS observed kimchi in one gallon container covered with tight fitting lid. PIC stated they would move kimchi to freezer to quickly cool. EHS observed temperature at 5:07 at 63F. PIC stated the cabbage is washed under warm water for a long time then placed into cooler to ferment under refrigeration. Since the kimchi is prepared at room temperature EHS advised that it must cool within four hours. CDI - PIC voluntarily discarded kimchi since it failed to cool within four hours. (1.5) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of cooked peppers held beyond seven days. Observed numerous containers of kimchi, bok choy, and cooked vegetables in closed sliding door unit without date marking. PIC stated that containers are dated before being sold to consumer as they are purchased. EHS explained that the containers should have a date mark once prepared so that the food may be stored for seven days and then discarded. CDI - PIC voluntarily discarded cooked peppers and added dates to all items in reach in cooler. REPEAT. (3) 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 Observed kimchi cooling from ambient in a large container with a tight fitting lid. CDI - PIC moved kimchi to freezer and removed lid to facilitate cooling efficiently. (0) 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed rice cakes, rehydrated noodles, and rehydrated mushrooms stored in water. REPEAT. (1)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue building up around on the wall around the prep sink. EHS observed gap between wall and prep sink where the residue is accumulating. PIC stated repair man is coming to caulk the gap and will clean the residue more frequently to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding in the grab and go case temping above 41 degrees F. EHS observed the ambient air temp at 40 degrees F. PIC stated that these TCS food items were placed in here this morning (around 10:30AM), and she checked the temperature and it was reading in the mid-30's, but no temperature checks have been conducted afterwards throughout the shift, so it in unclear how long these TCS food items have been out of temp. PIC contacted Store Manager of G-Mart, William, who visited on-site while EHS was still at the facility and William stated that he will put a work order in for the unit to be checked out. PIC voluntarily discarded all TCS food items that were temping above 41 degrees F, and transferred the ones that were at the proper temps into a different cold holding unit. VERIFICATION REQUIRED within 3 days to ensure the unit has been 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 is not been labeled, or if the label is incorrect. -P Observed multiple TCS food items in the grab and go case that were labeled for sale past it's 7-day expiration: stir-fried fish cakes date-labeled "packed on 2/22, sell by 3/01," seasoned seaweed "packed on 2/22, sell by 3/01," seasoned sliced radish "packed on 2/21, sell by 2/28," seasoned soy sprouts "packed on 2/22, sell by 3/01." CDI: PIC had food employee create new date labels so that the TCS food items were sold within the 7-day window. Observed a deli container of cut cabbage in the deli fliptop without a date label. PIC stated that it was cut on the same day as the cut cabbage bag stored in one of the reach-in coolers. EHS observed that the cut cabbage bag in reference to this was date-marked 2/19. CDI: PIC voluntarily discarded the bag and the deli container of cut cabbage since the 7-day window had expired. EHS went over date-marking rules for TCS foods with PIC. REPEAT VIOLATION. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings and spices in deli containers on the prep cart near the make line unlabeled; some had the sharpie label smearing off, and others were not labeled at all. Label all working containers of food.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a metal pan of flat rice cakes, metal pan of cylindrical rice cakes, and a metal pan of re-hydrated potato starch noodles all submerged in water. CDI: EHS explained to the PIC that although EHS understands that re-hydrating these food items in cold water before stir-frying or adding them into a soup makes these food items more glutinous and softer to eat in these Korean dishes, these food items are TCS food items, do not come received immersed in ice, and are not one of the food items listed in the code citation where it is exempt for it being in direct contact with undrained ice. EHS also explained that the water activity is the reasoning why these food items cannot be submerged and sitting in water even under refrigeration; PIC drained all of these food items since PIC stated that she added water to soak these food items this morning, around 10:30AM, and placed back into the cold holding unit.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. PIC stated that it went out ever since the hood cleaning company came by last week for their routine maintenance on the hood. PIC stated she will put a work order in to get the electrical in the hood checked out.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed hotdogs and a container of kimchi prepared yesterday without date labels. CDI - PIC added 10/3 date labels to items. 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 facility made kimchi held past 7 day requirement (9/25-10/1) and no date marking for container of bean sprouts which was made two days ago, according to the PIC. CDI - PIC and staff present educated on requirement of date marking and disposition procedures. Date marking added to bean sprouts and kimchi voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed container of raw beef thawing on prep table. CDI - Product transferred to reach-in unit for compliance. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing customer orders without a hair restraint. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above garlic paste inside of the prep top. CDI - PIC educated and storage order corrected. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 large batch of kimchi cooling in tightly covered deep plastic container inside standing reach-in unit since 11:30 AM. Facility must do all cooling in walk in cooler of Super G Mart as stated in permit conditions. CDI - Product separated into smaller portions and transferred to the walk-in cooler to cool down. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 Scoop with handle submerged in container of rice.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink. Repair leak

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of Kimchi cold holding in flip top cooler at 46F as well as plastic sealed containers of kimchi cold holding at 45F and bean sprouts cold holding at 43F in display case. PIC stated kimchi and bean sprouts were recently portioned into all large and small customer grab and go containers and may have gone out of temperature during the process of portioning kimchi into different containers. CDI-PIC placed all items in reach in freezer to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bean sprout and carrot recently prepared according to operator not date marked in prep unit and open package of tofu from yesterday not date marked. CDI, foods dated. 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 . Observed rice noodle on shelf recently prepared according to staff. CDI, rice noodle relocated to refrigerator.

6-301.14 Post a handwash sign at each handsink. - Observed handsink lacking required signage. - CDI - EHS provided sign to PIC. PIC posted sign.

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 multiple TCS items holding above 41F in grab-n-go display cooler (see temperature chart). PIC stated items were placed in the cooler this morning. Per PIC, Items are stored in reach-in units while facility is closed on Monday’s. PIC stated curtains for grab-n-go unit were raised while they were closed on Monday causing the unit to be reading a little high. Ambient temperature of unit read 40F on the bottom shelf and 46F on the top shelf. - CDI - PIC moved all TCS items holding above 41F to reach in freezer to quickly cool. PIC closed curtains on unit to allow for entire unit to reach 41F or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - REPEAT - Observed cooked beef pulled from the freezer this morning lacking a date. Observed kimchi in flip top unit lacking a date. Observed multiple TCS items in grab-n-go unit date marked for more than 7 days. For example, green onion kimchi in the grab-n-go unit observed date marked for 09/10/2022-09/17/2022. - CDI - PIC dated items lacking a date mark and corrected labels on grab-n-go TCS items to only allow for a 7 day holding period.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed residential ant and roach killer chemicals stored at mop sink area. - CDI - PIC voluntarily discarded ant and roach killer.

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 working containers of various condiments and oils not labeled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee belongings of herbal supplements stored with dry goods. - CDI - PIC moved herbal supplements to area designated for employee belongings.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with vomit/diarrhea template but not full plan. CDI sent plan with step by step instructions. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. OBSERVED employee touch bokchoy with hand without glove. CDI items touched discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed last batch of mountain root, Napa cabbage, sliced hot dog, rehydrated mushrooms, sprouts, and beef not dated. CDI items dated.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for new menu board that depicts items that can have sunny side up or runny egg. Verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed facility with bokchoy and Napa cabbage in kitchen sitting at 69F and 68F respectively at room temperature. Spoke to PIC who stated they salt products then leave out for 7 hours prior to final prep and storing in refrigeration. Items were sitting out a room temperature for 2 hours upon arrival to kitchen. CDI PIC placed in large walk in to cool down cabbage and told if they want to prepare kimchi in traditional way they must submit for approval to the variance committee.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mountain root that was prepped earlier that was stacked and cooled in reach in units. Facility must do all cooling in walk in cooler of Super G Mart as stated in permit conditions. CDI items unstacked and placed in reach in freezer to hold for later use. Observed boiled eggs placed in reachin prep unit to cool. CDI placed in walk in,

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 cups, water bottles, drinks stored on top with seasonings for cooking.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety PIC was unable to locate employee health policy provided at the last inspection. CDI - EHS provided updated employee health reporting agreement and educational poster. EHS also went over changes in the 2017 Food Code. Policy should be kept available upon request. REPEAT -1 points

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 PIC unable to locate written procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with sample written procedures and educational poster. Procedures should be kept available upon request. REPEAT -0.5 points

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 several containers of kimchi prepared within the last 4 hours, holding in the display cooler between 42F-44F. Ambient air temperature of the display cooler was 42F. CDI - PIC moved all containers except sauce cups to RIC near 3-comp sink. A service technician was available and working on the unit during the inspection. -1.5 points A VR is REQUIRED no later than 03/18/2022 to verify display cooler can maintain food temperatures of 41F or below.

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. -C Observed minor dust build-up on vents under hood over grill. Increase frequency of cleaning. -0 points

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and emailed PIC link to the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and emailed PIC the link to access the state’s example written procedure. EHS identified the form to PIC during exit interview. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked shredded beef in reach-in refrigerator and reach-in freezer without date mark labels. Observed cooked mussels removed from commercial package in prep unit without date mark label. Observed heat treated mashed black beans in reach-in refrigerator without a date mark label. Observed an open package of seafood mix in prep unit without a date mark label. Per PIC, all food items were opened or prepared on Tuesday, December 14th (establishment is open Tuesday through Sunday each week). CDI- EHS allowed PIC to backdate each product due to PIC stating they opened and prepared each item and they are positive they were all done on Tuesday. REPEAT. EHS explained if this violation continues, EHS may require establishment to implement a RISK CONTROL PLAN on date marking TCS food items and discard TCS food items that are not date marked when held over 24 hours. PIC understood. Note: EHS explained that food items cooked then frozen require at least two date mark labels. The product is required to be date marked on the day cooked. A second date mark label is required when the food item is removed from the freezer to thaw. This is needed so that the operator can calculate the days left the product can be used (maximum 7-day hold period). The product will have 6 days to be used once pulled from the freezer. Food items such as mussels and seafood mix that come in commercial packaging are required to be date marked with the package is opened (maximum 7-day hold period)

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 two portions of cooked beef, one in reach-in cooler and one in reach-in freezer, not date marked. Per PIC, both items were cooked and frozen on Saturday, 09/18 and the item in the reach-in cooler was moved from the freezer on 09/21. CDI-EHS allowed PIC to backdate and educated PIC on proper date marking for frozen food items. 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 a container of cooked black beans dated 09/15 in reach-in cooler exceeding the maximum hold time of 7-days (09/21). CDI-PIC voluntarily discarded the product.

5-205.15 (B) System maintained in good repair - C Observed water leak from piping under handsink. Repair leak.

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 kimchi prepared yesterday at 44F-46F. PIC states kimchi is cooled at reach in before being placed at front display. PIC states that kimchi was monitored for temperature in the past but PIC stopped due to kimchi always reaching 41F and complacency. CDI, food discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu cold holding above at 44F. PIC states tofu is fresh and placed at prep cooler at 12PM. CDI, tofu placed at reach in to cool.

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 kimchi cooling in covered plastic containers. PIC states kimchi is cooled at reach in before being placed at front display. PIC states that kimchi was monitored for temperature in the past but PIC stopped due to kimchi always reaching 41F and complacency. CDI, kimchi discarded by PIC. EHS and PIC discussed methods for cooling kimchi.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on kimchi, boiled egg, cooked fern, and cooked bean sprout. Observed date mark on container in reach in cooler. EHS explained to PIC that date mark shall be transferred to foods at prep units and display case. CDI, items date marked.

4-502.11(A) Maintain utensils in good repair. Observed utensil with damaged handle. Need replaced.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at mop sink. Verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low concentration of sanitizer in 3 compartment sink. Facility uses sanitizer tablets. CDI, PIC added an additional tablet and sanitizer was at 200 PPM by end of inspection.

4-502.11(A) Maintain utensils in good repair. Observed scoop and meat scissors with melted handles. CDI, items removed by PIC.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensil stored in a container of kimchi between usage. Note: Facility has been closed for 2 months and recently re-opened this week.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee not wash hands before putting on gloves. CDI-Stopped the employee and instructed to wash hands.

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 several food items being held for longer than 7 days including kimchi, dried radish, green onion kimchi, beans. CDI-All items were properly discarded. Explained foods can only be kept for a maximum of 7 days. If product is to be held longer than 7 days, a variance is required.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet on the prep sink in poor repair. The owner explained they have called for maintenance on the faucet and is expecting it repaired any day.

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 burned out light bulbs in the hoodvents. Have replaced.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink and personal food being stored intermingled with facility items. CDI-All items were discarded. The facility does have an employee reach in cooler for use.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked cut napa cabbage and bone soup cooling at room temperature overnight at 64F and 80F, respectively. CDI - PIC voluntarily discarded and reminded staff that all cooling shall be done inside cooling equipment. REPEAT -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility still making authentic kimchi at room temperature with napa cabbage. VR no later than 06/24/2019 to ensure facility has obtained variance for kimchi process. -1- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed stock pot full of bone soup cooling at room temperature overnight and kimchi in bowl at room temperature overnight. CDI - PIC voluntariLY discarded. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed broken handle on rice cooker. REPEAT -1-

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 kimchi cooled today at 43F. VR to ensure foods cooled to 41F or below no later than 04/05/2019. -0- POINTS NOT DEDUCTED TODAY PER STATE MEMO.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seasoned cut cabbage cold holding at 63F at room temperature for kimchi production tomorrow. PIC states facility has a variance request submitted for making kimchi at room temperature. VR no later than 04/05/2019 to ensure variance has been approved for making authentic kimchi at room temperature. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi production at room temperature. Permit states kimchi shall be made in reach in cooler. VR no later than 04/05/2019 to ensure kimchi process has State approval. Provide documentation to EHS on return visit. -.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed kimchi in reach in cooler cooled with tight lid in dense container at 43F. PIC states kimchi was from earlier day and should be cold. -.5- VR no later than 04/05/2019 to ensure cooling method is able to cool foods to 41F or below.

4-501.11 Maintain equipment in good repair. Observed broken handle on rice cooker. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee plating kimchi after handling payments and another food employee cracking raw eggs and then resuming food service without handwashing and glove change. CDI - PIC instructed handwashing and reminded staff members to wash hands after touching thing that contaminate them, before resumign food service. -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food without wearing hair restraint. -0-

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 wash water at 97F during manual warewashing at 3-comp sink. -.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and jackets stored with to-go bowls and other single-use and single-service items on shelf. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored on shelf above RTE vegetables like carrots and onions. CDI - PIC rearranged storeage order. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed squeeze bottle of 1000 island dressing stored on prep counter at 72F since end of lunch rush. CDI - PIC educated about TPHC and PIC declared dressing on temperature control. PIC cooled. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed grab and go containers of house made pickle kimchi with one month date marking. CDI - PIC educated that this product is not proven to be shelf-stable. Until further assessment received, date mark for no longer than 7 days. EHS advised PIC to contact EHS to observe next production of kinchi to determine if variance is required. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making kimchi without a variance today. CDI - PIC to contact EHS to observe kimchi production to determine if variance is required. EHS contacted State Variance Committee as facility believes they already have submitted a variance request. -0-

3-501.13 Use approved thawing methods. Observed frozen cut napa cabbage thawing in standing water on prep table. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink nozzle. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and rinse them without drying them before trying to put on gloves. CDI - PIC educated food employee on washing procedure. -2- 2-301.14 Wash hands after activities that contaminate them. -P Observed ood employees washing vegetables, cutting vegetables and set up 3-comp sink all while wearing the same gloves as used to handle clean vegetables. CDI - PIC educated food employees on when to wash hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employe cutting washed radishes with bare hands. CDI - Hands were washed and gloves used. -1.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. -Pf Observed no ambient air thermometer in deli case with large container of kimchi. Observed out of service ambient air thermometer in grab and go deli case. VR no later than 04/20/2018. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces at the cooke line on the prep unit and on rolling cart without labels. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in standing water dripping from water hose connected to handsink. -0-

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 pitcher with handle used as rice scoop with handle down inside the food. -0-

4-501.11 Maintain equipment in good repair. Observed rice cooker, ambient air thermometer in deli case both broken. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood filter covers. REPEAT -1-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low light in the grab and go deli case today. Lights are not turned on and PIC states they provide too much light. -0-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed facility washing produce in middle compartment of 3 compartment sink and washing dishes in the first compartment of the 3 compartment sink. CDI- instructed PIC to discontinue this practice; use the 3 compartment sink for one task at a time.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed kim chi in a high volume covered container at 58F in the walk in cooler at 4:30PM. PIC indicated the kim chi was made at ~11:00AM. CDI- product removed from facility. Discussed option with PIC to obtain a variance from state for Kimchi process. EHS provided variance application today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef and cooked napa packages not dated. CDI- products dated. Minor improvements made since last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle was labeled.

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 kim chi cooling in high volume (> 3 deep) while covered. CDI- product discarded.

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

2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed an employee eating on over a food preparation surface.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked cabbage, kim chi, and soup broth that were prepared on previous days without datemarks on the containers. CDI- items were datemarked.

7-202.12 Conditions of Use - P,PF Ensure toxic chemicals are used according to the manufacturers label and stored/used to prevent a hazard to employees and customers. Observed quarternary ammonium sanitizer solution in the 3 compartment sink at 0ppm after dispensing several doses of quat concentrate into the sink. PIC indicated the sink was cleaned the night prior using a bleach solution. After draining the sink, thoroughly washing the sink walls, and refilling the sink with water and quarternary ammonium, the EHS and PIC were able to achieve a concentration of 200ppm quat solution.

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 kim chi cooling in a high volume (~10 inch deep), covered container at 78F. CDI- instructed PIC to cool product within 4 hours from when it was prepared. The kim chi was then transferred to 2 shallow containers and left uncovered in the walk in cooler to cool. EHS provided cooling document to PIC today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler. Improvements made to shelving above the 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage being stored on a prep. table.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at ~50ppm quat concentration during active warewashing. CDI- concentration was increased using additional sanitizing tablets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs in a flip top cooler and fish cake, kimchi, and bean sprouts, cold holding above 45F in a customer cold case (see temp. chart). CDI- eggs were transferred to a reach in cooler for cooling. The kimchi, bean sprouts, and fish cake were relocated to the walk in cooler for cooling. Instructed PIC to monitor cooler and discontinue use if it cannot maintain foods at 45F or lower. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the clean equipment storage shelving above the 3 compartment sink and on the shelving in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the one compartment prep. sink.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee crack open a shell egg and proceed to other tasks without washing her hands in-between. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee adding green onions and carrots to food bowls without gloves on. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a water line discharging into the handsink. VR within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tofu in a flip top cooler and multiple containers of packaged kimchi in a customer self serve cooler cold holding above 45F (see chart). CDI- kimchi was relocated to the walk in cooler for cooling, tofu was relocated to a reach in cooler for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving units located above the 3 compartment sink and prep. sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used for discharge line from waterr cooler. Use floor drain ot other drain. CDI - PIC placed order to have line re-routed to another drain. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed kemchi in the display case for customer self-service with an 8 day datre marking. CDI - PIC instructed that Day 1 is prep date for this item. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tofu and other items freshly refilled at 50-54F. CDI - PIC put items in reach in to cool. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed pitted shelving in reach ins. Rreplace. REPEAT -2- 4-502.11(A) Maintain utensils in good repair. Observed pitted knife hanging on magnet. CDI - PIC voluntarily discarded.

6-303.11 Intensity-Lighting - C Observed light out under hood and one near the rearr prep. Replace these bulbs. -0-

3-501.15 Cooling Methods - PF Observed tofu with recently changed water placed on top of make table before chilled. Gave instruction to thoroughly chill product prior to placing on make table.

6-501.111 Controlling Pests - PF Observed multiple flies in kitchen. Provide enhanced fly protection.

}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. Do not use bowls for dispensing broth or ice. Use utensil with handle to prevent hand contact area potentially contaminating food.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed refrigeration shelving with rust and corrosion. Replace where needed.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC does not hold certification. Left website for Korean speaking instructors.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC advised policy was removed from where it was posted when the wall was cleaned. She couldn't locate it. I left a spanish, korean and english copy and she posted during the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees putting gloves on without first washing hands. Stopped and directed to handwash sink. They complied. 2-301.12 Follow approved hand cleaning Procedure - P Observed employee wash hands quickly with cool water. Wash for 10-15 seconds and rinse under warm water. Educated.

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 soup in display case not marked. Observed cut cabbage, cooked spinach and radish in refrig not marked. Observed opened bag of hot dogs in small reachin not marked. Observed kimchi in cooler to the left of the line and in the SuperG Mart walkin cooler that wasn't labeled. Return visit required. 3-501.18 Discard the food requiring date labels once time/temperature window has expired. -P Observed large kimchi container in display case dated 2/6. PIC actually cuts cabbage the day before mixing kimchi. Date with day cabbage is cut. Also, you must count the first day you make so discard on this product should have been 2/12. Observed several kimchi containers (radish and traditional) in customer grab and go beyond 7 day mark. PIC removed from display and placed in personal cooler. REturn visit required. Discussed product testing (pH and Aw) and left information on what parameters we need.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Two menu items are served with fried egg on top. This egg is undercooked (demonstration by PIC confirmed this - yolk never reached 145F). We added a consumer advisory to the menu board during the inspection.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed fish cake salad missing the microingredients for 'fish cake'. Advised to add these from the bag where the fish cake is supplied from. Unsure if additional allergens are not reported. Return visit required to ensure corrected.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Kimchi containers with handles are not easily cleanable and not manufactured for use with food. Replace with approved containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walkin cooler very soiled. Clean.

2-102.12 Certified Food Protection Manager Observed no documentation of approved training. An ANSI approved certified food protection manager must be on duty at the facility at all times of operation. -REPEAT

2-301.14 When to Wash - P Observed staff member to fail to wash hands before putting on gloves. Wash hands before putting on gloves. -CDI Staff member was instructed to wash hands.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed Kimchi made today to be date marked for discard on May28th. This exceeds the 7 day hold time. Items can only be held for 7 days at 41F or for 4 days at 42F-45F, counting the day the item is made as day one. -CDI C. Elmore directed that it dated properly.

3-602.11 Food Labels - PF Observed pre-packaged food items out in the display cooler for self service without the required food labeles. Proper food labels must be provided or the items cannot be set out for self service. -VR

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths left outside of the sanitizer bucket. Always store wiping cloths in a labeled container of proper sanitizer.

2-102.12 Certified Food Protection Manager Observed no documentation of approved training. A Person In Charge (PIC) must have ANSI approved training and a trained PIC must be present at all times.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers Observed staff member to be washing dishes in water that was 86F. Water of 110F or hotter must be used at all times while washing items. -CDI Hot water was added to bring up temperature.

Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Observed unlabeled spray bottle of chemical. Bottle was removed for labeling.

3-307.11 Miscellaneous Sources of Contamination Observed food items set in remote freezer to be set on the floor. Do not store food items on the floor.

4-901.11 Equipment and Utensils, Air-Drying Required Observed staff member to be towel drying pans. Do not towel dry items. Items must air dry.