BIBIM KOREAN BISTRO

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. EHS observed raw chicken stored over raw beef in make unit RI compartment. EHS observed raw chicken stored over raw beef in WIC. EHS observed raw chicken stored behind raw beef in top of make unit. CDI - PIC rearranged storage order in all places; no contamination observed. REPEAT. (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked on them selves still wet. EHS advised to stagger dishes prior to storage to allow for adequate air drying. REPEAT. (0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed ceiling tiles and AC vents above make line soiled with dust and residue. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed raw chicken and raw beef stored in flip top. EHS observed raw chicken being stored behind raw beef, EHS advised this can cause contamination due to pulling chicken over the raw beef during service. EHS observed raw chicken being stored over RTE sauces and raw beef in WIC. EHS provided education. CDI - PIC rearranged storage order. (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 EHS observed spinach actively cooling in make unit. PIC stated spinach was prepared an hour before inspection, EHS observed spinach cooling in reach in compartment of make unit covered with metal lid. EHS observed inadequate cooling rates during inspection (see temp chart). EHS provided education. CDI - PIC removed spinach into smaller containers and moved into WIC to quickly cool. (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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous metal pans stored clean, stacked on top of each other with water present on interior surface of pans. EHS advised that pans shall be stored in a self-draining position, such as stagger stacking, to allow for adequate air drying. (0)

6-301.14 Post a handwash sign at each handsink. EHS observed missing handwashing sign by front hand sink next to prep sink. CDI - EHS provided PIC with hand washing sign. (0)

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed sunny side up egg being offered in bibimbop dishes on menu without proper asterisk connecting the item to the consumer advisory. Menu has proper reminder and menu stated egg is “sunny side up egg”. PIC stated new menus will be reprinted. 10-day VR required. (0.5)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed tongs stored in container of kimchi with handles in direct contact with kimchi. CDI - PIC removed tongs from container. REPEAT. (0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef thawing in reach in unit of make unit stored above RTE foods. Observed raw chicken thawing in WIC stored above sauces and RTE foods. These raw proteins are taken out of sealed containers and cut or processed when frozen and then thawed. EHS advised that since they are removed from sealed containers storage order matters regardless if the item is frozen. CDI - PIC rearranged storage order. (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 raw chicken cooling from ambient preparation in reach in unit of make table. Chicken was covered with lid and EHS observed no change in temperature after 15 min. CDI - PIC removed chicken from make unit and placed in WIC to quickly cool. (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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous sauces and seasonings throughout kitchen without labels identifying what they are. PIC showed EHS labeling process and stated most of the ink on the label has worn off. PIC stated they will reprint labels for all items taken from original packaging. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored in container with kimchi with handle in direct contact of kimchi. CDI - PIC removed tongs. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking by three compartment sink in need of repair. Some of the caulking has worn off and creating a gap in between three compartment sink and wall. EHS observed wall beginning to accumulate black residue where caulking was missing or worn. Repair. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs in fliptop at 43F. CDI- PIC rapidly cools eggs back to 41F inside WIC. Fliptop in good repair with all other TCS items 41F and below. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris accumulation on dry storage rack where bags of rice are stored. Increased cleaning frequency is advised. (-0.5)