K POT KOREAN BBQ & HOT POT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed multiple whole beef muscles stored directly on shelving in the RIF with no packaging or wrapping. CDI - PIC delegated task of wrapping and storing food before placing it back in storage.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed the sugar bin scoop handle submerged in the food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of wet nested metal containers stored as clean.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed area of flooring (where large ice machine used to be) with exposed concrete. Concrete is absorbent and holding water. Get fixed. Observed same area with low grout in between tiles. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee beverage stored on the top shelf of the RIF next to and above food for customers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw octopus and shrimp stored over vegetables in walk in cooler. CDI- Vegetables removed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over washed and cut produced in the walk in cooler. CDI- Unwashed produce removed and placed with unwashed items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old meat debris. CDI- Slicer broken down for cleaning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, pork, and shrimp holding above 41F in the prep top unit. Items were over stacked in the units. The bottom was in temp, however the very tops were out of temp. CDI- Items placed in the freezer and all were cooled to below 41F. Pts not escalated based on severity and improvements based on last inspection (item #33). Manager showed SOPs for how items are to be cooled and maintained at or below 41F. All other items checked were within temp. Manager also has SOPs for when items went out of temp. Items are removed from the line and iced or placed in the walk in cooler/ freezer for cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed steak and pork belly over-stacked in the prep top unit. CDI- Items portioned and placed in freezer. Manager stated that they are supposed to keep all foods below the fill line to maintain temp. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed scissors in use that do not come apart for cleaning. CDI- Scissors removed. Manager ordered new scissors during inspection and showed EHS the order form. Scissors are to arrive tomorrow morning. 4-502.11(A) Maintain utensils in good repair. Observed scissors rusting. CDI- Scissors discarded.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed area of flooring (where large ice machine used to be) with exposed concrete. Concrete is absorbent and holding water. Get fixed. Observed same area with low grout in between tiles.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP including restrictions and exclusions. -CDI- PIC printed off updated form and had all employees sign it. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Observed employee drinks stored on prep table. -CDI- PIC relocated items. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in and in front of hand sink at dishpit area blocking access. -CDI- PIC removed items. Ensure hand sink is maintained accessible and only being used for handwashing. **REPEAT** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE crawfish in prep unit. Observed raw pork stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed items at consumer self-serve area past discard time. Time stamp was 11:50a-3:50p, time of observation was 4:05p. -CDI- PIC voluntarily discarded items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -0-

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 multiple items prepared today, many cooling with plastic wraps and lids in RIC and some items stacked on top of other containers that were actively cooling as well. Items were cut cabbage, cut lettuce and raw cut up meats. -CDI- EHS educated PIC on proper cooling methods and items were unstacked and lids removed and placed in freezer to facilitate rapid cooling. -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 sauce containers in WIC missing labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen especially in dishpit and vegetable prep areas. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in WIF. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops handles touching ice at soda drink dispenser area. -CDI- PIC removed items. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bags of clean linens stored on floor in dry storage area. -CDI- PIC relocated items. -0- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean.

4-501.11 Maintain equipment in good repair. Observed loose gasket on sliding door cooler. Replace. -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 damaged floor tile in dish pit area. Repair. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump liquid from a cup into the handwashing sink. CDI PIC educated employee and sink was washed and sanitized.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken in back of prep top, behind raw shrimp. CDI PIC corrected arrangement in prep top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 bean sprouts in the WIC that were delivered yesterday at 47F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed kimchi and cut melon on sauce bar with starting temperature of 51F. PIC stated that they were put out at 11:15 am. CDI PIC put them back in the WIC to cool back down. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed Kimchi and cut melon put out at 11:15 am and the time was not marked on the TPHC board. PIC stated that they were put out at 11:15 am. CDI PIC put them back in the WIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening underneath door in back storage room and the door near the restrooms. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in dry storage room. CDI PIC put boxes on a shelf.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed to containers with ice water holding scoops for rice. EHS educated PIC and scoops were taken to the dish room to be cleaned and sanitized.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 2 clean large stock pots directly on the floor in front of the handwashing sink. CDI PIC took pots to dish room to be washed and sanitized.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 4 colored cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. CDI PIC discarded and put out new cutting boards.

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 facility has multiple racks for employee drinks throughout, however they are directly above prep tables. EHS advised PIC to moves racks to a location that would not potentially cause contamination of food, equipment, or single service items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with dried food debris on blade and blade housing. CDI by wash, rinse, sanitize. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed miso soup on burner < 135F. CDI by reheat to > 165F and hot held > 135F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening underneath door in back storage room.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in containers with standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying racks. Observed employees towel drying utensils after washing. Air dry only.