KORE STEAKHOUSE

Facility does not have an employee that has obtained food safety manager certificate. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. COS- PIC enrolled in course on 1/19 pending passing exam.

Emailed certificate on 2/4/26

Observed no hand drying provisions at small bar hand sink and left hand sink in large bar in front service. C/A-. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; COS- Paper towels placed at both hand sinks.

Observed bowl of arugula and container of raw beef in 2 door RIC in main kitchen uncovered. Observed romaine lettuce in prep top uncovered not in a working container. C/A-Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All food stored covered

Observed no inspection report posted for consumers view C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed no handwashing sign at hand sink in main kitchen. C/A-A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed plastic cups in large bar in front service area stored lip up. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

Observed shelled eggs above ready to eat foods (lettuce, broccoli, and cherry tomatoes) in 2 door RIC in main kitchen. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperatures. COS- Shelled eggs placed on bottom shelf of 2 door RIC in main kitchen

Observed no food safety manage certificate posted, when asked PIC showed a certificate of manager that expired in 2024. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Correct by date: 1/21/26 for certificate or proof of enrollment in course.

Observed no verifiable employee health policy in place. PIC could not state the 5 reportable symptoms and 6 illnesses. C/A-Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food COS- PIC educated on reportable symptoms and illnesses, provided physical and electronic copies of employee health policy.

Observed spray bottle with blue and clear contents in front service bar and hookah space. C/A-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 COS- Blue spray labeled windex White spray labeled disinfectant

Observed no hand drying provisions at all hand sinks in main kitchen (x2) and all bar hand sinks (x3). C/A-ach handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; COS- Paper towels placed at all hand sinks

Observed no hand soap at two hand sinks in large bar area. Observed no hand soap at both hand sinks in main kitchen. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS- Hand soap placed at all hand sinks

Observed glass cup and drink shaker in hand sink in large bar the other hand sink had two glass ups. Observed small bar with glass cup and cigarette in hand sink. Observed main kitchen hand sink by WIC with trash inside. C/A-A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. P COS- All hand sinks cleared.

Observed no EPA approved disinfectant for vomit/fecal clean up. C/A-A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Correct by date: 1/16/26

Observed menu with statement "All steak cooked to your preference. Please inform us of any dietary restrictions." C/A- an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Correct by date: 1/21/26

Observed sliced tomato, feta cheese, sliced cheese, and shredded cheese with no date marking in prep top cooler in main kitchen all prepped 1/9. C/A-food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS- All items correctly date marked.

Observed alfredo sauce labeled 1/2/26 in prep top of main kitchen. C/A- A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

COS- discarded

Observed several gnats in both FS area bars and main kitchen. C/A-The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Correct by date 1/21/26

Observed 3-compartment sink leaking in main kitchen. CA-A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed no hand washing signage by sink near WIC. Observed handwashing sign in front of washing section at 3-comp in small bar. Observed hand washing sign plank fallen off one hand sink in large bar. C/A-A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS- all hand sink signs placed back up at designated hand sinks.

Observed no recent inspection report posted for public view. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed raw beef steaks above mashed potatoes, pasta, and raw salmon in RIC in main kitchen. Observed raw chicken above precooked bacon and whole roast beef in RIC in main kitchen. Observed several cartons of raw shelled eggs above RTE sauces in RIC in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum internal cook temperatures. COS-PIC placed RTE foods (mashed potatoes, precooked bacon, and sauces) on top shelf raw salmon, shelled eggs, and and whole beef on middle shelfs, and raw chicken on bottom shelf on RIC in main kitchen.

Observed no hand drying provisions at hand sink in ware washing area. C/A-ach handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device COS- Employee placed paper towels at hand sink in ware wash area.

Observed ricotta cheese expired on 3/25/25 in RIC in main kitchen. Observed pasta date mark discard date 3/29/25 in RIC in main kitchen. C/A-A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . COS-Items discarded

Observed several containers of lemons and limes sliced in WIC with no date marking, prepped on 3/29 per PIC. C/A-refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS- PIC date marked all containers 3/29

Observed both hand sinks in main kitchen leaking. Observed prep sink missing piping causing leaking as well when in use. C/A-A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed a box of shelled eggs above RTE food(sauces and jams) in RIC in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum cook temperature COS- PIC placed eggs below RTE foods

Observed prep top unit in main kitchen ambient and TCS foods (see asterisks below) all holding above 41F. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- PIC discarded all items, placed work order on unit, and placed out of order sign on equipment

Observed hand sink in main kitchen with no paper towels. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels COS-PIC placed paper towels at hand sink in main kitchen

Observed 5 containers of whip cream expiration date of 7/11/2023 held in RIC in main kitchen. C/A- food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . COS- PIC discarded items

Observed raw bacon, raw chicken and shelled eggs above ready to eat food(mac and cheese, mashed potatoes, and cheese) in RIC in main kitchen. C/A- Food shall be protected from cross contamination by storing food based on minimum cook temperature. COS- PIC placed raw chicken on bottom shelf on RI cooler. PIC placed shelled eggs and bacon on shelf middle shelf under ready to eat foods.

Observed only hand sink in main kitchen with no paper towels. Observed all three bar hand sinks with paper towels far in proximity. C/A- Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels. COS- PIC placed paper towels at hand sink in kitchen

Observed all three hand sinks in bars with hand soap too far from hand sink. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- PIC placed little bottles of hand soaps at all three bar hand sinks

Observed hand sink in ware wash area versus main kitchen where approved floor plans had sink originally placed. C/A-A handwashing sink shall be located: 1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf

Observed tomatoes in bottom prep unit held past 7days; prepped 12/23. C/A- A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen COS- Tomatoes discarded.

Observed items (mac and cheese, mashed potatoesx2, and cheese sauce; dated December 28th- January 7th and Jan 4-14th) date marked to be held for 10 days. C/A-refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS- PIC corrected dates on all items to properly hold all food for 7 days from prep date, new dates are December 28th- Jan 4th and Jan 4th- 11th.