KANGS KITCHEN

2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (Person in Charge) moved the employee drinks to the designated employee area.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

10D: .04(4)(d)Observed multiple working containers of seasonings, sauces, and oils removed from the original packaging not labeled with the common name. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the in-use containers of seasonings, sauces, and oils with the common name.

17D: .07(4)(b)Observed employee personal items stored on or above kitchen prep surfaces. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved their personal items to the designated employee storage area.

10D: .04(4)(d)Observed multiple working containers of seasonings, spices, and oils removed from the original packaging not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in Charge (PIC) labeled the working containers with their common name.

17D: .07(4)(b)Observed employees phone, speaker, and personal items stored on the kitchen prep counter. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved the employee items to the designated employee area.

6-1D: .04(6)(i)Observed steam raw egg mix and beef broth on time control without start, discard time per facility procedures, Steam raw egg mix was hold above 41oF. See temp logs. Observed the start, discard time posted on the containers chopped lettuce salad, potatoe salade, kimich salade that does not match facility procedurs. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Steam raw egg mix was cooled down to 41oF. Time control labels were updated to match facility written procedures. //