KOOK'N WITH KIM

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Equipment in poor repair. Gaskets torn to upright cooker next to stove

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops defrosting at room temperature

Basic - Working containers of food removed from original container not identified by common name. Sugar in bucket not labeled Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No date marking on any cooked foods

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cabbage 94°/ reheated to 188° rice 124°reheated till 202° Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by. Pots and pans Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pans and utensils stored in hand sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Bowl or other container with no handle used to dispense food. Bowl in Mac and cheese

Basic - Duct tape used to repair nonfood-contact surface. Tape

Basic - Time/temperature control for safety food thawed in an improper manner. Turkey wings stored on floor under shelving to defrost Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Fly strip with flying insects stuck to strip hanging over prep table with foods Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 216 shell eggs on shelving in dry storage 85°to 90°; per Kim, on shelf less than an hour- moved to reach in cooler for immediate temp recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Only hand sink in kitchen is blocked with numerous large pots Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food. Red bowl in macaroni in reach in cooler Corrected On-Site

Basic - Equipment in poor repair. Prep table in kitchen - corn repaired with silver frayed duct tape

Basic - Hole in or other damage to wall. Wall next to prep table has hole in wall

Basic - Light not functioning over cooking equipment

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in kitchen Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by large pot Corrected On-Site Warning - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous foods in cooler from previous day not dated Warning - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Towel used under cutting board. Warning - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2025-01-30: Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 67F on shelf less than 4 hours, manager placed in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (112F - Hot Holding); cabbage (112F - Hot Holding); baked chicken (120F - Hot Holding). Less than 4 hours on the line. Manager took to reheat. placed items on time control implemented time control plan. Corrective Action Taken Repeat Violation

Basic - Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in kitchen.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Papertowels under cooked chicken and cooked sausage Warning - From follow-up inspection 2023-07-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over over Mac and cheese Warning - From follow-up inspection 2023-07-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous food in coolers from previous day not dated Warning - From follow-up inspection 2023-07-14: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2023-07-14: Time Extended

Basic - - From initial inspection : Basic - towel used under cutting board. Corrected On-Site Warning - From follow-up inspection 2023-07-14: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels line pans with cooked bacon and cooked smoked sausage Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs out for an hour 52°; operator moved to refrigeration for immediate temperature recovery

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw poultry 57° and raw ribs 56° outside next to grill, no room on the grill, advised operator to move into refrigeration unit unit product is ready to cook, out of temp less than an hour, moved to refrigeration for immediate temperature recovery Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility has Quat test strips, using chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of prepared foods not dated from previous day

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training records missing trading date and and employee name

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on cooler

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food being prepared on outside cooking equipment that has no cover. Large pot of collard greens being cooked on pot back of restaurant. Has no cover, operator placed under tent, advised in order to cook outside, needs better protection

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - towel used under cutting board. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of foods

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee reporting agreement

Basic - Bowl or other container with no handle used to dispense food. Bowl in Mac and cheese Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container holding Mac and cheese cracked Several bowls on tables are cracked

Basic - Open dumpster lid.

Basic - towel used under cutting board. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen has dishes stacked on the well

Basic - Food stored on floor. Containers of cooking oil stored on floor in kitchen. Operator moved to crate Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in gap behind hand wash sink in kitchen. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen fan has an accumulation of dust on cover

Basic - Single-service articles not stored inverted or protected from contamination. Single service aluminium pans not stored inverted. Operator flipped over Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank larger than 2.7 lbs inside kitchen. Operator moved outside Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over bread pudding operator corrected Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. A pan was sitting on the sink Corrected On-Site

Basic - Food stored on floor. Oil cases

Basic - Outer openings not protected with self-closing doors.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed from the building 22 tanks , tanks removed Corrected On-Site