Premises Information


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Name

JOA KOREAN FOOD

Address

8016 PROVIDENCE RD

STE 100

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/15/2022

Final Score @ Grade

General Comments

Observed TCS items stored at register front bar at room temperature under TPHC procedures. Bar was marked with proper time parameters (2:00 - 6:00). TPHC instructions for proper disposal and marking were available next to the bar area. EHS is providing a blank TPHC procedures template sheet in order to refine TPHC processes within establishment, including specific preparation methods and menu items as well as disposal methods. EHS has observed improved handwashing on the part of the PIC and food service staff. However, handwashing violations were prevented primarily by inquiry by PIC as to effective handwashing procedure, I.E. turning off faucet with use of a barrier while emulating EHS during return from external areas or after contamination of hands via chemical storage. EHS had in depth conversation with PIC as to proper handwashing procedures to better refine handwashing processes within establishment.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	Yes	Yes	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety observed pic not certified food protection manager. CDI - has 210 days from permit date. 99 days remain after date of inspection. Explanation was provided to PIC. Demonstration of knowledge was provided via conversation with PIC.
6	1	Proper eating, tasting, drinking or tobacco use	Yes	Yes	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed cart of 'employee lunch' in direct contact with food prep table, adjacent to active food prep. Observed employee food items and non-NSF and ANSI cooking equipment utilized for employee food items intermingled with food prepped for sale. CDI - Employee equipment was labeled as 'Employee use only' and employee food was effectively separated from customer foods. REPEAT. Note: WIC was observed with 'Employee Only' Racks of ready to eat food in sealed containers. Food is stored on top shelving in order to prevent contamination via raw meat or poultry. Employee designated area within is effectively not intermingled with customer RTE products, and is stored in such a way as to mitigate potential cross contamination.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed whole milk and cooked chicken stored under unwashed produce in WIC. CDI - RTE items elevated to prevent potential cross contamination. Note: Observed chart notation for proper storage order posted on WIC door. Consequently, storage of food within the WIC is notably improved since previous inspection.
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple food items stored in WIC prepared more than 24 hours prior without proper date marks. CDI - PIC and EHS worked effectively to properly mark all food items in WIC. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed prepared chili sauce in WIC marked as 08/08/2022 at time of inspection. CDI - PIC voluntarily disposed of sauce.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed onions stored beneath soap and next to bleach in dry storage chemical area. CDI - Onions were moved to proper food storage in dry storage area.
37	0	Food properly labeled: original container	Yes	No	No	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, unlabeled containers for oils and spices. CDI - PIC and EHS worked to effectively identify and label all working spice and oil containers.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food items (long grain rice, potatoes) were observed in the WIC in direct contact with the ground. Bottles of soda and water were observed in direct contact with the ground in dry storage areas. Food items in WIC were effectively elevated.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food service employees in kitchen area without effective hair restraints.
43	0	In-use utensils: properly stored	Yes	No	No	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 multiple TCS food items in the WIC with utensils stored in the food items, with handles making direct contact with the food. CDI - Utensils were removed from food and relocated to warewashing for effective sanitizing.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of recently sanitized metal bins. CDI - Bins were separated to allow for effective air drying.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single service articles, stored for invoice returns, including lids and containers, stored directly on the ground. CDI - single service packages were removed from store premises.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed multiple pieces of non functioning equipment, including ice machine and fryer, stored in kitchen area. Equipment was not in use at time of inspection.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - doors were closed prior to return to interior premises.