High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (61F – Cold Holding), stored in small pan on cook line, place there from main walk in cooler approximately 15 mins ago as per employee to maintain cold. Discuss placing item on Time and added to Time paperwork. cooked pork (65-66F – Cold Holding), stored in cooking pan on stove top, place there at 10am as per employee and left sitting until they open at 11am and when customer to order and then will reheat. Provided technical assistance. Employee reheated to 169F kimchi (46-47F – Cold Holding), stored in upright double door glass reach in cooler on cook line and place there from other reach in cooler around 8am but employee left out prior to putting away **Corrective Action Taken** **Warning** – From follow-up inspection 2024-01-25: Kimchi 47F stored in upright double door glass reach in cooler from other reach in cooler but was left out for few minutes. Employee place it in reach in freezer to cool down quickly **Admin Complaint** **Corrective Action Taken**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (109-122F – Hot Holding, re-temp 189F), stored on cook line, place there around 8 am after reheating for hot holding as per employee. Employee reheated. **Corrected On-Site** **Warning** – From follow-up inspection 2024-01-25: Tofu stew 70F Soup 125F 85-110F cooked steak All items stored on cook line grill area and place there after cooking for hot holding around 11am as per employee. Employee reheating **Admin Complaint** **Corrective Action Taken**