Manna Korean Cuisine

Meat slicer observed with accumulated food debris at the time of inspection., , - Clean and sanitize all parts of the slicer regularly and thoroughly to prevent potential cross-contamination., , - Develop and implement a written clean-in-place procedure for the slicer.

Cleaning cloths were observed on the food prep surface opposite cookline with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to replace cleaning cloths and use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.

1. Operator observed to not wash hands after handling raw meat., , - Operator instructed to wash and dry hands., , Ensure to always wash hands thoroughly after handling high risk foods such as raw meat so as to prevent cross-contamination of food., , 2. During food portioning, operator was observed wearing disposable hand gloves to handle food and non-food contact surfaces without removing between tasks., , - If gloves are used, ensure to discard between tasks, wash hands and replace in a manner that would not contaminate food.

In the prep coolers opposite the cookline:, 1. Several ready-to-eat foods were observed in close proximity to raw meat products., , - Do not store raw meats with cooked/boiled or other ready to eat food items. Ensure to seperate and store raw meats away and below ready to eat foods., , 2. Meat products were observed to be overfilled in the containers and had significant accumulation of meat juices in them., , - Do not overfill containers in the coolers, store smaller portions and regularly monitor amount of juice to prevent spillage and possible cross-contamination. , , 3. Foods stored in aluminum containers are stacked without lids/covers. , , - Ensure all food containers are covered before stacking other containers on top.

Chemical bottles containing sanitizer was not properly labeled. , , - Label bottles appropriately, clearly stating sanitizer., , Ensure all chemical bottles/containers are correctly labeled to avoid misuse.

**Repeat Violation**: January 15, 2026- Meat was left out at room temperature to thaw., , April 7, 2025:, Several frozen high-risk foods were left out in room temperature to thaw. , - Do not thaw in room temperature. Use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - Under running cold water, - During the cooking procedure , - In the microwave, if being cooked or consumed immediately

The handwashing sink located in the back preparation area was being used to dump food at the time of inspection., , - Use the handwashing sink to wash hands only, do not pour food in it., , Ensure handwashing sinks are accessible at all times during operation.

Various food items such as corn syrup, noodles, soy sauce, canola oil were observed to directly be placed on the floor in the hallway back area., , - Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.

1. Cutting boards (white, red and a wooden one) observed with deep grooves on their surfaces., , - Replace or refinish the surfaces., , 2. Scoops were noted to be stored inside potato starch and flour containers., , -Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.