Kore Steakhouse

"Observed no food safety manage certificate posted, when asked PIC showed a certificate of manager that expired in 2024. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Correct by date: 1/21/26 for certificate or proof of enrollment in course. | Observed no verifiable employee health policy in place. PIC could not state the 5 reportable symptoms and 6 illnesses. C/A-Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food COS- PIC educated on reportable symptoms and illnesses, provided physical and electronic copies of employee health policy."

"Observed no hand drying provisions at hand sink in ware washing area. C/A-ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device COS- Employee placed paper towels at hand sink in ware wash area. | Observed raw beef steaks above mashed potatoes, pasta, and raw salmon in RIC in main kitchen. Observed raw chicken above precooked bacon and whole roast beef in RIC in main kitchen. Observed several cartons of raw shelled eggs above RTE sauces in RIC in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum internal cook temperatures. COS-PIC placed RTE foods (mashed potatoes, precooked bacon, and sauces) on top shelf raw salmon, shelled eggs, and and whole beef on middle shelfs, and raw chicken on bottom shelf on RIC in main kitchen."

"Routine inspection — zero violations recorded."

"Observed hand sink in main kitchen with no paper towels. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels COS-PIC placed paper towels at hand sink in main kitchen | Observed a box of shelled eggs above RTE food(sauces and jams) in RIC in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum cook temperature COS- PIC placed eggs below RTE foods"

"Observed only hand sink in main kitchen with no paper towels. Observed all three bar hand sinks with paper towels far in proximity. C/A- Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels. COS- PIC placed paper towels at hand sink in kitchen | Observed all three hand sinks in bars with hand soap too far from hand sink. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- PIC placed little bottles of hand soaps at all three bar hand sinks"