SEOUL POCHA KOREAN PUB

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine at 0 ppm for chlorine. There was chlorine in the 5 gallon bucket, but would not prime to the unit. Set up 3 compartment sink dish washing with sanitizer. The is bleach on hand. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw pork in the walk-in cooler stored over soft drinks. The soft drinks were moved above to a different self. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed multiple window cleaner and air freshener stored over and next to clean dishes. These were moved to the cleaning area for storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed : the hand wash sink in the office was storing a box on top of it. The box was removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Observed : lack oF a probe thermometer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : employee drinks on the cook line on the same surface as food or clean dishes. The drink was moved to a lower different shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : house sauce for customer service stored under employee lunches in the silver reach-in cooler. The sauce was moved to the cook line reach-in cooler. Corrected On-Site

Basic - Food stored on floor. Observed : bulk oil on the floor at the end of the cook line. ALSO, multiple containers of food on the floor of the walk-in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed : a wet yellow cloth under the cutting board.

Basic - Uncleanable knife block in use to store knives. Observed : a knife block in use on the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : multiple wet cloths not stored in sanitizer.