MINJI'S CAFE

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in turbo air reach cooler in kitchen , per operator kimchi made two days ago not date marked. Operator date marked 02-09 during the inspection. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom for customers

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small chest contained food prepared on 07-26 no date marked. Educated operator on proper date marking. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw octopus stored over ready to eat shrimp in reach-in freezer. Octopus not commercial packaged and shrimp package opened. Person in charge removed and stored appropriately. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tong over oven handle. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils held in standing water at 95F. Person in charge placed water to be reheated. Corrective Action Taken Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on stove. Person in charge discarded wiping cloth. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over dried pollock in reach in freezer chest in dining area. Observed inverted. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small plastic soufflé cup with no handle to dispense rice

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket. Operator inverted Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Explained to operator correct hand washing technique. Employee rewashed hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink. Explained to operator hand washing is done at hand washing sink. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork loin over package of cabbage

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator bulletin Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic service trays being stored at hand washing sink. Employee removed Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container the handle of the scoop in contact with the rice

Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.

High Priority - Nonfood-grade bags used in direct contact with food.

Intermediate - Handwash sink used for purposes other than handwashing.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Nonfood-grade bags used in direct contact with food. Observed meats wrapped in grocery bags in reach in freezer in storage area by front counter.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. (1) Observed raw chicken (not commercially packaged) over packages of ready to eat Krab meat in reach in freezer in kitchen next to hand washing sink. Operator moved chicken. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 400 ppm chlorine solution at 3 compartment sink. Operator added water. Chlorine Solution 100ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Basic - Food stored on floor. Observed single service items in back storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in cup of water 83°F in kitchen next to rice maker. Operator removed spoon. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen flat top grill- observed 2 inch 3rd hotel pan with wooden spoon inside standing water. Operator removed spoon.