SWEET KRUNCH KOREAN CHICKEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs on cook line in 2 door make station over noodles. Operator moved eggs to bottom of reach-in cooler. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth sanitizer too strong. Operator corrected chlorine sanitizer to 100ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container being used to dispense rice on cook line. Operator removed container. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket pulling away from door in 2 door reach in cooler under 2 door make station on cook line.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape in back food preparation area. Operator removed fly sticky tape and disposed of it. Corrected On-Site

Basic - Food stored on floor. Observed bucket of soy sauce on the floor in back food preparation area. Operator moved soy sauce to shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over soy sauce in single door flip top make station on cook line. Operator moved soy sauce to other side of reach-in cooler. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food preparation surface in back food preparation area. Employee removed beverage. Corrected On-Site

Basic - Food stored on floor. Observed 5 gallon bucket of noodles on the floor in back food preparation area. Operator moved noodle to walk-in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed handle of ice scoop in ice. Operator placed handle above ice. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp over soy sauce in walk in cooler. Operator moved shrimp. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer to strong. Operator corrected sanitizer to 100ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken held on time without a written plan. Emailed copy of form to operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed can used for scoop in rice. Operator removed can Corrected On-Site

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 handle of scoop in corn starch in back food prep area. Operator moved handle above product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter with grease build up.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed exterior door from kitchen not sealing when closed.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed m not hung to dry. Operator hung mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles without labels.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in-use utensils in water at 81F. Educated operator on the handling of utensils. Operator removed utensils from water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over lettuce in single door reach in cooler across from handwashing sink in kitchen. Operator removed and discarded chicken.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken at 58F, operator stated chicken was from 2 days earlier. Operator voluntarily discarded chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 58F, operator stated chicken was from 2 days earlier. Operator voluntarily discarded chicken.

High Priority - Toxic substance/chemical improperly stored. Observed dish washing detergent stored next to food items on shelf in back food prep area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated operator on Employee Health Reporting Agreements. Provided operator with paper work for employees to sign. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing food utensils in handwashing sink in kitchen across from cook line and at handwashing sink in the front service area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written plan for holding chicken on time instead of temperature. Educated operator on holding temperatures and using Time as a Public Health Control. E-mailed operator with paper work for Time as a Public Health.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Kim Chee being held more than 48 hours without date markings.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees bottled water on wire shelf in back food prep area next to door.

Basic - Grease on the ground and/or pad around grease receptacle. Observed excessive grease on ground around grease receptacle.

Basic - Open dumpster lid.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed maintenance tools being stored on shelf in back food prep area behind canned soda.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork being thawed on food prep table. Educated operator on proper thawing. Operator placed pork in reach-in cooler to thaw.

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed no date marking on prepared foods in reach in coolers and walk in coolers. Warning - From follow-up inspection 2024-02-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on chicken in reach 2 door cooler in kitchen. Observed no date markings on prepared chicken in walk in cooler. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside, at storage area door. Observed gap beneath exit door. Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled. Repeat Violation Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - Floor soiled/has accumulation of debris. Observed under equipment throughout kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in raw chicken not above container rim stored in reach in cooler. Operator removed tongs to be washed and sanitized. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cook line soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter in prep room not stored in sanitizing bucket. Operator placed cloth into bucket. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Observed boxes blocking back door. Operator removed boxes from path. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken stored over ready to eat sauces in walk-in cooler. Employee removed beef and chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Employee moved chicken below beef. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located at the mop sink in back of kitchen.

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. Emailed handouts.

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 handouts.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time as a public health control for Time/Temperature control for safety sauces on the cook line. Sauces have a time mark but no written procedure. Emailed and reviewed Time as a public health control form with the operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared on Monday 6/5/23 without a date mark. Employee placed a date mark on the container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 Spray bottles containing cleaning fluid not labeled. Manager labeled bottles. Corrected On-Site

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site