OSAN KOREA RESTAURANT

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200 ppm. Employee corrected solution to 100 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sani bucket- chlorine 200 ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Sink in cook kitchen blocked with trash can. Employee removed trash can from sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer bowl stored I. Sink at sushi bar. Employee removed strainer from sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar.

Basic - Walk in cooler floors with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sushi bar- salmon, octopus, albacore stored in upright freezer individually wrapped and not labeled.

High Priority - Employee washed hands with cold water: observed employees washing hands with cold water because the handle for the hand-wash sink in the kitchen is not working so they are not able to get hot water.

Basic - In-use tongs stored on equipment door handle between uses: - 3 sets of tongs on fryer door handle. Owner/Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit: - rice scoop and bowl in pan of water temping to 116° F. Owner/Operator removed the water.

Intermediate - Handwash sink not accessible for employee use at all times: - hand-wash sink in kitchen had a pan and utensils in it. Owner removed. Corrected On-Site

Basic - Food stored on floor: - bin of raw pork and bin of raw beef on floor in walk-in cooler. Employee put on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in standing water of 69° F.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - make-line reach-in cooler had a pan of raw chicken sitting on top of a pan of raw pork. Owner swapped the pans around. - reach-in cooler next to three compartment sink had a pan of raw chicken sitting on the shelf over a bowl of red curry paste. Owner moved the chicken to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - sushi rice no time mark. Sushi chef states less than 2 hours. Time mark placed on placard on sushi rice pot. No Stop Sale issued. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. - establishment has White Tiger Roll (spicy tuna roll with super white tuna) on the menu. Inspector asked sushi chef what fish is being used for the white tiger roll. He showed inspector the fish and called it escolar. Establishment is using escolar for the white tuna. No invoice available with white tuna on it. Admin Complaint

Basic - No handwashing sign provided at a hand sink used by food employees. - men's and women's restrooms missing signs. Owner states she has more to put up.