KOREAN BBQ

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stain on prep table near mini oven. - From follow-up inspection 2024-04-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -One employee present during inspection. No proof of employee training observed. - From follow-up inspection 2024-04-18: 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. -Multiple food items not date marked throughout reach in coolers and freezer. - From follow-up inspection 2024-04-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris on reach in deli cooler near kitchen entrance. - From follow-up inspection 2024-04-18: Time Extended

High Priority - Container of medicine improperly stored. -NyQuil stored on top on cans on dry storage rack in back area of kitchen. Employee removed and stored medicine away from food to be served to the public. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Frozen raw shrimp stored on top of frozen rice cakes inside stand alone freezer in back kitchen area near three compartment sink. -Raw chicken, raw pork and beef stored over ready to eat foods in stand alone cooler in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Frozen raw beef over frozen Eel inside stand alone freezer in back kitchen area near three compartment sink. -Raw chicken stored on top of raw pork and beef inside stand alone cooler in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -@ 2:01pm Inside reach in deli cooler near kitchen door entrance Two bowls of Krab at (47F- Cold Holding). -Operator moved items to freezer. -@ 3:11pm inspector re-temped items: Krab (33F- Cold Holding) Krab (38F- Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Potstickers at 85F on prep table. -White rice inside rice cooker at 71 F. -Operator discarded items. Per operator fresh batch of rice is being made.

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 vomiting or diarrheal event form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stain on prep table near mini oven.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Inspector verified establishments plans on OnBase and observed hand sink was removed in back kitchen area near three compartment sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -One employee present during inspection. No proof of employee training observed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items not date marked throughout reach in coolers and freezer.

Intermediate - Spray bottle containing toxic substance not labeled. -Two unlabeled chemical spray bottle stored on side table near prep table in kitchen area. Operator labeled as Sanitizer. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks on prep tables in kitchen area. Employee moved items. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Personal food items in reach in deli cooler and stand alone cooler in kitchen area not segregated from food to be served to the public.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris on reach in deli cooler near kitchen entrance.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sun Sik Sae completed course but not food manager exam. - From follow-up inspection 2022-08-24: Sun Sik Sae Operator tested in July 19, retesting on Sept 12. Time extension per Christine C. Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in every reach in cooler not segregated. - From follow-up inspection 2022-08-24: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat shrimp in reach in cooler by Coca Cola cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy tuna 53 f held in reach in cooler make table on top of closed pans in small bowl held overnight no temperatures taken today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spicy tuna 53 f held in reach in cooler make table on top of closed pans in small bowl held overnight no temperatures taken toda

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chloride test strips Operator had Quaternary ammonia sanitizer.

Intermediate - Manager or person in charge lacking proof of food manager certification. Sun Sik Sae completed course but not food manager exam.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table main prep table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in every reach in cooler not segregated.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book phone on main prep table.