KOREA HOUSE RESTAURANT

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw pork at walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (109f-122f - Hot Holding). Operator turned up warming unit. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Chlorine >200ppm). Operator diluted. Final reading 100ppm Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Food stored on floor. - bag of onions at storage room

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice. Operator turned up heat Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strip

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler

Basic - Carbon dioxide tanks not adequately secured.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - gauged concrete at cookline

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Home Depot buckets storing short ribs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken wings over kimchi in walk in cooler Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - kimchi

Basic - Floor tiles missing and/or in disrepair. - at cook line causing retention of standing water - at triple sink

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - observed Rubbermade Roughneck plastic containers in direct contact with foods.

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. - provided to operator

Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink used to soak glasses

Basic - Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop bulk rice Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. - in kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop handle buried inside bulk cornstarch Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas in container of room temperature water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken temping at 44F. Per operator item was in reach in cooler at cooks line less than two hours. Operator moved chicken to walk in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop in the container of rice

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables across from wok station on cooks line

Basic - Equipment in poor repair. Reach in cooler left door does not close all the way

Basic - Floor tiles missing and/or in disrepair. In front of wok station

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the make cooler

Basic - No handwashing sign provided at a hand sink used by food employees. At the dish washer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items not dated

Basic - Equipment in poor repair. Whirlpool freezer on the line ripped gasket

Basic - Food stored on floor. Corn meal on the floor

Basic - Hole in or other damage to wall. At the dish washer area several old holes need filling

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Carbon dioxide/helium tanks not adequately secured. In the bar area

Basic - Floor tiles missing and/or in disrepair. Tile wear at the make cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice build up

Basic - Insect control device installed over food preparation area. Bug zapper on the whirlpool refrigerator dead bugs present

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters greasy

Basic - Unnecessary items/unused equipment on the premises. Remove the clutter in the bar and hall area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box rice 110 hot hold

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi not dated

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The white divider has a mold like substance present

Basic - Ceiling tile missing. Over the walk in cooler

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

Basic - Floor tiles missing and/or in disrepair. In the kitchen some tiles are worn to the concrete

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the whirlpool refrigerator -shelf over the cooks line need to remove the plastic packing material

Basic - Outer openings not protected with self-closing doors.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On the white divider a black mold like substance is present

Basic - Floor soiled/has accumulation of debris. Under the equipment and the walk in cooler

Basic - Outer openings not protected with self-closing doors.