SEOUL GARDEN

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm, checked sanitation bucket, found it was half full of chemical, checked to make sure tube was in solution, it was not, fixed tube, primed machine, 50ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in cook line make cooler. Manager put pork on top. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer on prep table. Manager moved bottle to bottom shelf. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach on top of dishwasher. Manager discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chicken store with restaurant food not segregated and marked. Manager moved food. Corrected On-Site

Basic - Food stored on floor. Bag of rice and cases of oil stored on floor. Manager moved food. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Manager moved off the floor to cart. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Swapped chemicals and primed. Now reading 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked mussels in reach in freezer. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded beef (46F - Cold Holding) Operator states item was pulled out of cooler 1 hour ago. Manager iced down productCorrective Action Taken Corrective Action Taken

Basic - DM interior and exterior are soiled

Basic - Floors not maintained smooth and durable. Walk in cooler floor

Basic - Food stored on floor. Fryer oil and bag of sugar

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 87f.

Basic - Plumbing system in disrepair. PVC pipe is leaking into bucket on floor at hand sink

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in freezer repacked raw chicken over seafood. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw noodles thawed from the night before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw noodles (55F - Cold Holding); raw noodles (49F - Cold Holding); raw noodles (53F - Cold Holding) thawed from the night before. Operator disposed of all items.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. Educated operator and he took a picture of the image that I showed him on my phone.

Intermediate - Certified Food Manager or person in charge in big 6. Emailed to operator and he printed and posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Reach in cooler with beef broth. Operator corrected. 3-501.17(A)(B) FC: (A) Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, and except as specified in paragraphs (E) and (F) of this section, refrigerated, ready-to-eat, time/ Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small bread reach in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between container used to store spices. Operator stored properly. Corrected On-Site

Basic - Single-service articles improperly stored. In storage area to-go styrofoam bowls stored in box on ground. Operator corrected. Corrected On-Site

Basic - Equipment in poor repair. The floor of walk in cooler.

Basic - Floor soiled/has accumulation of debris. Under three compartment sink. Walk in cooler floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice in side reach in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of multiple reach-in cooler. One small reach in freezer is soiled.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine was not sanitizing, tested 3x at 0 ppm, operator went and bought bleach, primed and 50ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store squid in.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 47F in walk in cooler. Operator states he just received and put it in there. Recommend to rapid chill in freezer.

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 to operator.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen and back store room, titles are worn and cracked.

Basic - Water leaking from pipe and/or faucet/handle. Faucet has a steady stream of water in unisex bathroom. Leaking and won't shut off all the way.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up triple sink for sanitizing 100ppm chlorine

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook mixing bean sprouts with gloved hands ate some of the sprouts and then went back to mixing without washing hands or changing gloves.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook did not change gloves and wash hands after sampling product

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager is out sick. 4 employees on shift. 2 servers, 2 cooks

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door is not self closing

Basic - Employee eating while preparing food. Cook mixing bean sprouts with gloved hands ate some of the sprouts and then went back to mixing without washing hands or changing gloves. SEE STOP SALE

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

Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor in dry storage room

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Washed hands applied gloves. Corrected On-Site

Intermediate - Cutting board on the cook line stained.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food grease. Floors under equipment soiled with grease. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and broken in mop sink area also in front of walk in. Repeat Violation

Basic - Food stored on floor. Bags of sugar/ salt on floor.

Basic - Interior of oven/microwave has accumulation grease/food debris.

Basic - Missing drain plug at dumpster.

Basic - Screen in door torn/in poor repair. Tin foil used to repair.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Some tiles cracked in mop room - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Out side of walk in cooler mold like substance around bottom of door area Repeat Violation - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of walk-in cooler walls have a mold like substance. Repeat Violation - From follow-up inspection 2021-09-07: Time Extended - From follow-up inspection 2021-11-09: Time Extended