Seoul Garden

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Observed raw sprouts in PTC @ a temperature of 49F. Observed shredded cheese in RIC under PTC @ a temperature of 49F. PIC voluntarily discarded sprouts and shredded cheese.

11-6-1.03(2)(a)-(n)(p),(q) - Responsibility of PIC (Pf) (k) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;Pf

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Note: Observed 3CS sanitizer compartment @ a concentration of 10ppm Chlorine. PIC remade sanitizer to 100ppm Chlorine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Observed mold-like accumulation inside ice machine. PIC stated that he would have ice machine washed, rinse and sanitized by end of day.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Note: Observed cooked meat, rice, and noodles in RIC and WIC with no date marking. PIC created a label for each item that was cooked in facility and would be held over 24 hours.

511-6-1.07(6)(e) - Conditions of Use (P, Pf, C) (e) Conditions of Use.

1. Poisonous or toxic materials shall be used according to:

(i) Law and this Chapter;

(ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P

(iii) The conditions of certification, if certification is required, for use of the pest control materials, P and

(iv) Additional conditions that may be established by the Health Authority; and

2. Be applied so that:

(i) A hazard to employees or other persons is not created, P and

(ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by: P

(I) Removing the items, P

(II) Covering the items with impermeable covers, P or

(III) Taking other appropriate preventive actions, P and

(IV) Cleaning and sanitizing equipment and utensils after the application. P Note: Observed sanitizer bucket used to clean tables @ a concetration greater than 100ppm Chlorine. PIC remade bucket to 100ppm Chlorine.

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Note: Observed fly tape strips above food prep area in main kitchen. PIC took down fly tape strips and ensured they would not be put back up. Inspectors informed PIC of other approved methods of keeping flies out.

Observed unwashed fruits/vegetables stored with other ready-to-eat noodles, rice, vegetables. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw animal food stored over cooked rice & ready to eat diced vegetables in walk in cooler.

Person in charge not performing duties; employees not properly trained in food safety, as it relates to their assigned duties. Employees need to be trained on proper handwashing and glove use, proper food storage order, & 3 compartment sink setup.

Observed cooked rice stored uncovered in walk in cooler; chopped vegetables stored uncovered in colanders.

Utensils not sanitized properly after manual warewashing. 3 compartment sink not set up with sanitizer. Discussed & trained kitchen staff on proper 3 compartment sink set up (cos).

No sanitizing buckets anywhere in the facility. Dining tables not sanitized under the proper method.

Observed cooked meat, cooked rice & cooked noodles in cooler with no date marking.