Hansik Korean BBQ

Observed raw shrimp stored below raw steak in a reach-in cooler and cooked chicken wings stored below raw beef in a reach-in cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked and raw ready to eat foods, as well as segregating raw meats by required minimum internal cook temperature. COS: PIC rearranged coolers to correct storage order

Observed several pans of raw seafood stored with ice directly in the pans touching the food. CA: Foods should not be stored in direct contact with ice and water COS: PIC drained ice from pans of food. We discussed using large plastic bags of ice to surround the food if they want to continue using ice in the pans

Observed scoops stored in bulk containers of flour and corn starch with handling laying in contact with food. CA: Scoops should be stored to prevent contamination of product by storing the scoop handle up or out of the container. COS: PIC removed the scoops from the containers

Observed raw pork stored below and in direct contact with raw beef containers. CA: raw animal foods should be stored based on required internal cook temp to prevent cross contamination. COS: PIC had employee rearrange all coolers

Observed employee personal dr.pepper can opened and stored in the reach in cooler above food. CA: Employees may drink from a single service cup with a lid and straw if it's handled and stored to prevent contamination. COS: PIC discarded drink

Observed employee eating bread behind the bar. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC moved the food to a designated area

Observed a large pot of frozen soup broth stored directly on the floor in the dish area. CA: Food should be stored at least 6" off the floor. COS: PIC moved large soup to kitchen and placed on top of dish rack.

Observed scoop stored in a cup of water. CA: Scoops should be stored on a clean surface, in running water, or water that is 135F or higher. COS: PIC moved scoop to a clean surface

Observed scoops stored in bulk containers of food and sauce with handle in direct contact with the food. CA: Scoops should be stored with the handle above the food or our of the container to prevent contamination. COS: PIC removed scoops

Observed raw beef stored above raw pork and fully cooked meats in several reach-in coolers. CA: Ready-to-eat and raw animal foods should be stored based on required internal cook temp to prevent cross contamination COS: PIC had employee start to rearrange all coolers

Observed several containers of food in reach-in and walk-in coolers and freezers stored uncovered. CA: Food should be stored covered to prevent overhead contamination

Observed inconsistent date marking throughout facility. Some foods appeared to have prep date and others were labeled with future dates. (PIC stated all pans should be prep date) Other pans of food were not labeled with a date at all. CA: 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. COS: All foods without a date were discarded

Observed scoop stored in a cup of water. CA: Scoops should be stored on a clean surface, in running water, or water that is 135F or higher. COS: PIC moved scoop to a clean surface

Observed signs of water damage on ceiling in kitchen area to the point of ceiling falling down and insulation visible. CA: Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

Observed employee personal items (jackets and bookbags) stored on top of food and on shelving with food. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.