Kimchi II

Observed dumplings stored next to raw chicken and below raw beef in the reach-in cooler on the cook line. Observed Raw shrimp thawing above cabbages and glass noodles. Observed raw pork thawing above radishes.

CA: PIC re-arranged items to allow for proper separation. RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display. Food shall be arranged in equipment so that cross contamination of one type with another is prevented.

Observed the dishwasher not pulling chlorine solution for proper sanitization.

RCA: PIC shall have a service order for repair placed for the unit. Until it repaired, PIC advised that warewashing shall occur at the 3 compartment sink.

Observed old food debris on the inside of clean food containers.

RCA: Container was pulled from storage shelf. PIC shall ensure items are being properly cleaned and sanitized prior to storage for use. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed single service items stored (in wrappings) the employee restroom.

RCA: PIC shall ensure space is made on the storage shelving in the back room for items to be properly stored and protected from contamination. Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: (ii) In toilet rooms.

Observed multiple food products stored in single-use plastic packaging. For example:

1. Prepared vegetables stored in the walk-in cooler in packaging that was previously stred raw seafood mix
2. Raw fish stored in the deep freezer in Tyson chicken nugget packaging
3. Mussels stored in the deep freezer in packaging that previously held beef dumplings COS CA: All items discarded /removed form facility by PIC, as food products are not longer considered as safe

Observed TCS food cold held at greater than 41 degrees Fahrenheit. See temparature observations. COS CA: Items prepared within the last 3 hours were placed into the walk-in cooler for rapid cooling. Items prepared outside of that timeframe discarded by PIC. 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

TCS food not held at 135 degrees Fahrenheit or above. See temperature observations. COS CA: Items discarded 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

No designated PIC present at the time of the inspection. Manager had to be called by an employee to come to the facility Necessary corrective action: There must be a person in charge on the premises of the food service establishment at all times.

CFSM failed his/her responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling unpackaged foods of any kind. Necessary corrective action: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.

Observed employee personal drinks stored on prep table beside cutting board. One drink did not ahve a lid/straw. The other drink did have a lid/straw. COS CA: Employee removed drinks. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed hand sink in employee restroom to have two lids stored in the sink. COS/CA: PIC removed lids. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensil stored between prep tables with the laddle portion up. Observed a serving sppn stored in a container of raw chicken with the handle in contact with the food product. Necessary corrective action: Ensure in-use utensil are properly stored when not in use. uring pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed facility to be incorrectly using time as a public health control for kimchi in the main kitchen (no written procedure or time stamps on items). Containers of kimchi were on the counter near the crocks for rice when opened at 11am. COS/CA: PIC placed items into the reach in cooler. RCA: Facility shall develop written procedures which must be done prior to continuation of this process. Procedures must be maintained in the food service establishment, and made available to the regulatory authority upon request that specify.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

Observed hand sink in employee restroom to have two lids stored in the sink. COS/CA: PIC removed lids. RCA: All hand sinks shall be easily accessible and not used for storage purposes.

Observed handle of scoop to be stored in contact ice (ice bin), rice and flour (both in dry storage). COS/CA: PIC removed scoops from the product. RCA: All scoops shall be stored in a way as to prevent from contamination when an individual touches it. Scoops shall always be stored in such a way that handle is not in contact with food product.

Observed discolored and damages ceiling in the main kitchen above the prep top cooler. RCA: All damaged tiles shall be replaced or repaired. All physical facilities shall be maintained in good repair.

Observed raw chicken to be stored next to raw beef in the reach in cooler. Observed raw chicken to be stored next to vegetables and eggs in walk in cooler. COS/CA: PIC moved beef on to shelf above the chicken in reach in cooler. PIC placed a divider between chicken, eggs and vegetables in walk in cooler until further separation can be done to rearrange items. RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display. Food shall be arranged in equipment so that cross contamination of one type with another is prevented.

Observed pink build up on baffle of ice machine in main kitchen. RCA: Cleaning frequency of ice machine shall be increased to prevent an debris, soil-like build up. Current ice shall be melt and the equipment washed, rinsed and sanitized. Food Service Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed food debris on walls throughout the facility. Observed ceiling tiles to be discolored and some with damage. RCA: Facility shall increase cleaning frequency to ensure that all food splatter in cleaned. All damaged tiles shall be replaced. Food Service Rule: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c).

Observed grease build up on the ventilation hood. RCA: Cleaning frequency of ventilation hood shall be increased. PIC shall schedule a cleaning appoint ASAP. Food Service Rule: Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.