Shu Hot Pot & Korean BBQ

Observed food stored within the walk-in cooler with date markers on containers that only indicated the day of the week in which the food was prepared. CA: PIC labeled all containers with proper month and day as all food was prepared 10/15 and 10/16. RCA: 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.

Observed PIC attempt to wash hands in 3 compartment sink without using soap. Observed PIC not using the correct cleaning procedures when washing hands when instructed to use appropriate hand washing sink. COS: PIC was recorrected and wash hands the proper way.

Observed oyster tags not being maintained for records within the facility after selling. RCA: 511-6-1.04(3)(k) - Molluscan Shellfish, Maintaining Identity (Pf) (k) Molluscan Shellfish, Maintaining Identification.

1. Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.Pf
2. The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label.Pf
3. The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2.

Observed the following improper separation within walk-in cooler: Observed radishes, and seaweed next to raw bacon and raw whole cuts of beef and pork. Observed teriyaki, onions, and oyster sauces on bottom shelf next to raw chicken and below raw cuts of beef/pork. Observed raw chicken wings stored next to raw seaweed and RTE sauce. Observed raw shelled eggs stored next to cantalope. Observed the following improper storage within prep top coolers on main cook line: Observed raw shelled eggs stored behind RTE fish cakes. Observed raw chicken stored behind raw fish and pork. COS: PIC and employees rearranged walk in cooler and prep top cooler to provide proper separation of raw meats and RTE (ready-to-eat items).

Observed raw shrimp (45F) in prep cooler stations above the minimum cold holding temperature of 41F. Observed Romain lettuce (67F) and Bok choy (68F) near walk in freezer on stored on shelves without any source of cold-holding above the minimum cold holding temperature of 41F. Observed honeydew melons (49F) at the single served stations in prep cooler stations above the minimum cold holding temperature of 41F.

COS:PIC placed all items on ice baths for rapid cooling as all items were prepared at 11:40am.

Observed PIC not performing duties and ensuring employees are properly trained in food safety as it relates to their job duties such as proper separation of raw and cooked items, proper use of handwashing sinks, proper handwashing techniques, proper storage of employee food and knowledge of an employee health agreement. RCA:511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed the certified food safety manager not fulfilling their responsibility to maintain food safety at all time during preparation and service due to the presence of multiple critical violations that directly impact food safety. RCA: 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility

1. 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 a bottle of NyQuil cough syrup stored above expo line next to clean dishes. COS: PIC place medicine in employee area.

Observed PIC not able to correctly answer questions regarding employee health and specific symptoms that would exclude food employees from working within the facility. COS: Facility was provided the generic state approved employee health agreement during the exit interview of the unsatisfactory routine inspection. After reviewing the corrective action notated on the last inspection report, PIC was able to find the forms where all employees had signed the agreement. RCA: PIC shall be familair with the information provided on the employee health agreement to maintain proper food safety in reference to employee health and when prompted by the health authority.

Observed employee's bag of Cheetos main kitchen area near prep cooler and next to clean dishes and spices. COS: PIC removed item and place in designate area for employees.

Observed employee using handwashing sink to rinse and thaw out short ribs upon entry of the kitchen for inspection. RCA: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed potatoes, oysters, and shrimp stored in reach-in cooler without being covered and not in active use. COS: PIC and employees wrapped all food items.

Observed employees not rewashing hands properly and not long enough after soap replacement at hand washing sinks. Observed donning gloves with washing hands,not rewashing hands properly (no soap available at hand sink). COS: PIC stop activity and donned gloves. CA: 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.

Observed raw oysters (70F) and raw bacon wraps (52) in prep cooler stations above the minimum cold holding temperature of 41F. COS: PIC discard both items. PIC prep new fresh batch of raw oysters and raw bacon wraps (41F). CA: 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

Observed chicken wings (101F) and nuggets(101F) at buffet unit under the minimum hot holding temperature of 135F. COS: PIC took both chicken wings and nuggets from buffet unit and recook them in the fryer for result of initial temperature for chicken wings (174F) and nuggets (180F). CA: 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

Observed employee cutting cantaloupe into slices on top of cutting board with bare hands. COS: PIC advised employee to discard cantaloupe into trash can, wash their hands, put on new gloves, grab new cutting utensil, and cutting board. CA: 511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

Observed employee washing cutting board and splashing suds inside of 3 compartment sinks where raw chicken wings was thawing out in water bath. COS:PIC informed employee to discard chicken, and cooking utensils. CA: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed bucket of lemons sitting on top of the same ice being used to serve customers in the server station. COS: PIC remove lemons, drain current ice and replaced with fresh ice. CA: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed PIC not performing duties and ensuring employees are properly trained in food safety as it relates to their job duties. RCA:511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. CA:511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Observed employee eating in kitchen. COS: PIC had employee to stop eating. CA: 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

2. 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 no hand soap available at either employee handwashing sinks. COS: PIC placed hand soap at each sink. CA:511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed employee hand sink being used as a placement for dirty utensils. Observed employee using handwashing sink as place for prepping and rinsing oysters. Observed employee washing hands in food prep sink. COS:PIC removed items from hand sink and cleaned hand sink where the oysters where being rinsed at. Employee rewashed hands in appropriate sink CA: 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf COS: Establishment was provided forms and documents by inspector.

Observed plastic cup with no handles being used as grabbing utensil laying down inside of flour, sugar, and rice in dry goods area.

RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During 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;