TOP KOREAN BBQ & HOT POT

Observed noodles and kimchi cold-holding above 41F for 1 hour at front-food service sauce bar. Advised PIC 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. COS: PIC to relocated items to main kitchen for proper cold-holding.

Observed multiple TCS food items (chicken wings, veggie spring rolls, corn, fries) improperly hot-holding at front-food service sauce bar for 1-hour. Advised PIC 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 135°F (57°C) or above. COS: PIC relocated to main kitchen to initiate cold holding process.

Observed no hot water at facility, employees not able to hand wash proper with warm water. Advised PIC 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: rinse under clean, running warm water.

Upon arrival, observed sponge stored inside of handsink at bar area. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had PIC remove sponge from inside of handsink.

Observed metal container of raw beef in walk-in-cooler, cooling tightly covered. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosen cover of raw beef.

Upon arrival, observed no hot water at facility, all sinks measuring 80F. Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. COS: Had PIC restore peak hot water demands.

Observed handsink with sanitization bucket (soap and water) stored inside of handsink at main kitchen. Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: Had PIC remove bucket from handsink.

Observed multiple food item containers left uncovered in multiple reach-in coolers, food items: cut tomatoes, broccoli, mushrooms, salmon, black mussels. Advised PIC except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.