DONGNEA BANGNEA

Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Fish cakes, korean pancakes and radish kim chee holding at the preparation cooler.511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

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

(i) Except as specified in paragraph 2.(ii) of this subsection, 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 may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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

(iv) 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

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. 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

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.

Men's restroom toilet not properly flushing. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Condition. Food shall be safe, unadulterated, and honestly presented. Observed approximately, fifty pounds of ice for customer consumption being cross contaminated by condensate liquid observed in direct contact with black organic matter on and dripping onto said ice in ice machine in front food prep and service area and approximately 3 pounds of raw, whole jalapeno's in direct contact with 10 jalapeno's observed with mold in food storage bin in walk in cooler in main kitchen. COS: Both food items were discarded by food worker.

Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observed partially covered raw beef pieces and ox blood stored above uncovered cabbage kimchi, chili paste and soy bean sprout in prep top cooler opposite grill, observed raw eggs stored above whole vegetables in walk in cooler , all in the main kitchen. COS: Food worker repacked said food in respective equipment.

Responsibility of PIC: Reporting Responsibilities. 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. Observed no employee health reporting agreement nor Vomit and fecal policy provided at the time of Inspection. COS: PIC was provided with Employee reporting Agreement and Vomit and Fecal clean up procedure paperwork and they were completed during the inspection.

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 food worker eating banana in the food prep area next to range in main kitchen. COS: Food worker discontinued eating, washed hands and donned new gloves.

Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Observed dishes on menu (Bibimbab, Dolsot-bibimbab, Spicy tofu soup) with undercooked or raw eggs and consumer advisory reminder not provided on menu nor table tops. PIC was educated on the consumer advisory reminder for customers and it should be included on the menu.

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 containers of Ready to eat foods(Kim chi), raw TCS foods, and cooked TCS foods stored without being dated marked in prep top cooler, 2 door reach in cooler and walk in cooler in main kitchen. COS:PIC Date marked all food items.

Clean-up of Vomiting and Diarrheal Events.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. 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. COS: PIC was provided with paperwork to complete said procedure

Food, food stored covered. Food should be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed food uncovered in Prep top cooler, two door reach in and in walk in cooler all in the main kitchen. COS: Food worker covered all uncovered food items.

Outdoor Cooking and Service of Food.The outside cooking area shall be designed and constructed so as to control the presence of vermin shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation. Observed liquid from open seam of overhead covering dripping onto floor next to pot of Beef bone soup on one burner stove and paper goods storage shelves in the outdoor cooking area. PIC was educated on cross contamination.

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). Observed chlorine chemical sanitizer tested at 10 ppm. PIC contacted "Auto Chlor" to have dishwasher maintained.PIC was also instructed to have dishes washed in the three compartment sink. Dishwasher was serviced by Technician from Auto Chlor. Chlorine sanitizer tested at 50 ppm.

Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed six food tongs encrusted with old food particles and grease and stored on oven door handles and two white cutting boards pitted and scored on both sides. COS: Food worker removed said utensils and placed them to be washed, rinsed and sanitized and cutting boards were voluntarily discarded by PIC.

Equipment food-contact surfaces and utensils shall be cleaned. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. Observed interior surface area of two prep top coolers, reach in cooler and walk in refrigerator with a build up of old food residue and pool of water on bottom area of said prep top cooler. Additionally, food storage shelves in walk in cooler was observed rusted and encrusted with old food particles. PIC was instructed to have said units cleaned frequently to avoid the accumulation of soil residue.

Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Observed mice and rat droppings along floor wall junction in the rear dry food storage area, in customer seating area and in outer area food prep and storage area.

Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Observed mice and rat droppings along floor wall junction in the rear dry food storage area, in customer seating area and in outer area food prep and storage area.

Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Observed mice and rat droppings along floor wall junction in the rear dry food storage area, in customer seating area and in outer area food prep and storage area.PIC was education on the presence of vermin activity in establishment.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by, routinely inspecting the premises for evidence of pests; Eliminating harborage conditions. Observed an accumulation of old food partiles, debris along floor wall junction through out the main kitchen area and outer food prep area and an accumulation of unused equipment and utensils in the outer food prep area. PIC was instructed to contact. pest control company and clean said affected areas

In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 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; Observed three while plastic spoons stored in a container of still water next to rice warmer in front food prep and service area and dispensing utensils for flour observed with handles buried in said items. COS: PIC removed utensils and placed with clean utensils.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed a heavy accumulation of grease and old food residue on floors next to ranges and side exterior of range and an accumulation of old food particles on floor in walk in cooler all in main kitchen. PIC was educated on frequent cleaning.

Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Observed food worker cell phone and ear buds on food storage self with items for customer service next to range in main kitchen. COS: Food worker removed said items and stored them in designated area.

I observed no parasite destruction letters for several varieties of fish. Need to provide a parasite destruction letter for fish from supplier.

I observed no chlorine in the dishwasher, sanitizing fluid mechanism did not operate during 2 observed cycles. Need to have dishwasher repaired to fix the sanitizer issue. Until this is done all utensils, plates and other food contact equipment must be manually sanitized by chlorine bleach in the 3 compartment sink.