Arirang-K

Observed several TCS foods in the RIC at the sushi bar with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Observed an expired CFSM certificate posted. (CA) Advised the PIC that a current VFSM certificate must be posted in public view. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed build up of mold like residue along the interior of ice machine. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed life support display tank used to store molluscan shellfish (clams) offered for human consumption inside of food service establishment without an approved variance granted by the health authority. CA: Advised PIC Molluscan shellfish life-support system display tanks that are used to store or display shellfish that are offered for human consumption shall be operated and maintained in accordance with a variance granted by the Health Authority and a HACCP plan that is submitted by the permit holder and deemed by the Health Authority as being in satisfactory conformance with the specifications found in DPH Rule 511-6-1-.10(5)(b); Pf.

Observed several food items stored throughout kitchen area without coverage. CA: Advised PIC food shall 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 build up of mold-like residue inside of Ice machine. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Observed several between storage utensils placed inside of containers with handle stored within food content. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed raw fish and beef stored above vegetables, soups, and sauces in the walk-in freezer. Food shall be stored in a manner to prevent cross contamination. Reorganize food storage.

Observed several foods throughout the kitchen stored above 41 F sitting at ambient temperature. 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. Food was discarded.

Observed several side items such as kimchi and broccoli salad in the prep top in the service area. Per PIC, items were prepped and hour prior to the inspection and the initial temperature range was 50-56 F. PIC was advised to more items to the walk-in freezer to allow the products to rapidly cool for service. Observed the sides being served to customers while conducting the inspection. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Items were pulled from service and replaced with product that was prepped yesterday and below 41 F.

Facility has test strips but they are the incorrect test strips to be used with the sanitizer in the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase new test strips.

Observed moderate food debris on the cooking equipment in the main prep area. onfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean equipment.

Observed an employee's phone and drink stored on the prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Retrain employees.

Observed raw fish and beef stored above vegetables in the walk-in freezer. Food shall be stored in a manner to prevent cross contamination. Reorganize food storage.

Observed several foods throughout the kitchen stored above 41 F sitting at ambient temperature.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. Food was discarded.

Observed several foods throughout the kitchen stored without cover. 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. Cover foods.

Observed several food items throughout the kitchen missing a label indicating what food was being identified. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label food.

Observed food stored on the floor in the walk-in cooler and freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Pick up the food and store it at least 6 inches from the floor.

Observed broken doors on the display cases for the sushi. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Repair doors.

Observed an employee's drink stored in the reach-in cooler next to food for consumers.Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Retrain employees.