Hwang Keum Jung Korean Restaurant

Observed during the course of this inspection that the facility was washing and rinsing dishes at the 3 comp sink but not sanitizing. COS: Management was instructed to create sanitizer solution and instruct staff to wash/rinse/sanitize the dishes/equipment. Management complied. CA: Glynn EH instructs management to ensure that all dishes/equipment are washed then rinse and then sanitized in an appropriate strength sanitizer and allowed to air dry before storage or use. (Chlorine - 50/100ppm Ideal)

Observed during the course of this inspection that the facility had multiple soiled wiping cloths being stored outside of sanitizer water. COS: Cloths were placed into a sanitizer bucket. CA: Glynn EH instructs management to ensure that all soiled wiping cloths are stored inside of sanitizer water.

Observed during the course of this inspection that the facility was using no formal 7 day date marking system for to go kimchi and multiple TCS foods in the back including raw meats. CA: Glynn Eh instructs management to ensure that all TCS foods that will be inside of the facility longer than 24 hrs and not limited to Kimchi and thawed raw meats, are properly labeled with a date indicating the 7 day discard date of the product. Date of preparation or thaw is to be considered day 1.

Observed during the course of this inspection that the facility had multiple bottle of medicines and supplements stored above single service items, and on food prep equipment. COS: Items were relocate when identified. CA: Glynn Eh instructs management to ensure that all medicines are properly stored in areas where they do not pose a contamination risk to foods, equipment, or single service items.

Observed during the course of this inspection that the first tall reach in cooler located next to the stove was unable to display ambient temps below 41 deg f (43-49 degf). COS: Glynn EH identified that the unit was operating with restricted air flow due to solid metal sheet pans being used underneath food items the sheet pans were removed and temps were verified to be below 41 deg f. CA: Glynn EH instructs management to not use solid metal sheet pans inside of the unit and to ensure that the facility is supplied with enough properly functioning cold hold units with unrestricted airflow to ensure TCS internal food temps of 41 deg f or below.

Observed bucket with chlorine sanitizer solution was exciding the allowed range of 50 ppm - 100 ppm in the main kitchen at the time of this inspection. COS: EHS instructed and demonstrated how to properly prepare the chlorine sanitizer solution. CA: Chlorine sanitizer solution shall be kept within the allowed range of 50 ppm - 100 ppm.

Observed multiple bowls being stored inside spice bins and being used as scoops in the main kitchen area at the time of this inspection. COS: Manager removed bowls and sent to wash. Manager stated that they will acquire proper scoops and that these will be stored inside bins with the handle sticking up. CA: Bowls shall not be stored in direct contact with food items nor shall they be used as scoops.

Observed that trash can in unisex bathroom did not have a lid at the time of this inspection. CA: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed during the course of this inspection that the facility had multiple containers of prepared cooked veggie containers in reach in cooler in the dining room that were not labeled with 7 day discard dates. CA: Management indicated that the containers had been prepared the day of the inspection and they would begin putting 7 day discard dates that begin on the day of preparation or from the date of the oldest tcs food items used in preparation whichever time frame is shortest.

Observed during the course of this inspection that the facility was storing multiple utensils in containers of water that temp at 83 deg f at the warmest. COS: Utensils were removed from water and cleaned and sanitized. CA: Management stated that utensils will not be stored inside of water moving forward.

Observed during the course of this inspection that the facility had multiple areas in the main kitchen where shelving and non food contact surfaces displayed old food/grease buildup. CA: Management stated areas would be deep cleaned and cleaned more frequently.

Observed during the course of this inspection that food items were being stored uncovered at the grill prep area and inside of a reach in cooler. COS: Management covered food items. CA: Management stated that all food items will be covered when not directly in use.

Observed during the course of this inspection that the facility had two rice spoons stored in water that 70 deg f at the time of this inspection. COS: Management discarded the water and cleaned the spoons. CA: Management and Glynn EH worked to develop a system where the spoons are stored in water inside of an adjacent warmer that temped at 145 deg f.