INCREDBOWL KOREAN GRILL

2-1B: .03(5)(b)Observed an employee attempt to wash hands without first removing gloves. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employee removed gloves and washed hands properly.

2-2B: .03(5)(k)1&2Observed an employee chewing gum in the kitchen while prepping meat. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee discarded gum.

2-2D: .06(2)(o)Observed two large prep containers in the handwashing sink across from the prep sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the sink.

4-2B: .05(7)(b)Observed an employee cleaning dining tables with Windex and a reusable cloth. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Discussed with the Person-in-charge proper methods for sanitizing dining tables. Tables were sanitized properly.

15B: .05(3)(h),(i)Test strips used for chlorine sanitizer expired in 2024. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Strips provided.

6-1A: .04(6)(f)Food items ( see temp log) held on the prep cooler had temperature reading below 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

1-2A: .03(2)(a)-(l), (n)Person in charge did not show managerial control over facility. Active Managerial Control measures are not satisfactory for establishment to be in compliance with code. Violations for hand washing, employee health, food separated & protected, cold holding, chemicals (amongst other good retail practices) were observed today. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed employees not washing their hands between tasks. Employee used the phone & then handled plastic food wrap without washing her hands. Employee was eating in the dining room, then handed a customer a lid for their to-go food; no hand washing. Employee was eating at the dining room table, then entered the kitchen, put on an apron, hat, then gloves, then handled food without washing his hands. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Had employees wash their hands.

14B: .05(10)(e) 1,2,4Raw beef was ready for prep on the prep table; there was red liquid/blood accumulating on the table. Clean plastic food containers were stored on the prep table shelf below where they were exposed to splash/drip contamination. Clean plastic food containers were stored on the floor next to the prep table. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)

15A: .05(1)(i)Observed the curtain dividing the kitchen from the front was soiled and not cleanable. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

2-2A: .03(2)(m)PIC could not demonstrate in a verifiable manner that 2 of the employees working have been informed of their responsibility to report symptoms and/or illnesses Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had the employees sign the Employee Health Reporting Agreement.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Multiple crates of raw shell eggs stored above ready-to-eat food (sauces, fried tofu, pickled radish, cabbage, etc) in the upright cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Raw shell eggs moved to the bottom shelf; below ready-to-eat food.

6-1A: .04(6)(f)Multiple TCS (Time/Temperature Control for Safety) food held above 41°F in the service line cooler - see temperature log. (Note: some food was above the fill line, most food were not covered). Observed raw beef held at room temperature on the prep table. Employee who is responsible for prepping this meat was eating food at a dining room table (no active food prep). SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food from the line cooler was moved to the upright freezer to cool down. The raw beef was placed into the upright cooler.

8-2B: .07(6)(e)Chlorine sanitizer above 200ppm in the dish sink & in the sanitizer buckets (in-use for wiping cloths). Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer discarded.

10D: .04(4)(d)Working containers of food not labeled with the common name on a prep table, in a cooler, on a storage shelf: sauces, oil, clear liquid, etc. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION 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. (C)

10D: .04(8)(b)4 bottles of milk in the prep cooler expired 8/9/2025. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milk discarded.

12C: .04(4)(m)In-use sanitizer buckets were stored on the floor. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Buckets removed from floor; emptied & stored in the dish sink for cleaning.

14A: .04(4)(k)Rice scoop was stored in the dipper well but the water was not flowing at a sufficient velocity to flush particles to the drain. Water was only dripping. Scoop handles were stored touching food in the food containers. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Dipper well was turned up to the proper velocity. Utensils removed from food/containers.

1-2A: .03(2)(a)-(l), (n)Person in charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed that an employee entered the kitchen and did not wash his hands before handling food.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The employee was asked to wash his hands.//

12B: .03(5)(i)Observed an employee preparing food without a hair restraint. An observed an employee enter and work with food with no hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hat.//

12C: .04(4)(m)Observed wet wiping cloths that were in use left on the counter between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge placed the wet wiping cloths in the sanitizer bucket.//

12C: .04(4)(m)Observed a sanitizer bucket stored on the floor in the kitchen.// Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Person in charge removed the sanitizer bucket from the floor and sanitized the bottom before relocating it to a shelf.//

13A: .02(1)(c)2Observed that the Choking Poster is not posted within public view in the dining room.// The choking poster shall be posted in a conspicuous place approved by the department - in public view.

13B: .02(1)(c)2Observed that the facility does not have a "No Smoking" sign.// Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C)

14A: .04(4)(k)Observed the scoop handle in the rice and purple rice was stored touching the food. Also observed that the rice spoon was stored in stagnant water that was below 135° F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The scoop handles were removed from the food containers and the rice spoon was removed from the stagnant water and sent to be cleaned and sanitized.//

14C: .05(10)(e)1&3Observed chopsticks and drink cup lids stored on the floor in the dry storage area.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Person in charge relocated the chopsticks and drink cups lids.//

14C: .05(6)(r)Observed single use mayo containers being reused for storing pork sauce, beef sauce, yum yum sauce, and salt.// Single-service and single-use articles may not be reused. (C)

15A: .05(1)(i)Observed the curtain dividing the kitchen from the front was soiled and not cleanable.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

17B: .06(5)(n)Observed the dumpster to not have a cover in the shared dumpster area.// Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C)

2-2B: .03(5)(j)1&2Observed a water bottle stored on the prep table for coffee and teas.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in charge removed the water bottle and relocated it to below the prep table and away from food.//

17D: .07(4)(b)Observed a phone, lotion, keys, airpods, and a jacket stored on the tea and coffee prep area.// 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. (C) Corrective Actions: Employee removed the personal items and placed them below the tea and coffee prep area.//

2-2D: .07(3)(b)Observed that the handwashing sink next to steam table did not have any paper towels in dispenser.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person in charge replaced the paper towels in the electronic dispenser.//

3-1A: .04(2)(a)Observed a container of Kimchi and two containers of Yum Yum Sauce that were obtained from another restaurant which is not an approved source.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: Person in charge discarded the Kimchi and two containers of Yum Yum Sauce that were obtained from another restaurant.

4-1A: .04(4)(n)1Observed the employee with gloves handle the back door to the kitchen, handle the back door to the dining room, and not changing gloves when returning to back to the kitchen. Also observed employee handle raw meat with gloves on and then handle clean containers.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The employee was instructed to change gloves, wash hands and then put on new gloves when changing tasks.//

6-1A: .04(6)(f)Observed Lettuce and Cabbage on the colding holding prep line and rice noodles that were stored next to the stove that were being held above 41° F for more than 4hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the lettuce, cabbage and rice noodles.//

6-1B: .04(6)(f)Observed bulgogi beef, chicken, veggie dumplings, and potatoes that were on the steam table not being hot held above 135° F. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION*// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded the bulgogi beef, chicken, veggie dumplings and potatoes.//

8-2B: .07(6)(b)Observed two spray bottles that were incorrectly labeled. The first spray bottle did not have a label and it was said to be sanitizer and the second spray bottle was labeled sanitizer and it was windex.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge emptied the spray bottles and labeled the second spray bottle as sanitizer.//

10D: .04(4)(d)Observed Oil, Butterfly Tea, Seasoning for chicken, Hong Kong sauce, and Tokyo sauce that was not labeled. 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. (C) Corrective Actions: Person in charge labeled the Oil, Butterfly Tea, and Seasoning for chicken with a label maker.//

2-2D: .06(2)(o)Container of carrots and drink bottle stored in handsink in kitchen. Items relocated. A handwashing facility may not be used for purposes other than handwashing. ** 2nd consecutive repeat**

6-1B: .04(6)(f)Several time/temperature control for safety(TCS) food items(see temp log). Items reheated/discarded. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)