KYURAMEN TBAAR

2-2D: .06(2)(c)The handwashing sink next to the three compartment sink does not have hot water available for use.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4-2B: .05(7)(a)1Observed that the ice machine has a black mold like build up in the bottom compartment where the ice is stored.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

13A: .02(1)(d)Observed that the most recent inspection report was not displayed to the public.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The most recent inspection report was placed within public view.

14B: .05(10)(e) 1,2,4Observed nine containers that were said to be clean stored on the rack above the three compartment sink and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers and ran them through the dishwasher again. The containers were then allowed to dry completely before stacking.//

15A: .05(6)(a)Observed that the two drawer cooler next to the low boy freezer unit across from the fryers is not holding a temperature of 41 degrees or below ( see temp chart).// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

1-2A: .03(2)(a)-(n),(p) 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)

2-2D: .06(2)(c)Observed that the handwashing sink in the back area next to the three compartment sink does not have hot water available for use.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked chicken stored with raw chicken, observed raw beef stored over cooked pork, and raw vegetables stored on top of the eggs in the walk-in cooler. Also observed raw chicken stored over raw pork and raw shrimp in the bottom of the open top prep cooler closest to the hot holding soup station.// Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: All items were rearranged so that the cooked chicken and cooked pork were stored above any uncooked proteins. The vegetables were moved away from the raw eggs and the bottom of the open top prep cooler was rearranged so that the raw chicken was stored below any raw pork or raw shrimp.//

4-2B: .05(6)(n)Observed that the sanitizer that was actively being used was below the minimum concentration required by the manufacturer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge discovered that the Quat Sanitizer solution dispenser was empty. The sanitizer was changed and the buckets were filled with the correct concentration of sanitizer.//

4-2B: .05(7)(a)1Observed that the ice machine has a black mold like build up in the bottom compartment where the ice is stored.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed raw chicken, raw beef, pork belly, shrimp and scallops being stored below 41°F in the bottom of the open top prep cooler. Also observed three containers of raw chicken stored in the drawer coolers across from the stove being held higher than 41°F. Observed two containers of cooked chicken that was held for more than four hours in the walk in cooler that were being held higher than 41°F. ( See Temp Chart)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge communicated that the raw chicken, raw beef, pork belly, shrimp and scallops had only been held in the open top prep coolers for less than two hours. The person in charge was allowed to cool back down the raw chicken, raw beef, pork belly and shrimp/scallops down to 41°F . The two containers of cooked chicken were discarded.//

8-2B: .07(6)(c)Observed a butane canister stored on the prep table in the ramen prep area. Observed a butane lighter stored above food over the open top prep cooler. Observed drain cleaner stored on the food storage shelf next to the walk-in freezer.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: All items were relocated so that they were stored below any food or single use items.//

10D: .04(7)(b)Observed that the restaurant has lobster on the menu but is serving crayfish instead.// 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)

12A: .04(4)(q)Observed food ( boba pearls, strawberry syrup, non-dairy creamer, taro powder, and various smoothie powders) stored on the floor in the back storage area. Also observed food stored directly on the floor of the walk-in freezer and the walk-in cooler.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

17C: .07(5)(a),(b)1,2,3 Observed that the floors and walls in the kitchen and the back area have an excess of grime and debris build up. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2B: .03(5)(j)1&2Observed a personal water tumbler stored over the prep table in the kitchen. Also observed an employee drink from a can in the back kitchen area.// 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 personal water tumbler from the kitchen and the employee poured the contents of the can in a disposable cup with a lid and straw. The disposable cup with the lid and straw was stored on a lower shelf away from food or single use items.//

2-2D: .06(2)(o)Observed that the handwashing sink in the front food prep area had dirty dishes stored in it.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The person in charge removed the dirty dishes and then sanitized the handwashing sink.//

4-1A: .04(4)(n)1Observed an employee handle raw pork and then handle utensils and fryer baskets without removing gloves and washing hands.// 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: Person in charge had the employee remove gloves and wash hands. All surfaces that the employee touched was sanitized. The utensils removed, cleaned and sanitized.//

8-2B: .07(6)(c)Observed a butane torch stored on top of the prep table on the front cook line. Also observed butane lighters stored over the open top prep cooler in the back kitchen.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge relocated the lighters and the butane torch so that they are stored away from food and single use items.//

17A: .07(5)(h)Observed that the restroom in the back room of the kitchen is currently being used. The handwashing sink and toilet has an excessive accumulation of grime and build up.// Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. (C) Corrective Actions: The restroom was cleaned during the inspection. It no longer has an accumulation of grime and build up.//

17C: .07(5)(a),(b)1,2,3Observed that the floors and walls in the kitchen and the back area has an excess of grime and debris build up.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Person in charge had the floors and walls cleaned during the inspection.//

17D: .07(4)(b)Observed employee closed canned drinks stored on top of the eggs in the walk-in cooler. Also observed employee unopened cans stored over customer food in the low boy on the front cook line. // 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: Person in charge removed the employee closed canned drinks from the walk-in cooler and the bottom of the low boy cooler and relocated them to a designated space for employees.//

2-2D: .06(2)(o)Observed the handwashing sink on the cookline had dirty dishes piled up in it.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The person in charge removed the dirty dishes from the handwashing sink and then had the sink cleaned/sanitized.//

2-2D: .07(3)(b)Observed that the handwashing sink on the cook line and the handwashing sink in the tea bar did not have available hand drying towels.// 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 put new paper towels at both handwashing sinks.//

4-2B: .05(7)(a)1Observed that the ice machine has a black mold like substance in the top ice making compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Observed multiple cooked foods and opened cans of temperature controlled items that did not have a date marking.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge said that all foods were prepared and opened on Friday. The person in charge was allowed to date the cooked foods and opened cans.//

10D: .04(4)(d)Observed containers of oil, sugar, cayenne pepper, curry, and salt/ pepper mix that did not have any labels identifying the common name. 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) Corrective Actions: Person in charge labeled the containers with the common food name.//

12C: .04(4)(m)Observed multiple wet wiping cloths being stored outside of the sanitizer buckets when not in use.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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 put the wet sanitizer cloths in the buckets of sanitizer between uses.//

11C: .04(6)(c)Observed frozen pork and frozen beef being thawed at room temperature.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge placed the pork and beef that was thawing in the walk in cooler to finish thawing.//

14C: .05(10)(e)1&3Observed multiple boxes of take out lids, bowls, napkins, and straws stored on the floor in the back room of the restaurant.// 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple foods ( raw chicken ( out of original package) stored over beef ( out of original packaging), beef stored over cooked scallops, unwashed vegetables stored over cooked and ready to eat items, ) in walk-in-cooler, walk-in freezers and reach in freezer that were stored incorrectly according to cooking temperature.// 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: Person in charge rearranged the walk-in cooler, reach-in cooler and upright freezer so that the storage was according to proper cooking temperatures.//

8-2B: .07(6)(c)Observed butane torches stored on the food prep table with seaweed in the front food prep area. Observed butane containers stored next to food under the prep table. Observed butane lighters stored above food on the prep line in front of the stove.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge relocated the butane torches to a shelf below the food. The butane containers were relocated to a storage rack in the back of facility. The butane lighters were relocated to a shelf below any food source next to the stoves.//

10D: .04(4)(d)Observed multiple containers of flour, corn starch, asian spice, curry, oil, rice, and sugar that did not have a label with the common name.// 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 all containers with the common name so that it could be easily identified.//

12A: .04(4)(q)Observed sugar, salt, rice, duck sauce, soy sauce stored on the floor in the dry storage area. Observed a pot of broth on the floor of the walk-in cooler and multiple frozen pork boxes stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge removed the sugar, salt, rice and duck sauce from the floor in the dry storage area. The Pot of Broth in the walk-in cooler was elevated. The Multiple frozen pork boxes in the freezer were removed from the floor and stored on the shelves.//

12C: .04(4)(m)Observed multiple wet wiping cloths being stored outside of the sanitizer buckets when not in use.// 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 put the wet wiping cloths into the sanitizer buckets and instructed the employees where to store them when not in use.//

14C: .05(6)(r)Observed soy sauce buckets being reused to store salt and rice. Observed empty kimchi containers used for storing vegetables in the walk-in cooler. Observed three empty containers of garlic being reused to store asian spices, corn starch and curry.// Single-service and single-use articles may not be reused. (C)

18: .07(2)(m)The side door next to the walk-in freezer does not self close completely with a tight seal.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)