HANBAT

6-2: .04(6)(g)Observed cooked wrapped packages ( approximately 15) of beef, beef tripe, and mixed beef in the chest freezers that were not labeled with the date that they were cooked.// 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge could effectively communicate when he cooked the beef, beef tripe, and mixed beef. The facility was allowed to put the date on the frozen beef, beef tripe, and mixed beef with the understanding that the date is day 1 of the seven days.//

8-2B: .07(6)(c)Observed butane lighters that were stored on the shelf above the open top prep unit across from the stove.// 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: Person in charge removed the butane lighters and placed them below any food source or single use items.//

14A: .04(4)(k)Observed utensils being used for food on the stove and grill that were being stored in water that was below 135 degrees 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 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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 utensils were taken out of the water, cleaned and sanitized.//

14C: .05(6)(r)Observed containers of food that had single use spoons stored in the containers for dispensing.// Single-service and single-use articles may not be reused. (C) Corrective Actions: The single use spoons were taken out of the food containers and discarded.//

17D: .07(4)(b)Observed cell phones being stored above food and with clean plates on the top shelf of the open top prep cooler.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: The person in charge removed the cell phones from the top shelf open top prep cooler and placed them in a designated space for employee belongings.//

4-2A: .04(4)(c)1(iv)Observed multiple food in the bottom of the open top prep cooler and in the walk-in cooler that were not covered to prevent contamination.// Food must be protected from cross contamination by 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. (C) Corrective Actions: The person in charge covered all the exposed food in the bottom of the open top prep cooler and in the walk-in cooler.//

6-1B: .04(6)(f)Observed nine containers of to-go rice that were being held at a temperature lower than 135° F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The nine containers of to-go rice were discarded.//

11A: .04(6)(e)Observed beef bone broth and egg crepes that were cooling at room temperature.// 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: The beef bone broth and the egg crepes were placed in ice baths for correct cooling.//

15A: .05(1)(a)Observed cardboard being used as shelf liner on multiple shelves in the kitchen.// 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) Corrective Actions: All cardboard was removed from the shelves.//

17C: .07(2)(f),(g)Observed that the ceiling tiles that are located over the food storage area to the left of the kitchen are peeling in large sheets. Large pieces of ceiling tile can be seen hanging over the food storage area.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

2-2A: .03(2)(m)Observed that the two new chefs in the kitchen could not demonstrate in a verifiable manner that they were informed of their responsibility to report symptoms or illnesses.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: Person in charge had the two new chefs sign the employee health policy.//

2-2D: .06(2)(o)Observed that the back handwashing sink had multiple sink strainers in it that were filled with food.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the sink strainers and sanitized the sink.//

2-2D: .07(3)(a)Observed that the handwashing sink closest to the stoves did not have any soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge refilled the soap at the handwashing sink.//

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

9-2: .04(6)(k)Observed several tubs of individually packaged beef that had been vacuum sealed with no date/time marking. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Person in charge said that the beef was vacuumed sealed the day before at 5pm. The person in charge was allowed to put the date and time on the packages. A discussion was had about the 48hour limit and the discard time. Person in charge was informed that the facility will have its permit suspended if the vacuum sealing is not done in compliance with the code.//

14C: .05(10)(e)1&3Observed single use cups, lids and bowls stored on the floor in the storage room across from the dining room.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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)

18: .07(2)(m)Observed that the back door of the kitchen leading to the outside does not self close.// 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)

9-2: .04(6)(k)Observed onsite vacuum sealed packages of beef that were being frozen in the walk in freezer and kept beyond the forty eight hour limit.// A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Person in charge discarded the vacuum sealed packages ( done onsite) of the beef that were kept beyond the four eight hour time frame.//

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)

2-2A: .03(2)(m)Observed that the person in charge could not demonstrate in a verifiable manner that the employees were 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)

15A: .05(1)(a)Observed new pieces of stainless steel equipment in the kitchen that still had the protective coating on them. Also observed newspaper being used to line the bottom of the stainless steel shelves near the stove.// 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)

17D: .07(4)(b)Observed employee personal items stored over food and stored over single use items for customers.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge removed the employee personal items and placed them in a designated space for employees.//

2-2D: .06(2)(o)Observed an employee put dirty utensils in the handwashing sink behind the prep table.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the dirty utensils and then cleaned the handwashing sink.//

3-1D: .04(5)(e)Observed that the whiting and the skirt fish are being served raw in a marinade without a parasite destruction letter.// If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf) Corrective Actions: The person in charge could not produce a parasite destruction letter for the whiting and the skirt fish so the fish have been taken off the menu.//

6-1A: .04(6)(f)Observed multiple temperature controlled for safety foods that were above 41° F ( beef feet, bean sprouts, ground pork, beef tendon, and cut cabbage kimchi). The foods were prepared earlier in the morning.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge was allowed to cool the prepared foods within 4hours. The bean sprouts were discarded.//

9-2: .04(6)(k)Observed several containers of meats that had been vacuum sealed with no dates.// A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: The person in charge informed me that the various meats had been vacuumed sealed yesterday. The dates were added to the packages and the person in charge was informed that they could not be kept for more than two days. All packages need to be discarded after two days.//

10D: .04(4)(d)Observed containers of sesame, pine nuts, MSG, Brown sugar, soy sauce, red pepper sauce, peanuts, and sesame oil that were not labeled 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 had all the items labeled with the common name in English.//

12A: .04(4)(q)Observed four five gallons buckets of food stored on the floor in the walk in cooler. Also observed two containers of food 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 rearranged the walk in cooler ( added crates) so that the food was removed from the floor. The two containers of food in the walk in freezer were relocated to shelves.//

14A: .04(4)(k)Observed several containers of rice, brown sugar, flour, and sesame seeds that had the handles submerged in the food product.// 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: Person in charge removed the scoops that had handles touching the food and had them cleaned and sanitized.//

14C: .05(10)(e)1&3Observed multiple boxes of chopsticks and boxed silverware stored on the floor in the storage room.// 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 removed the boxes of chopsticks and the silverware from being stored on the floor.//