DUBU GONG BANG

6-1A: .04(6)(f)Observed a large container of cut cabbage that was being held higher than 41° F for more than four hours in the walk in cooler. Also observed cut one container of sausage, and two containers of in-shell shrimp that were being held higher than 41° F in the open top prep cooler across from the stove.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the large container of cut cabbage. The container of sausage and the two containers of in-shell shrimp were allowed to cool back down to 41° F before returning to the open top prep cooler.//

14B: .05(10)(e) 1,2,4Observed clean and sanitized plates and bowls being stacked wet on the clean rack after leaving the dishwasher.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge instructed the employees to allow the dishes to fully dry before stacking on the clean rack.//

17D: .07(4)(b)Observed employee food being stored above customer food in the walk-in cooler.// 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: The employee food was relocated to the bottom shelf so that it was below and away from any customer food.//

2-2D: .06(2)(c)Observed that the front handwashing sink nearest to the tofu cooking station did not have hot water available.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: The hot water was turned off at the base of the sink due to the faucet leaking. The hot water was turned back on and the faucet was repaired.//

8-2B: .07(6)(c)Observed a canister of butane stored on the baked goods prep table. Also observed sanitizer spray stored over food on the storage rack in the hallway.// 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 removed the butane canister and relocated it so that it was not with food or single use items. Person in charge relocated the sanitizer spray to an area for chemical storage.//

12A: .04(4)(i)Observed raw oysters stored in ice water.// Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: Person in charge removed the raw oysters from the ice water.//

6-1A: .04(6)(f)Observed three five gallon buckets of cut cabbage kimchi that was being held for longer than 24 hours at a temperature higher than 41 degrees in the walk-in cooler. Also observed multiple containers of cooked spinach and rice/beans that were being held lower than 41 degrees in the bottom of the low boy cooler. ( see temp chart)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: Person in charge discarded the three five gallon buckets of cut cabbage kimchi. The bowls of spinach and rice/beans were allowed to cool back down as they had not been held longer than 4 hours in the cooler. ( see temp chart)//

8-2B: .07(6)(b)Observed buckets of sanitizer that were not labeled as sanitizer.// 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 labeled the sanitizer buckets as sanitizer.//

14C: .05(6)(r)Observed five containers of food that had single use cups stored inside for dispensing.// Single-service and single-use articles may not be reused. (C) Corrective Actions: Person in charge removed the single use containers and discarded them.//

6-1C: .04(6)(d)Observed two containers of Tofu that were cooked the day prior were measuring at a temperature higher than 41° F in the center of containers. Observed cut cabbage ( three large colanders full) that were not cooling at rate fast enough to reach 41° F in 4hrs.// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Person in charge discarded the Tofu that was cooked yesterday. The cut cabbage was portioned into smaller pans to cool at a faster rate.//

11A: .04(6)(e)Observed that Tofu was being cooled at room temperature. Observed that the cut cabbage was being cooled in very large colanders.// 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: Person in charge had the Tofu put in ice baths for cooling. The cut cabbage was portioned into smaller containers so the rate of cooling could increase.//

12B: .03(5)(g)Observed employees on the cookline and employees on the prep line that had bracelets on while preparing food.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge had the employees remove the bracelets.//

12C: .04(4)(m)Observed multiple wet wiping cloths that were being stored on the prep tables/ grills/ stove in 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 had the wet wiping cloths placed in the sanitizer buckets.//

2-2A: .03(2)(m)Observed that there are at least 5 employees that the person in charge cannot demonstrate in a verifiable manner that they were informed of their responsibility to report symptoms 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)

6-1A: .04(6)(f)Observed fifty four to-go containers of cooked/marinated soybeans that were being held for more than four hours at a temperature greater than 41° F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the to-go containers of cooked soybeans.//

6-1C: .04(6)(d)Observed cooked cabbage kimchi cooling at room temperature for more than 2hrs. The temperature of the kimchi was greater than 70° F. Observed several gallons of Tofu broth that did not cool down to 70° F within the first two hours in the walk in cooler.// Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: The person in charge discarded the cooked cabbage kimchi and the Tofu Broth.//

10D: .04(4)(d)Observed many different containers ( Brown Sugar, Garlic, Sesame Oil, Rice, Soy Sauce) of food products that did not have the common name labeled on the them.// 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: The Person in charge labeled all the containers.//

12A: .04(4)(q)Observed several cases of food and seaweed 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)

14A: .04(4)(k)Observed in use utensils that were being stored in water that was below 135° F. Also observed in use utensils that were being stored in containers of food that had the handles touching the food.// 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 water from the utensil container. Person in charge removed the single use cups from the food storage containers.//

15A: .05(1)(a)Observed aluminum foil being used as shelf liner and as stove liner. Also observed cardboard used as shelf liner as well as towels being used as a shelf liner.// 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: Person in charge removed the aluminum foil from the shelves and the stove. The cardboard was discarded and the towels were removed.//

17D: .07(4)(b)Observed employee aprons stored on top of single use items as well as on the clean dish rack. Observed employee food stored with consumer food in the reach in cooler close to the walk in cooler.// 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 aprons and the employee food and put them in a designated area for employee use.//