BUSAN DAEGEE GUKBAP

2-1C: .04(4)(a)1,2,3Observed employee barehanding ready to eat lettuce. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce discarded.

6-1A: .04(6)(f)Observed ten containers of cut cabbage kimchi that were held for more than four hours at a temperature higher than the minimum allowed ( see temp chart).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the ten containers of cut cabbage kimchi.//

6-1C: .04(6)(d)Observed that the pork stock and the pork slices did not cool at a rate fast enough to reach 41 within four hours (see temp chart).// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person in charge discarded the pork stock and the pork slices.//

8-2B: .07(6)(b)Observed two spray bottles of bleach that were not labeled with the common chemical name.// 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: The person in charge labeled the bleach spray bottles with the common name.//

11A: .04(6)(e)Observed that the pork stock and the cooked pork was not being cooled with an ice bath or in the walk-in cooler with the lid loosely covered.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge placed the pork stock and the cooked pork in the freezer to cool with the lid off .//

8-2B: .07(6)(g)Observed that the in-use bleach sanitizer was at a concentration that was higher than 100ppm.// 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: Person in charge remade the bleach sanitizer so that it was the correct concentration between 50ppm and 100ppm.//

10D: .04(4)(d)Observed multiple containers of salt, sugar, red pepper, black pepper, rice, daishida, Hondashi, and MSG that were not labeled with 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 all the containers with the common name.//

15A: .05(1)(a)Observed newspaper and aluminum foil being used as a shelf liner for several shelves used for food storage.// 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 newspaper and aluminum foil from the shelves.//

18: .07(2)(m)The back door does not have a working self closing mechanism.// 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)

6-1B: .04(6)(f)Observed the cooked rice to-go containers in the reach in warmer are not being held at 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded nine to-go containers of rice.//

10D: .04(4)(d)Observed working containers of food that were not labeled (sugar, rice, and flour).// 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 working containers of food.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked pork below raw seafood and unwashed vegetables above ready to eat food in both the reach in cooler and walk in cooler. Observed raw squid above ready to eat food in prep unit.// 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 reorganized the reach in cooler, the prep unit cooler and the walk in cooler to have the correct separation protection.//

6-1B: .04(6)(f)Observed sausages in the hot water bath warmer and to-go containers of rice in the reach in warmer that were being held below 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded the sausages and the to-go containers of rice.//

10D: .04(4)(d)Observed multiple working containers of food ( rice, flour, sugar, salt and msg) without labels.// 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 put labels on the working containers of food.//

14A: .04(4)(k)Observed in-use utensils stored with handles touching food ( sugar, flour, and rice) inside of containers.// 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 scoop handles from the food ( sugar, flour, and rice)stored in the containers.//

14B: .05(10)(e) 1,2,4Observed clean and sanitized containers that had been wetstacked above the three compartment sink.// 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 separated the clean containers and allowed them to airdry.//

17D: .07(4)(b)Observed Employee food not separated from the consumer food in the reach in freezer.// 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 separated the employee food from the consumer food in the reach in freezer.//