SOBAN

14B: .05(10)(a)Observed an employee drying clean containers with a cloth.// After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Containers were washed, rinsed, and sanitized again. Advised employee and person in charge that clean equipment may not be cloth dried.//

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// 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)

2-2B: .03(5)(k)1&2Observed evidence of employees drinking in food prep areas (three reusable plastic cups in kitchen; one on shelf above where meat was being prepped and two on top of warewashing machine).// 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: Drinks were removed from kitchen.//

14A: .04(4)(k)Observed in-use utensils stored in salt, eggplant, and broccoli with the handles in direct contact with the food. SECOND CONSECUTIVE VIOLATION. Observed a scoop with no handle stored in mung bean starch.// 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: Scoops were removed from food.//

2-2D: .07(3)(b)Observed handwashing sink next to warewashing machine and handwashing sink in back cooking area with no paper towels.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were restocked during inspection.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed one employee preparing raw beef directly next to an employee preparing cooked beef on the same table. Several bags of the cooked beef were in direct contact with the raw beef. Observed a bottle of raw egg stored directly on top of cabbage in prep cooler. Observed raw squid stored directly above cooked ground beef and soybean paste in standing freezer (squid and ground beef removed from commercial packaging). Observed raw meat stored above and with tofu, vegetables, and soy beans in walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: Cross-contaminated cooked beef was discarded. Remaining cooked beef was placed in new, clean bags. Raw foods were separated from ready-to-eat foods.//

6-1A: .04(6)(f)Observed cooked radish, bean sprouts, egg, and rehydrated noodles cold holding above 41F. SECOND CONSECUTIVE VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.//

6-1C: .04(6)(d)Observed bean sprouts and cabbage kimchi not cooling at a rate fast enough to reach 41F within 4 hours. Observed cooked kimchi not cooling at a rate fast enough to reach 41F within 6 hours. SECOND CONSECUTIVE VIOLATION// 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). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were placed in freezer and bottom of prep cooler to cool faster.//

6-1D: .04(6)(i)Observed three containers of bean sprouts intended to be on time control with no label to indicate when the 4 hour time control period started.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge stated that bean sprouts were stored in the walk-in cooler since last night and removed at 10am. A label with the start and discard time was added.//

6-2: .04(6)(g)Observed cooked radish, cooked carrots, soup, cut cabbage, and two containers of cooked pork prepared more than 24 hours ago with no date mark.// 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: Person in charge knew when food was prepared. Date marks were added to food.//

11A: .04(6)(e)Observed kimchi cooling in a large bucket with a tight-fitting lid. Observed bean sprouts cooling in large buckets. Also observed bean sprouts cooling in an overfilled container in prep cooler that is frequently opened. SECOND CONSECUTIVE VIOLATION// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using smaller containers, storing food uncovered, using freezers.//

12D: .04(4)(g)Observed employee peeling radishes that were not washed yet.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Radishes were discarded. Employee washed remaining radishes before peeling them.//

4-2B: .05(6)(n)Observed chemical warewashing machine actively being used to sanitize dishes with less than 50ppm chlorine.// 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: A technician arrived during inspection to increase chlorine levels. Warewashing machine is now dispensing chlorine at proper concentration.//

6-1A: .04(6)(f)Observed two boxes of tofu, kimchi, cheese, and squid cold holding above 41F in left walk-in cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1C: .04(6)(d)Observed several time/temperature control for safety foods not cooling at a rate sufficient to reach 41F within the required timeframe (see temperature log).// 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: Foods were cooled using improved methods such as storing uncovered on top shelf of walk-in cooler.//

11A: .04(6)(e)Observed several foods cooling in a frequently opened prep cooler located across from a high-heat cooking area. Observed vegetable soup cooling in a large plastic container with a tight-fitting lid.// 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 was coached on improved cooling methods such as storing the food uncovered or loosely covered in the walk-in cooler, and not cooling foods in a frequently opened prep cooler.//

14A: .04(4)(k)Observed in-use utensils with handles in direct contact with food (in soybeans, rice, and kimchi). Observed bowl with no handle stored as an in-use scoop in sesame seeds.// 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: Scoops were adjusted so that handles are no longer in contact with food. Bowl was removed from sesame seeds.//

14B: .05(10)(f)Observed large pots, bowls, and single use items stored in back storage area with unapproved finishes.// Clean and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer linens, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stair wells, or other sources of contamination. (C)

15A: .05(6)(a)Observed left walk-in cooler unable to maintain cold holding temperatures of 41 degrees F or below. Minimum ambient air temperature at end of inspection was 43.4 degrees F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Do not use this cooler to store time/temperature control for safety foods until repaired.//

15B: .05(3)(h),(i)Person in charge could not provide test strips for quat sanitizer that is used to sanitize dining tables.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)