Iron Age

12B: .03(5)(j)Observed multiple employees handling food and clean equipment without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.

14B: .05(10)(e) 1,2,4Observed multiple bowls stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Bowls were spaced to allow air drying.

17D: .07(4)(b)Observed employee food being stored above food for facility in walk-in cooler. Observed employee jacket being stored in dry storage area. 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: Food and jacket were placed in employee area.

1-2A: .03(2)(a)-(n),(p)Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. Manager is not practicing active managerial control of 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)

2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved containers (water bottles) on prep counters in 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: Water bottles were discarded.

2-2D: .07(3)(a)Observed multiple hand sinks throughout facility without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sinks.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed employees wash, slice, and peel onions, then put them back in the original packaging to be stored. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Onions were discarded.

4-2B: .05(7)(a)1Observed ice machine with significant build-up inside. SECOND CONSECUTIVE VIOLATION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F in walk-in cooler. 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.

8-2B: .07(6)(g)Observed multiple containers of chlorine sanitizer at too high of a concentration. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade.

14B: .05(10)(e) 1,2,4Observed multiple pans being stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to air dry.

15B: .05(3)(h),(i)Facility's test strips for sink-and-surface and chlorine sanitizers are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17D: .07(4)(b)Observed multiple employee food items stored above items for facility in 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: Items were moved to employee shelf.

4-1A: .04(4)(n)1Observed employee handle phone and touch radishes without changing gloves; observed employee touch face and touch clean equipment without changing gloves. 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: Employees washed hands and changed gloves. Radish and clean equipment were rewashed.

4-2B: .05(7)(a)1Observed ice machine with significant build-up inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple containers of eggs and corn-cheese that were holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1B: .04(6)(f)Observed multiple containers of rice and rice cakes (tteokbokki) that were holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.

6-2: .04(6)(h)Observed multiple containers of kimchi being held in facility for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.

6-2: .04(6)(g)Observed multiple containers of corn-cheese and eggs that were prepped more than 24 hours ago with no date marks. 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: Items were discarded.

15A: .05(6)(a)Reach-in cooler in front of kitchen is not at a temperature to hold foods at 41F or below. 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: Cooler was replaced.

18: .07(2)(m)Side door missing weather stripping on bottom. 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)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (water bottles) stored on prep counters throughout kitchen. 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 discarded.

6-1B: .04(6)(f)Observed multiple containers of rice hot holding at temperatures below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.

6-1C: .04(6)(d)Washed kimchi cabbage is not cooling at a fast enough rate. 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 was informed and cabbage was moved to walk-in cooler.

11A: .04(6)(e)Observed large containers of kimchi cooling in sink at room temperature, covered. 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: Proper cooling methods were discussed with person-in-charge.

11C: .04(6)(c)Observed shrimp and multiple containers of pork belly thawing 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: Items were moved to walk-in cooler to thaw.

14A: .04(4)(k)Observed tongs stored in salad with handle touching salad. Observed multiple bowls being used as scoops in spices. 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: Tongs were removed from salad and cups were removed from spices.

15C: .05(7)(a)2,3Observed multiple buckets stored as clean with sticker residue still on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed and buckets were recleaned and sanitized.

17D: .07(4)(b)Observed employee jackets, keys, and electronics stored above prep counters. Observed employee food stored above food for restaurant. 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: Items were moved to designated employee area.

6-1C: .04(6)(d)Observed multiple containers of japchae not cooling at a fast enough rate. 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: Japchae was spaced out to cool down.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to air dry.

17D: .07(4)(b)Observed employee items stored above items for restaurant in walk-in cooler, freezer, and rear prep area. 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: Employee items were moved to lower shelving.

1-2A: .03(2)(a)-(l), (n)Due to today's score and multiple risk factor violations, the person-in-charge was not able to demonstrate 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)(j)1&2Water bottles for employee throughout kitchen above food or clean utensils. Employee drink in container without lid and straw stored above food in stand up freezer. 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 discarded.

18: .07(2)(m)Exit door on side of kitchen not tight-fitting nor self-closing. 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)

2-2D: .07(3)(b)Multiple sinks throughout kitchen did not have paper towels at them. 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: Paper towels were placed at hand sinks.

2-2D: .06(2)(o)Employee using handsink to rinse knife at two different occasions. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sink cleaned and sanitized.

2-2D: .07(3)(a)Several handsinks throughout kitchen did not have soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge provided soap at sinks.

3-1D: .04(5)(f)Facility's parasite destruction letter is from 2022. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

12A: .04(4)(q)Observed multiple containers of beef being stored on the floor in walk-in cooler and 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: Beef was removed from floor.

14B: .05(10)(e) 1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers separated to allow air drying.

15B: .05(3)(h),(i)Facility does not have chlorine or sink-and-surface test strips. SECOND CONSECUTIVE VIOLATION A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Test strips were obtained.