CHUNG DAM

6-1B: .04(6)(f)Observed seventeen individual portions of white rice in the hot holding cabinet that were being held below 135° F ( See Temp Chart).SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The seventeen individual portions of white rice were discarded.//

12A: .04(4)(i)Observed squid and two containers of seafood mix stored on ice and water in the open top prep cooler.// Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. (C) Corrective Actions: The ice/water was removed from all the containers of squid and seafood mix.//

15A: .05(6)(a)Observed excessive condensation in the walk-in freezer as well as large icicles coming from the condenser unit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

1-2A: .03(2)(a)-(l), (n) Person in charge did not show managerial control over facility due to the low score.// 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)

3-1A: .04(2)(e) 1,2,3Observed that the facility has raw shucked frozen oysters that are not from an approved vendor and do not have any identifying numbers signifying where the oysters were shipped or packaged. The oysters are from Korea.// Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish by regulation. (P) Corrective Actions: The person in charge discarded the raw shucked frozen oysters. The person in charge was given the ICSSL approved supplier list.//

12A: .04(4)(i)Observed that the facility had a large 5 gallon bucket of fish stored in water and ice.THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION// Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: Person in charge had the five gallon bucket of fish emptied of the ice and water.//

13A: .02(1)(f)(1)The facility did not have a food service permit displayed to the public.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

16A: .06(1)(g),(h)There is no hot water in the facility. The person in charge said that the hot water heater is not working.// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

17D: .07(4)(b)Observed a full employee pizza stored on top of bulgogi in the walk-in cooler. Also observed a slice of pizza stored with clean plates above the prep station.// 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 relocated the pizza so that it was stored below any customer food, single use items or clean dinnerware.//

3-1D: .04(3)(h)Observed that the raw frozen shucked oysters that the facility had onsite did not have any source of identification that gave the harvester or the shipper.// Shellstock shall be obtained in containers bearing legible souce identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified by regulation, and that list all required information in the required order as specified in this Rule. (Pf) Corrective Actions: The oysters were discarded.//

4-2B: .05(7)(a)1Observed the ice machine to have a black mold like substance in the lower chamber where the ice is stored.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple foods in the walk-in cooler and the open top coolers that were being held higher than 41° F for more than four hours. ( see temp chart below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the foods.//

6-1B: .04(6)(f)Observed 21 containers of purple rice and 19 containers of white rice that were being held lower than 135° F in the hot holding unit. Also observed miso soup and bone broth soup next to the stove in the kitchen being held higher than 135° F.( see temp chart)// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The person in charge discarded the foods that were not being hot held correctly.//

6-1C: .04(6)(d)Observed cooked beef cooling at room temperature for more than two hours that did not reach a temperature of 70° F. ( See temp chart)// 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 cooked beef was discarded.//

8-2B: .07(6)(c)Observed butane lighters stored on top of food next to the cookline. Also observed bleach stored with food on the storage shelf near the back door and chemicals stored with food in the back storage room.// 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 lighters and placed them below and away from food. The chemicals were relocated to the chemical storage.//

11A: .04(6)(e)Facility was cooling beef at room temperature without ice or under refrigeration.// 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: The beef was discarded. The person in charge was reminded that all cooling must be done under refrigeration or on ice.//

11C: .04(6)(c)Observed frozen raw shrimp thawing on the prep counter.// 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: Person in charge removed the frozen shrimp from the counter and placed it in the refrigerator to thaw.//

4-2A: .04(4)(c)1(iv)Observed multiple food containers that were uncovered in the bottom of the open top prep cooler.// 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: Person in charge covered all the food containers in the bottom of the open top prep coolers.//

12B: .03(5)(i)Observed that the employee on the cook line did not have a beard restraint.// 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: Person in charge had the employee put on a beard restraint.//

17D: .07(4)(b)Observed a phone and airpods being stored with food at the front service counter.// 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 phone and airpods from being stored with customer food on the counter behind the cash register.//

2-2A: .03(2)(m)Observed that there were three employees working in the kitchen that did not have a verifiable manner that they 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)

2-2D: .06(2)(o)Observed that the back handwashing sink in the kitchen was filled with food waste.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge had the sink cleaned and sanitized.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw meat stored on top of ready to eat sauce in walk-in cooler. Observed unwashed vegetables ( bean sprouts, mushrooms) stored over sauces and kimchi, bean sprouts stored on top of raw meat and unwashed vegetables stored over ready to eat premade side dishes.// 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 rearranged the walk-in so that the raw meats and unwashed vegetables were stored under any ready to eat foods.//

4-2A: .04(4)(c)1(iv)Observed multiple foods stored in the walk-in cooler, upright refrigerators, on the prep counter, and in the low boy coolers that were not covered.// 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: Person in charge covered all the foods with a lid or plastic wrap to prevent possible contamination.//

8-2B: .07(6)(c)Observed butane lighters stored above prep tables on the cook line.// 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 relocated the butane lighters so that they are stored below any single use items or food prep areas.//

14C: .05(10)(e)1&3Observed single use items stored on the floor in the office that has been converted to storage.// 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)

15A: .05(6)(a)Observed that the walk-in freezer is leaking from the condenser unit.// 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)

15A: .05(1)(a)Observed cardboard being used as a shelf liner in the front service area.// 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: The cardboard was removed from the front service area.//

8-2B: .07(6)(l)Observed a can of HOTSHOT insect killer underneath the open top food cooler nearest to the stove.// Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P) Corrective Actions: Person in charge discarded the can of HOTSHOT insect killer.//

12A: .04(4)(i)Observed fish, squid, clams, and beef stored in water.// Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: Person in charge removed the water from the containers.//

12A: .04(4)(q)Observed several food items ( potatoes, soup, beans) stored on the floor in the walk-in freezer and the walk-in cooler.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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 removed the food items that were stored on the floor and relocated them to a shelf in the walk-in cooler and the walk-in freezer.//

12C: .04(4)(m)Observed wet wiping cloths being stored on the prep table and various other places in the facility when not in use. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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 removed the wet wiping cloths and placed them in the sanitizer bucket.//

14C: .05(10)(e)1&3Observed single use lids, and to-go containers ( multiple boxes) stored on the floor in the the office next to the store 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)

17D: .07(4)(b)Observed personal items such as bags, purses, and aprons stored above the food prep area. Observed employee food stored above customer food in the upright refrigerator and in the bottom of the open top units. THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Person in charge removed the personal items and placed them in the designated space in the back area. The food was removed from the refrigerators and placed in the employee refrigerator.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw marinated beef stored over mushrooms, and washed and cut onions in reach in cooler. Unwashed vegetables stored over ready to eat sauces in the walk-in cooler.// 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 walk in cooler and the reach in cooler. The unwashed vegetables are now stored on the rack by themselves. The sauces were relocated. The Raw marinated beef ( three containers) were moved to another shelf so that they were below the mushrooms and onions.//

8-2B: .07(6)(g)Sanitizer bottle for the tables was made at a concentration that exceeds the maximum allowed for chlorine sanitizer.// 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 sanitizer to the proper concentration and tested it with a test strip.//

14C: .05(6)(r)Observed Kimchi stored in single use soy sauce buckets in the walk in cooler.// Single-service and single-use articles may not be reused. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw meat stored above raw fish in the lower part of the prep cooler. Observed raw squid in a container stored on top of an open container of mushrooms in the lower part of the prep cooler. Observed raw beef stored above cabbage kimchi in the reach in cooler.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: The raw meat was rearranged to be below the raw fish. The raw squid container was relocated to a shelf below the mushrooms. The raw beef in the reach in cooler was rearranged so that it was below the cabbage kimchi.//

8-2B: .07(6)(o)Observed Vitamin D3 and Magnesium vitamin bottles stored above food in the prep unit across from the grill.// 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Person in charge relocated the vitamins to the employee lockers.//

12A: .04(4)(r)Observed a bucket of cut vegetables stored on the floor in prep area. Observed a box of leaf lettuce and a box of potatoes stored on the floor in the walk in cooler. Observed a bucket of rice and flour stored on the floor in the back storage area near 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 relocated all food products so that they are no longer on the floor.//

12C: .04(4)(m)Observed wet wiping cloths left on the prep station across from the grill after use.// 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 removed the wet wiping cloths and placed them in the sanitizer bucket.//

14A: .04(4)(k)Observed in-use utensils stored in food containers with the handles immersed in the food ( Soy sauce, flour, rice, sugar, and beef stock).// 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: The person in charge removed the in-use utensils from the food containers and replaced them with utensils that had handles not immersed in the food.//

17D: .07(4)(b)Observed employee food stored above food in the prep unit as well employee food stored with food in the lower portion of the prep unit.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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 relocated the employee food.//

18: .07(2)(m)Observed the back door to the kitchen and the back door next to the dry storage room have gaps at the base. Observed sunlight through the gaps.// 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)