HWANGSO GOZIP

3-1B: .04(3)(a)3 bags of sprouts received at 65F, 66F, and 65F. // Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received unless an alternate temperature is specified in laws governing its distribution. (P) Corrective Actions: Sprouts discarded. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Cooked eel, cooked shrimp below raw fish in glass door cooler. Raw beef in pot above romaine lettuce. // 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: Items rearranged properly. Beef was discarded. //

6-1A: .04(6)(f)Time/temperature controlled foods in the walk in cooler above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

6-1C: .04(6)(d)Cut lettuce (two containers) at 46F, kale at 42F, cut romaine lettuce at 50F cooling 7hrs. Red spicy soup cooling 7hrs at 54F. Noodles in water cooling since yesterday at 47F. // Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

6-1D: .04(6)(i)Sushi rice from last night still in rice cooker labeled 11am-3pm. // 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: Sushi rice discarded. //

11A: .04(6)(e)Foods cooling in large containers or in prep cooler did not cool to required temperature within required time. // 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: Food discarded. //

11C: .04(6)(c)Two bags of raw tuna in vacuum sealed bag thawing in WIC. Label stated that they should be removed from bag to thaw immediately prior to use. // Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna discarded. //

6-1A: .04(6)(f)Time/temperature controlled foods holding at 41F or higher, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Food discarded. //

6-1B: .04(6)(f)Beef broth holding at 119F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Beef broth reheated to 211F. //

12B: .03(5)(i)Employee cutting cabbage with hair longer than 1/2" with hair not restrained. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Employee donned hair restraint. //

13A: .02(1)(d)Most recent inspection report not posted. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC posted inspection report. //

15A: .05(6)(a)Correct the following:

1. Ambient air of open top cooler at 47F. (next to small open top cooler).
2. Handle to rice cooker cracked and taped.
3. Handle to chest freezer by dishwasher broken. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.

15C: .05(7)(a)2,3Interior of chest freezer with ice build up (by stove). // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Black build-up on wall by dishwasher. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1A: .04(6)(f)Time/temperature controlled food above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw seafood (e.g., tuna) stored above ready to eat foods like sauces. Unwashed produce stored above ready to eat foods (e.g., sprouts above butter). // 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: Foods reorganized properly. //

13A: .02(1)(d)Most food service inspection report not posted. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC posted the most recent inspection report. //

1-2A: .03(2)No PIC present. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived during the inspection. //

1-2A: .03(2)(a)-(l), (n)PIC not maintaining managerial control over employees and food safety practices. // 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)

16B: .06(2)(r)Lever to hot water to the handwashing sink in the back prep area not working. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

17B: .06(5)(n)Dumpster missing lids. // Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C)

17C: .07(5)(n)Unused equipment on premises. // The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

18: .07(2)(m)Back door to the kitchen open. // 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) // If this item is marked out of compliance on the next routine inspection, then the permit may be suspended. Corrective Actions: Door closed. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw beef being prepared on table with produce and sauces stored below. Cooked duck also stored on table. // Fresh packaged herb stored on top of raw shelled eggs. // 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: Foods relocated and arranged properly. //

5-2: .04(7)(e)Menu includes pho with rare beef not asterisked. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

8-2B: .07(6)(c)Chafing fuel stored with food in two separate areas. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Fuel relocated t approved area. //

12A: .04(4)(q)Food stored less than 6 inches off the floor in the freezer. Employee placed bowl of mussels on the floor. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Food in freezer relocated 6 inches off of the floor. Bowl of mussels discarded. //

12C: .04(4)(m)Sanitizer bucket stored directly on the floor. // Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer bucket relocated off of the floor. //

15A: .05(6)(a)Glass door cooler by warewashing area at 46F and with ice build up. // 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)

15B: .05(3)(h),(i)Chlorine sanitizer test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)