120 BBQ

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw pooled eggs stored above cooked beef, unwashed peppers stored above kimchi, raw beef stored above radish kimchi. 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: Items were moved to proper storage order. //

11C: .04(6)(c)Observed raw frozen seafood stored on counter 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: Seafood was placed in a bucket in the sink and fully submerged under running water. //

12D: .04(4)(g)Observed employee cutting raw onions with the skin on before onions were washed. Onions were washed in the vegetable sink // 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: Onions were washed in the vegetable sink. //

1-2A: .03(2)(a)-(l), (n)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.

The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Could not correct on-site. Please correct by 1/14/2025.

2-2A: .03(2)(m)Facility did not have a way to demonstrate that employees are aware of health policy. 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) Corrective Actions: Could not correct on-site. Forms were provided. Please correct by 1/14/2025.

14A: .04(4)(k)Observed two buckets of utensils that were being held below 135F. 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: PIC had items cleaned.

17D: .07(4)(b)Observed employee food stored above containers and pans. There was also employee belongings stored on above dry goods. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated items to store appropriately.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over raw beef and unwashed vegetables over ready-to-eat foods in walk-in cooler, raw chicken behind vegetables and raw beef behind tofu on the prep line, raw beef over vegetables in prep cooler. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

5-2: .04(7)(e)Observed one side of lunch menu that offered raw items (that were asterisked) but there was no consumer advisory. One the dinner menu there was a consumer advisory; however, no items were asterisked (even though they are brought to the table raw). 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) Corrective Actions: Could not correct on-site. Please correct by 1/14/2025.

6-1B: .04(6)(f)Observed miso soup, vegetable broth and beef broth that were being held below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded soups.

6-1C: .04(6)(d)Observed short ribs and soy soup cooling; however, will not meet the required cooling 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: Both items were discarded.

8-2B: .07(6)(c)Observed butane stored over prep table and spare containers of butane stored over single use items. 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: PIC relocated items to store appropriately.

9-2: .04(6)(k)Facility is ROP (reduced oxygen packaging) raw beef and raw pork. Observed items in freezer from 12/29/2024. Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. (C) Corrective Actions: PIC discarded items.

11A: .04(6)(e)Facility was using large containers to cool. 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: PIC discarded items that were cooling and will implement using smaller portions when cooling.

12A: .04(4)(q)Observed onions soup and beef ribs stored on floor in kitchen. In walk-in cooler, there were vegetables and sauce stored 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) Corrective Actions: PIC relocated items to appropriate location.