DEANS WINGS AND K-KITCHEN

8-2B: .07(6)(c)Observed three lighters stored on shelf next to single-use containers and above a prep cooler.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters were moved to a safe location.//

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)

2-2D: .03(5)(d)Observed person in charge wash hands at warewashing sink.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Instructed person in charge that handwashing must only occur at the designated handwashing sink.

14A: .04(4)(k)Observed tongs for handling chicken wings with the handles in direct contact with chicken wings between uses.// 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. Corrective Actions: Tongs were adjusted so that handles are not touching food.//

15A: .05(6)(a)Observed cooler at back of kitchen unable to maintain foods at 41F or below. Minimum ambient temperature was 47.5F. The door seal is loose.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C)

15B: .05(3)(h),(i)The only chlorine test strips on site are expired as of November 2025.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

4-1A: .04(4)(n)1Observed employee crack a raw egg onto grill while wearing gloves, then touch wok handles with the same 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: Employee removed gloves and washed hands. Wok handles were sanitized.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed container of cooked noodles and box of raw chicken in direct contact with each other in cooler. Observed raw chicken above raw eggs and raw ground beef in cooler. Observed raw catfish stored above cooked noodles in cooler. Observed raw fish located directly next to vegetables on vegetable sink drainboard. Observed raw chicken stored above raw pork in freezer. Observed packages of raw chicken, fully cooked bacon bits, and raw shrimp stored together in freezer. Observed ready-to-eat sauce stored below raw chicken in freezer. Observed raw bacon, raw beef burgers, raw shrimp, and tiramisu stored on the same shelf directly next to each other in freezer. Observed raw pork stored above shredded cheese and French fries in freezer. All of the above mentioned foods in freezer except for shrimp and shredded cheese had been removed from commercial packaging, or were in open commercial packaging. SECOND CONSECUTIVE VIOLATION// 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) Corrective Actions: Foods were rearranged to be properly separated.//

4-2B: .05(6)(n)Observed employee intending to sanitize dishes in three compartment sink with a solution of much 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) (P) Corrective Actions: Employee had not mixed the proper amount of chlorine bleach for sanitizing food contact surfaces. Solution was remade to 50-100ppm.//

4-2B: .05(7)(a)1Observed black mold-like accumulation on interior food-contact surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

6-1D: .04(6)(i)Observed rice intended to be on time control not labeled with a start or discard time.// 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: Rice was discarded.//

12A: .04(4)(q)Observed several foods (oil, spices, sauces) stored directly on the floor in dry storage closet.// 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)

12B: .03(5)(h)Observed person in charge preparing bok choy while wearing a watch.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge removed watch before continuing to work with food.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that randomly selected employee had been informed of their responsibility to report certain symptoms and 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) Corrective Actions: Employee signed a health agreement during inspection.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables stored above rice in standing cooler. Observed raw chicken stored above raw ground beef stored above raw eggs in standing cooler. Observed frozen raw chicken stored above frozen raw seafood (both removed from commercial packaging) in standing freezer. Observed frozen raw shrimp stored above frozen onion rings (both removed from original packaging) in chest freezer.// 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: Unwashed vegetables were moved to the bottom shelf. Raw animal foods were separated from each other according to minimum cook temperature. Frozen raw shrimp was moved to another freezer.//

8-2B: .07(6)(g)Observed chlorine sanitizer in spray bottle for cleaning dining tables with chlorine above 200ppm. Observed person in charge actively cleaning tables with the sanitizer solution.// 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: Chlorine sanitizer was diluted to 50-100ppm.//

14C: .05(6)(r)Observed facility reusing multiple kimchi containers to store in-house made sauces.// Single-service and single-use articles may not be reused. (C)

17D: .07(5)(d)Observed grease accumulation dripping from vent hood filters above cooking area.// Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

6-1D: .04(6)(i)Observed chicken wings and cooked rice intended to be placed on time control with no label to indicate when the 4-hour time control period started. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

13A: .02(1)(d)Observed most recent inspection report was not posted at beginning of inspection.// 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: Person in charge posted the most recent inspection report during inspection. Please post today's inspection in public view.//

14A: .04(4)(k)Observed rice scoops and tongs stored in stagnant room temperature water (83 degrees F). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// 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 and tongs were placed at three compartment sink to be washed, rinsed, and sanitized.//

15C: .05(7)(a)2,3Observed the following nonfood-contact surfaces with accumulation of food residue: three electronic timers above prep area, gaskets of prep cooler doors, around the top rim of chest freezer.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Surfaces were cleaned during inspection.//

4-2B: .05(7)(a)1Observed black mold-like substance inside of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

5-2: .04(7)(e)Bibimbap and kimchi fried rice may be ordered with undercooked (sunny side up) egg on top. Consumer advisory is not present on menu board or paper menus to indicate that these items may contain undercooked eggs. 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)Observed multiple time/temperature control for safety foods cold holding above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

6-1D: .04(6)(i)Observed wings and cooked rice intended to be put on time control with no label to indicate the start or discard time. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.

14A: .04(4)(k)Observed multiple in-use utensils being stored in room temperature, standing water. 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: Utensils were sent to be washed, rinsed, and sanitized. Water was discarded.

14B: .05(10)(e) 1,2,4Observed multiple metal bowls stored as clean stacked while wet. 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 separated to air dry.