MANDOO RANG

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw anchovies stored over cooked beef and raw squid over dumpling wraps in upright freezer. In prep cooler, raw eggs stored over soup. On prep shelf, unwashed vegetables stored over prepared marinated radishes. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

2-2D: .06(2)(o)Observed strainer in hand sink in back of house and pair of scissors in front hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: PIC (person in charge) removed items from hand sink.

SECOND CONSECUTIVE VIOALTION OF SAME CODE PROVISION

6-1A: .04(6)(f)Observed kimchi, pork dumplings and kimchi dumplings holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded items.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

6-2: .04(6)(g)Observed 3 containers of beef bone soup (made 2 days ago), more than 20 bags of cooked pork and kimchi dumplings in two upright freezers (made 2 days ago), tofu (opened Monday), bean sprouts (recived yesterday morning) and bean pancakes in upright freezer (made 5 days ago). 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food was marked with date prepared.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

6-2: .04(6)(h)Observed an upright cooler with at least 10 containers kimchi (cut cabbage), 10 containers of a dish containing fish and another at least 10 containers of spicy fish cakes that were all prepared in early May. 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: PIC discarded food while on-site.

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. 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) Corrective Actions: Could not correct on-site. Please correct by 8/29/2025.

2-1C: .04(4)(a)1,2,3Observed employee cutting onions (served as garnish on soup) with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC (person in charge) had onions discarded.

15C: .05(7)(a)2,3Observed lower shelves of prep tables that had a build up of debris and shelf under stove that also had a build up of debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: Could not correct on-site. Please correct by 8/29/2025.

17D: .07(4)(b)Observed two cell phones, a thermos and plastic bottles of water stored on prep surfaces. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC moved personal items to store appropriately.

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. Please correct by 8/29/2025. Employee health forms provided.

2-2D: .06(2)(o)Observed a strainer in hand sink upon entry to kitchen. Observed employees rinse spatulas several times during inspection. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC had sink cleaned each time violation occurred.

4-2B: .05(6)(n)Observed employee wipe counters with cloths from sanitizer that were not within proper concentration. There was no observable amount of chlorine in sanitizer. Sanitizer in spray bottle for cleaning tables also did not have any observable amount of 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; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC remade sanitizer to correct concentrations.

4-2B: .05(8)(a)Observed employee wash and rinse spatula but did not sanitize prior to use. Employee used spatula to stir meal being prepared on stovetop. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Meal was discarded and spatula was washed, rinsed and sanitized.

6-1A: .04(6)(f)Observed four pans of pork dumplings and one container of kimchi being held above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC had dumplings and kimchi discarded.

6-2: .04(6)(g)Observed cooked pork dumplings (a whole upright freezer full) that were made 2 days ago that were not labeled with date prepared. 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: PIC had dumplings date marked.

8-2B: .07(6)(c)Observed 2 lighters and one can of butane fluid stored above the prep counter. 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 removed toxic material and relocated to store appropriately.

15A: .05(1)(a)Observed 5 wooden spatulas that facility was using and rice hot holding unit was sitting on a raw, wooden box. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Spatulas were discarded but could not correct box while on-site. Please correct by 8/29/2025.