THE NANOOM

6-1D: .04(6)(i)The food that was out on the table ( chicken soup, bento boxes, kimchi soup, etc...) for time control did not have a start time and/or end time labeled to identify the items on time control.// 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: Person in charge could effectively communicate the time that the food was put out on Time Control. The start and end time was labeled for each food item.//

11C: .04(6)(c)Observed frozen fish thawing in a tub of water without any running water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge transferred the frozen fish to the prep sink and had them submerged with running water.//

14C: .05(6)(r)Observed multiple soy sauce buckets being used for food storage.// Single-service and single-use articles may not be reused. (C)

14C: .05(6)(r)Observed multiple single use spoons being used as dispensing tools for the spices near the stove.// Single-service and single-use articles may not be reused. (C) Corrective Actions: The employee removed the single use spoons from all the spices.//

15A: .05(6)(a)Observed excessive ice build up on the shelves and the door of the walk-in freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

18: .07(2)(m)Observed that the screen door that was in use at the time of the inspection has multiple holes in the screen and is not sealed to outside pests.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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)

12A: .04(4)(r)Food stored under ice buildup/leak inside the walkin freezer. (Ice observed on packaged food) // Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

15A: .05(6)(a)Observed ice buildup inside the walkin freezer: floor, shelves, fans, ceiling, food packages, etc. PIC stated she removed the ice since last inspection. One repair person has already tried to fix the freezer. // 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)

1-2A: .03(2)(a)-(l), (n)Person in charge does not have active managerial control of the facility. Many risk factors occurred during today's inspection such as misusing a hand sink, adulterated food, separation & protection, food stored covered, cooling, date marking, chemical labeling & chemical sanitizer criteria. // 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: .06(2)(o)Hand sinks were being misused. Rubber gloves were stored hanging into 1 hand sink. Employee dumped sanitizer solution into another hand sink. // *** Second Consecutive Violation *** // A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Stopped the facility from misusing the hand sinks & had them clean the hand sinks. //

11A: .04(6)(e)Beef bone soup & cabbage kimchi were cooling in multiple large, deep plastic containers in the walkin cooler. // 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Food was discarded because it didn't cool within the required time. Reviewed approved/effective methods for cooling food.

12A: .04(4)(q)Containers of food (soup, kimchi) stored on the floor in the walkin cooler. // 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)

12A: .04(4)(r)Food stored under ice buildup/leak inside the walkin freezer. (Ice observed on all packaged & uncovered food) // Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

12B: .03(5)(i)Employee was not wearing a hair restraint while cutting beef. // 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: Employee put a hat on. //

12B: .03(5)(g)Employee was wearing a watch while cutting beef. // 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: Watch removed. //

15A: .05(6)(a)Observe heavy ice buildup inside the walkin freezer: door, floor, shelves, fans, ceiling, food packaged, etc. // 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)(i)Raw wood shelf used to store onions. Raw is not an approved material. // 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)

17D: .07(4)(b)Employee/personal food stored above customer food in freezers/cooler. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Food separated. //

18: .07(2)(k)Insect control device stored on top of the cold top prep cooler. // *** Second Consecutive Violation *** // Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (C) Corrective Actions: Device removed. //

18: .07(5)(k)Observed live flies in multiple areas of the kitchen. // *** Second Consecutive Violation *** // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

3-1C: .04(1)Observed adulterated food in the walkin freezer & walkin cooler. Fallen ice, from the ice buildup in the walkin freezer, was directly on the mixed vegetable katsu & beef bones. Employee killed/smashed a fly inside the hydrating rice. // *** Second Consecutive Violation *** // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded due to adulteration. //

18: .07(2)(m)Observed gap at the bottom of the front exit door. // 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Several coolers and freezers had open packages of raw meat not separated by cook temps. Unwashed produce stored above ready to eat food such as kimchi, pickled peppers, etc. Open packages of soybean paste stored on the prep table shelf where raw beef was being cut. ** Third repeat violation. If marked on next routine, permit may be suspended. 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: Food separated & organized. //

4-2A: .04(4)(c)1(iv)Food stored uncovered in the walkin cooler, walkin freezer (cut onions, soup, beef, etc). // 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)

6-1C: .04(6)(d)Cooked tcs (time/temperature control for safety) food not cooled from 135°F to 41°F within 6 hours. (see temperature log). Cooked beef bone soup & cabbage kimchi were both prepped yesterday & were cooling in the walkin cooler since 6:00pm yesterday. // 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: Food discarded. //

6-2: .04(6)(g)Multiple containers of cabbage kimchi made & prepackaged in facility at 11:00am yesterday were not date marked. // 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: Food date marked. //

6-2: .04(6)(h)Containers of cooked peanuts, cooked beans date marked 10/10/25 kept past the 7 day mark. // *** Second Consecutive Violation *** // A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) 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: Peanuts, beans discarded. //

8-2B: .07(6)(b)Containers of soap solution & soap-sanitizer solution were not labeled. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

8-2B: .07(6)(g)Wiping cloths were stored in 200ppm 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: Sanitizer diluted. //

3-1A: .04(2)(e) 1,2,3Observed frozen raw oysters that were bought from Assi, which is not on the ICSSL (Interstate Certified Shellfish Shippers List). 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: Oysters discarded.

4-2B: .05(7)(a)1Ice machine unclean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine cleaned during the inspection.

15A: .05(6)(a)Heavy ice accumulation in walk in freezer on multiple food bags and boxes. Defrost unit by 2/07/2025. Also observed several strainer baskets in disrepair and 'sown' together with plastic or string. To be discarded. 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) Corrective Actions: Strainer baskets in disrepair discarded. PIC (Person in Charge) replaced strainer baskets with new ones. Walk in freezer still needs to be defrosted. PIC requested more time for defrost. Extension granted to the 2/26/2025.

13A: .02(1)(d)Most recent inspection report not displayed. 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 displayed today's report.

17C: .07(5)(n)Facility has several unused equipment and other items causing clutter. **Facility has removed most but not all unused items. Extension given. 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(5)(k)Still observed multiple flies in facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)