ALL THAT KOREAN BBQ

2-2A: .03(1)(c)2,3,17Person in charge unable to name any reportable diseases. ** Repeat violation. If a repeat on the next routine permit may be suspended.** Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Went over diseases with the person in charge and showed her on the paperwork in their policy.

2-2B: .03(5)(k)1&2Observed several employee water bottles, reusable cups without straws or lids, and mugs stored in the kitchen. "" Repeat violation. If a repeat on the next routine inspection permit may be suspended** Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks removed.

10D: .04(7)(d)No allergen disclosure notice. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Had person in charge write allergen disclosure and post at front.

2-2A: .03(1)(c)2,3,17Person in charge only able to name two of the symptoms. Unable to communicate knowledge of employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Went over the employee health policy with the person in charge.

2-2A: .03(2)(m)One of the employees present did not have a signed employee health agreement. 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 agreement during the inspection.

2-2B: .03(5)(j)1&2Observed several employee drinks throughout kitchen in unapproved containers stored on prep tables. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks removed.

2-2D: .06(2)(o)Observed dishes and utensils in hand sink in cooking area. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Removed items from the hand sink. ** Second repeat violation. If this is a violation on the next routine inspection the permit may be suspended.***

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw animal foods stored over sauces and ready to eat food in walk-in cooler. Raw chicken stored above raw squid. Raw shelled eggs stored over soy sauce and sauces in walk-in cooler. 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: Walk-in cooler rearranged according to cook temperature. ** Third repeat violation. If this is marked on the next routine the permit may be suspended.**

14A: .04(4)(k)Scoop used for rice stored in room temperature 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: Scoop removed from the water.