KOREA GARDEN

6-1A: .04(6)(f)Observed eel and two containers of tofu in the open top prep cooler being held higher than 41° F. Also observed a five gallon bucket of bone beef fat and bean sprouts in the walk-in cooler that were being held higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food items were discarded by the person in charge.//

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

18: .07(2)(m)Observed that the screen door that is being used when main door is open has a gap that needs to be sealed to prevent pest entry.// 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)

6-1A: .04(6)(f)Observed cooked red pepper sauce, cooked shrimp, cabbage kimchi, kimchi fried rice, and a large container of marinated mackerel that were being held for more than four hours at a temperature higher than 41° F. The red pepper sauce, cooked shrimp, cabbage kimchi and kimchi fried rice were in the open top prep cooler across from the stove and the marinated mackerel was in the walk-in cooler. ( See temp chart)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cooked red pepper sauce, cooked shrimp, cut cabbage kimchi, kimchi fried rice and the large container of marinated mackerel were discarded.//

6-1B: .04(6)(f)Observed 16 containers of rice being held in the hot holding cabinet below the minimum temperature of 135° F. ( See temp chart)// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All containers of rice were discarded. The cabinet temperature was increased and new rice was made.//

8-2B: .07(6)(c)Observed several butane lighters stored over food on the shelving over the open top prep cooler. THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: The person in charge relocated the butane lighters so that they were not being stored above food or the food prep cooler.//

10D: .04(4)(d)Observed containers of flour, corn starch, liquid butter, soy sauce, sesame oil, salt, squeeze bottle of water, and red pepper flakes that were not labeled with their common food name. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the containers of food with the common food name.//

11C: .04(6)(c)Observed seven packages of Unami that were in reduced oxygen packaging from the manufacturer that were not thawed with the packaging removed as stated on the thawing instructions.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Person in charge discarded the Unami.//

12A: .04(4)(q)Observed soy sauce buckets, cabbage kimchi, kimchi chicken stew, and Mackerel stored on the floor in the walk-in cooler, walk-in freezer and in the dry storage area.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: The person in charge removed the food from the floor in all areas and placed them on shelves or risers.//

12C: .04(4)(m)Observed sanitizer buckets stored on the floor in the kitchen.// Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Person in charge sanitized the bottom of the buckets and placed them on the appropriate shelves for use.//

14C: .05(6)(r)Observed 15 five gallon soy sauce buckets that were being reused for food storage in the walk-in freezer and the walk-in cooler.// Single-service and single-use articles may not be reused. (C)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were either allowed to cool or discarded.

6-1B: .04(6)(f)Observed multiple containers of cooked rice holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.

6-1C: .04(6)(d)Observed multiple containers of kimchi cooling for longer than 4 hours at a temperature above 41F (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Items were discarded.

11A: .04(6)(e)Observed large containers of kimchi cooling with lids on tightly and plastic wrap covering them. 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: Items were discarded; person-in-charge was coached on proper cooling methods.

1-2A: .03(2)(a)-(l), (n)Due to today's score, the person in charge is not practicing active managerial control of the facility. 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)

3-1C: .04(3)(e)Observed multiple cans with dents along seams. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: Items were discarded.

14A: .04(4)(k)Observed in-use soup utensils stored in 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 recleaned, sanitized, and placed into clean, dry container.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shrimp being stored behind ready-to-eat zucchini, raw beef being stored above ready-to-eat soup, raw fish stored above ready-to-eat kimchi and potatoes, and raw pork stored above ready-to-eat chicken wings in prep cooler. Observed raw crab being stored above ready-to-eat kimchi, raw egg stored above ready-to-eat greens, and raw beef stored above ready-to-eat beef 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: All items were moved to proper storage locations.

6-1C: .04(6)(d)Observed multiple bowls of soup cooling for more than two hours that were still above 70F. 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: Items were discarded.

8-2B: .07(6)(c)Observed multiple butane lighters stored above prep areas in kitchen. SECOND CONSECUTIVE VIOLATION Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Lighters were moved to lower shelving.

9-2: .04(6)(k)Observed beef and pork being stored in reduced oxygen packaging for more than 48 hours. SECOND CONSECUTIVE VIOLATION A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Items were discarded.

10D: .04(4)(d)Observed multiple containers of sauces and spices without labels in English. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled in English.

11A: .04(6)(e)Observed soup cooling in insulated stone bowls on prep counter. 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: Person-in-charge was coached on proper cooling methods. Items were discarded.

11C: .04(6)(c)Observed container of beef thawing 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: Beef was taken to walk-in cooler to thaw.

12A: .04(4)(q)Observed large container of soup stored on 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: Container was removed from floor.