BALLY BUDAEJJIGAE

4-2B: .05(6)(n)Observed sanitizer bucket with low levels of chlorine sanitizer while in use. 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: Added bleach to bucket for correct concentration.

8-2B: .07(6)(o)Observed Ibuprofen stored over food. Observed prebiotic in fridge stored with customer condiments. 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Removed from area and put in employee area.

10D: .04(7)(c)Observed multiple bottles not labeled and was told that it was oil and sauces. 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: Labeled containers with common names of products.

14A: .04(4)(k)Observed multiple containers with handles of the in-use utensils down in the product as well as one container with a bowl with no handles down in it. Items are salt, flour, sugar, & legumes. Observed utensils sitting in water that was under the required temp of 135 F. 3RD CONSECUTIVE VIOLATION OF CODE PROVISION 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: Removed all in-use utensils from products. Hot water changed to 188 F.

17D: .07(4)(b)Observed employee food stored in fridge above consumer products not in employee designated area of fridge. Cell phone stored in area outside of employee designated spot. Chips and crackers stored in area above food for customers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Removed from area and put in designated area for employees.

6-1A: .04(6)(f)Observed multiple TCS(time/temperature control for safety) foods over 41 deg F inside prep top cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: TCS foods over 4 hours discarded. TCS foods under 4 hrs relocated into walk in freezer to rapidly cool. PIC instructed to use TPHC (Time as Public Health Control) temporarily until unit is repaired and able to maintain 41 deg F.

6-1C: .04(6)(d)Observed cooked fish cakes cooling at a rate not fast enough to reach 70 degree F within 2 hours Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Cooling fish cake removed from tigh sealed plastic containers and placed into metal pans and placed inside walk in freezer to rapidly cool.

11A: .04(6)(e)Fishcakes mentioned above cooling stacked deep inside tight sealed plastic containers. 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 informed about proper cooling methods such as shallow pans, cooling loosely covered, ice baths.

15A: .05(6)(a)Prep top cooler next to rice pressure cookers unable to maintain TCS foods at 41 degrees F. Ensure unit is repaired 1/03/2025 and is able to maintain 41 deg F 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)

13A: .02(1)(d)The most current inspection report was not posted in public view. 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: //Today's inspection report was posted in public view.//

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection not in compliance with the food code, resulting in the person in charge (PIC) not demonstrating 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) Corrective Actions: //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored behind chili paste inside the prep top cooler. Observed raw frozen beef removed from its original package stored above cut vegetables inside a deep freezer, and portioned raw squid stored above cook and portioned chicken inside the walk-in freezer. *SECOND CONSECUTIVE VIOLATION. 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 items were rearranged.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). *SECOND CONSECUTIVE VIOLATION. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//

6-2: .04(6)(g)Observed cooked chicken, cooked pancakes (TCS), and cooked ground beef held frozen in the facility for more than 24 hours without preparations dates on them. 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 items were labeled with their prep dates.//

12A: .04(4)(q)Observed multiple containers with food stored directly on the floor inside the walk-in cooler, walk-in freezer and throughout the facility. 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: //Food was relocated 6" above the floor.//

14A: .04(4)(k)Observed rice spoons stored on standing water with a temperature below 135F. 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: //Spoons were removed from the water, washed rinsed, and sanitized.

15A: .05(6)(a)Observed a reach-in cooler holding temperatures above 41F.// 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)

17D: .07(3)(h)Observed employee backpack, purses, toothbrush, toothpaste, stored above and next to facility food, and single-use items. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: //Personal items were relocated to a designated area.//