SEOUL SEOLLEONGTANG

6-2: .04(6)(g)Observed cut cabbage kimchi, and Yukgaejang Soup that were not date marked in the upright refrigerator. Also observed Cooked beef portions in the upright freezer, bone broth and cooked ribs in the upright two door refrigerator that were not marked with the date cooked.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: The person in charge could effectively communicate when the products were cooked or prepared. The person in charge was allowed to date mark the food so that it can be used within seven days.//

8-2B: .07(6)(c)Observed a spray bottle containing bleach, and a container of bleach wipes stored on the counter with equipment for cutting meat. Also observed a butane torch stored next to noodles under the prep table.// 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: Person in charge relocated the chemicals so that they are below and away from any food source or food prep areas.//

14A: .04(4)(k)Observed a pot that was being used for dispensing stored in water that was below 135 degrees. Also observed a measuring cup stored in the rice with the handle touching the food.// 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: The person in charge removed the dispensing pot from the water and the measuring cup from the rice.//

17D: .07(4)(b)Observed personal bags, blankets, and personal employee items stored with food and single use items under the rice cooking station.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge relocated the bags, blankets, and personal employee items to a designated space for employee belongings that is away from any single use items or food.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shell eggs stored above ready to eat vegetables and unwashed green onions stored above kimchi in side a reach-in cooler. Observed raw beef stored above cooked beef soup (Yukgaejang) inside another reach-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: Food items were rearranged by their internal cooking temperature.//

6-1A: .04(6)(f)Observed beef soup (Yukgaejang) and rice cooked rice holding temperatures above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Foods were discarded.//

6-1B: .04(6)(f)Observed cooked rice stored in small stainless steel containers inside a hot cabinet holding temperatures below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice was discarded.//

6-1C: .04(6)(d)Observed beef soup (Yukgaejang) that was cooked the night before (12:30 am) and did not cool down to 41F within 6 hours. 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 was discarded.//

6-2: .04(6)(g)Observed portioned cooked rice and cooked beef stored inside a reach-in freezer not holding labels with their preparation dates. Observed cooked ribs and bean paste sauce (TCS) stored in a reach-in cooler not labeled with their prep date.// 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: Rice, beef and bean paste sauce were labeled. Ribs were discarded since person in charge could not remember the preparation date.//

11A: .04(6)(e)Observed a large amount of beef soup (Yukgaejang) that was left at room temperature (overnight outside refrigeration) to cool down in a large metal pot. Then at 9:30 am, the pot was placed inside a reach-in cooler covered and on a lower shelf.// 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: Adequate and effective cooling methods were discussed with the person in charge.

11C: .04(6)(c)Observed beef bone thawing inside the meat sink in standing water since 9:30 am.// 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: Food was discarded.//

12A: .04(4)(w)2Observed containers with kimchi and green onions stored inside a reach-in cooler in the dining area. Per the person in charge, customers open the reach-in cooler, grab the containers and self-serve the desired amount of kimchi, and then they put it back in the cooler for the next customer to use. Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. (Pf) Corrective Actions: Foods were discarded. Approved containers for customer self-serve (grab and go/single use) were discussed with the person in charge.//

2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge could not communicate specifics of the 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: // The employee health policy was reviewed with the person in charge.//

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that employees are aware of their responsibility to report foodborne illnesses.// 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 health agreement was signed during today's inspection.//

5-2: .04(7)(e)Facility offers undercooked eggs in the Sanchae Bibimbap dish. The board menu does not have a consumer advisory on it.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)