SODEULNYUK

11C: .04(6)(c)Observed two pans of frozen fish thawing on the counter. 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: PIC (person in charge) placed fish inside walk-in cooler.

14A: .04(4)(k)Observed 11 utensils holding in water 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: PIC had utensils cleaned and placed in dry container.

15B: .05(6)(g)Dish machine (that was not actively in use) did not have the correct amount of chlorine dispensing. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers (Pf) and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. (Pf) Corrective Actions: Could not correct on-site. Please correct by 12/23/2025.

18: .07(5)(k)Observed rat droppings on top of dish machine. 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) Corrective Actions: Could not correct on-site. Please have pest control revisit facility and treat for pests by 12/23/2025.

2-2D: .03(5)(d)Observed employee attempt to wash hands at vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC had employee wash hands again at hand sink.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

4-1A: .04(4)(n)1Observed employee handle raw fish with gloved hands and then with same gloved hands handle a clean plate and ginger. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (person in charge) had all ginger discarded and plate was cleaned again.

12C: .04(4)(m)Observed 6 wet wiping cloths stored on counter upon entry to kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC placed cloths in sanitizer.

17D: .07(4)(b)Observed employee water bottles (unopened) , cell phones, bags and keys stored over employee food and on prep areas. 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: PIC relocated items to store appropriately. Prep areas were sanitized.

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved containers (open cups) throughout kitchen. 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 were discarded.

2-2D: .07(3)(b)Observed both hand sinks in kitchen without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at both hand sinks.

2-2D: .06(2)(o)Observed hand sink being used to hold dirty equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Equipment was taken to three-compartment sink.

2-2D: .03(5)(d)Observed employee wash hands in three-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee was coached on where to wash, and washed hands in hand sink.

4-2B: .05(8)(a)Observed employee wash strainer then place as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee sanitized strainer.

10D: .04(4)(d)Observed multiple spices and sauces 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 properly labeled.

12A: .04(4)(q)Observed multiple containers of soup being stored on the 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: Containers were removed from the floor.