GOM SHABU SHABU

12C: .04(4)(m)Observed in-use sanitizer wiping cloths stored in chlorine sanitizer below 50 ppm.// 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: The sanitizer was remade to reach 50 ppm.//

12C: .04(4)(m)In-use sanitizer wet wiping cloths stored in chlorine sanitizer below 50ppm. // 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: Sanitizer remade to 100ppm. //

15A: .05(6)(a)One reach-in freezer with the lid in disrepair. One reach-in freezer with significant icicle accumulation. // 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(4)(b)Observed various employee items and employee food stored above customer food and on clean prep surfaces. // 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. SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Items were relocated to designated areas. //

1-2B: .03(3)(c)No active certified food safety manager certificate available. // At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)

6-1D: .04(6)(i)At 1040am, foods on the self-service line were marked "11am-3pm" for time control. Foods were above 41F (see temperature log). Foods were moved to the line at 1030am. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were moved to the walk-in cooler to cool down to 41F. //

17D: .07(4)(b)Observed various employee items stored above customer food and on clean prep surfaces. // 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: Items were relocated to designated area. //

2-2D: .06(2)(o)Both hand sinks in kitchen were blocked. Front hand sink has large bucket in hand sink. Back hand sink was blocked by trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Bucket was removed from hand sink. Trash can was moved.

4-2A: .04(4)(c)1(iv)Observed several pans of raw meat in deep freezer uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Pans were covered at time of inspection.

8-2B: .07(6)(g)Observed Quat sanitizer bottle with a concentration above 500 PPM. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was diluted at time of inspection.