GANG NAM BULGOGI HOUSE

1-2B: .03(3)(b)Observed that the Certified Food Safety Manager Certification that is displayed is being used at another active restaurant.// Certified Food Safety Managers must be designated to one food service establishment only. (Pf)

6-1A: .04(6)(f)Observed Bean Paste, cooked beef, raw beef bulgogi, Masago and vegetable soup that were being held for more than four hours at a temperature higher than 41° F in the top/bottom of the open top prep cooler. ( See Temperature Chart below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the bean paste, cooked beef, raw beef bulgogi, and vegetable soup.//

6-1B: .04(6)(f)Observed that the facility was hot holding six containers of cooked rice at below 135° F in the rice warming cabinet.( See Temperature Chart)// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The person in charge discarded the six containers of cooked rice.//

4-2B: .05(7)(a)1Observed that the ice machine has a black mold like substance within the upper compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge emptied the ice machine during the inspection. The ice machine was cleaned so that it was free of any black mold like substance to sight and touch before the inspection was completed.//

8-2B: .07(6)(c)Observed that butane torches, canisters, and lighters were stored with single use items in the storage room. Also observed butane lighters stored with clean dishes and with food in the kitchen. SECOND 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: Person in charge relocated all the butane lighters so that they are not stored with food, clean dishes or single use items.//

2-2B: .03(5)(j)1&2Observed a personal water bottle with a straw stored in the kitchen on a shelf with consumer food and personal coffee mugs on the prep table next to the rice warmer.// 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: Person in charge removed the personal water bottle and the personal coffee mugs and placed them in a designated space for employee belongings.//

8-2B: .07(6)(c)Observed that butane torches, canisters, and lighters were stored above single use items and food in the storage room.// 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 moved all the butane canisters, torches and lighters. The items were placed on a bottom shelf away from any food or single use items in the storage room.//

12A: .04(4)(i)Raw mussels, fish, squid and cooked beef stored in containers of water and ice. Water drained. Unpackaged food may not be stored in direct contact with undrained ice. (C)

12A: .04(4)(q)Observed a large bag of onions stored on the floor next to the back door.// 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: Person in charge relocated the onions so that they are now 6" off of the floor.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw pork stored above rice cakes and cooked beef in the upright freezer near the front of kitchen. Observed cooked tripe, cooked tendon stored on top of raw beef liver in the chest freezer next to the hand sink. Observed raw fish stored below raw beef in the upright freezer next to the back door. Observed raw beef stored above unwashed vegetables and washed vegetables stored below unwashed vegetables in the 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: Person in charge relocated the raw pork in the upright freezer to the bottom shelf below the cooked beef and rice cakes. The raw beef liver was removed from the chest freezer. The chest freezer contains only cooked or ready to eat food. The raw fish was moved to be above the raw beef in the upright freezer. The raw beef in the walk in cooler was moved to be below the unwashed vegetables.//

6-1A: .04(6)(f)Observed bean sprouts, and cut lettuce that had been stored in the prep cooler overnight to have a temperature above 41° F.
Observed cabbage kimchi, marinated pork, dried anchovy, and cooked soy bean soup that had been stored in an upright refrigerator to be above 41° F. The temperature of the refrigerator was taken and it was 60° F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The bean sprouts, cut lettuce, cabbage kimchi, marinated pork, dried anchovies, and cooked soy bean soup were discarded by the person in charge.//

1-2A: .03(2)(a)-(l), (n)Observed person in charge to not have active managerial control due to the number of Foodborne Illness Risk violations that occurred during the inspection.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw meats ( Beef, pork, and raw shelled eggs) and unwashed vegetables stored over cooked food and washed vegetables in the walk in cooler. Raw shrimp, raw octopus, raw beef was stored over cooked beef and washed vegetables in the Prep cooler across from the stove. Observed frozen raw beef stored above cooked pork in the reach in freezer and upright freezer.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: Person in charge rearranged the Walk in cooler so that the eggs, unwashed vegetables and raw marinated beef were not stored over cooked food.//

15C: .05(7)(a)2,3Observed a large amount of debris accumulated on the storage racks in the walk in cooler.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

4-2B: .05(7)(a)1Observed the ice machine to have a mold like substance in the top portion of the machine.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed raw shrimp, cooked clams, bean sprouts, cabbage, raw beef, and tofu that was being held at a temperature higher than 41° F in the prep cooler. The temperature of the prep unit was taken and it was 39.6° F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the raw shrimp, bean sprouts, cabbage, raw beef and tofu from the prep cooler.//

6-1B: .04(6)(f)Observed 14 rice containers for customers that were being held lower than 135° F in a hot holding unit.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge discarded the 14 rice containers.//

6-2: .04(6)(g)Observed bone broth, kimchi, and cooked beef that had been prepared more than one day ago in the walk in cooler that were not labeled with the date made.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: Person in charge established when it was made and put a label on the bone broth, kimchi and cooked beef in the walk in cooler.//

8-2B: .07(6)(c)Observed a lighter and a butane torch stored above the food on the prep line.SECOND 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: Person in charge removed the butane torch and the lighter and relocated them away from the food.//

10D: .04(4)(d)Observed working containers of flour, salt, seasoning, cooking oil, bread crumbs, soy sauce, and chili oil that were not labeled with the common 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 working containers of flour, salt, seasoning, cooking oil, bread crumbs, soy sauce and chili oil.//

14A: .04(4)(k)Observed cooking utensils that were being used stored in water that was below 135° F.// 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: Person in charge removed the cooking utensils from the water and placed them in the three compartment sink to be cleaned and sanitized.//

14B: .05(10)(e) 1,2,4Observed clean pans and containers that had been stacked wet on the rack above the three compartment sink. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the pans and containers and had them rewashed and sanitized.//