MOO BONG RI

4-2A: .04(4)(c)1(iv)Observed a container of salt for seasoning stored open without a covering. Observed packages of food that had been cut open and left open on the dry storage shelves. 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: A lid was placed on the salt. The food packages were placed in food safe bags and tied.

8-2B: .07(6)(c)Observed several butane fuel cans stored on shelving with and above food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Butane cans were moved to an area that is not used for food storage.

11C: .04(6)(c)Observed 4 large packages of raw beef sitting out in the kitchen. The temperature of the beef was 44oF. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Beef was moved into the cooler to continue thawing.

12A: .04(4)(q)Observed a closed container of food stored directly sitting on the floor of the walk-in cooler. 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 container was placed on a small pallet.

12D: .04(4)(g)Observed vegetables being washed and prepared in the three compartment sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Vegetables were moved to the vegetable sink.

2-2D: .06(2)(o)Observed that the handwashing sink next to the cookline had cooking utensils in the sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the cooking utensils from the handwashing sink. The sink was cleaned and sanitized.//

6-1C: .04(6)(d)Observed three containers of beef that were cooked in the morning at 7:30am. The beef did not cool to 41° F within four hours ( see temp log).// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The three containers of beef were discarded.//

12C: .04(4)(m)Observed multiple wet wiping cloths that were being stored on the prep counters in between uses.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// 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: Person in charge put the wet wiping cloths in the sanitizer buckets.//

15A: .05(1)(a)Observed wood being used as a shelf liner on the wire food storage shelves. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person in charge removed the piece of wood being used on the wire food storage shelves.//

6-1D: .04(6)(i)Observed blood sausage and rice that were on time control that were not disposed of by the end time on the time control label. The food items were being held longer than the four hours permitted.// 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: Person in charge discarded the blood sausage and the rice.//

6-2: .04(6)(g)Observed bone broth soup, cut cabbage kimchi, cooked pork, and cooked beef that were not date marked.// A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Person in charge was able to communicate when the bone broth soup, cut cabbage kimchi, cooked pork, and the cooked beef was made. All the foods were made within 48 hours and were allowed to be labeled.//

12A: .04(4)(q)Observed fresh vegetables and cabbage kimchi 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: Person in charge relocated the fresh vegetables and the cabbage kimchi so that it was not stored on the floor.//

12C: .04(4)(m)Observed multiple wet wiping cloths that were being stored on the prep counters in between uses.// 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: Person in charge put the wet wiping cloths in the sanitizer bucket in between uses.//

13B: .02(1)(c)2Observed that the facility did not have a "No Smoking" sign posted within public view.// Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C) Corrective Actions: The facility was provided with a "No Smoking" sign to post within public view.//

15A: .05(1)(a)Observed cardboard being used as a shelf liner on the shelves in the kitchen.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person in charge removed the cardboard as a shelf liner and disposed of it.//

6-1A: .04(6)(f)Observed Cooked Beef Ribs ( 6 wrapped packages) in the reach in cooler below the prep unit to be above 41° F. Observed cooked beef ( brisket) that was prepared the night before in walk in cooler above 41° 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 Cooked Beef Ribs ( 6 wrapped packages) and the Beef Brisket.

8-2B: .07(6)(c)Observed a butane lighter stored over food and one butane lighter stored over clean dishes.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Person in charge relocated the butane lighters to a shelf below any food or dishes.//

14A: .04(4)(k)Observed utensils ( bowls and tongs) that were in use with the handles touching the food in containers such as flour, rice water, and kimchi.// 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 bowls and tongs from the food containers and had them washed.//

17D: .07(4)(b)Observed employee food on the shelf above the prep area as well as an employee phone in the prep area above food.// 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 removed the food and the phone from the prep area and relocated it to a designated space.//

1-2A: .03(2)(a)-(l), (n)The facility had multiple risk factors and violations; separation and protection, hot holding, and reheating.// 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)

2-2D: .07(3)(b)Observed the handwashing sink near the front of the kitchen under the service counter did not have accessible 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: Person in charge refilled the paper towel dispenser.//

2-2D: .07(3)(a)The handwashing sink next to the three compartment sink did not have any hand soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge provided hand soap for the hand washing sink next to the three compartment sink.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables stored over ready to eat foods in the walk in cooler. Observed cooked beef (wrapped) stored in the same container with raw pork ( wrapped) in the top prep unit across from the stove. Observed raw shelled eggs stored above ready to eat foods in the lower cooler of the prep unit.// 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 unwashed vegetables in the walk in cooler to be below the washed and ready to eat foods. The wrapped cooked beef was separated from the wrapped raw pork in the open top prep unit. The raw shelled eggs were relocated to the bottom shelf in the lower cooler.

5-1B: .04(5)(h)Observed blood sausage ( made in house) that did not reach 165° F within two hours. // Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. (P) Corrective Actions: The blood sausage was discarded.//

6-1B: .04(6)(f)Observed individual rice containers ( in house service and to go) being held in the front warmer that were not 135° F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The individual rice containers were discarded (3 to go containers and 22 in house service containers).//

14C: .05(6)(r)Observed buckets and containers of kimchi, pork bone soup, beef bone soup, chopped onions, skate fish, and other vegetables stored in single use buckets. // Single-service and single-use articles may not be reused. (C)

15B: .05(3)(h),(i)Observed that the facility did not have any test strips available for Quat sanitizer.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Test strip were provided to the person in charge.//

17D: .07(4)(b)Observed employee food stored above ready to eat food in the reach in cooler and in the prep unit bottom cooler across from the stove.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge relocated the employee food to the bottom shelf of the reach in cooler and the prep unit cooler.//