Kim's Korean Restaurant

Observed several items stored uncovered in cooler, freezer. Observed bag of flour not sealed between uses

Observed several food containers throughout facility in need of washing & sanitizing. All containers for food should be washed and changed out regularly

Observed eggs improperly stored in cooler. Owner corrected onsite.

observed build up withing cooler shelves, buildup on exterior doors of cooler. build up of debris and grease along stovetop

observed several containers of food being stored uncovered throughout the facility

observed buildup of black substance inside of ice machine

observed several items being stored overnight without a date

observed scoop with no handle being stored in bucket of rice

observed build up withing cooler shelves, buildup on exterior doors of cooler. build up of debris and grease along stovetop

observed broken tiles in kitchen, floors in need of cleaning, kitchen drain in need of replacing observed vine growing through crack in wall.

observed broken tiles in kitchen, floors in need of cleaning, kitchen drain in need of replacing observed vine growing through crack in wall.

observed bucket of noodles, bucket of lettuce, and package of onions being stored uncovered

observed buildup of black substance inside of ice machine

observed food containers stacked upon each other where bottom of container was in contact with food in container below

observed scoop with no handle being stored in bucket of rice

observed build up withing cooler shelves, buildup on exterior doors of cooler. build up of debris and grease along stovetop

observed broken tiles in kitchen, floors in need of cleaning, kitchen drain in need of replacing

Observed raw chicken stored above raw pork. Observed raw pork stored above kimchi, clams, tofu.

Observed mold buildup inside coolers and on exterior cooler doors. Observed grease and food debris buildup on cooking equipment.

Observed repairs needed to walls throughout kitchen. Observed cleaning needed to floors in kitchen and dry storage.

Observed pre-prepped or opened items not properly labeled.

Violation Code Reference 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

(vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.

(vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

Observed walls that need repair and or resurfacing.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Some portions of walls and floors in kitchen observed in need of resurfacing and or repair.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.