Kimchi II

Observed raw shell eggs stored above Ready to eat foods and next to kimchi in reach in cooler. Observed raw shell eggs stored next to potatoes in walk in cooler. Observed raw seed sprouts stored next to potatoes in walk in cooler. COS: PIC moved eggs away from ready to eat foods and kimchi. RCA: Referred PIC to Flow storage of food handout located on walk-in and reach in cooler. Handout educates on food stored based on cook temperature.

Observed employee drink in prep area. COS: PIC moved employee drink from prep area. RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed multiple items in reach in cooler without proper cover (Kimchi, Bean sprouts). Observed multiple items in main kitchen without proper cover (Bulk seasonings and Flour). COS: Had PIC place protective covering over food items.

Observed dead roaches on premises. Rule: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule.

Observed day-light through back door of facility. RCA: Seal gaps in back-door where can see sunlight through door.

Bserved in-use rice spoons stored in standing water at room temperature.

Observed excessive build-up of debris on walls and ceilings. RCA: physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed dumplings stored next to raw chicken and below raw beef in the reach-in cooler on the cook line. Observed Raw shrimp thawing above cabbages and glass noodles. Observed raw pork thawing above radishes.

Observed the dishwasher not pulling chlorine solution for proper sanitization. RCA: PIC shall have a service order for repair placed for the unit. Until it repaired, PIC advised that warewashing shall occur at the 3 compartment sink.

Observed old food debris on the inside of clean food containers. RCA: Container was pulled from storage shelf. PIC shall ensure items are being properly cleaned and sanitized prior to storage for use. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed single service items stored (in wrappings) the employee restroom. RCA: PIC shall ensure space is made on the storage shelving in the back room for items to be properly stored and protected from contamination. Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: (ii) In toilet rooms.

Observed multiple food products stored in single-use plastic packaging. For example: 1. Prepared vegetables stored in the walk-in cooler in packaging that was previously stred raw seafood mix 2. Raw fish stored in the deep freezer in Tyson chicken nugget packaging 3. Mussels stored in the deep freezer in packaging that previously held beef dumplings COS.

Observed TCS food cold held at greater than 41 degrees Fahrenheit. See temparature observations. COS.

TCS food not held at 135 degrees Fahrenheit or above. See temperature observations. COS.

No designated PIC present at the time of the inspection. Manager had to be called by an employee to come to the facility Necessary corrective action: There must be a person in charge on the premises of the food service establishment at all times.

Observed hand sink in employee restroom to have two lids stored in the sink. COS/CA: PIC removed lids. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.

CFSM failed his/her responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling unpackaged foods of any kind. Necessary corrective action: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.

Observed employee personal drinks stored on prep table beside cutting board. One drink did not ahve a lid/straw. The other drink did have a lid/straw. COS.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensil stored between prep tables with the laddle portion up. Observed a serving sppn stored in a container of raw chicken with the handle in contact with the food product. Necessary corrective action: Ensure in-use utensil are properly stored when not in use. uring pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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 a.

Observed facility to be incorrectly using time as a public health control for kimchi in the main kitchen (no written procedure or time stamps on items). Containers of kimchi were on the counter near the crocks for rice when opened at 11am. COS/CA: PIC placed items into the reach in cooler. RCA: Facility shall develop written procedures which must be done prior to continuation of this process. Procedures must be maintained in the food service establishment, and made available to the regulatory authority upon request that specify. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from tempe.

Observed hand sink in employee restroom to have two lids stored in the sink. COS/CA: PIC removed lids. RCA: All hand sinks shall be easily accessible and not used for storage purposes.

Observed handle of scoop to be stored in contact ice (ice bin), rice and flour (both in dry storage). COS/CA: PIC removed scoops from the product. RCA: All scoops shall be stored in a way as to prevent from contamination when an individual touches it. Scoops shall always be stored in such a way that handle is not in contact with food product.

Observed discolored and damages ceiling in the main kitchen above the prep top cooler. RCA: All damaged tiles shall be replaced or repaired. All physical facilities shall be maintained in good repair.