Q Korean Steak House

Inspector observed dining tables sanitized using spray bottle and reusable linen cloths. Corrective Action: Dining tables should be sanitized using approved methods. COS PIC switched to the two-bucket method with the linen cloths.

Inspector observed sanitizer too strong. Corrective Action: Test Sanitizer frequently to ensure levels are in range according to manufacture's instructions. COS PIC remade sanitizer.

Inspector observed hand sink adjacent to reach in cooler not stocked with hand cleanser. Corrective Action: Hand Sinks always need to be supplied with hand cleanser. COS PIC restocked soap.

Inspector observed labels not removed from utensils during wash cycle. Inspector observed meat tenderizer with food residue on blades. Inspector observed can opener with buildup of food residue. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS PIC pulled items for rewash.

Inspector observed kimchi (made in-house) in the reach in coolers not labeled with a date. Corrective Action: Prepped TCS products need to be labeled with a date. COS PIC labeled kimchi with a date.

Inspector observed employees prepping Raw beef in the prep sink labeled for Vegetable Prep (location: across from prep sink labeled meat prep). Corrective Action: Meat should not be prepped in a sink designated for vegetable prep.

Inspector observed flies in the main kitchen. Corrective Action: Continue working with pest service to minimize fly presence.

Inspector observed built up ice (on the side of deep freezer) in contact with shaved beef uncovered. Corrective Action: Packaged food may not be stored in direct contact with ice.

Inspector observed wiping cloth wet on prep top between uses. Corrective Action: Wiping cloths shall be maintained; held between uses in chemical sanitizer.

Inspector did not observe the most recent inspection report posted for customers to view. Corrective Action: The most current inspection report shall be prominently displayed in public view at all times.

Observed bowls used as scoops in bulk containers of sauces and spices throughout the main kitchen and dry storage. Corrective Action: Obtain scoops with handles.

Inspector observed most sinks not sealed to the wall throughout the main kitchen. Corrective Action: All Sinks need to be sealed to the wall.

Inspector observed walk-in cooler Walls and Ceilings near manifold with buildup of dark moldlike substance. Corrective Action: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector observed a multitude of equipment broken/not used around the facility (outdoors), and throughout the facility. Corrective Action: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Inspector observed the exterior rear door frame base in disrepair. Corrective Action: All physical facilities shall be maintained in good repair.

Inspector observed lighting intensity inadequate in dining room and server areas. Corrective Action: The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. COS PIC adjusted lighting.

Inspector observed dark moldlike substance in the main kitchen ice bin at the shoot. Inspector observed bar and main kitchen soda nozzles with buildup of syrup residue. Corrective Action: Equipment FCS should be cleaned at a frequency necessary to preclude accumulation of soil or mold.

Inspector observed egg wash (in prep top) labeled 6.14. Corrective Action: A food that requires datemarking shall be discarded if it: exceeds 7 days. COS PIC discarded egg wash.

Inspector observed "Resolve Urine Destroyer" stored in main kitchen with distilled vinegar. Corrective Action: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS PIC relocated chemical.

Inspector observed Burn Relief Spray on Bar top. Corrective Action: located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. COS PIC relocated.

Inspector observed carboard liners and foil liners throughout the main kitchen. Inspector observed the plastic taped on hood vent and packing material on the ice machine. Corrective Action: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Person in charge not performing active managerial control. Corrective Action: Retrain PIC and employees on proper food safety procedures.

Inspector observed hand sink by reach in cooler without handles, full of table signage in sink basin, and blocked by equipment. Inspector observed hand sink - by the soak sink - with grill covers in the sink basin. Inspector observed employee rinse rice paddle in the hand sink at the server line. Inspector observed bar hand sink with strainer & other utensils in the sink basin. Corrective Action: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS PIC removed utensils and equipment. NOTE: ALL sinks at the bar had hand washing signage.

Inspector observed can opener with build of food debris. Inspector observed utensils stored as clean without labels removed during the wash cycle. Inspector observed salted glass at the bar stored with clean glasses. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector observed bleach bottle (in original container) with manufacturer's label missing. Corrective Action: Containers of poisonous or toxic materials shall bear a legible manufacturer's label. COS PIC labeled chemical.

Inspector observed an American Cockroach in between FFS hand sink and Main Kitchen entry/exiting doors. Corrective Action: Facility has a Pest Control Company that services every 3 weeks.

Inspector observed menus without asterisks in the disclosure and without asterisks identifying items served raw or undercooked. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

Inspector observed a multitude of food products stored on the ground in the walk-in freezer and in dry storage area. Corrective Action: food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Inspector observed numerous exterior doors with light showing around the seams. Corrective Action: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Inspector observed knives chipped (magnet strip in the main kitchen prep area). Corrective Action: Utensils shall be maintained in a state of repair or condition that complies with the requirements or shall be discarded.

Inspector observed walk-in cooler FWC and shelving with buildup of food debris/sauce residue. Inspector observed numerous reach-in coolers with food debris, brown liquid puddled on bottom shelf, dark moldlike substances. Inspector observed sides of equipment with buildup of food debris. Inspector observed sink corners with dark moldlike substances. Corrective Action: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed various cleaners on or above food work stations. COS- removed and placed in chemical storage area or on a low surface. Advised PIC to ensure all staff are trained for chemical storage placement in designated area or on a low shelf away from food or food contact surfaces.

Bar area hand wash sink blocked with dish. Hand sink next to reach in refrigerator blocked and in disrepair. Hand sink in the dish wash area blocked and in disrepair-does not have cold water handle or mounted paper towels. Facility advised not to block hand sinks and repair hand sinks.

Observed kimchi left out to ferment in the kitchen prep area. COS-discarded. Advised PIC fermentation requires a variance/HACCP plan and to obtain kimchi from a commercially source.