88 TOFU

Observed the PIC (Person in Charge) touch their phone and then touch food in the prep cooler. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P).

Observed raw fish and raw pork stored above cooked pork, and raw fish above pancake batter in the prep cooler. Observed raw pork below raw beef and raw beef above cooked pork in the up-right freezer. **THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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 contai.

Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. **SECOND CONSECUTIVE VIOLATION OF THE SAME 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).

Observed PIC wash their hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf).

Observed PIC dump water into the handwashing sink located near the front of the kitchen. Also observed a container stored in the handwashing sink located near the back of the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed multiple time/temperature control for safety foods prepared and cold-held in the facility for longer than 24 hours without an appropriate date mark. **SECOND CONSECUTIVE VIOLATION OF THE SAME 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

Observed multiple containers of food stored on the floor in the kitchen prep area and in 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).

Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. 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).

Observed an employee rinsing disposable gloves after picking up dirty newspaper from the floor. The same employee was wearing double disposable gloves on his hands.

Observed raw beef stored above produce, and unwashed produce stored above ready-to-eat foods inside the walk-in cooler. Observed raw, open, and portioned fish stored above frozen vegetables and pre-cooked clams; raw bagged chicken stored above raw pork; and raw pork stored above cooked beef inside several reach-in coolers. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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 o.

Observed containers of boiled cabbage (x3) and a container with prepared fish cakes stored inside the walk-in cooler, as well as cooked and frozen beef, shredded and then frozen imitation crab inside reach-in freezers, not labeled with their preparation dates. Multiple containers of pork stew and beef bone were labeled with a preparation date of 09/21/26; however, the discard dates were listed as 10/31/26 or 11/30/26, exceeding the required 7-day date-marking period. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf).

The most current inspection report from September 18, 2026, was not posted in public view.

Observed several unwashed produce stored above washed and ready to use vegetables, and raw shell eggs stored above garlic inside the walk-in cooler. Observed raw oyster meat stored behind cooked clams inside the prep top cooler, raw fish stored above pancake mix and shredded imitation crab. Observed raw bacon stored over ready to eat kimchi soup and sauce in the two door walk-in cooler.

Observed multiple time temperature control for safety (TCS) foods holding temperatures above 41F (see temp log).

Observed butane, multiple chemical bottles, and bleach being stored with or above food on the food racks.

Multiple risk factor violations were observed during today's inspection that were not in compliance with the Food Code. As a result, the facility received an unsatisfactory score, indicating that the Person in Charge (PIC) is not maintaining adequate active managerial control of the facility.

PIC was unable to provide in a verifiable manner that 2 employees present today have gone over the health policy.

Observed hand wash sink next to the 3-compartment sink was not provided with hand soap.

Observed the PIC disposing of water and rice into a hand wash sink inside the kitchen. Observed cloth towels and gloves stored inside a hand wash sink at the front serving area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf).

Observed that the raw oyster meat packages are not being kept for 90 days once the oyster meat is used.

Observed that the ice machine has a black mold like substance in the upper compartment where the ice is made.

Observed multiple TCS foods being held over 24 hours without date markings (opened portioned rice cakes in the glass door cooler, cooked galbi in the walk-in cooler, six containers of cooked short ribs in the two door freezer, three containers of cooked short ribs in the two door refrigerator, one container of cooked kimchi soup and one container of cooked cut cabbage kimchi in the two door refrigerator).

Observed PIC drinking in the kitchen from an unapproved container (multi-use cup) that was stored on top of dry food ingredients on a shelving unit. The same cup was then moved and stored on a prep table.

Observed multiple food ingredients stored in working containers not labeled with the food's common name, or only labeled with the name in Korean.

Observed that the restaurant does not have a written consumer notification for allergens posted within public view.

Observed multiple in-use utensils stored in standing water with a temperature below 135F.

Observed 15 garlic containers and soy sauce buckets that were being reused for spices and soups. Also observed multiple single use spoons in containers and single use cups being used for dispensing stored in food containers.

Observed a glass door cooler holding temperatures above 41F.

Observed employee personal food stored above facility food inside the walk-in cooler.