SOJU BOX

Observed vegetables washed and cut in the meat sink. There were also unwashed veggies on the side of the meat sink. 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 containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, o.

Observed employee phones and purses on the prep table and employee belonging (jackets and purses) stored over the flour, sugar and corn starch. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).

Observed raw chicken removed from it's original package stored over beef outside of it's original packaging and beef stored over squid outside of it's original packaging inside the standing reach in cooler. Observed chicken outside of its original packaging stored over wrapped beef in the open top freezer. Observed raw chicken stored over radish in the standing reach in cooler. Observed raw chicken stored over eggs in the prep cooler in the kitchen. Raw fish stored over bean sprouts in upright cooler. 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).

Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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).

Person in charge could not demonstrate in a verifiable manner that the food employee chosen is informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Observed gloves stored on the side of the handwashing sink and scissors stored inside the handwashing sink. 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 a build up of a black substance inside of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed pork tongue and cooked chickpea in the standing reach in freezer and cabbage kimchi in the standing reach in cooler with no prep date. 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 2 chemicals in unlabeled bottles on the table cleaning carts. Observed one bottle of liquid in the chemical closet unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf).

Observed 2 containers of bean sprouts, a bag of bean sprouts not cooled to 41°F within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).

Observed sous vide pork (vacuum sealed pork in 140 degree water for 25 hours) in the back of the kitchen. Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority a properly prepared HACCP plan as specified under Rule .02(8) and the relevant provisions of this Code if submission of a HACCP plan is required according to the Chapter, a variance is required by this Chapter, or as determined by the local Health Authority. (C).

Observed multiple working bottles full of sauces not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C).

Observed bean sprouts cooling in a tied plastic bag, 2 plastic containers of bean sprouts in water cooling in the standing up right coolers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed person in charge blow into a food storage bag before inserting Asian pear pieces. Food shall be protected from miscellaneous sources of contamination. (C).

Observed a rice scoop inside room temperature water. See temperature log. Observed 2 scoops with their handle resting in the sugar. 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 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; 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; 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, dry container; 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 at the required frequency. (C).

Observed employee jacket and other belongings on top of the sugar, salt, etc. in the dry storage room. 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).