JJ Teriyaki

Observed cooked pork in the cooling process stored in reach in cooler tightly covered. COS: PIC moved pork containers to blast chiller.

Observed the large reach-in cooler with raw chicken stored on top of raw pork and next to cooked japchae. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from: 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. Person in charge (PIC) moved pork to a different unit and moved the japchae to a different part of the unit. Advised him to always keep raw chicken on the bottom shelf and away from other raw meat and ready to eat foods.

Observed grease and food debris build-up under the grill and fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products and harborage of pests. Clean under all equipment regularly.

Observed Japchae with vegetables inside the steam well with a temperature of 122F. Temperature of the steam water inside the unit were also 122F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee removed food items to be reheated and the unit increased to 152F before leaving.

Observed cooked shrimp and cooked Japache inside the reach in cooler not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed open pre-packaged egg rolls inside the reach in cooler not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Employee datemarked the food items.

Observed employee wearing a watch while cooking and prepping food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed their watch.

Observed an empty bucket of beef thawing in a bucket in the storage area in front of the reach in cooler. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F, Completely submerged under running water at a water temperature of 70°F, As part of a cooking process if the food that is frozen is cooked, or in Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. Please coach employees on thawing methods.

Observed damp wiping cloths on the counter top in the main kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a bucket containing chemical sanitizer solution. Please keep wiping cloths in use inside of the sanitizer bucket.