SO GONG DONG TOFU HOUSE

Observed multiple banchan stored out at ambient temperature measured between 79F-86F at the server station. A time marker indicating discard time was posted for these items, and the PIC was knowledgeable in the TPHC procedures. Written documentation was not available for review at the time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] A TPHC template was provided and filled out at the time of inspection.

Measured one container of japchae in the back three door upright cooler between 76F at the outer edges of the container and 95F in the middle portions, stored covered in a deep metal container. The PIC stated the japchae was finished cooking approximately 2.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Approximately 5 lbs of japchae was voluntarily discarded. See VC&D report.

A working probe thermometer was unavailable for use at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed an accumulation of grime and food debris on interior and exterior surfaces of refrigeration units throughout the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed a heavy accumulation of grime on the walls behind the drainboard between the three compartment sink and janitorial sink [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed multiple floor tiles to be missing below the metal shelving rack adjacent to the two door upright vegetable cooler across from the warewashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

1. In the hot holding unit, measured the top drawer of rice at 131-135F. Per staff, rice was stored in the hot holding unit 30 minutes prior to temperature measurement. Other drawers are holding foods above 135F. 2. At the cook line, measured large container of tofu from 41-47F. Per staff, tofu was moved from the refrigeration unit 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Staff turned up the temperature for the top drawer of hot holding warmer for future use. Rice will be discarded at the end of the lunch shift (within 4 hours). 2. Chef to discard all tofu at the end of the lunch shift (within 4 hours).

Observed four large blocks of raw pork thawing in a food container at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed cooked chicken and beef cooling in deep containers while fully covered in plastic wrapping. [CA] When cooling Potentially Hazardous Foods, foods shall be left uncovered or loosely covered to facilitate rapid cooling.

Observed lack of time markings on the prepared banchan and bibimbop bowls stored at room temperature. Per PIC, foods were prepared 30 minutes prior to temperature measurement. Facility does not have TPHC documentation on-site. [CA] When time only, rather than time and temperature is used as a public health control, Potentially Hazardous Foods shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Staff stated that all food is to be discarded at the end of lunch shift (within 4 hours).

Observed working utensils such as rice paddle stored in standing water. [CA] Working utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

1. Observed employee washing dishes in the food preparation sink. [CA] The food preparation sink shall be designated for food preparation only. [COS] Specialist instructed employee to wash dishes in the 3-compartment sink/dishwashing area. 2. Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual and mechanical warewashing.

Observed accumulation of food debris on the floors behind the cook line and preparation counters. [CA] Floors, walls, and ceilings shall be routinely cleaned and maintained in good condition.

In the kitchen, observed green absorbent cloth lining the counter of the 3-door preparation unit. Cloth is soiled with food debris. [CA] Discontinue the use of cloth or unapproved materials on food contact surfaces.