CHUNGDAM RESTAURANT

1) Observed working utensils and rice paddles stored in standing water. [CA] 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. 2) Observed knives stored in the crevice between preparation table and preparation unit. [CA] Equipment and utensils shall be stored in a safe and sanitary condition.

In the walk-in cooler, measured beef bone stored in a large, deep, fully covered container from 46-51F. Per employee, beef bone was cooked over night. [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] Improperly cooled foods were voluntarily condemned and discarded during inspection.

In the walk-in cooler, observed raw meat is stored above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In the dry storage room, observed one live cockroach and one dead cockroach on the wall. No active contamination of food or other live activity observed during inspection. [CA] The premises of a food facility shall be maintained free of vermin. [COS] Live cockroach was abated during inspection. NOTE: Facility receives biweekly pest control services. Reviewed latest pest control report from 3/4/2026.

1. Facility lacks active Food Safety Manager Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Actively working employees lack food handler certification. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.

1) In the walk-in cooler, measured multiple Potentially Hazardous Foods (macaroni salad, cooked spicy stir fry, raw meat, etc.) from 48-56F. Per employees, foods were stored in the walk-in cooler overnight. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were voluntarily condemned and discarded. See VC&D form. 2) At the cook line, measured pooled eggs and shelled eggs at 62F. Per employees, eggs were removed from refrigeration less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employees to relocate eggs into the under counter refrigeration. Foods shall be kept in refrigeration unless under diligent prep.

Observed gaps in the ventilation hood above the cook line. [CA] All hood ventilation filters shall be maintained in place and in good repair.

1) Measured the ambient temperature of the walk-in cooler at 49F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired. [COS] PIC adjusted the temperature of the walk-in cooler during inspection. Remeasured ambient temperature at 41F. 2) Observed the use of domestic rice cookers and unapproved, foreign chiller used for holding soups. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed display thermometer outside of the walk-in cooler is not operable. Observed refrigeration units are missing internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1) Observed storage of unused, foreign equipment in the kitchen area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2) Observed employee cell phone and charger stored directly on cutting board at the food preparation counter. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

1. Observed a makeshift storage area with food storage shelves directly outside of the facility. Observed storage of prepackaged foods and beverages. [CA] Discontinue storage of food outside. All food shall be stored within the approved and fully enclosed food facility. 2. Throughout the kitchen area, observed working foods stored directly on the floor. In the walk-in cooler and freezer, observed multiple foods stored on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed employees washing hands while wearing soiled gloves, then continuing on with food preparation. (No active contamination of food observed). Observed employees donning gloves without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

** MAJOR ** At the cook line, observed employees washing pans and utensils in the preparation sink without a sanitization step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employees to properly wash, rinse, and sanitize dishes at the warewashing area. ** MINOR ** Measured the chlorine concentration at the mechanical dishwasher at 0 ppm. No active warewashing during inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 50 ppm, or as per manufacturer's specifications. [COS] PIC primed the dishwasher during inspection. Remeasured chlorine concentration at 50 ppm.

1) At the front service line, observed the handwash station is partially blocked by moving cart and cups. [CA] Handwash stations shall be fully stocked and accessible at all times. 2) In the center cook line, observed automatic handwash dispenser is in disrepair. Soap is still available in the dispenser. At the warewashing station, observed paper towel roll is stored outside of the dispenser. [CA] Soap and paper towels shall be stored in an approved and sanitary dispenser.

Measured the sanitizer concentration in the mechanical dishwasher at 0 ppm chlorine. No active warewashing during inspection. [CA] Chlorine in the mechanical warewash machine shall be maintained at 50 ppm, or as per manufacturer's specifications. [COS] PIC fixed the mechanical dishwasher during inspection. The chlorine sanitizer measured at 50 ppm.

1. Measured the ambient temperature of the front preparation unit at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit is repaired. 2. Observed the active use of domestic rice cooker for holding rice. [CA] Discontinue the use of domestic equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. In the front preparation unit, measured Potentially Hazardous Foods including cooked vegetables and beansprouts from 50-52F. See measured observations. Per employee, foods were moved to the preparation unit about 1 hour prior to temperature measurement. The ambient temperature of the unit measured at 60F. 2. In the preparation unit by the cook line, measured shelled eggs and cooked mixed seafood at 59F and 62F. The shelled eggs and mixed seafood were stored in insert containers placed above the cooling unit. See measured observations. Per employee, foods were moved to the preparation unit about 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods (PHFs) shall be kept at 41F or below or 135F or above. [SA] 1. All of the PHFs in the unit were fully submerged into an ice bath. PIC to store PHFs in ice bath until the refrigeration unit is repaired. 2. Shelled eggs and mixed seafood were moved into the preparation reach-in. PIC to rearrange the preparation insert coolers to ensure that containers are fully submerged in the unit.

Observed the faucet at the front handwash sink is leaking. [CA] Repair plumbing fixture and maintain in good repair.

1. Facility lacks active food safety manager certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Facility lacks active food handler cards for employees. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment.

Observed all ventilation hood filters on the fume hood were missing during active cooking. Per employee, filters are currently being cleaned. [CA] All hood ventilation filters shall be in place and maintained clean and in good repair. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

In the walk-in cooler, observed raw meat is stored above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1. Observed a makeshift storage area with food storage shelves directly outside of the facility. [CA] Discontinue storage of food outside. All food shall be stored within the approved and fully enclosed food facility. 2. In the outdoor storage area, observed bag of onions stored on the floor. In the walk-in freezer, observed raw meat containers stored on the floor. [CA] Food shall be stored six inches off the floor to prevent contamination and facilitate ease of cleaning.

Observed build-up of black and brown mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.