GABOJA KOREAN RESTAURANT

1. Beef bone broth on the stove top measured 120F. Stove was turned off. [corrective action] Maintain broth at 135F or above. [correction] Owner reheat broth on stove and instructed to keep on a low simmer to maintain temperature at 135F or above. 2. Broccoli, seaweed, and bean sprouts in the kitchen prep unit measured 49F to 50F. [corrective action] Maintain cold food items at 41F or below. [correction] Broccoli, seaweed, and bean sprouts moved to reach-in cooler.

Ambient temperature of the prep unit measured at 49F. [corrective action] Repair the unit so that it can hold food at 41F or below. Do not store potentially hazardous food items in this unit until it is repaired.

Food Safety Certificate was not available. [corrective action] Provide a valid manager's Food Safety Certificate. At least one person at this facility, usually the owner or person-in-charge, must have an FSC.

Unable to provide a food manger certification a the time of inspection and food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Obtain new food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action. This violation has been documented in the following inspection reports (12/5/23 and 6/9/23).

PHFs within prep table and reach in were measured between 46-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will move products from reach in to another reach in and all PHFs within prep table will be used within 4-hours (TPHC).