JANG SU JANG

The hanging thermometer in the walk-in cooler was showing temperature of 26 degrees Fahrenheit. [Corrective Action] Provide a thermometer that is accurate.

Ambient air temperature in the open top cooler at the service area was measured at 53 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

1. MAJOR. Soft tofu at the cookline was measured at 53 degrees Fahrenheit. Raw shell eggs in the open top cooler at the service area was measured at 53 degrees Fahrenheit. Both were taken out of refrigeration at 11:30 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Both items were returned to refrigeration. 2. Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 46 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.

Observed open cup of soda and cell phone on the work surface of the 2 door prep cooler by the meat slicer. [Corrective Action] Use a cup with a lid and straw. Ensure employee cell phone is stored at designated employee area.

Observed floor grout to be worn down at the cookline by the stock pot burners, janitorial sink, and by employee restroom. [Corrective Action] Maintain floor in good condition.

Lack of paper towels in the paper towel dispenser at the handwash sink at cookline and in employee restroom. Loose paper towels on the side nearby. [Corrective Action] Ensure paper towel dispenser is stocked at all times.

The floor sink under the dishwasher is still clogged and the overflow goes into the nearby channel drain. Per person in charge, facility received plumbing service on 08/23/2025 and was unclogged. [Corrective Action] Unclog the floor drain.

Raw beef and raw chicken in plastic containers were observed above tofu and sauces in the walk-in cooler. [Corrective Action] Ensure raw meats are stored below ready-to-eat foods.

Light in the walk-in freezer is very dim. [Corrective Action] Replace with a brighter bulb.

Observed employee drop tongs on the floor, rinsed them in the handwash sink and hung them at the cookline for later use. [Corrective Action] Ensure utensils are properly washed, rinse, and sanitized before using. [Corrected on Site] Instructed employee to place the dirty tongs at the warewash area to use. Employee grabbed another clean tongs for use.

Lack of hot water at the handwash sink at the service area. [Corrective Action] Provide hot water.

Rubber seals on the doors of the 2 door prep cooler (right) and the 2 door undercounter cooler at the cookline observed damaged. [Corrective Action] Replace the rubber seals.

Potentially Hazardous Foods were measured above 41 degrees Fahrenheit in the 2 door prep cooler (right side) and the 2 door undercounter cooler at the cookline. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.

The floor sink under the dishwasher is clogged and the overflow goes into the nearby channel drain. [Corrective Action] Unclog the floor sink.

Observed a large container of meat on the stairwell defrosting at room temperature. [Corrective Action] 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 water leak at the drain pipe under the left compartment of the 2 compartment prep sink. [Corrective Action] Repair to stop the leak.

Observed dirty standing water in the areas of broken or missing floor tiles at the cookline with stock pot burners. [Corrective Action] Repair or install the floor tiles.

1. Chlorine sanitizer concentration in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. Monitor sanitizer concentration daily with test strips. 2. Observed employee washing utensils in the food prep sink. [Corrective Action] Properly wash utensils at the 3 compartment sink.