HAN SUNG BBQ

Observed fish cake cooling in a deep metal container while covered with plastic lid. [CA] Cooling foods shall have adequate space in shallow containers for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

1) Observed multiple food items stored on the floor in the walk-in cooler and freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning. 2) Observed partially open tofu containers stored in refrigeration units. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation.

1) Observed raw meat stored over ready-to-eat foods (tofu, produce, etc.) in the walk-in cooler and refrigeration units. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed bulk bags of flour are open and uncovered in the food storage area. [CA] After opening, transfer bulk ingredients to approved containers with tight-fitting lids.

Observed the equipment storage shelves are lined with soiled aluminum foil. [CA] Discontinue the usage of aluminum foil. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Some actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Measured fish cake in the preparation counter at 67F. Per PIC, fish cake was cooked yesterday and removed from refrigeration less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fish cake was relocated to the under counter cooler to facilitate rapid cooling.

Observed the floor in the cook line and by the 2-compartment sink are lined with wooden planks. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

**MAJOR** Observed employee washing a working knife in the preparation sink without the use of sanitizer. [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 intervened and directed employee to wash knife in the designated warewashing station and upright mechanical dishwasher. **MINOR** Observed accumulation of black mold-like substance in the interior panel of the ice machine. No contamination of ice observed. [CA] Routinely clean and sanitize the ice machine. Food contact surfaces shall be clean.

Observed multiple employees washing gloved hands using the preparation sink. [CA] Gloves shall be removed prior to washing hands. Gloves shall be changed and used as required. Handwashing shall take place in the designated handwash sink.

1) Observed paper towels are stored outside of a dispenser. [CA] Paper towels shall be stored in a dispenser and protected from contamination. 2) Observed the handwash sink is located directly adjacent to the food preparation counter without a splash guard or protection from contamination. [CA] A minimum 6" high metal splash guard shall be installed between the handwash sink and food preparation counter.

Roll of single use towels was stored outside of the dispenser at hand sink station. [CA]: Single use towels shall be stored in the approved dispenser at all times. [COS]: Employees restocked dispenser with single use towels.

In the 1 door reach in cooler at the cook line, beef with nappa cabbage soup measured at 46F. Manager stated soup was cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Soup was voluntarily discarded.

1. Accumulation of black debris on the interior surface of ice machine. Ice observed not contaminated. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Yogurt bottle beverage stored in the ice machine. [CA]: Discontinue storing beverage bottles in ice machine. Food/ice shall be maintained in good condition at all times. [COS]: Manager relocated yogurt bottle beverage.

In the 1 door reach in cooler at cook line, raw shell eggs were stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.

Employee washed hands at the prep sink across the hand sink station at cook line. [CA]: Employees shall properly wash hands at the designated hand sink station at all times. [COS]: Specialist instructed employee to wash hands at hand sink station.

Multiple food containers stored directly on the floor inside the walk in cooler and walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor.