SHU'S KOREAN RESTAURANT

Observed package of raw pork thawing 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.

In the walk-in cooler, observed soups, fish cake, and potatoes are being cooled in a very large and deep pot/container. [CA] Separate foods into thinner or smaller portions. 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.

1. Measured the ambient temperature of the 2-door and 3-door preparation unit at 58F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the refrigeration units are repaired. 2. Observed the refrigeration unit gaskets and handles are in disrepair. [CA] Repair and maintain equipment in good condition.

Observed soiled wiping cloths are stored on preparation counters and continually used by employees to wipe hands. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

**MAJOR** Observed employee washing hands in the preparation sink for less than five seconds, drying on a soiled wiping cloth, and handling raw fish with bare hands. [CA] Employees shall properly wash hands with soap, warm water, and dry using single use paper towels prior to handling foods or as required. [COS] Specialist instructed employee to properly wash hands. The fish was cooked for service. **MINOR** Observed multiple employees washing hands in the preparation sink for less than 5 seconds without soap or single use towels. [CA] Employees shall properly wash hands and use the designated handwash sink for handwashing.

1. Facility lacks active food safety manager's certificate. [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. All 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 food handler. Food handler cards shall be available for review on-site.

1. Observed three large and deep soup pots stored on the preparation counter. The soups measured between 98-113F. Per PIC, the soups were prepared and moved from the cook line 3 hours prior to temperature measurement. [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 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. [COS] All soups were voluntarily condemned and discarded. Discussed proper cooling or hot holding methods of soup with PIC. 2. At the front preparation counter, measured fish cake and sweet potato in a deep metal container from 108-113F. Per PIC, fish cake and sweet potato were prepared 1 hour prior to temperature measurement. [CA] 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. [SA] Fish cake and sweet potato were relocated to the walk-in cooler to facilitate rapid cooling.

Observed employees washing pots and utensils in the 2-compartment 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 instructed employees to re-wash all equipment in the 3-compartment sink, and to run all equipment through the mechanical dishwasher.

Observed accumulation of food debris, grease, and grime throughout the floors of food preparation area, especially at the cook line, and walk-in cooler. [CA] Routinely clean floors, walls, and ceilings.

Observed multiple foods stored on the floor in the walk-in cooler and walk-in freezer. The walk-in freezer is excessively cluttered. [CA] Food shall be stored six inches above the floor and shall have adequate storage space to prevent contamination.

Observed accumulation of grime on refrigeration unit handles and on the sides of the cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed working utensils at the cook line and at the rice cooker are 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.

In the 3-door preparation unit and 2-door preparation unit, measured multiple Potentially Hazardous Foods including meat, tofu, beansprouts, and eggs from 55-60F. Per PIC, foods were moved to preparation units 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were relocated to the walk-in cooler or upright cooler.

1. Observed accumulation of dirty dishes in the handwash sink, making the sink unavailable for use. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC relocated the dirty dishes away from handwash sink. 2. Observed the cold water knob for the handwash sink is jammed and difficult to turn. [CA] Repair the cold water knob for handwash sink. The handwash sink shall have a potable supply of hot and cold water at all times to facilitate proper handwashing. [SA] Employees are able to adjust the knob with force.