SJ OMOGARI KOREAN RESTAURANT

Wet/used wiping cloths found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Several live house flies found in dry storage room.[CA] Maintain facility to prevent entry/harborage ofvermin.

Raw eggs and cooked eggs held on preparation table measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF held on preparation table during lunch hours. PHF place on TPHC for discard at 4hrs. TPHC documents provided to operator.

Dust/debris found on walls/ceilings in food preparation areas. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food in containers stored directly on the floor of the walk-in and kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Various PHF held at food preparation table measured >41F,<135F,<4hrs.[CA] PHFs shall be held at 41°F or below or at 135°F or above. Hold PHF in refrigeration or ice ice baths at preparation table.

Old rodent droppings found next to cabinets in front service area. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Employee skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).[COS]

Frozen meat found 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.

Rear hand wash sink is partially obstructed at time of inspection. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Raw food of animal origin stored above ready to eat food (walk-in refrigerator)

Wet/soiled wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Food handler cards are not available for review at time of inspection. [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.