ONDAM KOREAN RESTAURANT

Observed accumulation of food debris on the floors throughout the facility, especially underneath the cook line and 3-compartment sink. [CA] Routinely clean walls and floors in food preparation areas and maintain in good condition.

1. Observed Vermin: Documented in the following areas: - 2 live adult German cockroaches in the handwash sink and 5+ live cockroaches in the crevice behind the handwash sink - 5+ live German cockroaches of various life stages on the wall by the water heater - 2 live adult German cockroaches on the wall of the storage hallway - 1 live nymph cockroach observed crawling on the wall nearby the cook line - 1 dead adult cockroach on top of a working container of rice - Numerous dead cockroaches of various life stages on the floor of the cook line and center preparation units, on shelving 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Danny, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.

Measured the maximum water temperature at the preparation and 3-compartment sinks from 103-104F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108F at handwash stations).

1) Facility lacks probe thermometer for measuring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Refrigeration units lack thermometers for monitoring temperatures. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed multiple improper handwashing practices by employees including: - Employees handling raw beef, then handling tofu with the same pair of gloves without an intermediate handwashing step. - Employees handling soiled dishes, then handling raw crab with the same pair of gloves without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employees to properly wash hands. Contaminated food was discarded. Discussed handwashing policy with PIC.

1) Observed gap between the handwash sink and the wall. [CA] Seal all gaps to prevent pest entrance and harborage. 2) Observed back door to the outside is kept propped open. [CA] The doors shall be kept closed to prevent pest entrance and harborage.

Measured spicy pork and bulgogi containers stored at ambient temperatures on the preparation counter from 88-123F. Per employees, foods were cooked more than 2 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 (Ex. blast chiller) 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. 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. [COS] Improperly cooled foods were voluntarily condemned and discarded.

In the 2-door preparation unit (right), measured multiple Potentially Hazardous Foods including raw beef, raw pork, tofu, dairy, etc. from 57-62F. Per employees, preparation unit was stocked more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All Potentially Hazardous Foods in the unit were voluntarily condemned and discarded during inspection.

Observed employees washing contaminated pots in the preparation sinks and skipping the sanitization step. [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 employees to rewash pots in the 3-compartment sink and mechanical dishwasher.

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

In refrigeration units, observed raw meat stored over ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1) Measured the ambient temperature of the 2-door preparation unit on the left at 56F. Per PIC, unit has been in disrepair for about a month. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed refrigeration gaskets on the 2-door upright cooler are in disrepair. [CA] Repair refrigeration gaskets. Equipment shall be maintained clean and in good repair.

Observed active leak in the plumbing underneath the preparation sink on the right side of the kitchen. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.

Observed soap and paper towel dispenser in the main kitchen are broken. Nearby portable bottle and roll of paper towels is available. [CA] Repair dispensers to store soap and paper towel in a sanitary condition. Handwash stations shall be fully stocked and accessible at all times.

Observed employee touching soiled wiping cloth and equipment handles, then handling cooked pork with the same gloved hands. Observed multiple employees changing gloves without washing hands. [CA] Employees are required to wash their hands any time when contamination may occur. Gloves shall be properly used and changed when required. [SA] Pork will be cooled and reheated for service. Discussed handwashing and glove use policy with PIC.

1. Measured the chlorine sanitizing solution in the mechanical dishwasher at 0 ppm. [CA] Mechanical sanitization shall be accomplished with a chlorine sanitizing solution of 50 ppm, or as per manufacturer's specifications. [SA] Employee instructed to properly wash, rinse, and sanitize using the 3-compartment sink. 2. Observed employee was not fully submerging dishes in the sanitizing solution during active warewashing. [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. [COS] Specialist instructed employee to fully submerge floating dishes and maintain appropriate contact time.

1. Observed accumulation of food debris on the floors throughout the facility, especially underneath the cook line and 3-compartment sink. [CA] Routinely clean walls and floors in food preparation areas and maintain in good condition. 2. Observed several floor tiles throughout the kitchen are uneven and cracked. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Facility lacks appropriate sanitizing test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed accumulation of grime, grease, and food residue on refrigeration handles, storage shelves, and other equipment throughout the facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee drinking from soup bowl placed on the preparation counter in kitchen. [CA] Employees shall not eat or drink in the food prep, food contact storage, or food storage areas. Provide a designated area for eating and drinking.

At the only handwash sink in the kitchen, observed the paper towel dispenser was empty. A roll of paper towels was available nearby the sink. [CA] Handwash sink shall be supplied with soap and single use towels at all times. [COS] PIC refilled the paper towel dispenser.

Observed multiple soiled wiping cloths stored on counters throughout the food preparation area. [CA] Wiping cloths shall be kept in an approved sanitizing solution when not in use.

Observed 5+ small flies throughout the food storage area and nearby the 3-compartment sink. [CA] The premises of a food facility shall be kept free of vermin.