BENG NYUN SON NIM

Observed leak in pipes underneath handwash sink whenever the handwash sink is used. A standing bucket of water is placed underneath the handwash sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.

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

Observed deep fryer and stove extend outside of the ventilation hood. [CA] The ventilation hood shall overhang or extend a minimum of six inches over cooking equipment.

**MAJOR** Observed the only handwash sink was filled with cooking equipment and not accessible at the time of inspection. [CA] Handwash sink shall be fully stocked and accessible at all times. [COS] Employees cleared the handwash sink for use and relocated the cooking equipment. **MINOR** Observed paper towel rolls are not stored inside a dispenser. [CA] Paper towels shall be provided in dispensers to prevent contamination.

Observed plastic trash bags are used to cover and store foods inside the upright cooler. [CA] Discontinue storage of food in plastic trash bags. Use only approved, food-grade materials or containers.

**MAJOR** Observed employees washing dishes and utensils without the use of sanitizer. Employees did not know how to set up the 3-compartment sink with 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 on how to properly wash, rinse, and sanitize all food contact surfaces, and how to set up the 3-compartment sink. **MINOR** Measured the chlorine concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished with a chlorine concentration of 50 ppm.

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

**MAJOR** Observed employee handling raw chicken with gloves, then proceeding to handle clean equipment without changing out gloves or washing hands. [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 instructed employee to wash hands and to wash, rinse, and sanitize contaminated equipment. **MINOR** Observed employee washing gloved hands in 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.

Accumulation of dust and grease debris at the mechanical exhaust hood over cook line. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Fryer and two one burner stoves don't have 6 inches overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Shelving with pots and containers above the mop sink. [CA] All cleaned pots and containers shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Chicken was thawing on the counter at room temp. [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.

Permit from health department was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Build up of grease debris under the fryer. [CA] Clean floor under the fryer.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Chlorine level for the dishwasher was at 25ppm. [CA] Maintain chlorine in dishwasher at 50 PPM. Employee was missing sanitizing step. [CA] During manual warewashing three compartments shall be used to washing, rinsing, and sanitizing equipment and utensils. Do not skip sanitizing step. [COS] Employee did set up a sanitizer compartment and follow the sanitizing step.

Lack paper towel dispenser at the handwashing sink in the kitchen area and using a kitchen roll. [CA] Provide paper towel dispenser for a single use paper towel requirement.