JANG MO ZIEP

Observed salad stored in a cracked and chipped plastic colander. [corrective action] Ensure all food equipment is in good repair to prevent possibility of physical contamination in the food. [correction] Owner transferred salad to another colander and discarded the old colander.

Observed pot of pork neck bone cooling down in the dry storage area with lid on the pot. Per employee, pork neck was cooked approximately 2 hours ago. Food measured 182F at time of inspection. [corrective action] Ensure food is being actively cooled down from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Pot was placed in an ice bath in the food preparation sink.

Hot water from the 3-compartment sink measured 111F. [corrective action] Provide hot water at 120F or above. Note: Owner adjusted dial on the water heater to a hotter setting.

Observed pot of seaweed broth held in the kitchen with no active hot holding. Broth measured 120F. [corrective action] Ensure broth is hot held at 135F or above. [correction] Pot was placed on the stove and reheated to > 175F. Flame was turned down after to hot hold.

Observed gas stock pot burner partially under the exhaust hood. Stock pot burner must be operated entirely under the exhaust hood. [corrective action] Move the stock pot burner so that it is entirely under the hood. If not possible due to inadequate space, remove the stock pot burner from this facility. Note: Per owner, the stock pot burner is used for cooking spicy sauce for chicken approximately once a month. Sauce can be cooked at the cook line if stock pot burner is removed.

Observed heavy grease and food residue on the wall and floor near the cook line. [corrective action] Thoroughly clean this area.

Observed soiled wiping cloth placed on work surface next to the cook line. [corrective action] Store soiled wiping cloth in a bucket with sanitizing solution in between uses. [correction] Bucket of chlorine sanitizer was prepared with owner at time of this inspection. Towel was placed in the bucket.

1. 3-compartment is being used to food prep food at the time of inspection. Per PIC, the sink was sanitized before being used. [CA] Use equipment based on the manufacturer's intended use. Three compartment sink is meant to wash, rinse, and sanitize only. Use prep sink in the front of facility for any food prep. 2. Unable to provide test strips at the time of inspection for bleach. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Hot water within the facility was measured at 115*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Adjust water heater. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Shelled eggs were being stored in mental tray out of ice bath or any way to keep cool. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Eggs were placed in a ice bath

1. Hood filters under the hood system have grease build up on them. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. In the back of house area, at the rear type 2 hood, there is a gas stock pot range. Note: Some of the dining tables have exhaust hoods and gas grills for korean barbecue. Facility is not using the grills where they are available. Per PIC, they cant use it as they are serving soups. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease the use of the portable ranges. Use the approved installed equipment. Further investigation maybe conducted in order to determine compliance for this violation.

1. In the kitchen area, at the cookline, the sides of the fryer has an accumulation of grease. 2. The wire shelving above the three compartment sink has an accumulation of grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Facility offers undercooked foods on its menu, eggs, without a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Staff were observed washing their hands in the dump sink in the front of house area and failed to use paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed staff to wash their hands in the dedicated hand sink.

Facility was found storing the serving spoon for rice in water measuring at 66°F. [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.

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

1. The floors and walls of the cook line area have an accumulation of grease and grime. 2. The floor mats in the kitchen area have an accumulation of grime and are sticky. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. Facility is using plastic grocery bags to store foods in the upright freezer. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. 2. Facility is using cardboard to line the shelves near the cook line and ware washing area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

1. In the back of house area, at the rear type 2 hood, there is a gas stock pot range. 2. In the dining area, facility is serving soups using a portable gas stove with butane tanks. Note: Some of the dining tables have exhaust hoods and gas grills for korean barbecue. Facility is not using the grills where they are available. Per PIC, they cant use it as they are serving soups. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease the use of the portable ranges. Use the approved installed equipment.

In the storage room, a pot of ground pork was found cooling on the floor. [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. [COS] PIC relocated the pot of ground beef to a prep counter surface.

Hot water at the three compartment sink measured at a maximum of 115°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.