SEOUL GOM TANG

1) Observed the use of international hot holding unit (Brand: WOOSUNG INC) and meat water chiller (Brand: UNIQUE) to hold foods. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Observed active storage of food in containers that are not approved for use (trash can, single-use soy sauce containers). [CA] Food shall only be stored in approved food-grade containers with tight fitting lids.

Observed employee conducting active warewashing 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 intervened and directed employee to set up the 3-compartment sink with sanitizer for warewashing. Contaminated equipment was re-washed and sanitized.

Observed accumulation of food debris on the floors, especially nearby and underneath cooking equipment. [CA] Floors, walls, and ceilings shall be routinely clean and sanitized to prevent pest harborage.

Observed bowls without handles stored directly in food inside multiple bulk ingredient bins. [CA] Provide approved utensils such as scoops with handles to prevent direct hand contact with foods.

Measured cooked beef on the preparation counter at 68F. Per PIC, beef was removed from refrigeration unit less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Beef was relocated to the under counter cooler to facilitate rapid cooling.

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

Observed employee handling raw shelled eggs, touching their face, and proceeding to conduct food preparation without an intermediate handwashing step. No active contamination of food due to specialist intervention. [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 intervened and directed employee to properly wash hands as required.

1) Facility lacks metal probe thermometer for use. [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) Observed refrigeration units are missing thermometers for monitoring ambient 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 unapproved hose used for conveying water at the cook line. The water supply is not protected with a backflow device. [CA] The potable water supply shall be approved and protected with a backflow or back siphonage protection device.

Observed gap between the back door and the top/bottom of the facility. The mesh screen appears to be broken off. Observed gaps in the ceiling due to misaligned ceiling panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed several house flies throughout the food preparation area. [CA] The premises of a food facility shall be free of vermin and other non-disease carrying flies, insects, ants, gnats, and weevils.

Observed accumulation of grease and food debris on the floors, especially nearby and underneath the cook line. [CA] Floors, walls, and ceilings shall be routinely clean and sanitized to prevent pest harborage.

1. Measured the chlorine sanitizer concentration in the 3-compartment sink at 10 ppm. [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] PIC added chlorine to the sanitizing compartment. The concentration re-measured at 100 ppm. 2. Observed accumulation of mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize food contact surfaces.

Observed employee directly handling raw beef and beef juices with gloved hands, then handling clean stone pot and onions 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. Gloves shall be properly used and changed when required. [SA] Specialist directed employee to change gloves and wash hands. The clean stone pot and onions were reheated on the cook line for service.

1. Observed rice paddles stored in standing water next to the rice cooker. [CA] Working 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. 2. Observed bowls without handles stored inside bulk rice bag. [CA] Provide approved utensils such as scoops with handles to prevent direct hand contact with foods.

1. Observed the use of international hot holding unit (Brand: WOOSUNG INC) and meat water chiller (Brand: UNIQUE) to hold foods. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Observed active storage of food in containers that are not approved for use (trash can/soy sauce containers). [CA] Food shall only be stored in approved food-grade containers with tight fitting lids.

Observed gap between the back door and the top/bottom of the facility. The mesh screen appears to be broken off. Observed gaps in the ceiling due to misaligned ceiling panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed multiple foods cooling in deep metal containers covered tightly with plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Facility lacks metal probe thermometer for use. [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.

Observed boxes of frozen beef thawing at room temperature. Per PIC, frozen beef was delivered this morning and has been thawing since. [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. [COS] Boxes of frozen beef were moved to the refrigeration unit.