ROLL HOUSE

Observed employee personal belongings (cell phone, keys, etc.) stored directly on food preparation counters. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.

Observed drainpipes from the 1-door preparation unit (front) and the warewashing area (kitchen) extend directly into the floor sink. [CA] Provide an air gap between the bottom of the drainpipe and the rim of the floor sink at least twice the diameter of the inlet and no less than one inch.

In the preparation unit inserts at the cookline, measured fish cake and boiled eggs from 45-49F. Per employee, foods were relocated from the walk-in cooler less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.

Observed working utensils stored in standing water. [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.

Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a chlorine concentration of 50 ppm, or as per manufacturer's specifications.

1) Observed the lid for the ice machine is broken off. Facility is using a trash bag as a temporary lid over the ice machine. [CA] Repair the ice machine. Equipment shall be maintained in good repair. 2) Observed the use of beverage/wine cooler to store Potentially Hazardous Foods. Observed the use of domestic rice cooker in the kitchen. [CA] 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).

1) Facility lacks active Food Safety Manager Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards. [CA] All food handlers 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 employees washing dishes in the preparation sink prior to sanitization in the mechanical dishwasher. [CA] Warewashing shall take place in designated 3-compartment sink only to prevent contamination.

Measured tonkatsu curry sauce in the warmer from 88-120F (from the center to the sides of the pot). Per employee, food was moved from the walk-in cooler and relocated to the warmer less than 2 hours prior to temperature measurement and is finished reheating. [CA] Potentially Hazardous Foods that have been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Specialist directed employee to immediately reheat the curry on the stovetop to 165F prior to hot holding.

Observed food stored directly on the floor of the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed refrigeration units are missing thermometers for monitoring ambient temperatures. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible.

On the preparation counter, observed spicy pork cooling in a deep and fully covered metal container. [CA] 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.

1. Observed Vermin: Live German cockroaches documented in the following areas: - 7 live adult cockroaches crawling on the wall above the warewashing sink (on the shelf holder) - 1 live nymph cockroach crawling on the wall in the front service counter behind the storage shelf 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Jung Kim, 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

1. Observed Vermin: Live German cockroaches of various life stages documented in the following areas: - 5+ live adult and nymph cockroaches crawling on the walls and ceiling of the dry storage area - 3+ live adult and nymph cockroaches crawling in the gaps between the wall and the counter by the handwash sink - 2+ live adults crawling on the wall above the cook line - Numerous live and dead cockroaches in sticky traps underneath the front service counter, front equipment storage rack, the deep fryer, the stovetop, the warewashing area, and the water heater. - Numerous dead cockroaches on the floor throughout the facility including in the dry storage area and warewashing station 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Jung Kim, 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed gaps in the ceiling above the food preparation area due to misaligned ceiling panels and small holes. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed accumulation of grime and food debris on the sides of cook line equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed accumulation of food debris on floors underneath the cook line. Observed multiple broken wall and floor tiles in the food preparation area, creating uneven surfaces and ridges for pest harborage. [CA] Floors, walls, and ceilings shall be maintained in good repair and easily cleanable.

Observed food stored directly on the floor in the dry storage area and walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Food stored on the floor in walk in cooler. [CA] Keep PHFs at least 6inches off of ground

Flies observed throughout kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

1) Shelf by walk in cooler and water heater observed to have chemicals stored as well as oil. [CA] Store chemicals away from food sources 2) Fly paper observed to be located above food prep area [CA] Keep pest control devices below food prep surfaces.

Sinks are not directly sealed to the wall. [CA] Repair wall behind sink and reseal sinks to prevent water damage

3-comp sink measured to have less than 50ppm chlorine. [CA] Add chlorine to ensure proper sanitization is occuring. Ensure sanitizer soluation is 100ppm chlorine.

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

MAJOR: Fish cakes and soft tofu inside cookline prep cooler measured to be 53F and 51F. Prep cooler observed to have PHFs over fill line. [CA] Keep PHFs at 41F and below for cold holding. [COS] Excess fish cake was moved to walk in cooler and soft tofu was moved into under the counter reach in portion. MNIROR: 1) Korean blood sausage measured to be 132F inside countertop warmer. Per operator warmer had been turned off to keep PHFs just at 135F and not too hot. [CA] Keep PHFs at 135F and above for hot holding. Provide warmer with adjustable temperature control to keep PHFs at 135F and above instead of intermittently turning on and off warmer. [COS] Operator turned on warmer and shall keep warmer on at all times.

Small wine cooler observed to be storing PHFs. PHFs measured to be 41F. Domestic rice cooker observed in kitchen. [CA] New and/or replacement food 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). Cooler not meant for use to store PHFs. Replace cooler when cooler is broken. Replace rice cooker with approved appliance

Debris and build up observed on floors under coolers and cookline. [CA] Clean floors around cookline area.

Walk in measured to have: -Grilled beef at 120F -Grilled spicy pork at 116F Per employee both items were cooked in the last 45 minutes and then placed into walk in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.