JANG TU RESTAURANT

1. Observed employee actively ware washing without sanitizing wares. [corrective action] Ensure all food contact surfaces are washed, rinsed, and then sanitized. [correction] Chlorine sanitizer was set up in the left compartment. Chlorine test strips were available and sanitizer measured 100 PPM. Employee was instructed to sanitize equipment for at least 30 seconds before removing and allowing to air dry. 2. Observed employee drop mesh strainer on the ground and then proceed to hang the strainer back on the wall. [corrective action] When equipment is contaminated, such as after dropping on the floor, equipment must be properly washed and sanitized. [correction] Employee was instructed to bring the strainer to the 3-comparment sink for washing and sanitizing.

Observed opened bags of dry ingredients at the back storage area. [corrective action] Once bags are opened, store in a food container with tight fitting lid.

Water at the restroom hand sink measured 75F and also had inadequate water pressure. [corrective action] Provide warm water, minimum 100F. Repair or replace the faucet to provide adequate water pressure for hand washing.

One light under ventilation hood is not working. [CA] Repair or replace the light to provide adequate lighting.

Observed multiple food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk food bags stored near back water heater area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Measured pork meat at 133F hot holding next to cookline. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed rice scoops stored in room temperature 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.

Observed use of cardboard as shelf liner in refrigerator and storage racks. [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. Observed grocery bags and produce containers used to store cooked food items. [CA] Food containers intended for single use shall not be reused. Use food grade bags to store food.

Observed accumulation of dust and dirt on ceiling fan vents and ceiling around the fan. [CA] Ceiling vents shall be kept clean and in good repair.

Observed multiple meat boxes measuring at 30F stored on floor near warewash sink to thaw. [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.