MASTER OH

1. Observed Vermin: Documented in the following areas: - Three live German cockroaches (two juvenile and one adult) on the wall by the preparation sink and the cook line - Several dead cockroaches by the cook line and by the water boiler 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Kyle, 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.

1. Observed Vermin: Documented in the following areas: - One live juvenile cockroach on the wall nearby the cook line - One live juvenile cockroach and one live adult on the wall behind the mechanical dishwasher - Dead cockroaches in the condenser of the preparation unit, in the handwash sink, and on shelf nearby the 3-compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Kyle, 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.

Observed the only handwash sink in the kitchen was filled with boxes of food. When boxes were removed, observed the soap dispenser is empty. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times. [COS] Employees relocated the food and restocked the soap dispenser at the time of inspection.

Observed the hot water inside the women's restroom is not consistently dispensing. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed refrigeration units are missing internal thermometers. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible while checking ambient temperature.

Observed multiple foods stored on the floor in the dry storage room, walk-in cooler, and walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Measured jjigae on the preparation counter at 52F. Per PIC, jjigae was removed from refrigeration unit less than 30 minutes prior. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employee to reheat jjigae on the stovetop for hot holding.

1. Observed Vermin: Documented in the following areas: - 25+ live German cockroaches of different life stages on the wall underneath the 3-compartment sink - 10+ live German cockroaches of different life stages behind the 3-door preparation unit at the cook line - Multiple live cockroaches on the wall and floor throughout the facility including above preparation counter and under cook line - Multiple dead cockroaches underneath the preparation sink and 3-door preparation unit at the cook line 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Samantha Kann. 4. Notification: The person in charge during inspection, Kyle, 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.

1) Underneath the 3-compartment sink, observed gap between the wall and the sewer panel. In the dry storage room, observed ceiling panel leading into the attic is currently open. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door propped open during inspection. [CA] Keep back door closed to prevent pest entrance and harborage.

Observed fish cake cooling at ambient temperatures in a deep, plastic container. [CA] Potentially Hazardous Foods shall be cooled using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. 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 food stored inside and directly adjacent to the handwash sink. [CA] Store foods away from potential splash contamination. All food shall be separated and protected from cross-contamination. 2) Observed raw shelled eggs and meats stored above ready-to-eat foods. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In the hot holding box, measured rice bowls from 120-125F. Per PIC, rice was cooked and moved to hot holding box approximately 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice will be served during lunch shift or discarded after lunch shift (within 4 hours). The hot holding box temperature will be turned up.

Observed the floor in the front area (with the 3-door preparation unit) is missing cove basing. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

1. Observed bowl without handle stored inside bulk chili powder mixture. Observed scoop handles stored in direct contact with bulk dry ingredients. [CA] Provide approved scoops with handles. Ensure scoops are stored in such a way to prevent direct contamination with food. 2. Observed knives stored in between the preparation unit lids. [CA] Equipment and utensils shall be securely stored in a clean and dry location.

Observed wiping cloths stored in buckets. Per employee, buckets are filled with sanitizing solution. Measured 0 ppm chlorine in the sanitizing buckets. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration (100 ppm chlorine, or as per manufacturer's specifications).

1. Observed raw pork stored above ready-to-eat banchan in the refrigeration unit. [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. 2. In the walk-in freezer, observed boxes of meat stored directly on the floor. The floor appears to be wet or stained with liquid from meat. [CA] Food shall be stored six inches above the floor to prevent contamination.

Observed the only handwash sink in the kitchen is directly adjacent to the 3-compartment sink and is not separated to prevent contamination. [CA] The handwashing sink shall be separated from the 3-compartment sink by a metal splashguard with a height of at least 6 inches.

Observed plastic, deep container of fish cake stored on food preparation counter undergoing cooling. Per employee, fish cake was cooked less than 30 minutes ago. [CA] Cooling foods shall be placed in shallow containers and have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

In the dry storage area, observed the ceiling panel to the attic area is propped open. Per chef, the panel has been broken for about a week and is unable to close. [CA] Repair the ceiling panel and seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.

Observed multiple wiping cloths stored on food preparation counters. Observed some wiping cloths stored in buckets with chlorine sanitizer concentration measuring at 25 ppm. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration (100 ppm of chlorine, or as per manufacturer's specifications).

Measured shelled eggs in the preparation unit insert at 49F. Eggs are overstacked and stored above the insert cooler line. Per chef, eggs were moved to preparation unit less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef relocated eggs to the reach-in cooler.

Observed employee washing dishes in the preparation sink. [CA] Employees shall wash dishes in designated 3-compartment sink in order to prevent contamination.

Observed the only handwash sink in the kitchen is directly adjacent to the 3-compartment sink and is not separated to prevent contamination. [CA] The handwashing sink shall be separated from the 3-compartment sink by a metal splashguard with a height of at least 6 inches.

Observed raw beef stored above ready-to-eat produce in the refrigeration unit. [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.

Observed the floor in the front area (with the 3-door preparation unit) is missing cove basing. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Comply within six months. Recommend consulting with Plan Check Department to ensure proper material usage and installation.

Observed the handwash sink is slow draining. The drain pipe leaks whenever the water is running. [CA] Ensure handwash sink is fast draining to facilitate proper handwashing. Repair plumbing fixture and maintain in good repair.

Observed employees donning gloves for food handling without washing hands. [CA] Employees shall wash properly wash hands prior to donning gloves, or whenever contamination may occur. Gloves shall be properly used and changed when required.

Wiping cloths sanitizer concentration measured at 200ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee added water to dilute and measured 100ppm.

Drain pipe from the walk-in cooler releases into a container stored on the floor by the unit. [CA] Waste water shall be properly disposed of into approved waste receptors (i.e. floor sink by the walk-in cooler)

Lack of single-use paper towels at the handwas sink located at the front prep area and in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employees refilled paper towel at both handwash sinks.

Pork backbone was placed on table next to the cook line and measured at 56F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the pork backbone into the walk-in cooler.

1) Wiping towels in the kitchen are used, reused, and stored on food prep surfaces. 2) Wiping towels in the front prep area are stored inside buckets with soap but no sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). DO NOT MIX SANITIZER WITH OTHER CLEAN PRODUCTS.

Lacking chemical test strips to measure sanitizer used in the facility. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Improper handwashing observed by employees. Employee washed hands without using soap; employees drying hands on apron or wiping towel; employee putting on disposable gloves to handle food without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels and prior to putting on gloves.