NEW HWONGKOK

Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area.

The garbage dumpsters were left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.

Excessive grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood. [CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.

Sticky rice stored on the steam table was measured at 110 °F. The manager said the product was cooked an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The manager is advised to either reheat the product to 165 oF and keep it at the steam table above 135 oF, or time code it to be used in the next three hours. She decided to reheat the product to 165 oF (COS).

Time temperature labels posted on the food products are not changed when a new product is brought in to the service counter. [CA] Please provide accurate time temperature labels for the food products stored at room temperature.

Multiple wet/soiled wiping cloths were stored on the counters and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The garbage dumpster was left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.

The facility is using Kirkland's Flex-Tech garbage bags to store food products. [CA] Cease and desist using trash bags to store food products. The manager removed the trash bags (COS). Multiple fridge gaskets were dirty and accumulate debris in the interior in the bottom of fridge. Heavy debris built up on surface and handles of working equipment and utensils. [CA] Clean and maintain equipments.

Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Multiple wet/soiled wiping cloths were stored on the counters and preparation tables. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: The only hand wash sink located back in kitchen was blocked by a fan and inaccessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. The manager removed the fan (COS).

An abundant grease and oil accumulation was observed on the handles, equipment surfaces, janitorial sink, and the screens of the exhaust hood. [CA] Conduct a regular cleaning on the equipment including the exhaust hood immediately.

The ice scoop for the ice machine was stored on an unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Employees working back in the kitchen were observed touching an unclean surface and go back to conduct food preparation without washing their hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employees were told to wash his hands and change his gloves (COS).

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Repeated violation: Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area. There was an excessive spider web buildup on the wall above the three compartment warewash sink. [CA] Clean the wall thoroughly.

Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cookline. [CA] Do not use cardboards to line shelves or cover the floor area. The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly.

Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood.

Only hand wash sink in kitchen is blocked by a fan and inaccessible. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. The manager removed the fan (COS).

Open employees personal drinks and beverages were stored in the consumable ice container. [CA] Please do not store any container, drink, beverage on the ice that is used for drinking.

Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Employee working on the manual three compartment warewash sink was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Multiple fridge gaskets were dirty and accumulate debris in the interior in the bottom of fridge. Heavy debris built up on surface and handles of working equipment and utensils. [CA] Clean and maintain equipments.

Heavy grime, grease, oil, and food residue accumulation is observed on the floor below the cooking equipment and below the equipment stands. [CA] Conduct a thorough regular cleaning on the floor area. There was an excessive spider web buildup on the wall above the three compartment warewash sink. [CA] Clean the wall thoroughly.

Noddle and chow mein stored on the steam table were measured between 110 °F and 125 °F. The manager said the food products were cooked an hour ago. CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The site manager said all the food products shall be discarded after two hours. However, there is not time/temperature logs. Please keep all hot-held foods on approved temperature of use time as a public health control method to keep these food products at or above 135 oF. The manager reheated the food products to 165 oF (COS).