HONG DAE POCHA

Grease observed on the floor at the cookline. [Corrective Action] Thoroughly clean the floor at the cookline and maintain clean.

Fruit flies observed in the back kitchen area my the mop sink and water heater. [Corrective Action] Eliminate fruit flies using safe methods.

Grease accumulation on the sides of cooking equipments. [Corrective Action] Maintain equipments clean.

***REPEAT VIOLATION** Observed excessive accumulation of grease, grime, and food debris throughout the walls and floors of the main cook line and back kitchen area. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized to prevent pest harborage.

**REPEAT VIOLATION** 1) Observed excessive clutter and storage of unused equipment in the back area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2) Observed the front door is kept propped open. [CA] Facility shall be fully enclosed at all times to prevent pest entrance and harborage. 3) Observed small hole in the ceiling above the water heater in the back storage area. [CA] Seal all gaps in the facility.

**REPEAT VIOLATION** Observed food storage shelves are lined with cardboard or aluminum foil. [CA] Discontinue the use of cardboard or aluminum foil to line storage shelves. Use only approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

**REPEAT VIOLATION** At the handwash sink in the back area, observed lack of soap. The top of the soap dispenser appears to be broken off. Observed paper towels are not stored in a sanitary dispenser. [CA] Handwash stations shall be supplied with soap and single use towels at all times. [COS] PIC provided a portable bottle of soup at the handwash sink.

**REPEAT VIOLATION** Observed multiple bulk ingredient bags such as flour and sugar are open and uncovered. [CA] After opening, food shall be transferred to approved containers with tight fitting lids. Food shall be separated and protected from contamination.

Observed storage and usage of domestic insecticides and pesticides in the kitchen area. [CA] Discontinue use of domestic, unapproved pesticides. Only those pesticides that are necessary and specifically approved for use in a food facility may be used.

Measured the maximum water temperature at the 3-compartment sink at 111F. [CA] Hot water shall be supplied as measured from the faucet at a minimum of 120F (or from 100-108F at handwash sinks).

Observed employee handling soiled cloth, washing soiled gloves, then proceeding to handle food. [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 direct employees to properly wash hands and change gloves prior to food preparation.

Observed employees washing dishes in the front 2-compartment sink without the use of sanitizer solution. At the 3-compartment sink, measured the sanitizer concentration at 0 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] Specialist intervened and directed employee to wash all dishes in the 3-compartment sink following proper washing, rinsing, and sanitizing. The 3-compartment sink was set up with chlorine sanitizer during inspection.

**REPEAT VIOLATION** Observed excessive accumulation of grease, grime, and food debris on food preparation counters, on sides of cooking equipment, and on the handles and interior of refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

**REPEAT VIOLATION** 1. Facility lacks active Food Safety Manager's Certificate for review. [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 in the facility lack food handler cards for review. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment as food handler.

***MAJOR** 1. Observed Vermin: Documented in the following areas: - Numerous rodent droppings found throughout the facility, including in the front shelving area with utensils and dishes, on food preparation counters in the main kitchen line, in the back storage area on top of unused equipment, and on the floor of the kitchen and nearby the restroom 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Jessica Zertuche 4. Notification: The person in charge during inspection, Dong Yoo, 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. **MINOR** 2. Observed excessive number of drain flies in the back kitchen area. [CA] The premises of a food facility shall be maintained free of non-disease carrying insects, drain flies, gnats, ants, and weevils.

Observed the display thermometer for the side 2-door upright cooler is nonfunctional. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Heavy accumulation of grease, grime, and food debris observed on cooking equipment, floor, walls, and shelves. [CA] Routinely clean sanitize and sanitize floors, walls, and nonfood contact surfaces to prevent pest harborage.

Heavy accumulation of food debris observed under equipment in kitchen; accumulation of stagnant water observed in several areas of kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed Vermin: Documented in the following areas: rodent droppings observed in the following locations; - 1 dropping on top of electrical box in kitchen - multiple droppings under the upright 2 door refrigeration unit - about 3 droppings on floor under the register - about 5 droppings observed on floor on right side of 1 door unit near front door - about 3 droppings observed behind 1st booth near entrance [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. Discussed with operator to thoroughly clean floor and premises before requesting a re-opening inspection; any evidence of vermin, dead or live, will result in facility being ordered to remain closed.

Only hand sink is blocked with a rack with buckets and basin was storing hoses. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Remove rack make hand sink accessible.

Observed multiple bulk ingredient bags such as flour are open and uncovered. [CA] After opening, food shall be transferred to approved containers with tight fitting lids. Food shall be separated and protected from contamination.

1. Observed Vermin: Documented in the following areas: Numerous rodent droppings found on food preparation counters, on food service trays, on the floor of the cook line, in the back kitchen area on top of cooking equipment, on the front wooden service counter, and on the floor of the customer area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Priscilla Mark 4. Notification: The person in charge during inspection, Dong Yoo, 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 excessive accumulation of grease, grime, and food debris on food preparation counters, on sides of cooking equipment, on the bottom of refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed excessive accumulation of grease, grime, and food debris throughout the walls and floors of the main cook line and back kitchen area. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized to prevent pest harborage.

Facility lacks test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility serves raw shrimp and raw crab. The menu currently has a generic consumer advisory, but lacks designated marking for the raw food items. [CA] Provide marking which designates menu items which are served raw or undercooked.

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.

1) Observed excessive clutter and storage of unused equipment in the back area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2) Observed the front door is kept propped open. [CA] Facility shall be fully enclosed at all times to prevent pest entrance and harborage.

Measured cheese in the 2-door preparation unit at 47F. Per PIC, cheese was moved from the refrigeration unit 1 hour prior to temperature measurement. The cheese is stored directly on top of the insert cooler lines. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cheese was relocated to the under counter refrigeration to facilitate rapid cooling.

1. Facility lacks active Food Safety 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 in the facility lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment as food handler.

1) Observed multiple foods stored inside plastic grocery bags. [CA] Food shall be stored in approved containers. 2) Observed multiple food containers throughout the facility with unlabeled ingredients. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Observed employee washing hands in the preparation sink while wearing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed as required. [COS] Specialist instructed employee to remove gloves prior to washing hands.

Observed the only handwash sink in the kitchen was lacking soap in the dispenser. The top of the dispenser is broken. [CA] Handwash station shall be supplied with soap and single use towels at all times. [COS] PIC refilled the soap dispenser. Facility to repair the top of the soap dispenser to prevent contamination.

1) Observed multiple refrigeration gaskets are damaged and not properly sealing the door. [CA] Equipment shall be maintained in good condition. 2) Observed food storage shelves are lined with cardboard or aluminum foil. [CA] Discontinue the use of cardboard or aluminum foil to line storage shelves. Use only approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

A portable fryer was being used back in the wash area outside the exhaust hood. {CA] Cooking equipment that produce steam, grease, heat, or oil must be stored under the exhaust hood. All equipment used in the facility must be NSF/ANSI approved or ETL/UL sanitation listed one.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [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.

A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.

The handwash station located back in the wash area was partially blocked by a movable trash can. [CA] Keep the handwash station easily accessible for employees to wash hand whenever it is necessary.

Repeated violation: Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.

There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens.

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.

1. In the back of house area, at the mop sink, there was an accumulation of small drain flies. 2. In the kitchen area, behind the prep cooler near the fryer, a dead cockroach was found on the prep cooler. 3. In the kitchen area, in between and under the two door cooler and two door freezer, several dead cockroaches were found. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as necessary. Clean and sanitize the affected areas of dead cockroaches.

1. The grates of ranges and overall exterior of cooking equipment have an accumulation of grease and dried food debris. 2. The bottoms of several of the cooler have an accumulation of dried food debris. 3. The exterior doors of refrigeration equipment have an accumulation of dried food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In the kitchen area, at the cook line, staff cooked octopus to a temperature of 120 [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Staff used a torch to reach an internal temperature minimum of 145°F. Final cook temperature of 150°F.

1. In the kitchen area, at the cook line, the 4 burner range is outside the range of the exhaust hood. 2. In the kitchen area, at the cook line, the fryer is not within 6 inches of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 3. In the dining area, facility is serving food using a portable gas stove with butane tanks. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 4. In the kitchen area, at the exhaust hood, there is a gap in the baffle filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

In the back of house area, at the only hand washing sink, there was no soap in the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Staff restocked the soap dispenser but the soap dispenser did not work. Staff were able to provide a pump bottle of soap. Repair or replace the soap dispenser.

1. Major Violation: In the kitchen area, at the two compartment prep sink, staff were observed skipping the sanitizing step of ware washing. [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] Staff sanitized the dishes in the three compartment sink/dishwasher. 2. Minor Violation: In the back of house area, at the ice machine, the interior of the ice machine has an accumulation of grime and is dirty. [CA] Maintain equipment clean and sanitize as required.

1. In the back of house area, under the prep table, a tub of cabbage was found stored on the floor. 2. In the dry storage room, several food items were found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. In the kitchen area, on the prep table, there were two containers with unlabeled seasonings. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

In the back of house area, at the three compartment sink, staff were observed washing an entire box of pork. Pork was measured at 44°F at beginning of inspection. The pork was left out for a large portion of the inspection. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Inspector educated staff on washing the pork in smaller batches so the food is not out of temperature for longer than 2 hours.

In the kitchen area, at the long sink, staff improperly washed their hands when asked to demonstrate their hand washing technique. Staff failed to dry their hand susing single use paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector educated on proper hand washing technique and had staff rewash their hands.

In the kitchen area, at the four door cooler, ready to eat lettuce and bean sprouts were found stored below raw potentially hazardous foods. [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.

REPEAT VIOLATION: Facility lacks the testing materials for their choice of sanitizers, chlorine for the dishwasher and quaternary ammonia for the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Facility has a variety of non-ANSI accredited equipment: - microwave - mini cooler - 1x two sided taiyaki machine - 2x one sided taiyaki machine

Staff do not have food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. In the back of house area, near the rice cooker, the rice serving utensil was found stored in a container with water measuring at 70°F. [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. 2. Facility is using a bowl to scoop ice from the ice machine. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 3. In the back of house area, on the bottom shelf of a prep table, a cut container of mayonaise was being used to store a white crystalline substance. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 4. The scooper in the ice machine was in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Facility offers undercooked foods on its menu, eggs, without a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

The floors, walls, and ceilings throughout the facility have an accumulation of grease and dried food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

In the back of house area, on the wire shelving, personal effects (cellular devices, etc) were found stored amongst dishes. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.