JANG SU JANG

1) Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a sanitizing concentration of 50 ppm, or as per manufacturer's specifications. 2) Observed accumulation of black mold-like substance on the interior panel of the ice machine. [CA] Routinely clean and sanitize food contact surfaces.

1) Measured the ambient temperature of the walk-in cooler and the center 2-door preparation unit at 52F and 46F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until refrigeration units are repaired. 2) Observed multiple refrigeration gaskets, including at the walk-in cooler and center 2-door preparation unit, are broken and in disrepair. [CA] Refrigeration units shall be maintained in good repair. 3) Observed the active use of foreign "gravy storage refrigerator" in the kitchen. Equipment appears to be unapproved for use. [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).

Observed accumulation of grime in refrigeration unit gaskets and handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the only handwash sink in the kitchen area was inaccessible and fully blocked by equipment at the time of inspection. [CA] Handwash sink shall be fully stocked and accessible at all times. [COS] Employees relocated equipment away from handwash sink.

1) Observed multiple foods, including soup stock and vegetable bags, stored directly on the ground in the walk-in cooler/freezer, food storage areas, and in the kitchen. The walk-in cooler and walk-in freezer are excessively cluttered. [CA] Food shall be stored six inches off the floor and shall have adequate storage space to prevent contamination. 2) Observed raw meat stored over ready-to-eat produce. [CA] Food shall be separated and protected from contamination. Store raw foods of animal origin beneath ready-to-eat produce.

Measured the maximum water temperature at the restroom handwash sinks at 68F. [CA] Warm water shall be supplied at a temperature of 100-108°F measured from the faucet at all handwash sinks.

Observed multiple foods including fried eggs, beef bone, and deep, plastic container of soup stock cooling while fully covered with plastic wrapping or plastic lid. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans, 2) Separating the food into thinner or smaller portions, 3) Using rapid cooling equipment, 4) Using containers that facilitate heat transfer (ex. stainless steel), 5) Adding ice as an ingredient, 6) Using ice paddles, 7) Using an ice bath and stirring frequently, and 8) Accordance with a HACCP plan. Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

1) In the walk-in cooler, measured multiple Potentially Hazardous Foods including raw beef, beef broth, and eggs from 47-60F. Per PIC, foods have been stored since the last delivery or cooked yesterday. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All food was voluntarily condemned and discarded. See VC&D report. 2) In the center 2-door preparation unit, measured raw beef from 46-49F. Per employee, beef was moved to refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Raw beef was relocated to 2-door upright cooler to facilitate rapid cooling. 3) In the front hot holding cabinet, measured rice bowls and fish cake from 100-120F. Per PIC, food was cooked and moved to the hot holding cabinet 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, rice bowls and fish cake will be discarded within 4 hours of removal from temperature control. The temperature of the hot holding unit was turned up during inspection. 4) At the front preparation counter, measured fish cake and potato banchan at 98F. The banchan was marked with a sticky note reading "11:30", or prepared 2 hours prior to temperature measurement. No other evidence of time as a public health control observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, banchan will be discarded within 4 hours of removal from temperature control. Completed TPHC form for banchan during inspection.

Observed reach-in refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed working utensils stored in standing water at the cook line and nearby the rice cooker. [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 back door left open without a device to prevent entry of pests/vermin. [Corrective Action] Keep the back door closed or install a device to prevent entry of pest/vermin when leaving back door open.

1. Multiple food items in the 2 door prep cooler in the kitchen were measured above 41 degrees Fahrenheit. Observed rubber seals in disrepair. [Corrective Action] Ensure refrigeration is capable of maintain proper cold holding temperature of 41 degrees Fahrenheit or below. Repair or replace the rubber seals. 2. The doors of the Blue Air 2 door upright cooler observed not able to fully close. The rubber seals are in disrepair as well. [Corrective Action] Ensure the door are able to properly close. Repair and replace the rubber 3. The magnetic knife holder at the prep table observed broken and falling apart. [Corrective Action] Replace the magnetic knife holder.

Observed a knife and a scissor stored in the crevice at the work table. [Corrective Action] Store knife and scissor in a clean and dry area.

1. Major. Marinated beef and chicken in the 2 door prep cooler in the kitchen were measured at 55 degrees Fahrenheit. Per chef, items have been in the cooler for more than 4 hours. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit. Do not use the refrigeration unit until it has been serviced and able to maintain PHFs at or below 41 degrees Fahrenheit. [Suitable Alternative] Discard the rest of the meats after dinner service. 2. Beef and imitation crab meat in the Blue Air 2 door upright cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] PHFs were moved to a functioning refrigeration unit.