SJS - H MART - KOREAN KITCHEN

Observed facility was having an active sewage backup that was affecting multiple areas within the facility: - Per operators, all of the restrooms (both for employees and customers) were experiencing a backup and were unusable. Observed all restrooms had "closed" signs, and a plumber was on site. - Observed floor sinks in the kitchen areas of BBQ town and Dduk Dabang were clogged. - Observed floor sinks near the refrigerators in front of BBQ town was clogged and sewage was spilling on the floor in the area. - Observed sewage on the floors throughout the entire dining area. - Observed floor sink in the seafood department was clogged and sewage was spilling across the floor. - Observed 2 floor sinks in the rear produce prep area (under the prep sink and under the ice machine) were clogged. [CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Food facilities must have a functioning restroom. Due to the observation of sewage back up, all permitted food facilities within H Mart are required to cease and desist food operations until the sewage disposal system is fixed and the facilities have been cleaned and sanitized. See comments below.

On a shelf in the cooking area: observed japchae cooling in a tall metal container covered in plastic wrap. On top of the prep inserts in the large prep unit: observed bowl of small sausages (95F) cooling in a metal bowl. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently Cool foods to 41F before placing inside the prep unit. Foods must not go over the fill line inside the prep inserts.

Observed cell phone stored on prep shelf. [CA] Store personal items away from/below food prep areas to prevent contamination.

Inside a plastic bag in the prep area: measured internal temperature of rice to be 105F. In the front grab and go refrigerator: measured internal temperature of rice bowl meal to be 90F. Per employees, both items had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded before the 4-hour mark. Discussed TPHC option for food items/bowls. ________ Minor violation: on a prep counter next to the front handsink: measured internal temperature of kimchi and fish cakes to be 45F. Employee stated food had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: Diligent prep requires employee to be ACTIVELY handling the food.

Observed the handsink near the warewashing area was partially obstructed by equipment stored in front. [CA] Do not place items in front of the handsink. Handsinks must be made accessible so that handwashing is not only possible, but likely.

Observed food scoops stored with the handles in contact with food. Observed plastic bowl used as scoop. [CA] Use approved scoops with handles. Store scoops so that the handle is not in contact with food.

Observed cooked rice cooling inside plastic bags that were tied shut. [CA] Leave cooling rice uncovered and in a thin layer/smaller portions until it reaches 41F.

Inside the reach-down refrigerator near the warewash area: measured internal temperature of raw pork shoulder to be 47F. Employee stated pork had been held less than 4 hours. Ambient temperature of the unit measure to be 47F after a metal probe thermometer was left inside with the door closed for 15 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135 and above.