SIMMER & STEAMER

Lack of soap in dispenser at back hand sink. [CA] Keep stocked at all times.

Lack of time label on soft boiled eggs. [CA] Provide a label for the container of soft boiled eggs with the date and the time the eggs were removed from the refrigerator. Eggs must be discarded after 4 hours. Recommend to remove only half of eggs from the refrigerator. [COS] Employee provided label for 3/30 12p-4p

Lack of thermometer for single door prep unit at front service area. [CA] Provide a thermometer.

Unable to locate food handler cards and food safety certificate. [CA] Keep copies on site for review.

Lack of chlorine test strips. [CA] Provide test strips and test sanitizer at 3 comp sink at 100 ppm chlorine.

Observed bag of rice on the floor. [CA] Store food 6 inches off of the floor. Observed beef cooking in electric pot upstairs. Observed a small refrigerator upstairs where raw meat (pork belly, beef) is stored. The area upstairs is not approved for food preparation or food storage. Unapproved flooring (carpet) observed upstairs. Discontinue food prep upstairs and relocate all food items downstairs.

Shelled eggs measured at 75F on counter next to single door prep unit at front. Operator stated eggs are kept at room temperature between 2-4 hours and leftover is discarded in trash for each batch of eggs. No time marking system noted or procedures available. [CA] If time as a public health control is used, provide written procedures and provide labels with expired time (4 hours from the time food is removed from temperature control). TPHC hand out provided. [COS] Eggs were labeled w/ discard time.

Observed chemicals stored next to packaged tofu. [CA] Store chemicals away from food in a designated area. [COS]

Lack of thermometer at single door prep unit. [CA] Provide a thermometer and locate at front part of unit (warmest location).

Measured chicken gochujang and beef in hot unit warmers at front counter measured between 125-128F. [CA] Maintain hot food 135F and above. [COS] Chicken and beef were heated/prepared at 11a. Operator agreed to time label food and discard leftover at 3p (within 4 hours).

Observed rice stored directly on floor. [CA] Store food 6 inches off of the floor.

Observed raw eggs and raw chicken above ready to eat food in 2 door undercounter unit and single door prep unit at front counter. [CA] Store raw meat/eggs below ready to eat/cooked foods. Uncovered food noted in units at front counter. Open bag of rice noted. [CA] Keep food covered with lids and seal dry goods when not in use.