MASTER SHIN KOREAN PLATE

The surfaces of refrigerator doors, sides of coolers, and interior of the microwave have an accumulation of food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Repeat Violation: Facility is using numerous old gelato containers to store foods. Note: Containers are sourced from a neighboring facility. [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.

1. Cooked beef measured at 55F. Per Eric, they had removed it from the cooler about an hour prior. 2. Cooked protein was measured at 95F in the small display cooler near the cookline. Per Won, he cooked it about an hour and half prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Beef was moved to the undercounter cooler to rapidly cool down. [COS] 2. Cooked protein was moved to the walk in cooler to rapidly cool.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

A single dead cockroach was observed in the corner of the front service area. Note: REviewed the pest control report from two weeks prior that noted no cockroach activity observed. The structural notes on the report has been corrected as well. [CA] Clean and sanitize area of dead cockroaches.

There are several holes in the walls from previously installed shelving. [CA] All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Fill the holes.

The three compartment sink has a leak at the waste drain pipe. [CA] All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Repeat Violation: The only hand washing sink in the facility was obstructed by a cart and trash can. [CA] Ensure the hand washing sink is unobstructed and easily accessible. [COS] Staff moved the cart, unobstructing the hand washing sink at time of the inspection.

At the cookline two containers holding white crystalline substances were found unlabled. [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.

Several containers of PHFs (peeled boiled eggs, noodles, coleslaw) were found measuring above 50F on improperly made ice baths. Per PIC, they placed everything on ice about an hour prior for opening. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice baths were adjusted and foods were placed into the ice rather than on top of the ice.

A residential spray can of insecticide was found in the front service area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

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

Facility lacks testing materials for their choice of sanitizer, quaternary ammonia. Staff provided pH test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In the facilities held in common walk in cooler, in the wire storage cage, raw shelled eggs were found stored above ready to eat produce. [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: The floors and walls of the kitchen area and behind cook line equipment have an accumulation of food debris. [CA] Ensure to maintain the floor, walls, and ceilings of the facility clean and in good repair.

Facility has two non ANSI microwaves in the facility. [CA] New and/or replacement food 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).

1. Repeat Violation: Rice spoon was found stored in water measured at 72°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. [COS] Facility switched out the spoon and left it at room temperature. 2. Facility is using numerous old gelato containers to store foods. Note: Containers are sourced from a neighboring facility. [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.

Rice spoon was found stored in water measured at 72°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. [COS] Facility switched out the spoon and left it at room temperature.

Facility had several containers of meats on a prep table left out of temperature control. Beef, pork, and chicken food items were measured between 78-90°F. Per PIC the food items were cooked roughly an hour ago, placed on an ice bath to cool, then left on the prep table for lunch orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food items were placed under refrigeration to rapidly cool.

Produce is not washed prior to prepping, cutting, or cooking. Per PIC they buy some items pre-washed/ ready to eat. [CA] Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Facility is actively prepping, cooking, and cooling multiple foods without a food prep sink. Per Final Inspection on 03/03/2023 facility was to submit plans for installation of a food prep sink by 3/31/2023. NOTE: PIC was able to provide correspondence with a plan check senior submitting spec sheets but no plan check submittal was received. Per PIC they installed the prep sink but later removed it due to a leak and lack of use. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department for installation of a prep sink within one week of this inspection. Failure to comply may result in further enforcement from this department. A food preparation sink is required as per California Retail Food Code: 114163. Food preparation sinks (a) Except as specified in subdivision (b), all PERMANENT FOOD FACILITIES that wash, rinse, soak, thaw, or similarly prepare FOODs shall be provided with a FOOD PREPARATION sink. (1) The FOOD PREPARATION sink shall have a minimum dimension of 18 inches by 18 inches in length and width and 12 inches in depth with an integral drainboard or adjacent table at least 18 inches by 18 inches in length and width. (2) The FOOD PREPARATION sink shall be located in the FOOD PREPARATION area, provided exclusively for FOOD PREPARATION, and accessible at all times. (3) The sink shall be equipped with an adequate supply of hot and cold running water through a mixing valve.

In the three compartment sink chlorine sanitizer was measured at greater than 200 ppm. No active ware washing was taking place. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Staff drained the sanitizer are made a new solution. Solution measured at 100 ppm.

Two large packs of meat were found thawing on a cart at room temperature. The meats measured between 28-32°F and per PIC they have been thawing for around an hour. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] PIC sanitized the middle compartment of the three compartment sink and placed the meats to thaw under running water.

The only hand washing sink in the facility was obstructed by a cart. [CA] Ensure the hand washing sink is unobstructed and easily accessible. [COS] Staff moved the cart, unobstructing the hand washing sink at time of the inspection.

The floors and walls of the kitchen area and behind cook line equipment have an accumulation of food debris. [CA] Ensure to maintain the floor, walls, and ceilings of the facility clean and in good repair.

The three compartment sink is detached from the wall. Per PIC, they had a repair done on pipes and the sink was not reattached to the wall. [CA] Repair plumbing fixture and maintain in clean and good repair.

Staff improperly washed hands using only cold water. [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.