TTOBONGEE

Observed bleach and degreaser stored inside spray bottles without proper labeling. [CA] Spray bottles containing chemicals removed from original container shall be labeled with common name.

1) 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. 2) Observed bowls without handles stored inside bulk ingredient bins. [CA] Provide approved utensils such as scoops with handles to ensure hands to prevent direct hand contact with food.

Observed the active use of unapproved pasta maker (unknown Korean brand). Per employee, new equipment was obtained 3 months prior. [CA] Discontinue the use of unapproved equipment. 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).

At the 3-compartment sink, observed employee handling dirty and contaminated dishes, then handling clean dishes without an intermediate handwashing step. [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 directed employee to properly wash hands and to re-wash contaminated dishes. Discussed handwashing policy with PIC and employees.

**REPEAT VIOLATION** Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be available for review.

**REPEAT VIOLATION** On the preparation counter, measured seafood containers stored on top of ice from 44-48F. Observed containers are not fully submerged in ice. Per PIC, seafood was moved from refrigeration units approximately 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee added more ice to the containers to facilitate rapid cooling during inspection.

In the 2-door preparation unit, observed fried rice cooling while stored in a deep container and covered with plastic wrapping. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

1) Observed employee stacking clean, wet dishes on top of each other, and using a reusable cloth to dry dishes. [CA] Discontinue wet stacking of dishes. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 2) Observed accumulation of black mold-like substances in the interior panels of the ice machine. [CA] Food contact surfaces shall be routinely cleaned and sanitized.

1) Facility lacks metal probe thermometer for use. [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. 2) Observed multiple refrigeration units are lacking thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

1) Facility lacks metal probe thermometer for use. [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. 2) Observed multiple refrigeration units are lacking thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

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

Observed multiple bulk flour and dry ingredient bags are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved food grade containers with tight fitting lids.

In the back area next to the water heater, observed a couple of rodent droppings and dead insects. No live activity or active contamination of food observed during inspection. Per employees, facility receives weekly pest control services. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin.

Observed no single use towels at the only handwash sink in the front bar area. [CA] Handwash station shall be fully stocked and accessible at all times. Install a permanently mounted dispenser for paper towels. [COS] Employee placed napkins next to the handwash sink.

1) Facility lacks active Food Safety Manager's 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 lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of his or her employment as food handler. Food handler cards shall be available for review.

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.

No person in charge at the time of inspection. Contacted manager via the phone. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.

1) On the preparation counter, measured shrimp, clams, and octopus from 43-55F. Seafood is stored in an container in an ice bath. The container is not fully submerged as only the bottom of the container is making contact with ice bath. Per employees, seafood was moved from refrigeration to ice bath 1.5 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee added more ice to ensure that all sides of the seafood containers are directly submerged into ice bath. 2) On the preparation counter, measured jjajangmyeon sauce from 125-150F (measuring at the sides and middle of container). Per employee, jjajangmyeon was cooked 1.5 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Jjajangmyeon was reheated to 165F and relocated to the warmer.

1. Observed Vermin: Documented in the following areas: - Rat droppings in the kitchen in the area surrounding the water heater. - 2 live young cockroaches below dry flour shelves , 1 live cockroach below upright refrigerator in the same dry storage area, one cockroach standing on the corner wall above dry storage shelves. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Peter Chung, 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.