MODAK KOREAN CHICKEN INC

Most of the equipment inside the kitchen are nonfunctional. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. NOTE: get rid of broken equipment to make space for cleaning. Mop bucket has dirty water. [CA] After use, mops water should be drained into mop sink to prevent vermin attraction.

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,851.25 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Mechanical exhaust hood has a build up of grease debris. [CA] Clean the exhaust hood - professional cleaning services are required.

Facility has a major grease and food build up debris on equipment. [CA] Deep clean and sanitize the whole facility to prevent cross contamination.

Hand washing sink has slow drainage. [CA] Fix/repair the clogged hand washing sink drainage.

Chicken wings and drumsticks were measured 85F. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Chlorine sanitizer was measured 50ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Facility has three non commercial freezers Hamilton Beach, Insignia, and a un non uplift freezer. [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). NOTE: Replace or get rid of non commercial equipment or it will be impounded by our office. Food prep sink side board is in use to store utensil rack. [CA] Food prep sink can only be used for food.

Observed fruit flies in the back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Refrigeration fan has a mold like debris. [CA] Clean the refrigeration fan cover.

A personal bag was left on a freezer. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Fly buzzer killer was hanging with aprons. [CA] Fly buzzer killer shall be stored away from the food prep area and storage area.

Fish was stored above vegetable shelve inside the refrigeration. [CA] Follow proper shelving requirements in the refrigeration and freezer are as followed: Top shelve should always have ready to eat and cooked food and then dairy, sea food, pork & beef, and chicken at the bottom shelve. Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Drain pipe from the food prep sink lack minimum one inch air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Under the counter refrigeration with chicken was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be moved to a working unit and fix/repair the unit with 50F immediately. Multiple food items were left out at room temp while cook was out for groceries. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Only hand washing sink in the kitchen has empty soap and paper towel dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Use a pump soap and a paper towel roll while buying a soap and paper towel to refill dispensers. Hand washing has a try on the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Tray was removed from the hand washing sink. Restroom hand washing sink has empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Facility is posting a expired health permit. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] A valid health permit was posted.

Interior and exterior of the refrigerations, stove, fryer, and shelving has food and grease debris. [CA]Equipment that are exposed to splash, spillage, or other food soiling require frequent cleaning. Deep clean the kitchen area throughly to prevent cross contamination. Ventilation hood has a grease debris. [CA] Ventilation hood filters shall be maintained clean and good repair.

Nonfood contact surface of equipment has accumulation of dust, dirt, food residue. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Fruit flies was observed in the back area of the kitchen. [CA] Do not leave food uncovered/open and keep the area clean to prevent fruit flies infestation.

No commercial freezer unit "Hamiltion Beach" was in use in the back area near office. [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). NOTE: Remove noncommercial equipment from the premises or our office will impound it.

Cooked food was left over night for cooling with a lid on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Dirty mop water was in a mop bucket in the back area. [CA] After use, mop water shall be disposed of in the janitorial sink or toilet facility and can't be left sitting.

One large 1 door refrigeration is at 50F. One small 2 door refrigeration with broken gasket is at 50F. Both units contain some cut vegetables and sauces. Per PIC, they are not using those equipment and will be getting rid of that left over food. [CA] Discard all out of temperature PHF immediately.

Multiple containers with meat beef, squid, chicken, etc missing cover. [CA] Provide cover or lid for all the food to prevent cross contamination.

Facility is using cardboard boxes to line shelving and flooring. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manuall warewashing using test strips.

Equipments lack monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Expired permit was posted. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility.

Facility has multiple broken units. 1. ATOSA small refrigeration with broken gaskets temping 50F. 2. AVANTCO large refrigeration temping 50F. 3. MOTAK broken flat grill-storage unit 4. DELFIELD 6 drawer refrigeration-storage unit [CA] All equipment shall be held food at 41°F or below or at 135°F or above. Immediately repair or remove from the premises. Build up of debris all over the equipments and shelving. [CA] Clean and sanitize more frequently to prevent cross contamination.

Oil debris under and behind the cook line. [CA] Clean under and behind the cook line to prevent cross contamination. Debris on wall behind the magnetic knife holder. [CA] Clean wall to prevent cross contamination.

Bag of flour on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility has a broken hot water heater and no hot water. [CA]Hot running water has be at minimum 120F at all times.