SGD @ H-MART

Food safety manager's certificate expired. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.

In the kitchen area, at the insert top of the 2 door prep unit, measured an overfilled container of raw shelled eggs at 47F. On a cart by the cookline, placed over an ice block, measured a container of tofu at 45F. Per operator, raw shelled eggs and tofu stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved excess raw shelled eggs into a container and stored in refrigeration to facilitate proper holding temperatures. Operator added additional ice around the container of tofu to facilitate proper holding temperatures.

At the warewash area, below and in the warewash machine, observed multiple live cockroaches. [CA] The premises of each food facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices in the area to prevent further harborage. Contact pest control to provide service for facility. [SA] Operator eliminated live cockroach activity in the area. No contamination of food or food contact surfaces observed in the facility. Operator to contact pest control to provide service for facility. Follow-up inspection to occur on 10/30/2024. Any live activity observed during follow-up inspection may result in further enforcement including closure and additional inspection fees. All subsequent follow-up inspections after the first shall be charged at $298.00 per hour, one hour minimum.

In the kitchen area, by the front counter, in the insert prep top at the 2 door prep unit for banchan and sauces, measured over-stacked sauce containers of cooked bean sprouts, chili sauce, fish cake, and kimchi between 48F and 53F. Per operator, PHFs stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [COS] Operator moved potentially hazardous foods to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures.

On the walls behind the cookline, observed cracks and crevices around outlet plates. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.