SJS - H MART

Numerous amounts of foods held using TPHC were beyond the 4 hour limit of removal from temperature control. Facility is also not keeping TPHC logs. The last entry is from July 8th, 2026. Per Mai, they have one person trained to fill out the TPHC documentation. Ensure to follow the approved written procedures which states "all food service employees" shall be trained on the procedure. [CA] When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. Time out of temperature shall not surpass 4 hours. [COS] PHFs were discarded.

Observed facility was having an active sewage backup that was affecting multiple areas within the facility: - Per operators, all of the restrooms (both for employees and customers) were experiencing a backup and were unusable. Observed all restrooms had "closed" signs, and a plumber was on site. - Observed floor sinks in the kitchen areas of BBQ town and Dduk Dabang were clogged. - Observed floor sinks near the refrigerators in front of BBQ town was clogged and sewage was spilling on the floor in the area. - Observed sewage on the floors throughout the entire dining area. - Observed floor sink in the seafood department was clogged and sewage was spilling across the floor. - Observed 2 floor sinks in the rear produce prep area (under the prep sink and under the ice machine) were clogged. [CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Food facilities must have a functioning restroom. Due to the observation of sewage back up, all permitted food facilities within H Mart are required to cease and desist food operations until the sewage disposal system is fixed and the facilities have been cleaned and sanitized. See comments below.

Inside the grab-and-go hot holding unit: measured internal temperatures of fried dumplings and tteokbokki (which contained cooked vegetables and fish cakes) to be 123 - 125F. PIC stated these items had been prepared less than 2 hours prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be sold or discarded before the 4-hour time mark today.

Time as a Public Health Control (TPHC) is utilized for several prepared foods (time labels and TPHC written procedures were available for review). However, many foods in the kitchen (already packed) were missing time labels: Per PIC, kimbap packing started at 9:40am, and tonkatsu meal packing started at 10:20am, but both items lacked time marking at 10:48am. [CA] When using TPHC, foods must be immediately time-marked as soon as they are removed from temperature control. Foods must be time-marked when packing BEGINS, not when packing is finished. [SA] PIC added time-marking to a time log.

Throughout the inspection, observed the only kitchen handsink to be partially obstructed by carts. [CA] Keep the handsink unobstructed at all times. Handsinks must be made accessible to make handwashing not only possible, but likely. [COS] The carts/objects were moved away from the handsink (multiple times).

The grab-and-go hot holding unit was unable to keep foods at 135F and above. [CA] Repair/adjust unit so that it can keep foods at 135F and above.

Observed frozen cooked vegetables (31F) defrosting at ambient room temperature. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process

In the main prep unit: measured internal temperature of ham, imitation crab meat, ground meat, and fish cakes to be 60F. Employee stated foods had been held for 20 minutes, and that they take the food from the walk-in refrigerator in small batches to be prepared/packed. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be sold or discarded before the 4-hour time mark. Note: the 4 hours starts when the food was removed from the walk-in refrigerator, not when they are packed. ______ Minor violation: measured internal temperature of kimchi in small reach-down unit to be 44-45F. Employees stated the unit had been opened/closed during the morning prep time. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: foods in this unit were moved to the walk-in refrigerator.

The large prep unit was not able to keep foods at 41F and below. [CA] Repair unit so that it can keep foods at 41F and below.

Observed accumulation of food debris/grease on floors, especially against walls. [CA] Keep floors clean.

Observed approximately 3-5 flies in the facility. [CA] Keep facility clear of flies.