SJS - H MART - BAKERY

PHF in the preparation unit measured at 49F. Per PIC, when he came in 4 hours prior to temperature measurement, he saw that the unit was not working. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D.

Preparation unit is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using preparation unit to store PHF until it has been repaired.

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.

Facility uses TPHC for the curry/meat bread buns, but no time-marking was observed. PIC stated buns had been held for 30 minutes. [CA] When using TPHC, foods must be IMMEDIATELY time-labeled. [COS] PIC wrote a time sticker for the meat buns.

A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer.

The ambient air temperature of one reach-down unit read 50F. PIC stated employees were constantly opening doors in the morning for bakery prep; non-PHF items inside measured 44-45F. [CA] Adjust unit so that it can keep items at 41F and below even during busy times.

Observed a container of clean tongs were stored directly below the paper towel dispenser at the front handwash sink. [CA] Store clean utensils away from handwash sink/towel dispenser to prevent cross-contamination.

Inside the hot holding unit in the customer self-service area: measured internal temperature of hot dog buns and curry buns to be 108 - 118F. Employee stated the items had been held since 10:00am today, approximately 90 minutes prior. [CA] Keep foods at 135F and above or 41F and below. [SA] Employee time-marked breads to be discarded by 2pm today. Discussed using TPHC for breads.