DDUK DABANG

1. Measured ambient air temperature of 2 door reach in (L) at 48F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. 2. Found 2 unapproved Ninja slush device use to make mango and peach on shelf near service line. [CA] Discontinue using unapproved equipment. Remove device immediately. New and/or replacement 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).

1. Found leaking faucets at warewash sink (middle section) and 1-compartment sink (middle) section. [CA] Secure leak. 2. Found 1-compartment sink drain line directly in floor. [CA] Provide a minimum of 1-inch air gap between drain line and floor sink.

Found a few flies near warewash area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Found hand wash sink near warewash area semi blocked. [CA] Ensure hand wash station is accessible at all times.

Found container of food stored on floor in kitchen area. [CA] Food shall be stored a minimum of 6 inches off the floor.

Measured water temperature holding at 81F in women's restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hands upon entering kitchen.

Major 1. Measured container of boiled eggs holding at 52F in 2 door cold top (left) for more than 4 hours. 2. Measured container of heavy milk holding at 78F at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F hot held at or above 135F. [COS] Operator directed to discard of PHFs. [SA] Operator directed to relocate PHFs to refrigeration unit. Minor: 1. Measured the following PHFs holding between 44F - 48F in 2 door reach in (L): raw beef, raw squid, shredded cheese, fish cake and boiled eggs. 2. Measured the following PHFs holding between 44F - 45F in 2 door reach in (R): mozzarella stick and half hot dog half mozzarella stick. [CA] Maintain all PHFs cold held at or below 41F. Per operator, PHFs placed in unit for less than 4 hours.

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.

A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate.

Observed employee personal items (laptop, glasses) on prep counter. [CA] Store personal items away from/below food prep areas to prevent contamination.

Inside the rear prep unit: measured internal temperature of hot dogs and cheese on sticks to be 51F. PIC stated food had been held since the day before, and the refrigerator door had not been opened this morning. Ambient temperature of unit measured 50F after the door was closed for another 10 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were discarded. See VC&D form.

The large rear prep refrigerator was not able to keep foods at 41F and below. Ambient temperature of unit measured 50F after the door was closed for 10 minutes. [CA] Repair unit so that it can keep foods at 41F and below.

A metal probe thermometer was not readily available upon request. [CA] Keep a metal probe thermometer available at all times.

Observed 2-door upright refrigerator and ice machine were not in use. [CA] Use equipment for their intended purpose or remove from facility.

The manager's food safety certificate was expired. [CA] Obtain a valid manager's food safety certificate.