DANBI KOREAN RESTAURANT LOS GATOS

In the warewash area, observed chlorine sanitizer line for the warewash machine is improperly installed and dispensing detergent. Observed missing rinse aid container for the warewash machine. Warewash machine was not in use and operator stated the sanitizer container had just been replaced recently. [CA] Ensure warewash machine is properly setup and fully functioning to allow for proper cleaning and sanitizing of utensils and equipment. Contact for proper repairs/maintenance of the warewash machine. At the front counter prep area, observed the use of a wooden shelf and a steam pan as shelving. [CA] Ensure only approved materials and equipment are used within the facility. Install an approved shelving in the area that is smooth, durable, and easily cleanable.

In the kitchen area, in the hot holding unit, measured containers of cooked rice improperly held at 98F. Per operator, cooked rice stored from 11:30am. On the counter-top, measured cooked eggs at 105F and in the insert prep top, measured cooked chicken at 60F. Per operator, cooked eggs and cooked chicken prepared about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator discarded containers of cooked rice. Operator to serve cooked eggs and cooked chicken within 3.5 hours, for a total of 4 hours from when removed from temperature control or discard. Operator placed time labels on cooked eggs and cooked chicken.

In the kitchen area, on the counter-top, measured fried eggs at 80F, fried chicken at 122F, and cooked vegetable salad at 72F. In the hot holding unit, measured cooked rice between 125F and 134F. In the insert prep unit, measured raw shelled eggs, and cooked pork at 50F and 45F respectively. Per operator, fried eggs prepared at 11:30am, fried chicken prepared at 11:30am, cooked vegetable salad prepared at 11:00am, cooked rice placed in the hot holding unit at 11:30am, and cooked pork and raw shelled eggs stored in the insert prep top at 11:00am. Observed PHFs in double-stacked containers, and containers stored directly at the bottom of the insert prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed time labels on fried eggs, fried chicken, cooked vegetables, and cooked rice to be served within 4 hours from when prepared/stored. Raw shelled eggs and cooked pork moved to nearby refrigeration to facilitate proper holding temperatures. Operator to discontinue double-stacking containers, and to provide dividers to properly store insert containers in the insert prep unit.

Observed smoke from the grill is inadequately ventilated into the hood/hood filters and moving into the back prep area. [CA] Ensure hood is properly functioning and able to adequately ventilate heat, steam, smoke, grease, odors, and vapors.

Observed side windows, front door, and back door were kept open. [CA] Ensure all windows and doors are kept closed to prevent an entrance for vermin.

In the walk-in refrigerator, observed raw chicken stored above raw pork and raw beef. [CA] Ensure raw meats are stored in the following order on shelving from the bottom to prevent cross contamination: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.

Observed accumulation on the floor around the ice machine, and underneath the front counter equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Observed gaps between counter-tops at the front counter. [CA] Ensure all gaps are sealed to prevent harborage of vermin.

Observed warewash machine dispensing sanitizer that does not read on chlorine test strip. [CA] Provide maintenance for warewash machine and replace chlorine sanitizer at the machine to allow for proper use.