MOKKOJI SHABU SHABU

Numerous pieces of frozen beef observed thawing out in ambient temperature on a prep table and a prep cooler. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Raw chicken stored directly over kimchi, garlic, and various vegetables in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cases and containers of food stored directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. *Note: Recommend the use of dunnage racks/additional shelving

Employee Aquaphor stored on a prep table next to plastic wrap and packages of paper towels. Employee food stored directly on top of food and drinks intended for customer service in the left-side two-door under-counter glass door cooler at the front service area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Broth measured 98F while maintained in a large stock pot on the stove with the burner underneath turned off. Per the manager, he had taken it out of the walk-in cooler approximately one hour and 15 minutes prior, but had not turned the burner on. Manager stated that the residual heat from earlier cooking may have slightly warmed the broth. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Broth was reheated to greater than 165F, and maintained hot.

Handwash sink in the main preparation area observed obstructed by a rolling trash can placed directly in front. *Note: Additional, available handwash sink in the dishwashing area available nearby Handwash sink at the front service area partially obstructed with a trash can placed directly in front. Handwash sink at the dishwashing area lacked paper towels. *Note: Paper towels were available nearby, at the other handwash sink on the other side of the wall, approximately 3 feet away [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towels restocked.

Quaternary ammonium sanitizer measured 0 ppm in a bucket at the front service counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

8+ flies observed in the kitchen area. Flies observed flying close to uncovered foods in the prep cooler at the main preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Facility observed storing open bowls of food (noodles, tofu, etc.) in the one-door upright glass door cooler across from the cook-line. [CA] Per the facility's final inspection prior to being permitted: "The single glass door refrigerator near the cook-line is approved for packaged food and beverages only. The model is not approved for open/uncovered food per the manufacturer's label inside the unit." Discontinue the use of the unit to store open, uncovered foods. *Note: Ensure to consult with this Department prior to the replacement or removal of equipment

Employee observed moving a trash can, then attempted to continue food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.