- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed worker preparing Kimbap rolls with bare hands.
Correction: Refrain from touching ready to eat foods with bare hands
- Utensils - In-Use - Between-Use Storage
Observation: Observed scoopers for rice (service area) being stored in stainless steel containers at room temperature.
Correction: Store utensils directly in product with the handle upward/in water 135 degrees or above/water 41 degrees or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed times not being documented for shelled eggs (room temperature) at cook line.
Correction: You are using time as a means of control. Ensure that you are documenting times.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed vegetable chopper on wall that is soiled to sight and touch.
Correction: Wash, rinse and sanitize utensils prior to storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed boxes of bowls (kitchen) on flooring.
Correction: Store all single serve items at least 6" off of flooring.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of blue liquid in the service area with no labeling.
Correction: Label all toxic items.
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02/01/2016 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed raw beef/raw chicken being stored adjacent to raw vegetables.
Correction: Store raw meats separate/below cooked foods and produce.
- Critical: Time as a Public Health Control*
Observation: Observed the lack of documentation for shelled eggs on the line (time in/time out).
Correction: Document times that eggs were put out at room temperature/time to be discarded (4 hours).
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09/30/2015 | Risk Factor | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed the lack of documented times for the eggs.
Correction: If using time as a means of control ensure that the time is documented (4 hour window).
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07/21/2015 | Risk Factor | |
Permit issued
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed a light bulb in the walk-in unit with no shield.
Correction: Supply the protective shield.
- Lighting, Intensity (repeated violation)
Observation: Observed 1.9 foot candles of lighting in walk-in vault
Correction: should have a minimum of 10 foot candles of lighting.
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04/30/2015 | Follow-up | |
This is a reinspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed cold foods on the service line cold table exceed 41 degrees (corn 46 degrees, shredded cheese 52 degrees)
Correction: should be 41 degrees or below.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed a light bulb in the walk-in unit with no shield.
Correction: Supply the protective shield.
- Lighting, Intensity (repeated violation)
Observation: Observed 1.9 foot candles of lighting in walk-in vault
Correction: should have a minimum of 10 foot candles of lighting.
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04/29/2015 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed bags of vegetables (carrots, etc) on the kitchen flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed cold foods on the service line cold table exceed 41 degrees (corn 46 degrees, shredded cheese 52 degrees)
Correction: should be 41 degrees or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Observed eggs cooked for the "dol sot" registered 123/122 degrees
Correction: should be 145 degrees or above.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single serve/paper products on the flooring (service area/restroom).
Correction: Store all single serve items at least 6" off flooring. .
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed the handsink had cell phone in it and other items.
Correction: The handsink is for handwashing only and must be accessible at all times.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed a light bulb in the walk-in unit with no shield.
Correction: Supply the protective shield.
- Lighting, Intensity (repeated violation)
Observation: Observed 1.9 foot candles of lighting in walk-in vault
Correction: should have a minimum of 10 foot candles of lighting.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of "Windex" being stored on shelving with food equipment.
Correction: Store toxic items separate from foods/food equipment.
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04/28/2015 | Routine | |
No critical violations noted. Per employee, the eggs on the Dol Sot will be fully cooked. 30 day permit issued
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the wooden cabinet that holds the soft drink machine is bare wood.
Correction: Supply a sealant on the wood (surface must be smooth, nonabsorbent and easily cleanable).
- Kitchenware and Tableware
Observation: Observed plastic utensils in the service area that are "nested".
Correction: Arrange utensils so that the handles are arranged in the same fashion to avoid touching the food contact surface.
- Floors, Walls, and Ceilings, Utility Lines
Observation: Observed exposed wiring in the kitchen ceiling.
Correction: Replace/pull the ceiling tiles over.
- Light Bulbs Protective Shielding
Observation: Observed the lack of a protective shield on the light bulb in the walk-in vault.
Correction: Supply the shield.
- Lighting, Intensity
Observation: Observed 3.8 foot candles of lighting in walk-in vault.
Correction: Provide at least 10 foot candles of lighting in the walk-in vault.
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03/30/2015 | Routine | |
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