The purpose of this visit is to conduct a risk factor assessment.
Provide employees with a location where they can place beverages.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEES CHANGING TASKS WITHOUT WASHING HANDS AT THE HANDSINK.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. MANAGER DISCUSSED HAND WASHING WITH STAFF AND STAFF WASHED HANDS PRIOR TO RETURNING TO WORK.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED EMPLOYEE DRINKING FROM OPEN CONTAINER AT THE FOOD PREP STATION.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE COVERED THE BEVERAGE WITH A LID AND USED A STRAW TO CONSUME.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED MISO SOUP ON THE STOVE TOP AT 118F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. MANAGER REHEATED THE MISO SOUP TO 165F THEN WILL MAINTAIN THE TEMPERATURE ABOVE 135F.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. THERE WAS NO HAND SOAP AT THE HAND SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER REPLACED HAND SOAP AT THE HAND SINK.
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12/08/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information regarding the bean sprout recall.
Encouraged hand washing at the hand sink instead of the prep sink.
Explained the relationship between hand washing and food borne illnesses.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS DIRECTED ALL EMPLOYEES TO WASH HANDS AT THE HAND SINK.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING THE SHELVES AT THE FOOD PREPARATION STATION AND FLOOR OF THE WALK IN COOLER.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. EMPLOYEES REMOVED CARDBOARD BOXES FROM THE SHELVES AND FLOOR.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED EMPLOYEE RINSING CUPS AT THE PREP SINK THEN PLACING ON A TRAY TO DRY WITHOUT A SANITIZING STEP.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EMPLOYEE TOOK THE CUPS TO THE THREE COMPARTMENT SINK TO BE SANITIZED AFTER A DISCUSSION WITH EHS AND MANAGER.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: SHELVES BY THE KIMBAP STATION AND CENTRAL COLD HOLDING STATION ARE FILLED WITH GRIME DEBRIS.
Correction: CLEAN SHELVES. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. MANAGER POSTED THE PERMIT IN THE FRONT WALL VISIBLE TO THE PUBLIC.
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05/18/2015 | Routine | |
This was a risk factor assessment inspection. It is necessary to put the steps in place which will reduce repeat violations. 1) Label foods that will be used for more than 24 hours with the date the food will be discarded - no more than 6 days from the day it was prepared
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Kimchi was not datemarked. It had been made four days ago.
Correction: Label kimchi and other foods which are made in the restaurant to be used for more than 24 hours. Containers were labeled during inspection.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handsink in the kitchen was blocked an unable to be used.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the kitchen handsink being used as a storage area for pots.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Pots were removed.
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07/23/2014 | Risk Factor | |
This was a routine inspection. Information was given to the operator in Korean regarding proper cooling methods. Cooling was not observed during the inspection
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Employee washed hands at handsink.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented can of tomato paste.
Correction: Do not purchase or use dented canned goods. Can was removed from storage area for return.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Employee handled hard-boiled egg with bare hands.
Correction: Egg was discarded. Employee washed hands and put gloves on.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hard-boiled eggs.
Correction: Eggs were removed from the prep top and placed in the refrigerator. Potentially hazardous foods (time/temperature control for safety food) must be held at 41F or less. Do not stack food above the fill lines in the containers in the prep top. Do not put containers on top of each other in the prep top.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Kimchi in walkin refrigerator was not datemarked. Discussion with operator confirmed that kimchi is used for up to five days.
Correction: When the kimchi is made, mark the container with a label saying when the kimchi was made. The kimchi may not be kept for more than six days after it was made. Containers were labeled during inspection.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Observed plastic strainer that was damaged and no longer easily cleanable. Observed wooden paddle which was burned and no longer easily cleanable.
Correction: Both items were discarded. All utensils must be in good condition and easily cleanable.
- Single-Service and Single-Use Articles / No Reuse
Observation: Soy sauce 5 gallon containers are used for storage of kimchi. Soy sauce containers are single use.
Correction: Provide commercial grade containers for the storage of food. Do not use soy sauce containers for storage.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following was in need of cleaning:
1) outside surface of walkin refrigerator
2) shelves above the 3 vat sink
3) shelves above the prep refrigerators a the cookline.
Correction: Clean the listed items immediately. Clean shelves regularly.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed pots stacked in handsink. Handsink could not be used for handwashing.
Correction: Do not use handsink for a storage area. Handsinks are to be used for handwashing only. Pots were removed.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine sanitizer solution (bleach) was in excess of 200ppm. Recommended concentration is 50-100ppm.
Correction: Use the test strips to measure the strength of the sanitizer solution (bleach water). Sanitizer solution was re-made at proper concentration.
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01/23/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
All food in the tops of the prep refrigerators must be kept at 41F or less. Please do not stack containers on top of each other in the top of the prep refrigerator opposite the cookline. The top container will never be as cold as it should be because the cold air from the bottom will be blocked by the bottom container. Do not pile food above the line on the plastic containers which indicates the high line for keeping food cold. Food above the top of the container will not be 41F.
It was observed that not all male employees in the kitchen were wearing hair restraints (hats). All employees in the kitchen must have hair restraints or hair must be pulled/tied back.
The next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee putting on single-use gloves without washing hands.
Correction: Wash hands before putting gloves on. This is to prevent the gloves from being contaminated by dirty hands.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Shrimp was observed at 45F in a container on top of a second container in the top of the prep refrigerator opposite the cookline.
Correction: Shrimp was moved to inside the refrigerator box. Do not put containers on top of each other in the top of the prep unit.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed bleach being kept on sanitizer drainboard.
Correction: Keep all chemicals separated and below the 3 vat sink.
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08/22/2013 | Risk Factor | |
Water heater: State SBS6565NE
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee observed reusing a utensil to taste food.
Correction: A food employee may not use a utensil more than once to taste food that is to be sold or served. The employee was caught before tasting a second time with the same utensil.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The wooden paddle used to mix sushi rice is burned and damaged.
Correction: Replace the wooden paddle. The paddle must be easily cleanable.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates were used for elevated storage in the walkin refrigerator.
Correction: Remove the milk crates. Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. They are not easily cleanable. Provided NSF approved shelving in the walkin refrigerator.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was not a refrigerator thermometer in the sushi prep refrigerator.
Correction: Provide a thermometer in all refrigerators and freezers to be used to monitor the temperature of the units. Thermometer was placed in the refrigerator.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed equipment being washed in a dump sink with soap - no sanitize step.
Correction: Use only the 3 vat sink for wash, rinse and sanitize of food contact equipment and utensils. Three vat sink was set up properly and washing process was completed at that sink.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: rice warmer.
Correction: Replace the rice warmer. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used as a wash/dump sink for pots.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There was not a handwashing sign at the handsink in the men's restroom.
Correction: Provide a handwashing sign at all handsinks.
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01/08/2013 | Routine | |
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