| No violation noted during this evaluation. | 12/11/2015 | Follow-up | |
This was a routine inspection. There are a number of areas for improvement. There is very limited space for vegetable preparation, meat preparation and dishwashing at the 3 vat sink. The owner needs to look at the space and the activities that must be done AND the amount of equipment in the space. Remove unnecessary equipment and personal belongings. There must be continuous cleaning and sanitizing of prep surfaces to prevent cross-contamination. A sanitizer solution is required to do this.
1) There must be paper towels available at the handsink at all times. Employees must wash hands often. They will not wash if there are no paper towels.
2)There is a lot of food preparation done in anticipation of a rush of customers. It was noted that some foods were left out at room temperature while waiting for the "rush." Do not leave food out at room temperature - keep the food hot or keep the food cold.
3) When using ice to keep kimchi cold, change the ice when it starts to melt
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employee was not familiar with using the 3 vat sink for sanitizing.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned. Training was given to employees.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drink observed in open can.
Correction: Employee drinks must be provided in cups with lids and straws. Canned drink was discarded.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: There were not sanitizing buckets and cloths in the kitchen.
Correction: Prepare the sanitize sink of the 3 vat sink and prepare a smaller container of sanitizer (bleach water) to store wiping cloths in. Sanitizer bucket was set up during inspection by EHS.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: pork thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Pork was moved to reachin refrigerator.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found to not be hot holding at a proper temperature: black bean sauce with pork.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Black bean sauce was heated to 165f and placed under proper hot holding.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item was not being held at the proper cold holding temperature: fried eggs on prep topl
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Eggs were discarded.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food thermometer.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Thermometer was provided to operator.
- Sanitizer Test Kit Required (corrected on site)
Observation: There was not a test kit for the sanitizer solution (bleach water).
Correction: Provide a test kit to check the concentration of the sanitizer solution. Test kit was provided by EHS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: All shelves above the 3 vat sink are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: There were not paper towels at the kitchen handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided.
|
10/29/2015 | Routine | |
This was a routine inspection. It was agreed that the kimchi, radish and black bean sauce would be kept with time as the public health control rather than absolute temperature control. The operator understands that those three items may be kept at the front counter for no more than 4 hours. A record must be kept of the starting time and the end time.
The hansink must always have paper towels. Handwashing is the most important thing an employee can do to minimize foodborne illness.
Employee health policy information was given to the operator in Spanish and Korean.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. beverages and wrapped or packaged foods, hostesses, and wait staff. Staff donned hats during the inspection.
- Equipment / Good Repair / Components / Gaskets (corrected on site)
Observation: There is not a stopper for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM arrived during the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided at the handsink.
|
04/22/2015 | Routine | |
| No violation noted during this evaluation. | 09/03/2014 | Risk Factor | |
*Employees Health Policy Red Folder has been provided to the Manager.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 06/13/2014 | Pre-Opening | |
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