Korean Bbq & Hot Pot

Inspector's notes

Observed raw fish stored over RTE spam, sausages, and rice cakes at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked fried rice on the buffet with temperatures between 112 to 116*F at time of inspection. Observed fried rice double panned on the steam well at time of inspection. Discussed with PIC about the importance of having direct contact with the heating element and not double panning food items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut watermelon, cantaloupe, and honeydew on the buffet line with temperatures between 69 to 70*F at time of inspection. Per PIC, all fruit was cut less than an hour prior to inspection. Observed cut cabbage in a container sitting out at ambient temperature with temperatures between 72*F at time of inspection. Per cook, cabbage was cut less than 2 hours prior inspection and put in the walk-in cooler. Observed oysters, spam, rice cakes, sausages, & raw fish with temperatures of 57*F in a retail grab & go cooler in the back of house at time of inspection. Per cook, all items were place in the cooler less than 2 hours prior to inspection. Observed ambient temperature of the grab & go cooler at 48.9*F with a min/max thermometer at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment has multiple working coolers, prep tables, & freezers capable of keeping TCS items at 41*F or below. PIC stated they would discontinue use of the cooler until it is fixed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher drying clean dishes with a cloth after they come out of the dish machine at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe pressurized hose with sprayer nozzle attachment connected to the mop sink at time of inspection. Person in charge (PIC) removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork stored over ready-to-eat green onions in the walk-in cooler at time of inspection. Observed raw fish over RTE spam and cooked eggs in a grab & go cooler at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided PIC with separation of storage guidance documents at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low temperature dishwasher sanitizer concentration at 0 ppm available sanitizer with dishes in dishwashing compartment. Observed dishwasher in active use at time of inspection. Person in charge (PIC) called out dishwasher technician arrived during inspection and stated establishment will only utilize 3-compartment sink until dish machine is fixed. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment made kimchi with no date marks at time of inspection. Per cook, kimchi was made more than 24 hours prior to inspection. Discussed with PIC about proper date marking procedures at time of inspection. All RTE/TCS foods were properly date marked at the time of inspection.

Inspector's notes

Observed employee with gloved hands come in from outside and proceed to place on a clean pair of gloves to work with open food on the preparation line. Inspector instructed employee to remove gloves and properly wash hands prior to working with food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Low temperature dishwasher sanitizer concentration at 0 ppm available sanitizer with dishes in dishwashing compartment. Dishwashing is currently being conducted with the three-compartment sink. Dishwasher technician arrived during inspection and repaired dishwasher to provide sanitizer within the required concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut honeydew and cantaloupe cold holding at internal temperature of 50 deg F on the food buffet line over a small amount of ice. Manager informed the food items had been cold holding a short amount of time and place melon in walk in for rapid cooling and refilled ice in food buffet line. Observed cut corn cold holding at internal temperature of 53 deg F in the front portion of the reach in cold unit in the back food preparation area. Manager informed the corn had been in unit (that was holding within specification) since the night prior and discarded. This is the second consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unlabeled spray bottle in the chemical storage area that employees and manager was not sure of the chemical. Manager was able to find the name of the chemical during inspection and properly labeled spray bottle. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed insect stunning device and numerous fly strips hanging in food preparation area. Employee removed fly strips and stunning device and will contact their pest control operator for approved insect removal devices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer strips were not available for testing quat sanitizer for the three-compartment sink and sanitizer buckets. Test strips were provided during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Y valve connected downstream of an atmospheric vacuum breaker with one end connected to a sprayer for the mop sink faucet. Manager removed Y valve. This is the second consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a control for the Boba in bar area and was not able to provide a written procedure. Manager prepared a time as a public health control procedure for boba during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Y valve connected downstream of an atmospheric vacuum breaker with one end connected to a hose with a sprayer. Employee removed Y valve during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee eating open food in the back food preparation area. Employees shall eat in designated food areas only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Paper towels were not available for the bar area. Bar employee provided paper towels during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken being stored directly above raw short ribs in walk in cold unit. Employees removed raw chicken and placed on bottom shelf of walk in cold unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of both can openers stored in holder with dried organic debris. Employee placed both can openers inndishwashing area to clean and sanitize. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings hot holding on the buffet bar line at internal temperature of 119 deg F. Employee discarded chicken wings during inspection. Corrective Action: Corrected at time of inspection. Observed cooked boba hot holding in bar area counter at internal temperature of 81 deg F. Employee informed they leave boba out three to four hours using time. Employee was able to recall time the boba was placed out of temperature control and noted time of pan with posted note. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced watermelon cold holding on food service line at internal temperature of 60 deg F and sliced cantaloupe and kimchee cold holding at internal temperature of 48 deg F also on the buffet bar. Employee informed the food items had been placed on buffet bar <2 hours prior and placed in freezer for rapid cooling. Corrective Action: Corrected at time of inspection.