Arirang Banchan

Inspector's notes

Observed cut cabbage with temperatures between 76 to 79*F in a prep sink at time of inspection. Per owner, cut cabbage was placed in a saltwater solution about 3 hours prior to inspection. Cut cabbage improperly cold held were relocated to walk-in cooler unit to rapidly cool to 41°F at time of inspection. Discussed with PIC about soaking cabbage in walk-in if process takes longer than an hour. Observed kimbap, and cooked eggs stored on top of prep table containers in the prep table with temperatures between 56 to 62*F at time of inspection. Per owner, items were placed on top of prep table containers the day prior to inspection. Items were voluntarily discarded at time of inspection. Discussed with PIC about making sure all food in prep tables are under the fill lines in containers and about not storing food on top of the containers in the prep table at time of inspection. 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.

Inspector's notes

Observed raw beef roast sitting out at room temperature at time of inspection. Per owner, raw beef was thawing. Discussed with PIC about approved thawing methods at time of inspection. Employee moved raw beef to walk-in at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager was unable to provide proof of certified food service manager and was unable to answer questions regarding hot holding and big six bacteria and virus. Obtain certification from and accredited agency and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment prepared various hot and cold food items that include dumpling, pork, vegetable pancake, beef, fish cake Korean noodles that they place on a table using time as a public health control. The Manager was able to provide time the food items were placed out of temperature control and hand wrote the times on labels. Provide time as a control procedure. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment had an open style pest control electric pest control device. Manager has unplugged the unit and will obtain a approved device for pest control. Corrective Action: Corrected at time of inspection.

Inspector's notes

For the mop sink observed sprayer attached to mop sink located downstream of atmospheric vacuum breaker. Manager disconnected the sprayer during inspection. Corrective Action: Corrected at time of inspection.