| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar soap in use at the handsink in the kitchen. CDI - Bar soap voluntarily discarded and pump soap used only. -0- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kimchi stored on prep table at room temperature. CDI - PIC made kimchi stew. -3- REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on prepared foods over 24 hours old, such as rice, kimchi and cooked greens. CDI - Date markings placed on these products during the inspection. -0- |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed letter stating revisions needed to current application submission for kimchi found today in the walk in, at room temperature and in the retail section of the facility. Facility was instructed to discontinue making kimchi until variance approved. CDI - ITS issued today and facility advised to stay in contact with the State to get an Approval letter. -.5- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed facility re-using seaweed containers without labeling them with the current contents. Label these with the common name of the food that is inside now. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on shelving to the left of the walk in entrance on a shelf less than six inches off the floor. Either move foods to a higher shelf or adjust shelf. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on food employees during the inspection. Wear an effective hair restraint. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed service spoons stored in a container in the kitchen with the food contact surface up for selection. Invert these so they can be grabbed by the handle. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed equipment in the kitchen without certification and with operating instructions only in Korean. Provide certification proof and obtain operating instructions in English. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-603.16 Rinsing Procedures - C A rinse solution shall immediately follow a wash solution and precede a sanitizer solution. Observed manual warewashing under running water without solutions for proper contact times. Make a wash, rinse and sanitizer solution. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the lower walls of the dish machine and under the 3-comp sink. Clean. -0- |