88 TOFU

Inspection item: Inspection item 2-2D

Code .07(3)(a)

Observed hand wash sink next to the 3-compartment sink was not provided with hand soap.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was provided.//

Inspection item: Inspection item 2-2D

Code .06(2)(o)

Observed the PIC disposing of water and rice into a hand wash sink inside the kitchen. Observed cloth towels and gloves stored inside a hand wash sink at the front serving area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the front hand sink. The kitchen hand sink was cleaned and sanitized.//

Inspection item: Inspection item 3-1D

Code .04(3)(k)

Observed that the raw oyster meat packages are not being kept for 90 days once the oyster meat is used.// Molluscan shellfish tags shall remain attached to the container in which the molluscan shellfish are received until the container is empty. (Pf) Corrective Actions: All raw oyster meat was discarded that was not sealed in packages.//

Inspection item: Inspection item 4-1A

Code .04(4)(c)1(i)(ii)(iii)(v)

(vi)(vii)(viii)Observed several unwashed produce stored above washed and ready to use vegetables, and raw shell eggs stored above garlic inside the walk-in cooler. Observed raw oyster meat stored behind cooked clams inside the prep top cooler, raw fish stored above pancake mix and shredded imitation crab. Observed raw bacon stored over ready to eat kimchi soup and sauce in the two door walk-in cooler.// SECOND CONSECUTIVE REPEATED VIOLATION.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All foods were rearranged by their internal cooking temperature.//

Inspection item: Inspection item 4-2B

Code .05(7)(a)1

Observed that the ice machine has a black mold like substance in the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed multiple time temperature control for safety (TCS) foods holding temperatures above 41F (see temp log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

Inspection item: Inspection item 6-2

Code .04(6)(g)

Observed multiple TCS foods being held over 24 hours without date markings (opened portioned rice cakes in the glass door cooler, cooked galbi in the walk-in cooler, six containers of cooked short ribs in the two door freezer, three containers of cooked short ribs in the two door refrigerator, one container of cooked kimchi soup and one container of cooked cut cabbage kimchi in the two door refrigerator).// Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: The rice cakes were discarded. The person in charge was able to effectively communicate the dates for each of the foods mentioned above. The food was allowed to be dated with the correct date.//

Inspection item: Inspection item 8-2B

Code .07(6)(c)

Observed butane, multiple chemical bottles, and bleach being stored with or above food on the food racks.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Person in charge removed the chemical bottles, butane container and the bleach from the food racks and stored them in a designated chemical space.//

Inspection item: Inspection item 10D

Code .04(4)(d)

Observed multiple food ingredients stored in working containers not labeled with the food's common name, or only labeled with the name in Korean.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

Inspection item: Inspection item 10D

Code .04(7)(d)

Observed that the restaurant does not have a written consumer notification for allergens posted within public view.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

Inspection item: Inspection item 14A

Code .04(4)(k)

Observed multiple in-use utensils stored in standing water with a temperature below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed from the water and placed in the warewashing area.//

Inspection item: Inspection item 14C

Code .05(6)(r)

Observed 15 garlic containers and soy sauce buckets that were being reused for spices and soups. Also observed multiple single use spoons in containers and single use cups being used for dispensing stored in food containers.// Single-service and single-use articles may not be reused. (C)

Inspection item: Inspection item 15A

Code .05(6)(a)

Observed a glass door cooler holding temperatures above 41F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Inspection item: Inspection item 17D

Code .07(4)(b)

Observed employee personal food stored above facility food inside the walk-in cooler.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Food was relocated to a lower shelf.//