Gangnam Sauna scored 70; newer inspection records 94

1. 01

   Person in charge

   Item 1-2A ↗

   ;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not knowledgeable on food safety and could not answer questions related to it (thermometer use, cold/hot-holding temperatures, concentrations for sanitizer, proper handwashing, employee health, allergen awareness, vomit/diarrhea cleanup). The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at…

   Inspector’s full note +

   Code .03(1)(a)

   ;(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not knowledgeable on food safety and could not answer questions related to it (thermometer use, cold/hot-holding temperatures, concentrations for sanitizer, proper handwashing, employee health, allergen awareness, vomit/diarrhea cleanup). The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Person in charge

   Item 1-2A ↗

   No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as PIC.

   Inspector’s full note +

   Code .03(2)

   No person-in-charge (PIC) onsite. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Employee designated as PIC.

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed both hand sinks in facility (in kitchen and in employee restroom) without 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: Soap was placed at hand sinks.

   Inspector’s full note +

   Code .07(3)(a)

   Observed both hand sinks in facility (in kitchen and in employee restroom) without 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: Soap was placed at hand sinks.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed hand sink being blocked with pots and pans. 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: Pots and pans were removed from hand sink.

   Inspector’s full note +

   Code .06(2)(o)

   Observed hand sink being blocked with pots and pans. 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: Pots and pans were removed from hand sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility does not have procedure to clean vomit/diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Facility does not have procedure to clean vomit/diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
6. 06

   Food condition

   Item 3-1C ↗

   Observed large container of red pepper kimchi with mold adulteration. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Kimchi was discarded.

   Inspector’s full note +

   Code .04(1)

   Observed large container of red pepper kimchi with mold adulteration. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Kimchi was discarded.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
7. 07

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed ice machine with heavy mold-like accumulation inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed ice machine with heavy mold-like accumulation inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
8. 08

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of seasonings and sauces without labels in English. 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) Corrective Actions: Items were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple containers of seasonings and sauces without labels in English. 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) Corrective Actions: Items were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
9. 09

   Thermometers

   Item 11D ↗

   Facility does not have proper probe thermometer capable of measuring food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

   Inspector’s full note +

   Code .05(3)(g)

   Facility does not have proper probe thermometer capable of measuring food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

   Official report · Item 11D ↗
   No correction or repeat marker recorded.
10. 10

    Utensil storage

    Item 14A ↗

    Observed in-use rice scoop being stored in water 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…

    Inspector’s full note +

    Code .04(4)(k)

    Observed in-use rice scoop being stored in water 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: Water was discarded. Scoop was recleaned.

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
11. 11

    Warewashing facilities and test strips

    Item 15B ↗

    Facility does not have test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Inspector’s full note +

    Code .05(3)(h),(i)

    Facility does not have test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.
12. 12

    Facility maintenance and cleanliness

    Item 17C ↗

    Observed heavy debris on floors, walls, and ceilings in facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

    Inspector’s full note +

    Code .07(5)(a),(b)1,2,3

    Observed heavy debris on floors, walls, and ceilings in facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

    Official report · Item 17C ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.