KUNG WOO KITCHEN scored 77; newer inspection records 81

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge was not aware of the symptoms or the diseases that need to be reported to the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge received the correct information through email and printed for everyone to be able…

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge was not aware of the symptoms or the diseases that need to be reported to the health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge received the correct information through email and printed for everyone to be able to know the information.

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

   Employee health reporting

   Item 2-2A ↗

   Employee health policies that were signed were not available to look at during the inspection Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   Employee health policies that were signed were not available to look at during the inspection Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed powerade bottle with drink in it being stored above the prep table. Cups with drinks stored above the prep table. Bottle with juice stored in the dry storage above customer foods. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items were removed and discarded.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed powerade bottle with drink in it being stored above the prep table. Cups with drinks stored above the prep table. Bottle with juice stored in the dry storage above customer foods. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items were removed and discarded.

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

   Cooling time and temperature

   Item 6-1C ↗

   Observed multiple TCS foods that were moved from the walk in cooler not cooling in the prep cooler at a rate that would get it to 41 degrees or lower in the appropriate amount of time. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Items were placed in a different cooler so that the items could cool faster and not leaving the lid up.

   Inspector’s full note +

   Code .04(6)(d)

   Observed multiple TCS foods that were moved from the walk in cooler not cooling in the prep cooler at a rate that would get it to 41 degrees or lower in the appropriate amount of time. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Items were placed in a different cooler so that the items could cool faster and not leaving the lid up.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
5. 05

   Time as a public health control

   Item 6-1D ↗

   Observed multiple side dishes out of temp and person in charge advised they were on time control, but does not have time control procedures and did not have the items properly marked with the times. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control…

   Inspector’s full note +

   Code .04(6)(i)

   Observed multiple side dishes out of temp and person in charge advised they were on time control, but does not have time control procedures and did not have the items properly marked with the times. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge filled out a time control procedure form and discarded the items that were out of temp.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
6. 06

   Toxic substance storage and use

   Item 8-2B ↗

   Observed lighter being stored above the prep table. 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: Lighter was removed and stored on the bottom by the person in charge.

   Inspector’s full note +

   Code .07(6)(c)

   Observed lighter being stored above the prep table. 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: Lighter was removed and stored on the bottom by the person in charge.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
7. 07

   Toxic substance storage and use

   Item 8-2B ↗

   Observed sanitizer being store in a bottle with no label showing the common name of it. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Label was added to the bottle with the common name by the person in charge.

   Inspector’s full note +

   Code .07(6)(b)

   Observed sanitizer being store in a bottle with no label showing the common name of it. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Label was added to the bottle with the common name by the person in charge.

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers with seasonings and no label as to what the seasonings were located next to the stove. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for…

   Inspector’s full note +

   Code .04(7)(c)

   Observed multiple containers with seasonings and no label as to what the seasonings were located next to the stove. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: Containers were labeled by the person in charge.

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

   Cooling methods and equipment

   Item 11A ↗

   Observed TCS foods cooling in the prep cooler with the lid open. The lid being open kept the foods from cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge closed lid and moved items to a bigger cooler.

   Inspector’s full note +

   Code .04(6)(e)

   Observed TCS foods cooling in the prep cooler with the lid open. The lid being open kept the foods from cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge closed lid and moved items to a bigger cooler.

   Official report · Item 11A ↗
   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.