678 KOREAN BBQ scores 72; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed that the handwashing sink in the front service area had a bowl of lettuce being washed in it.***THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION*** // 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: The food was removed from the handwashing sink in the front service area and the sink was sanitized.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed that the handwashing sink in the front service area had a bowl of lettuce being washed in it.***THIRD CONSECUTIVE VIOLATION OF THE CODE PROVISION*** // 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: The food was removed from the handwashing sink in the front service area and the sink was sanitized.//

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

   Food protection

   Item 4-2A ↗

   Observed multiple containers of food ( cut lettuce, cut cabbage, cut onions, cut radishes,) in the walk-in cooler that were being stored uncovered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: All containers were covered during the inspection.//

   Inspector’s full note +

   Code .04(4)(c)1(iv)

   Observed multiple containers of food ( cut lettuce, cut cabbage, cut onions, cut radishes,) in the walk-in cooler that were being stored uncovered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: All containers were covered during the inspection.//

   Official report · Item 4-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the ice machine has a black and pink mold like substance in the upper compartment where the ice is made.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION*** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge cleaned and sanitized the ice machine during the inspection.//

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the ice machine has a black and pink mold like substance in the upper compartment where the ice is made.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION*** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge cleaned and sanitized the ice machine during the inspection.//

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

   Cold holding

   Item 6-1A ↗

   Observed multiple items stored on the chef's prep station that were not on time control that were being held higher than 41° F for more than four hours. Also observed multiple food items in the walk-in cooler and the bottom of the open top prep cooler that were not being held at 41° F or below for more than four hours. ( See Temp Chart Below). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food was discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple items stored on the chef's prep station that were not on time control that were being held higher than 41° F for more than four hours. Also observed multiple food items in the walk-in cooler and the bottom of the open top prep cooler that were not being held at 41° F or below for more than four hours. ( See Temp Chart Below). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food was discarded.

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

   Hot holding temperatures

   Item 6-1B ↗

   Observed two trays of rice being held in the warmer lower than 135° F ( See Temp Chart Below).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The rice was discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed two trays of rice being held in the warmer lower than 135° F ( See Temp Chart Below).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The rice was discarded.//

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of food that were out of the original packaging that were not labeled with the common food name ( Salt, peanuts, corn starch, sesame oil, vegetable oil) 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: The person in charge labeled all food containers with the common food name.//

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple containers of food that were out of the original packaging that were not labeled with the common food name ( Salt, peanuts, corn starch, sesame oil, vegetable oil) 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: The person in charge labeled all food containers with the common food name.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
7. 07

   Wiping cloth use and storage

   Item 12C ↗

   Observed several wet wiping cloths stored on the counter after use.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge placed the wet wiping cloths in the sanitizer bucket in between uses.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed several wet wiping cloths stored on the counter after use.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The person in charge placed the wet wiping cloths in the sanitizer bucket in between uses.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
8. 08

   Ventilation and lighting

   Item 17D ↗

   Observed employee food stored over customer food in the bottom of the open top prep cooler and in the two door refrigerator on the front service line.// 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: The person in charge discarded or placed the employee food in a designated space below any customer food.//

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee food stored over customer food in the bottom of the open top prep cooler and in the two door refrigerator on the front service line.// 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: The person in charge discarded or placed the employee food in a designated space below any customer food.//

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
9. 09

   Ventilation and lighting

   Item 17D ↗

   Observed employee personal belongings stored with clean containers on the drying rack. Also observed employee personal belongings stored on the chef's prep table.// 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: The personal belongings were relocated so that they were stored below any customer food or single use items.//

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee personal belongings stored with clean containers on the drying rack. Also observed employee personal belongings stored on the chef's prep table.// 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: The personal belongings were relocated so that they were stored below any customer food or single use items.//

   Official report · Item 17D ↗
   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.