120 BBQ scored 70; newer inspection records 100

1. 01

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility does not have written procedure for vomit/diarrheal clean up. // 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) Corrective Actions: Instructions for bleach provided. //

   Inspector’s full note +

   Code .03(6)

   Facility does not have written procedure for vomit/diarrheal clean up. // 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) Corrective Actions: Instructions for bleach provided. //

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

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw beef stored above vegetables in prep cooler, raw crab stored above peppers, and raw beef stored above kimchi in walk in cooler. // Observed employee actively prepping onion on the counter right next to raw crab and raw fish. // 4TH CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE - PERMIT SUSPENDED. // 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)…

   Inspector’s full note +

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

   (vi)(vii)(viii)Observed raw beef stored above vegetables in prep cooler, raw crab stored above peppers, and raw beef stored above kimchi in walk in cooler. // Observed employee actively prepping onion on the counter right next to raw crab and raw fish. // 4TH CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE - PERMIT SUSPENDED. // 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: Items were rearranged to proper storage order and raw fish and crab was relocated with counter being sanitized. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food protection

   Item 4-2A ↗

   Multiple food items (frozen shrimp, vegetables prepped) located in walk in cooler and upright cooler stored without a vocer. // 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: Items were covered. //

   Inspector’s full note +

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

   Multiple food items (frozen shrimp, vegetables prepped) located in walk in cooler and upright cooler stored without a vocer. // 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: Items were covered. //

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

   Toxic substance storage and use

   Item 8-2B ↗

   Observed butane lighter stored on the counter next to actively prepped food items. // 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 moved to a bottom shelf. //

   Inspector’s full note +

   Code .07(6)(c)

   Observed butane lighter stored on the counter next to actively prepped food items. // 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 moved to a bottom shelf. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Toxic substance storage and use

   Item 8-2B ↗

   Observed employee medications stored on a shelf above prep coolers. // 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medications were moved to an employee item area. //

   Inspector’s full note +

   Code .07(6)(o)

   Observed employee medications stored on a shelf above prep coolers. // 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P) Corrective Actions: Medications were moved to an employee item area. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
6. 06

   Thawing methods

   Item 11C ↗

   Raw fish in its original packaging thawing on the counter at room temperature. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Fish was placed in the walk in cooler. //

   Inspector’s full note +

   Code .04(6)(c)

   Raw fish in its original packaging thawing on the counter at room temperature. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Fish was placed in the walk in cooler. //

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
7. 07

   Food storage and contamination

   Item 12A ↗

   Observed onions, kimchi, and soaked beans stored directly on the floor. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from the floor and properly stored. //

   Inspector’s full note +

   Code .04(4)(q)

   Observed onions, kimchi, and soaked beans stored directly on the floor. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from the floor and properly stored. //

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

   Personal cleanliness

   Item 12B ↗

   Employee not wearing hair restraint with hair longer than 1/2 inch actively cooking in the kitchen. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee doned a hat. //

   Inspector’s full note +

   Code .03(5)(j)

   Employee not wearing hair restraint with hair longer than 1/2 inch actively cooking in the kitchen. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee doned a hat. //

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
9. 09

   Washing fruits and vegetables

   Item 12D ↗

   Employee actively cutting green onions that had not been washed before. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Green onions cut were discarded and the rest of the green onions were washed. //

   Inspector’s full note +

   Code .04(4)(g)

   Employee actively cutting green onions that had not been washed before. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Green onions cut were discarded and the rest of the green onions were washed. //

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
10. 10

    Utensil, equipment and linen storage

    Item 14B ↗

    Observed multiple clean containers stacked together wet. // Employee was towel drying clean wet bowls. // After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Containers had recently been washed and were separated to air dry. // Employee stopped drying with a cloth and the person in cahrge was informed that equipment that was washed must be air dried. //

    Inspector’s full note +

    Code .05(10)(a)

    Observed multiple clean containers stacked together wet. // Employee was towel drying clean wet bowls. // After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Containers had recently been washed and were separated to air dry. // Employee stopped drying with a cloth and the person in cahrge was informed that equipment that was washed must be air dried. //

    Official report · Item 14B ↗
    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.