SEOUL TOFU HOUSE scored 60; newer inspection records 89

1. 01

   Person in charge

   Item 1-2A ↗

   Due to the multiple critical violations and the low score the person in charge did not show managerial control over the facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Due to the multiple critical violations and the low score the person in charge did not show managerial control over the facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Employee health reporting

   Item 2-2A ↗

   Observed that two employees that were working with food did not have an a verifiable way to show that they were informed of their responsibility to report symptoms and/or illnesses.// 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) Corrective Actions: The person in charge had the two employees read and sign the employee health policy.//

   Inspector’s full note +

   Code .03(2)(o)

   Observed that two employees that were working with food did not have an a verifiable way to show that they were informed of their responsibility to report symptoms and/or illnesses.// 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) Corrective Actions: The person in charge had the two employees read and sign the employee health policy.//

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed two employee drinks stored over the open top prep cooler across from the stove. The drinks were not in disposable cups with lids and a straw.// 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: The employee drinks were removed from the kitchen.//

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed two employee drinks stored over the open top prep cooler across from the stove. The drinks were not in disposable cups with lids and a straw.// 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: The employee drinks were removed from the kitchen.//

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

   Food condition

   Item 3-1C ↗

   Observed a container of pork kimchi that had a white mold like substance in the walk-in cooler.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The container of pork kimchi was discarded.//

   Inspector’s full note +

   Code .04(1)

   Observed a container of pork kimchi that had a white mold like substance in the walk-in cooler.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: The container of pork kimchi was discarded.//

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
5. 05

   Required food-source records

   Item 3-1D ↗

   Observed that the facility serves frozen raw shucked oysters but the packaging is not being dated or kept for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be…

   Inspector’s full note +

   Code .04(3)(k)

   Observed that the facility serves frozen raw shucked oysters but the packaging is not being dated or kept for 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: The person in charge discarded the most current oyster bag and started a fresh one. The new bags will be marked with end dates and kept.//

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
6. 06

   Food-contact surface sanitation

   Item 4-2B ↗

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

   Inspector’s full note +

   Code .05(7)(a)1

   Observed that the top of the ice machine has a pink mold like substance in the upper compartment.// 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.
7. 07

   Cold holding

   Item 6-1A ↗

   Observed that multiple food containers in the open top prep cooler ( top and bottom) across from the stove were being held higher than 41° F. ( See Temp Chart Below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All temperature controlled food containers in the open top prep cooler were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed that multiple food containers in the open top prep cooler ( top and bottom) across from the stove were being held higher than 41° F. ( See Temp Chart Below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All temperature controlled food containers in the open top prep cooler were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
8. 08

   Thawing methods

   Item 11C ↗

   Observed whole mackerel thawing in water 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: The whole mackerel fish were removed from the standing water and placed on ice in the walk-in cooler.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed whole mackerel thawing in water 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: The whole mackerel fish were removed from the standing water and placed on ice in the walk-in cooler.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
9. 09

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths that were stored on the counter between uses.// 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: All wet wiping cloths were placed in the sanitizer buckets.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths that were stored on the counter between uses.// 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: All wet wiping cloths were placed in the sanitizer buckets.//

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

    Utensil storage

    Item 14A ↗

    Observed multiple in-use utensils either stored in water that was below 135° F or stored with the handle touching the food.// 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.…

    Inspector’s full note +

    Code .04(4)(k)

    Observed multiple in-use utensils either stored in water that was below 135° F or stored with the handle touching the food.// 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: All utensils were removed from the food containers. The utensils were washed and sanitized before being placed back in the food containers.//

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

    Equipment design and condition

    Item 15A ↗

    Observed that the open top prep cooler across from the stove is not holding temperature at or below 41° F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed that the open top prep cooler across from the stove is not holding temperature at or below 41° F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    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.