ZOONG GUK JIB scored 84; newer inspection records 95

1. 01

   Bare-hand contact with food

   Item 2-1C ↗

   An employee placed cooked noodles into a bowl for serving with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: The employee decided to discard the food instead of cooking.

   Inspector’s full note +

   Code .04(4)(a)1,2,3

   An employee placed cooked noodles into a bowl for serving with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: The employee decided to discard the food instead of cooking.

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

   Employee health reporting

   Item 2-2A ↗

   The employee health agreement form was not available for the selected employee at the time of 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) Corrective Actions: During the inspection, the form was signed and the requirements were discussed with the employee.

   Inspector’s full note +

   Code .03(2)(o)

   The employee health agreement form was not available for the selected employee at the time of 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) Corrective Actions: During the inspection, the form was signed and the requirements were discussed with the employee.

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

   Cooling methods and equipment

   Item 11A ↗

   Cut cabbage stored in the walk-in cooler in a deep plastic container cooled from 53°F to 52°F over one hour. Raw pork stored in the walk-in cooler in a deep stainless-steel bowl remained at 68°F for both temperature checks taken one hour apart, indicating no temperature decrease. 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…

   Inspector’s full note +

   Code .04(6)(e)

   Cut cabbage stored in the walk-in cooler in a deep plastic container cooled from 53°F to 52°F over one hour. Raw pork stored in the walk-in cooler in a deep stainless-steel bowl remained at 68°F for both temperature checks taken one hour apart, indicating no temperature decrease. 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: Ice was placed on the foods, and they were transferred into shallow containers to facilitate rapid cooling.

   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.