JANG SU JANG

3 findings recorded on Jun 26, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   Upon arrival at inspection, no person in charge on site. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager arrived during inspection. //

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)

   Upon arrival at inspection, no person in charge on site. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager arrived during inspection. //

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Upon arrival at inspection, several foods were not marked with the start or discard time that were intended for time control. // 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…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Upon arrival at inspection, several foods were not marked with the start or discard time that were intended for time control. // 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. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION** Corrective Actions: Start and discard times placed onto foods. //

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   Bags or rice and seasoning stored in an outdoor storage shed that is not fully enclosed from the outside. // 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: Foods were located inside the facility. //

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(q)

   Bags or rice and seasoning stored in an outdoor storage shed that is not fully enclosed from the outside. // 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: Foods were located inside the facility. //

   Official report · Item 12A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.