109 GOM BBQ

Inspection item: Inspection item 3-1A

Code .04(2)(a)

Observed two trash bags full of pork feet that the person in charge could not show where the pork feet were purchased.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: The pork feet were discarded.//

Inspection item: Inspection item 4-2A

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

Observed two large trays of pork stored in the chest freezer without being covered.// 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: The person in charge covered the two trays of pork before putting them back in the chest freezer for storage.//

Inspection item: Inspection item 4-2B

Code .05(7)(a)1

Observed significant build up of a black mold like substance in the upper compartment of the ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Inspection item: Inspection item 5-2

Code .04(7)(e)

Observed that the new menu does not have the consumer advisory. Also observed that the menu does not have the disclosure and reminder statements with the linking asterisking next to the pork and beef items being cooked by the consumer at the tables.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

Inspection item: Inspection item 6-1B

Code .04(6)(f)

Observed 16 containers rice being hot held in the rice warmer that were being held at a temperature lower than 135° F. ( See temp chart below) ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All rice containers were discarded.//

Inspection item: Inspection item 6-1C

Code .04(6)(d)

Observed cabbage kimchi soup that was cooling that did not reach 70° F within the first two hours of cooling.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The cabbage kimchi soup was discarded.//

Inspection item: Inspection item 8-2B

Code .07(6)(b)

Observed two spray bottles of sanitizer that were not labeled with the common chemical name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The spray bottles were labeled with the common chemical name.//

Inspection item: Inspection item 8-2B

Code .07(6)(c)

Observed multiple butane lighters that were being stored with food on the rack, over the prep table, and on the food prep cart in the service area.// 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: All butane lighters were relocated so that they were being stored below any food or single use items.//

Inspection item: Inspection item 10D

Code .04(4)(d)

Observed multiple containers of food that were not labeled with the common food name ( Sugar, Ginger/honey, black bean powder, potato starch, sesame, black sesame).// 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: All food containers were labeled with the common food name.//

Inspection item: Inspection item 11A

Code .04(6)(e)

Observed that the kimchi cabbage soup was being cooled in a large container with the lid securely on in the bottom of the open top prep cooler.// 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: The person in charge was shown that the cooling needs to be done on ice, with a ice wand, and loosely covered to ensure quick cooling.//

Inspection item: Inspection item 18

Code .07(2)(m)

Observed at the start of the inspection that the back door was propped open with no screen or air curtain.// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C) Corrective Actions: The person in charge closed the back door.//