JANG TUH BOON SIK AT SUPER H

3 findings recorded on Jul 15, 2026.

1. Inspector observationItem 4-2A ↗

   Food protection

   Observed raw chicken, raw shrimp, and tofu stored uncovered in walk-in cooler. Food was not actively cooling.// 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: Food was covered during inspection.//

   Inspector’s full note

   Inspection item: Inspection item 4-2A

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

   Observed raw chicken, raw shrimp, and tofu stored uncovered in walk-in cooler. Food was not actively cooling.// 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: Food was covered during inspection.//

   Official report · Item 4-2A ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed several time/temperature control for safety foods (cabbage kimchi, fish cake, scrambled egg, fried shrimp, fried vegetable, noodles, fried sweet potato) prepared or removed from commerical packaging more than 24 hours ago not marked with a date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared or…

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed several time/temperature control for safety foods (cabbage kimchi, fish cake, scrambled egg, fried shrimp, fried vegetable, noodles, fried sweet potato) prepared or removed from commerical packaging more than 24 hours ago not marked with a date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared or opened. Date marks were added to food.//

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Inspector observationItem 14A ↗

   Utensil storage

   Observed scoops in flour mix, salt, rice, and sugar with their handles in direct contact with the food. Observed several in-use utensils stored in stagnant water at room temperature. ***THIRD CONSECUTIVE VIOLATION***// 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…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed scoops in flour mix, salt, rice, and sugar with their handles in direct contact with the food. Observed several in-use utensils stored in stagnant water at room temperature. ***THIRD CONSECUTIVE VIOLATION***// 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: Scoops were adjusted so handles are not in contact with food. Utensils in water were washed, rinsed, and sanitized.//

   Official report · Item 14A ↗

   Correction status not recorded

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