- Basic - Build-up of grease on nonfood-contact surface. 1. The two fans installed in the wall of the kitchen are both soiled with grease.
- Basic - Exterior rear door has a gap at the left side that opens to the outside.
- Basic - Food stored on floor. 1. Box of pork in the prep area 2. The following corrective action was taken moved above floor. 3. Bags of carrots in the walk in cooler 4. The following corrective action was taken moved onto a shelf 4. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. 1. The employee working with fresh garlic placed on gloves without washing hands. 2. The following corrective action was taken hands were washed at the hand sink by the Dish machine 3. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1. Garlic 60 in the Dish machine area. 2. The following corrective action was taken placed on gloves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Rice 98 in individual sized bowls. The rice sat in the prep area while another batch was being reheated. 2. The following corrective action was taken the container was moved to the walk in cooler until needed.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 1. Beef 110 left out on the cutting board at a reach in cooler in/on the cook line. 2. The following corrective action was taken reheating 3. Test after reheat 195/5 minutes 4. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1. The internal coil system, the fan guard are soiled with dust and grease to the soda type unit in the wait staff area.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. 1. The soda type reach in cooler is operating at 44 or higher. 2. Kimchi 48. Lettuce 50. Bean 50. 3. Recommend not utilizing this unit for cooling TCS foods.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 1. Kimchi, lettuce, etc shall be dated when held from the previous day or longer in the walk in cooler and in holding units on the cook line.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Under stove in kitchen.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Cooked rice 44°f operator stated that rice had been cooling/placed into cooler last night. Product was tightly covered with a lid.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue spray bottle on cookline next to vinegar.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach-cooler located nearest to cook stove.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw beef wrapped in plastic wrap stored above raw squid wrapped in plastic wrap. In reach-in freezer behind cook area.
- Intermediate - Slicer blade soiled with old food debris.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. 50 lb bag of rice
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Poultry stored behind beef or pork when cover is opened at the reach in cooler in/at cook line. Provided state form
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. When providing customers with food for self cooking in the dining area. Reads 0-220 f degrees
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Crushed beans 78 in metal pan in the wait staff area
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5/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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