August 25, 2009 (Routine)

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs stored above ready to eat sauces in walk-in. Raw beef stored above cooked meat in freezer.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: egg dish, tofu, bean sprouts, cooked meats not date marked in walk-in or prep units.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on August 1 they shall be date marked with a "use by" date not exceeding August 7.
• 4-203.12(B) - Ambient air thermometers needed in some units.
  Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3F in the intended range of use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A bleach test kit or other device that accurately measures the concentration in parts per million of sanitizing solutions shall be provided.
• 4-402.11(A) - Caulking needed along floor and wall near walk-in and other places pest applicator recommends.
  Please caulk as needed. Ask pest applicator for exactly where he recommends.
• 4-903.11(C) - Corrected During Inspection To go containers were observed stored unprotected at the kitchen.
  Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 6-501.111(D) - Corrected During Inspection Repeat Harborage conditions exist. Grease in pan left overnight. Standing water to soak rice cooker left in 3-vat.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.114(A) - Observed Bev Air freezer not working.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

August 24, 2009 (Routine)

• 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: several small live roaches observed in establishment in kitchen. One adult roach observed in bar area. Many dead roaches observed under cookline.
  The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate.
• 6-501.111(C) - Critical Methods are not being used to control pests. Several roaches observed in restaurant.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
• 6-501.111(D) - Harborage conditions exist. Dead roaches observed under cookline. Standing water observed in several places in kitchen.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 6-501.12(A) - Observed that under the cookline is in need of cleaning.
  Thoroughly clean facility before pest treatment. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-202.12(C) - Critical Pesticides are not being applied by a certified applicator. Observed can pesticide in kitchen.
  Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.

January 09, 2009 (Critical Procedures)

• 3-203.12(A) - Critical Shellfish is bought from grocery store nearby. Tags are not available at store.
  Since grocery store is required to keep tags, restaurant should keep receipt of bought shellfish. Keep receipt of shellfish for 90 days.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: beef stored above fish and chicken stored above beef in walk-in unit.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: potato salad.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on January 3 they shall be date marked with a "use by" date not exceeding January 9..
• 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: two items on menu (discussed with manager).
  The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: deli slicer
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 400 ppm.
  Maintain the concentration of the bleach solution between 50 and 100 ppm.

June 13, 2008 (Routine)

• 3-301.11(B) - Critical Repeat a plate is used in the potato salad instead of a scoop or ladle or spoon
  Use a utenisl with a handle to dispense foods; food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat hot rice portioned for customers and holding in covered rice bowls is holding at 122f
  hot rice, and all other potentially hazardous foods, must hold at a minimum of 135f. Note: this has been cited before; the temperature of the unit must be raised.
• 3-501.16(A)(2)(a) - Critical foods in the Beverage Air refrigerator that is not working well were above 41f. Temperatures were excellent in all other refrigerators.
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Beverage Air prep refrigerator
  Cold or hot holding equipment used for the storage of potentially hazardous foods must have a thermometer
• 4-301.11 - The Beverage Air prep refrigerator is not operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators must hold foods at 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, store the foods in other working refrigerators.
• 4-402.11(A) - three vat sink caulk is dried up or mjissing
  recaulk the sink to the wall
• 4-501.11(B) - Repeat several shelves in the walkin refrigerator near the dishwashing area are very rusty
  replace the shelves
• 4-502.13(A) - Repeat Manufacturer containers were observed reused for the storage of many foods.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 4-602.13 - The following equipment had accumulations of grime and debris: top shelf above stove where pans are stored and the racks on which they are stored
  clean these
• 5-202.12(A) - Corrected During Inspection Water was turned off at the bar hand sink.
  Hot and cold water must be kept on for employee handwashing
• 5-205.15(B) - there is no water at one of the hand sinks in the ladies room. (I also noticed that one of the toilet stalls was locked)
  repair sink and repair toilet if it is not working
• 6-301.12(A) - Observed that no paper towels were available for handwashing sink at the front (bar) hand sink
  provide towels to this sink

January 08, 2008 (Routine)

• -
  
• 3-301.11(B) - Corrected During Inspection Critical a plate is used in the potato salad in place of a scoop or spoon
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: bulk flour container
  ALL food and ingredients removed from their original container and stored in other food containers, must be labeled
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 (walkin refrigerators)
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-305.14 - Corrected During Inspection egg type salad is stored on top of pans in prep refrigerator.
  store foods where they can be kept cold; keep in lower part of the refrigerator or a pan on top, not on top of other foods.
• 3-307.11 - Repeat the door to the dry storage room is unlocked. This area can be accessed by customers and is not under the control of the managers.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.Keep the door locked to prevent possible tampering.
• 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in hot holding box
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
• 4-101.11(C) - The food-contact surfaces of the following equipment and/or utensils are not sufficient in weight and thickness: homestyle plastic storage containers are used to hold food; they are thin and not easy to clean and are not durable.
  Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be sufficient in weight and thickness to withstand repeated warewashing.
• 4-501.11(B) - Some of the shelves in the walkin refrigerator are very rusty; the integral thermometer in the two door freezer across from the walkins is broken.
  Put a thermometer in the freezerReplace rusty shelves.
• 4-501.114(A) - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Sanitizer is not being pumped into the dishwashing machine. Bottle which was low was replaced and no change; pump was primed and still no sanitizer.Manager called service company to schedule repairs. Do not use the machine until it is sanitizing correclty;FAX ME A COPY OF THE SERVICE REPORT TO VERIFY REPAIR.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-502.13(A) - Repeat observed reuse of plastic manufacturer containers (soy sauce) to hold other foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.BUY COMMERCIAL STORAGE CONTAINERS TO REPLACE SOY SAUCE CONTAINERS.
• 4-601.11(C) - The gaskets of the undercounter refrigerator in the "bar" area were soiledl
  clean the gaskets
• 43.1-1-5(f) - The Panasonic microwave oven is intended for household use only and is no approved for use in a commercial food establishment:
  replace the oven with a commercial one: NSF or the equivalent
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-501.114(A) - unused rotisserie oven is stored in the kitchen
  remove the oven and any other items not used in regular operation
• 6-501.12(A) - Observed that the drain pipes at the small three vat sink are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

September 07, 2007 (Follow-up)

August 20, 2007 (Routine)

• 3-301.11(C) - Corrected During Inspection Repeat cup is used as a scoop in flour
  use a scoop with a handle in food
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: soy sauce and other sauces stored below raw meats in the walkin refrigerator
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: flour,
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: tea spoons, tongs and scissors for galbi are all stored in standing water.
  Ffood utensils must be stored 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous 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, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-307.11 - Repeat the door to the dry storage room is unlocked; this room is in the same hallway as the bathrooms and accessable to partrons; the room is not under obsrvation of the managers or other employees
  keep the door locked to this room to prevent any possible product tampering.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in cabinet
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above
• 3-603.11(A) - Critical There is no consumer advisory for the following food item(s) that may be served raw and/or undercooked seng sun hoe and yook hweh.:
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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 written means.note: only these items are served raw. Recommend putting a label on the menu that says " Sang Sun Hoe and Yook Hweh contain raw fish/beef. Consuming raw or undercooked foods may increase your risk of foodborne illness."
• 4-202.11(A)(1)-(5) - Critical The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: plastic containers used tohold foods in the walkin; they are not meant for food storage; also the picnic chests used to store ice are not meant for restaurant use.
  Replace these.Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: left side prep refrigerator on the cooking line and the two door freezer (True)
  put thermometers in these refrigeratorsCold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - The handle on the rice lid is broken
  repair the lid, or replace it
• 4-502.11(A) - The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: ice scoop is cracked
  replace the ice scoop (at the ice machine)
• 4-502.13(A) - Repeat An enormous number of manufacturer containers (soy sauce and others) were observed reused for the storage of other foods
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
• 43.1-1-5(f) - microwave is Samsung, for home use only; scissors used for galbi are not meant for use with food
  remove the microwave; replace the scissors with those that are listed for food contact use.
• 5-202.12(A) - There is no water at the front hand sink
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.11(A) - Repeat The handwashing facility located at the bar area is blocked by a container on the floor and a cart with soups
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Repeat the front hand sink is not working; it is turned off; a moldy piece of plastic is wrapped around the three vat sink faucet and the hot and cold handles are switched at the rear hand sink
  repair the sinks so hot and cold water are supplied, keep the plastic off the faucet at the three vat sink and switch hand sink handles..
• 6-202.15(A)(1)-(3) - Corrected During Inspection door is open
  keep the doors closed to keep flies and other insects out
• 6-301.11 - Repeat No hand soap at sink in bar
  Provide hand soap at each hand sink
• 6-501.12(A) - the two rear doors are soiled
  clean the doors

February 20, 2007 (Follow-up)

• 3-203.11(A) - Repeat shellfish labels are kept but there is no datesytem to verify when the shellfish were used.
  Molluscan shellfish (oysters, clams, mussels) tags must be maintained and a system must be kept to identify when they were used in case of tracing contaminated shellfish2/20 labels are still undated; the dates of use of the shellfish must be kept in case of traceback.
• 3-304.14(B)(1) - Corrected During Inspection Repeat wet wiping cloths stored on a counter
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6" above the floor, especially in the walkin
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Obtain additional (commercial) dunnage racks or shelves.
• 3-307.11 - Corrected During Inspection Repeat The door to the dry storage closet is kept open, allowing possible food tampering as the closet in located off the hallway near the bathrooms and out of obsrvation/control of food employees.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. KEEP THE DOOR LOCKED TO PROTECT FOOD

January 30, 2007 (Routine)

• 2-301.11 - Critical Food employees observed failing to wash their hands after touching raw foods, changing tasks, etc. Minimal handwashing noted.Also the hand sinks were blocked and no soap or towels provided making it unlikely that employees were washing their hands as required.
  ALL food employees shall be washing their hands frequently to keep the hands and exposed portions of the arms clean and sanitary.
• 2-304.11 - Food employees observed wearing "street clothes" in the kitchen without aprons
  Food employees shall always wear clean outer clothing or aprons to be worn only in the kitchen to prevent contamination of food, equipment, utensils, linens, and single-service items.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-203.11(A) - shellfish labels are kept but there is no datesytem to verify when the shellfish were used.
  Molluscan shellfish (oysters, clams, mussels) tags must be maintained and a system must be kept to identify when they were used in case of tracing contaminated shellfish
• 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Bowl as scoop in flour
  Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
• 3-301.12 - Critical An employee observed reusing a utensil to taste food.
  A food employee may not use a utensil more than once to taste food that is to be sold or served.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in storage in refrigerators
  Foods shall remain covered at all times.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:flour in dry storage
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.14(B)(1) - wet wiping cloths stored on a counter
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" above the floor, especially in the walkin
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Obtain additional (commercial) dunnage racks or shelves.
• 3-305.14 - a large container of eggs was stored on ice at the prep area but most of the eggs were above the ice level and could not be kept cold
  During preparation, unpackaged food shall be protected; store in the refrigerator Keep only a small amount of eggs out
• 3-307.11 - The door to the dry storage closet is kept open, allowing possible food tampering as the closet in located off the hallway near the bathrooms and out of obsrvation/control of food employees.
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. KEEP THE DOOR LOCKED TO PROTECT FOOD
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: fish and clams at three vat sink
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 4-202.16 - cardboard boxes are used to hold paper goods and plates at the front (rice warmer) area; reused coffee containers are used to hold spoons at the bar; plastic picnic coolers are used to hold ice at the bar.
  Cardboard , milk crates, soda crates, and/or bread racks and homestyle picnic items are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.Use plastic or other cleanable containers for the paper items and commercial ice container at the bar
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Also level of bleach in wiping cloth solution is not being tested
  The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• 4-501.16(A) - The three vat sink was observed being used for handwashing
  A warewashing sink may not be used for hand washing.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of many other foods, kimchi, sauce, for storage of various items.
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. More lexan plastic and stainless steel and other commercial containers are needed.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: spoons at bar area and the slicer in the kitchen
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior of flour container in the dry storage area.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(A)(5) - Critical After tasting soup cook put the soiled spoon back into the holding container on line
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-903.11(A) - Clean plates stored next to the bar hand sink under the towel dispenser; utensils in the kitchen on the cook line are stored on the floor
  Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• 4-904.11(B) - Unwrapped spoons were not stored in the bar area with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 5-205.11(A) - The handwashing facility located at the bar and in the kitchen are blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - there is a leak at the faucet of the front (bar) hand sink making it unusable.Hot and cold (labeled) faucets are switched in the kitchen so that hot water is provided on the right sidea a rubber glove has been cut and wrapped around the three vat sink faucet in the sink to direct the flow of water
  REPAIR THE LEAK SO THAT EMPLOYEES CANUSE THE SINK.Switch the faucet handles at the kitchen sinkprovide a commercial attachment to three vat sink if needed; not plastic or rubber
• 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.110(B) - Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Designate a place for emplloyees to keep jackets and personal items and instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
• 7-202.11(A) - the level of sanitizer was extremely high in the wiping cloth solution
  keep level at 50 to 100 ppm for wiping cloths, same level as at the dishmachine

February 16, 2006 (Routine)

• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over sauces in the AmeriKooler Walk-In.
  ***Refer to FOOD STORAGE comments below.***
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw poultry stored over raw meat and raw meat stored over raw seafood in the AmeriKool refrigerator and freezer and in the reach-in units.
  Refer to FOOD STORAGE comments below.
• 3-304.14B2 - Repeat Wiping cloths improperly stored on prep surfaces between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.1. Set up the sanitize basin of the 3 compartment sink with a chlorine(bleach) and water solution at 50-100 ppm.2. Fill a small bucket with the solution.3. Place the bucket on the floor on the prep line 4. Store wiping cloths in the sanitzer solution.
• 3-304.15D - Observed an employee on the cook line using a cloth glove with ready-to-eat (RTE) food. The employee removed the glove without being prompted upon my observation.
  Cease use of cloth gloves with RTE food. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the AmeriKooler Walk-Ins and in the dry storage room.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed cooked egg holding at room temperature on the cook line (71F). Observed tofu anf potato salad cold holding between 50F and 54F in the top compartment of Beverage AIr Reach-In #1 (nest to the 3 compartment sink).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less. After the egg is cooked it shall be rapidly chilled and held at 41F or less until it is served. Do not store potentially hazardous foods such as fried tofu and potato salad in the top compartment of the Beverage Air Reach-In adjacent to the 3 compartment sink. Store these foods in the bottom compartment of this unit.
• 4-101.11D - Obsevred the use of wood utensils that are absorbent and no longer easily clenable (wear and tear).
  Replace these utensils with utensils that are easily cleanable and nonabsorbent.
• 4-302.12 - The person in charge of the kitchen could not provide a food temperature measuring device (i.e., a food thermometer).
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-501.11B - Repeat The door gaskets of the AmeriKooler walk-in (meat) and True Freezer are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Repeat Tofu containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Corrected During Inspection Critical Repeat The following utensils were observed soiled to sight and touch: Meat Slicer.
  Clean and sanitize these surfaces for food contact.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. Interior of hood above dish machine2. Caulk in at soiled and clean dish tables in warewashing areas (mildew growth).
  Maintain nonfood-contact surfaces of equipment clean. Recaulk areas where mildew growth is observed.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: All equipment and utensils washed in the 3 compartment sink. An employee was observed washing a rice pot in the 3 compartment sink, but the sanitizer basin was not set up. An employee explained that items washed in the 3 compartment sink are washed with soap and water and then dried with a reusable towel.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11C - Critical No chemical sanitizer was found in the sanitize basin at the 3 compartment sink.
  Provide chlorine (bleach) sanitizer at 50 to 100 ppm and immerse or expose food contact surfaces to sanitizing solution for 10 - 30 seconds.
• 4-901.11A - Observed containers stacked while wet after cleaning and chemical sanitization. Additionally, employee reported that large pots are dried with towels after they are washed.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-501.17 - There is no cover to the feminine napkin refuse containers in the ladies room stall.
  Provide a cover to the feminine napkin refuse containers in the ladies room stall.
• 6-202.15 - Openings to the exterior of the building are present along the bottom of the rear exterior door in the uteility room.
  **Provide a new door sweep or weather stripping.** Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the hand sink at the start of the inspeciton.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-303.11B - Inadequate lighting was noted in the True Upright Freezer. The light bulb is out.
  Replace the light bulb with a new shatter resistant bulb.
• 6-403.11B - Observed employees' coats and sewaters store don food products in the dry storage room.
  Provide a coat rack or coat hools. Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• 6-501.11 - Repeat Observed the walls and door frame in the uteility room in poor repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 25, 2005 (Routine)

• 2-103.11D - No handwashing was observed during the inspection. Furthermore, no soap was available at the only hand sink located in the kitchen.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-301.11C - Obseved bowls used as dispensing utensils for many foods throughout the kitchen.
  All dispensning utensils must be equipped with handles.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in refrigerator and freezer.
  **Please refer to FOOD STORAGE in comments section.** Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. **Employee relocated chicken to bottom shelf in meat walk-in. Spoke with employee about food storage in freezers.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use.1. Scoops stored with handles in food products (e.g. flour, ice)2. Utensils stored in standing water on cook line.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use. Observed wiping cloths stored on cook line prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Produce Walk-In, Walk-In Freezer, and Dry Storage Area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling were not adequate. Observed fishcakes holding at 78F in the produce walk-in and 80F in Bev Air #1. Accorsing to staff the fishcakes were cooked a half-hour prior to the temperature being measured. The fishcakes were stacked densrly in a pan and covered tightly with plastic wrap.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment (freezer); (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer (metal); (6) Adding ice as an ingredient; (7) Covering food loosely while cooling; or (8) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Observed meat cold holding at improper temperatures (52F) in a large container covered with ice.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 3-603.11 - Critical Repeat The owners have placed placards at each table encouraging customers to "make sure that all meats are cooked before eating."
  A consumer advisory reminder must be added to all table placards stating that "consuming raw or undercooked poultry, meat, or fish may increase your risk of foodborne illness."
• 4-101.111 - The raw wood shelf near the water heater is not corrosion resistant, nonabsorbent, and/or smooth.
  1. Replace the wood shelf with a plastic or metal rack that is easily cleanable.2. Paint the wood shelf with a sealant based paint so that it is easily cleanable.
• 4-101.11A - Critical Observed plastic grocery bags used to store food in the walk-in freezer.
  Discontinue the use of grocery ("thank you") bags for food storage. Provide food grade storage containers/bags for all food storage.
• 4-204.112B - No thermometers are located in the Beverage Air refrigerators on the cook line.
  Provide thermometers in these units.
• 4-501.11B - The door gaskets on the True Freezer are damaged.
  Replace all damaged gaskets.
• 4-502.13A - Manufacturer containers (soy sauce) were observed reused for the storage of food throughout the kitchen. **Note: This is the second inspection that the owner reported that food storage containers were purchased from a retaurant supply company and the containers cracked when stored in the freezer.**
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior surfaces of the True Freezer
  Clean and sanitize these surfaces for food contact.
• 5-205.11B - The hand sink in the kitchen is being used as a dump station.
  The hand sink identified above is to be used for washing hands only.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand sink in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.11 - The wall adjacent to the doot near the water heater is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The wall behind the dishmachine noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 25, 2005 (Routine)

• 2-103.11D - No handwashing was observed during the inspection. Furthermore, no soap was available at the only hand sink located in the kitchen.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 3-301.11C - Obseved bowls used as dispensing utensils for many foods throughout the kitchen.
  All dispensning utensils must be equipped with handles.
• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in refrigerator and freezer.
  **Please refer to FOOD STORAGE in comments section.** Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display. **Employee relocated chicken to bottom shelf in meat walk-in. Spoke with employee about food storage in freezers.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the refrigeration units.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use.1. Scoops stored with handles in food products (e.g. flour, ice)2. Utensils stored in standing water on cook line.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use. Observed wiping cloths stored on cook line prep surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the Produce Walk-In, Walk-In Freezer, and Dry Storage Area.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.15A - The methods used for cooling were not adequate. Observed fishcakes holding at 78F in the produce walk-in and 80F in Bev Air #1. Accorsing to staff the fishcakes were cooked a half-hour prior to the temperature being measured. The fishcakes were stacked densrly in a pan and covered tightly with plastic wrap.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment (freezer); (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer (metal); (6) Adding ice as an ingredient; (7) Covering food loosely while cooling; or (8) Any other method that can effectively accomplish cooling.
• 3-501.16B - Corrected During Inspection Critical Observed meat cold holding at improper temperatures (52F) in a large container covered with ice.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 3-603.11 - Critical Repeat The owners have placed placards at each table encouraging customers to "make sure that all meats are cooked before eating."
  A consumer advisory reminder must be added to all table placards stating that "consuming raw or undercooked poultry, meat, or fish may increase your risk of foodborne illness."
• 4-101.111 - The raw wood shelf near the water heater is not corrosion resistant, nonabsorbent, and/or smooth.
  1. Replace the wood shelf with a plastic or metal rack that is easily cleanable.2. Paint the wood shelf with a sealant based paint so that it is easily cleanable.
• 4-101.11A - Critical Observed plastic grocery bags used to store food in the walk-in freezer.
  Discontinue the use of grocery ("thank you") bags for food storage. Provide food grade storage containers/bags for all food storage.
• 4-204.112B - No thermometers are located in the Beverage Air refrigerators on the cook line.
  Provide thermometers in these units.
• 4-501.11B - The door gaskets on the True Freezer are damaged.
  Replace all damaged gaskets.
• 4-502.13A - Manufacturer containers (soy sauce) were observed reused for the storage of food throughout the kitchen. **Note: This is the second inspection that the owner reported that food storage containers were purchased from a retaurant supply company and the containers cracked when stored in the freezer.**
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Interior surfaces of the True Freezer
  Clean and sanitize these surfaces for food contact.
• 5-205.11B - The hand sink in the kitchen is being used as a dump station.
  The hand sink identified above is to be used for washing hands only.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand sink in the kitchen.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.11 - The wall adjacent to the doot near the water heater is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The wall behind the dishmachine noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 29, 2005 (Complaint)

June 28, 2005 (Complaint)

• 6-202.15 - Openings to the exterior of the building are present along the bottom edges of the back doors. Install door sweeps.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.12A - Observed that the floor under the cook line equipment was heavily soiled.
  The CFM and owner reported that this area is cleaned daily after the establishment closes. Ensure that the equipment on the cook line is moved and that all food debris is removed. The floow shall then be thoroughly cleaned and all excess water from the cleaning must be removed by a mop.

March 25, 2005 (Follow-up)

February 07, 2005 (Routine)

• 3-301.11C - Observed bowls used as dispensing utensils for many various sauces stored in soy sauce containers.
  Do not use bowls or cups as scoops. All dispensing utensils must have handles.
• 3-302.11A2 - Critical Repeat Various types of raw animal are stored in the Walk-In Refrigerator, Freezer, and True Reach-In Freezer in such a way that they may cross contaminate each other.
  All raw food products shall be stored seperate from other types of raw food products. See subsequent comments.
• 3-305.11A3 - Repeat Observed soy sauce buckets containing food in the Walk-In Refrigerators and buckets containing food products in the dry storage area stored directly on the floor.
  All food and single service products must be elevated 6 inches above the floor.
• 3-402.11A - Critical In talking with the kitchen manager it was determined that raw flounder is served to customers upon request. Data from the previous inspection indicates that the flounder is not frozen at -4F for 7 days or -31F for 15 hours prior to serving.
  All fish served raw must be frozen to the aforementioned parameters prior to serving in order to destroy harmful parasites within the fish. If the establishment's suppliers cannot meet these requirements then the establishment must discontinue serving raw fish. The establishment has 2 freezers and neither is capable of holding an ambient air temperature of -4F.
• 3-501.16A - Corrected During Inspection Critical Observed that cooked fish and noodles were holding on a prep table between 90 and 100F.
  Once foods are thoroughly cooked they must be held at or above 140F. Reheat the food to 165F if it falls below 140F or rapidly cool it to 41F or below.
• 3-501.16B - Corrected During Inspection Critical Repeat Crab in the Beverage Air Reach In adjacent to the 3 compartment sink were cold holding above 41F.
  Relocate crab to the Walk-In refrigerator. All potentially hazardous foods must be held at 41F or less.
• 3-603.11 - Critical A review of the menu indicates that the following foods may be served raw or undercooked: FISH (flounder, tuna, & salmon).
  As of 2002 any establishment serving raw or undercooked animal/fish products are required to DISCLOSE such items to consumers and REMIND consumers that consuming these products can increase their risk of foodborne illness. A consumer advisory must be added to the menu. A sufficient consumer advisory will:Label all raw or undercooked items with an asterisk (*). Insert a corresponding asterisk at the bottom of the menu page with the following message: "Consuming raw or undercooked fish products may increase your risk of foodborne illness."
• 4-101.111 - The following equipment does not meet the requirement of smooth, nonabsorbent, and easily cleanable:1. String / Plastic Wrap holding the drainpipes of the 3 compartment sink together.2. Wooden shelf across from the ice machine
  Remove the plastic wrap / string from the 3 compartment sink drainpipes. Remove the wooden shelf and provide a metal or plastic shelf. Or sand and seal the shelf so that the wood cannot absorb moisture.
• 4-101.11B - Observed a wet cloth in direct contact with lettuce in the Bev Air Bar Reach-In.
  All food contact surfaces must be durable, nonabsorbent, and easily cleanable.
• 4-301.11 - The ambient air temperatures of the following Beverage Air Refrigerators are not maintaining 41F or less:1. Bar2. Far end of cookline3. Next to 3 compartment sink
  Adjust the thermostats on these units so that the ambient air temperatures are maintained at 41F or less. It is recommended that the thermostats be adjusted so that the units actually hold at 37-38F. This way all food will maintain at least 41F even with frequent opening and closing.
• 4-502.13A - Repeat Soy sauce containers were observed reused for the storage of various foods.
  Discontinue the use of soy sauce containers and grocery bags for food storage. Obtain approved commercial containers for food storage. NOTE: A manager noted that the establishment tried to use commercial grade containers before and that these containers cracked in the freezer. He also noted that they are too expensive.
• 4-602.13 - The following equipment was noted in need of cleaning:1. Bottom surface of the True Reach-In Freezer2. Lower racks in the Produce Walk-In
  Clean these surfaces at a frequency necessary to maintain them clean.
• 43.1-3-1A - Critical The establishment has not applied to renew its permit to operate for 2005. The establishment is cuurently operating without a valid permit.
  Contact the Food Safety Section of the Health Department at 703.246.2444 to obtain a valid 2005 permit. A permit must be obtained within 48 hours of this inspection to avoid closure.
• 6-202.15 - Observed that the back door was propped open during the inspection.
  Protect the establishment from the entrance of rodents and insects by keeping all doors and windows tightly closed. A sceen door may be installed providing there are not seals between the door, the frame, and the floor that may serve as an entrance for pests.
• 6-303.11B - The light bulb in the True Reach-In Freezer is out.
  Replace this bulb with another plastic coated, shatter proof bulb.
• 6-501.11 - The cove molding on the wall adjacent to the back door (across from the ice machine) is missing.
  Replace this cove molding.

October 28, 2004 (Routine)

• 3-501.16B - Critical Food in the overhead unit of the Beverage Air 2 Door reach-in was cold holding at improper temperatures (45F-47F)..
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or less.
• 4-901.11A - Containers were not stacked while wet after cleaning and chemical sanitization.
  CORRECTED DURING INSPECTION. Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3-302.12 - Observed unlabeled food containers in dry storage.
  Label working containers with the common name of its contents in Korean and in English. Foods include: Salt, Sugar, and Seasame Seeds,
• 4-302.12 - A cold food thermometer could not be provided.
  Obtain at least one cold food thermometer so that employees can properly monitor the temperature of foods.
• 3-302.11A1 - Critical Raw animal food stored over ready-to-eat (RTE) food (soups) in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding from RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11C - Observed light bulb under the hood out.
  CORRECTED DURING INSPECTION. Replace the bulb. Check daily to ensure that all lights in storage units and food prep areas are functional.
• 3-302.11A2 - Critical
  
• 4-204.112A - The thermometer in the Bev Air 2 Door Reach-In was not properly located in the warmest part of the unit.
  CORRECTED DURING INSPECTION. Relocate the thermometer to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 3-304.12 - In-use utensils and dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the reach-in units.
  CORRECTED DURING INSPECTION. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-305.11A3 - Food in the walk-in units stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 6-301.14 - Handwashing signage is not provided at any of the hand sinks.
  Post signs encouraging employees to wash their hands at the following locations: 1) Kitchen Hand Sink 2) Bar Hand Sink 3) Women's Restroom 4) Men's Restroom
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Large Coolers Storing fish and employees' presonal items.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 4-502.13A - Repeat Manufacturer containers (Soy Sauce and Tofu) were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for foodstorage. Provide approved reusable food storage containers designed for commercial use.
• 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish; or, obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food (salads) with their bare hands.
  CORRECTED DURING INSPECTION. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

August 25, 2004 (Complaint)

• 4-502.13A - tofu, soy and other mainufacturers' containers hold other fool
  do not reuse containers that food comes in; use commercial ones
• 3-302.11A4 - Critical some food is uncovered in the walk-in
  cover all foods in storage; corrected
• 4-903.11A - knives are stored in space between tables, pans stored on egg crates
  store knives where they cannot become dirty and discard the egg crates which may have liquid from damaged eggs on them and cannot be cleaned (corrected
• 3-501.15A - broth cooling on floor covered
  1. all food must be off the floor, 2.cool uncovred to 140f then use ice baths, stirring small containers to cool (140f to 41f in six hours max.; corrected
• 3-304.12 - spoons, tongs, etc in front service area observed in standing water
  store these in running water or warm water of 140f or in or on a clean surface; corrected
• 4-501.112A - dishmachine is not sanitizing properly; test paper shows no color change
  repair dish machine, use the three vat sink until repairs done (service rep is on the way)
• 4-205.10 - noted plastic scoops, wooden rice bowl, some equipment which does not appear to be commercial
  upgrade utensils and equipment to commercial, NSF or equivalent
• 6-301.12A - no towels at one hand sink
  keep towels at all hand sinks, corrected
• 6-202.15 - there is a small gap at the bottom of one back door
  put a sweep or strip on the door to keep mice out

March 10, 2004 (Follow-up)

• 43.1-3-3A - Critical Repeat no CFM on site
  there must be a C FM on site
• 43.1-1-5F - Repeat equipment is not commercial
  all equipment must be commercial, NSF or equivalent

February 25, 2004 (Follow-up)

• 3-603.11 - Critical Repeat Consumer advisory has been added to the menu however it does not have the disclosure part identifying "sengsun hoe" as containing raw fish. This must be added to the advisory.
  
• 43.1-3-3A - Critical Repeat No CFM on site when I arrived. There must be a certified food manager in the restaurant when there is food preparation.
  Another employee must obtain CFM card within the next two weeks; I will follow up in two weeks.
• 43.1-1-5F - Repeat The noodle makers, cold and hot, are Korean commercial but not NSF
  Send cut sheets to the Health Department giving all specifications on the "Han Kook" noodle maker and on the "Elephant" brand cold noodle machine. Send within two weeks to me at the Health Dept.

February 10, 2004 (Routine)

• 6-501.110B - employees clothing found on shelving in dry storage area
  STORE EMPLOYEE CLOTHING, SHOES, POCKETBOOKS, ETC IN THE DESIGNATED AREA
• 4-202.16 - The nonfood contact surface of the dunnage racks (wooden) in several areas; the coleman type picnic coolers used to hold fish and ice; the new laminate/wooden shelf attached to the wall with wire in the kitchen are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Provide metal dunnage racks to hold foods at least six inches above the floor; remove the "corian style" shelving and remove/replace the coolers THE ABOVE MUST BE DONE FOR THE REINSPECTON
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 43.1-3-3A - Critical there was no CFM on site when I arrived; CFM arrived during the inspection however she has not obtained her CFM photo ID; she passed the Experior test on 1/5/04
  MANAGER MS. SUNWOO MUST OBTAIN THE PHOTO ID CARD FROM ORS BY THE END OF THIS WEEK AND FAX/CALL ME THE INFORMATION. The owner also has a card but is not here. I recommend that there be at least three CFMs since THERE MUST ALWAYS BE A CFM IN THE RESTAURANT WHEN THERE IS FOOD PREPARATION
• 3-304.12 - Dispensing utensils improperly stored between use. Knives stored in space between equipmnenbt and dispensing and dispensing scoops, tongs, etc are stored in standing water
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 4-202.11A - Critical wet terry cloth towels are used to keep vegetables moist; food is stored in trash bags
  all cloths, papers, containers etc for food must be food grade; contact your supplier to request commercial/food grade bags, cloths, etc
• 3-302.12 - Unlabeled food containers. or labeled in Korean.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Containers should have the label on the side of the container in English and the language of the emplloyees: Korean and Spanish
• 43.1-1-5F - There is equipment and utensils in the restaurant which appear to be homestyle or are commercial from Asia but not NSF.
  All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. I will discuss this with Plan Managerment staff.
• 3-301.11B - Critical bowls are used as scoops in many foods
  PROVIDE SCOOPS OR OTHER UTENSILS WITH HANDLES IN FOODS
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: seng sun ho (sushi like fish item)
  As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.I discussed this with the manager and a label may be put on themenu or this may be added when the menu is reprinted. LABELS OR MENU CHANGE MUST BE DONE FOR THE REINSPECTION VISIT
• 6-301.12A - Observed that no paper towels were available for handsink at the bar.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.corrected during inspeciton
• 6-305.11B - Lockers or other suitable facilities are not provided for employees clothing and other possessions.
  PROVIDE LOCKERS OR HOOKS OR OTHER SUITALBE FACILITIES for the orderly storage of employees clothing and other possessions.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a conspicuous location to consumers.
• 6-301.13 - Handwashing Aids and Devices have been installed at the three vat sink
  Remove handwashing aids(soap and towels) and devices from the food preparation sink.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.(corrected during inspection)ALL RAW MEATS, POULTRY AND SEAFOOD MUST BE STORED BELOW OTHER FOODS.
• 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.; barely at 50ppm
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. This was corrected during the inspeciton, tube for chlorine was not at the bottom of the container CHECK DAILY TO MAKE SURE THAT THE BOTTLES OF SOAP, RINSE AGENT AND SANITIZER ARE FILLED AND USE THE TEST PAPERS TO TEST SANITIZER LEVEL DAILY. I asked the manager to schedule a visit by service company to check machine and increase the strength of the sanitizer to closer to 100ppm
• 3-203.12A - Critical tags are maintained for shellfish however there is no indication on them of the dates the shellfish was used.
  track and record the dates of each batch of shellfish; record this on the tags.
• 5-205.15A - Critical there is no hot water at the three vat sink; employee said it was damaged yesterday and request has been made for repairs. In addition plastic bags have been attached to most faucets to prevent splash.
  1. REPAIR THREE VAT SINK SO HOT WATER IS PROVIDED. 2. SWITCH THE HANDLES AT THE HAND SINK (HOT AND COLD ARE REVERSED) 3. REMOVE THE BAGS FROM THE FAUCETS AND EITHER ADJUST THE FLOW TO PREVENT SPLASH OR REPLACE FAUCETS OR ADD COMMERCIAL ATTACHMENT TO PREVENT SPLASH
• 4-502.13A - Manufacturer containers were observed reused for the storage of many other foods
  Discontinue the reuse of soy sauce, tofu, etc. single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3-402.11A - Critical Raw fish that is used for the seng sun ho in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.PROVIDE A LETTER FROM THE SUPPLIER THAT THIS IS FROZEN
• 3-501.13 - Observed two large containers of frozen fish thawing at room temperature
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.corrected during inspection
• 3-501.16B - Critical fish in three door undercounter type refrigerator cold holding at improper temperatures (across from noodle maker0.
  ADJUST THIS REFRIGERATOR SO FOOD IS HELD AT 41F OR LOWER.

December 16, 2003 (Follow-up)

December 15, 2003 (Pre-Opening)

• 3-501.16A - Critical One bar refrigerator and two kitchen refrigerators are not in good repair and not holding at least 41degrees F.
  Repair or replace the broken refrigerators.
• 4-204.119 - The bar three-compartment sink is missing one drain board.
  Provide a three-compartment sink with two drain boards.
• 6-303.11A - Inadequate lighting (10 foot candles) was noted at the kitchen hand wash area and at restroom.
  Provide at least 20 foot candles of lighting at hand washing facilities and at restroons.
• 3-302.11A1 - Critical A splash guard between three-compartment sink and food preparation sink has not been installed.
  Install a splash guard at the noted.