Q KOREAN BBQ & REVOLVING SUSHI

Food properly labeled; original container — Inspector Note: Observed an unlabeled clear squeeze bottle containing vinegar and an unlabeled yellow squeeze bottle containing sesame oil, on a counter located in the main kitchen. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS: items labeled with common name

Washing fruits and vegetables — Inspector Note: Observed a metal container, a red cup, a plastic container, and metal spoon stored in the designated vegetable prep sink. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF COS: items removed; discussed that sink may only be used for washing fruits and vegetables.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility does not have test strips for dish machine (chlorine) or 3-sompartment sink (QUAT). C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Hot and cold water available; adequate pressure — Inspector Note: Observed no cold water at the sink located directly in front of the dish machine in the main kitchen. C/A: cold water under pressure shall be provided

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a ceramic mug stored on a shelf directly above a prep top unit in the main kitchen. Observed a bowl of miso soup on a storage shelf in the front food service area, directly across from the drink machine. Observed a reusable plastic cup on a storage shelf above the prep top cooler. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: items removed; discussed designated area for eating and drinking

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee rinsing a wiping cloth in the hand sink located next to the stove in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: discussed with PIC that hand sinks shall only be used for hand washing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in employee bathroom and hand sink next to warewashing sink in the main kitchen without paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: paper towels supplied at these hand sinks

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed 2 full containers of salmon vacuum packaged at facility with a prep dates from 6/2024 to 6/2025. Observed a container filled will small vacuum packaged bags of raw fish with no date indicating package date. C/A: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: 1. Submission of a HACCP plan is required according to the Chapter; 2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2; 3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or an inspectional finding, or a variance request. (b) Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. COS: items discarded NOTE: Facility does have a vacuum package machine on a prep table in the prep/ware washing area of the main kitchen; EHS did observed this machine plugged in and ready for use.