SSAMJANG CUMBERLAND

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed large pans and containers wet stacked stored in ware washing area of main kitchen. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Food stored covered — Inspector Note: Observed the following food items uncovered and exposed to overhead contamination on countertops in main kitchen: Fish cakes, salt, sugar, red spicy sauce, romaine lettuce. Observed the following food items uncovered and exposed to overhead contamination in prep top cooler 1 in the main kitchen: liquid egg. CA: All food items stored shall be covered and protected from overhead contamination. COS: All food listed covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: The concentration of the 2 sanitizer buckets on the prep line station tested at 0PPM for sanitizer. The dishwasher and the sanitizing solution of the 3-compartment sink inside the kitchen tested at 0PPM. CA The concentration of the sanitizer must test within 200 -400 PPM for QAC and 50-100PPM for chlorine. COS The sanitizer buckets and sanitizing station in 3 compartment sink were remade and tested within proper range for chlorine (50-100ppm). Maintenance was called to fix the dishwashing machine.