KANG NAM JAPANESE RESTAURANT

Approved thawing methods used — Inspector Note: Observed yellowtail fish thawed in reduced-oxygen packaging in walk in cooler when instructions indicate to remove from packaging. COS: Person in charge removed packaging from fish. CA:Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed flounder fish wrapped in brown disposable paper towels to absorb moisture. Linens such as a cloth napkin was not used properly to line a container of food - the linen/cloth napkin was not replaced as required when the container was refilled for another customer.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the blades of the vegetable slicer machine in disrepair. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Nonfood-contact surfaces clean — Inspector Note: Observed red liquid waste directly on top of food storage container.511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food separated and protected — Inspector Note: Raw bulgogi stored directly above yellow tail tuna inside of walk in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Food separated and protected — Inspector Note: Raw chicken breast stored directly above sauces and raw pooled eggs inside of prep top cooler. COS. Food items arranged in correct order.

Food separated and protected — Inspector Note: Raw eggs stored directly above vegetables inside of walk in cooler.

Food separated and protected — Inspector Note: Raw pork stored above cabbage inside of walk in cooler.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed numerous containers of food (pots of soy sauce, soaking cabbage, fish guts for stock, etc) on the floor. COS: moved pots and containers to locations 6in or higher from floor Observed buckets of water with aquarium tubing and green scum in walk-in cooler, stored above RTE foods COS: removed buckets & aquarium equipment from cooler Observed containers of fish and marinated beef in walk-in without covers COS: covered with plastic wrap or lids that fit CA: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Physical facilities installed, maintained, and clean — Inspector Note: observed food debris across kitchen floor, liquid & broken tiles behind grill CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed live roaches on edge of pot of cabbage soaking in salt water on floor; observed other signs such as roach droppings on top of paper towel dispenser over main kitchen hand sink

Proper cold holding temperatures — Inspector Note: Multiple observations, see asterisks in temperature log - cut leafy greens held on countertops without temperature control or TPHC date marking COS: moved to coolers or marked with TPHC discard times - rice noodles packed above fill line in container in ice bath above 41F COS: divided into 2 containers, stored one in prep top cooler - beansprouts in prep top above 41F; COS: added ice to cool - lettuce in held in reach in cooler w/ ambient above 41; COS: move to different cooler - grilled mackerel on counter, COS: labeled for TPHC discard time of 3 hours Advised PIC to adjust or repair the main kitchen left prep top cooler behind grill to a lower ambient temperature; COS PIC called repair tech CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Time as a public health control: procedures and records — Inspector Note: observed egg rolls, tempura batter, mackerel, and cut leafy greens stored "on time" according to PIC with no date marking labels noting discard time. COS: labeled with date and discard time Observed TPHC date marking on fish in sushi bar, informed by TPHC that these fish are not held on time. COS: re-label fish with correct date marking and remove discard time CA: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.

Proper date marking and disposition — Inspector Note: Observed no date marking on stored foods including: pooled eggs, opened imitation crab packages, abalone, fish cakes, bean sprouts, marinated raw bulgogi beef, shredded mozzarella, tofu and others. COS: PIC should mark dates CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.