HAE WOON DAE RESTAURANT

Food properly labeled; original container — Inspector Note: Observed that all food items in all coolers were stored without labels. CA: . Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled with labeling on marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; COS: The names of all items that were in the coolers were labeled with the names. PIC states that most foods were prepped fresh.

Nonfood-contact surfaces clean — Inspector Note: Observed all nonfood contact surfaces in the walk in cooler with a build up of old food and debris. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed a bleach on site that was not EPA registered. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Discussed with PIC that the correct Bleach must be purchased by the deadline. Email photo of correct bleach to inspector [REDACTED EMAIL]. (email also given in person)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed that there was no EPA registered chlorine or sanitizer for food contact surface through out the kitchen. Discussed with PIC that they must purchase a chlorine/Bleach that is EPA registered and affective against norovirus. CA: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed facility keeping white rice at dangerous temperatures for TCS foods. Discussed with PIC that the rice is prepared that way for Korean cultural cooking. CA: 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. Discussed with PIC that they must apply for a variance and send it to the inspector. The inspector will then discuss the whereabouts of the Variance/HACCP process. Without the variance, the facility could possibly use time as a form of public safety control where the time the rice is placed on the counter is documented. The different methods of time use was discussed. The PIC stated that the rice does not sit there as long. COS: PIC decided to put rice on time and document it as so. She also stated that they won't take out too much rice to set out on the counter. The rice was discarded and the time was placed on the fresh rice put out on the counter from the rice cooker.