DAE JANG GUM

Food properly labeled; original container — Inspector Note: Observed containers of salt and sugar near the stovetop without labels. Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Discussed with PIC to label salt and sugar so that they are able to be identified.

Wiping cloths: properly used and stored — Inspector Note: Observed more than 5 wet wiping cloths stored in sanitizer bucket without proper sanitizer solution. Tested at 0ppm chlorine. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. PIC remade sanitizer bucket and it was tested at 200ppm chlorine.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dishes being washed using a mixture of dish detergent and bleach in the first compartment of the 4 compartment sink. No separate sanitizer was applied following the final rinse. Food-contact surfaces were not sanitized after cleaning. Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; 2. Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment; 3. If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be: (i) Integrated in the application of the sanitizing solution, and (ii) Wasted immediately after each application; CA: Discussed with the PIC the proper ware washing procedure in the correct order. Advised the PIC that the sanitizer must remain on the food-contact surfaces during the air-drying process. Provided Spanish-language educational materials regarding proper ware washing procedures.

Nonfood-contact surfaces clean — Inspector Note: Observed the bottom and sides of the grates above the prep-top cooler in the main kitchen lined with accumulated organic debris, grease, and dust-like residue. 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. Discussed with PIC that shelving must be routinely cleaned to prevent potential contamination.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food, including cooked rice, cooked vegetables, and cooked shrimp, stored in coolers located in an area that was not designated for employee food storage or use. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Discussed with the PIC the need to provide a designated area within the establishment for employee food storage and advised the PIC to clearly label the designated area.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed large pan of beef soup cooling at room temperature inside of main kitchen with a temperature of 94F. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Discussed proper cooling methods with PIC. PIC stated that food was prepped an hour earlier, therefore PIC moved beef soup to stove top to be reheated. Food was later temped at 188F.

Approved thawing methods used — Inspector Note: Observed a bag of whole raw fish thawing at room temperature on top of a metal bag in between the 4 compartment sink and vegetable sink. Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, 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 PIC opened and moved bag of raw fish to meat sink to thaw under running water.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a large pan of cut vegetables stored on top of a pot of beef soup, with the pot sitting directly on the floor directly beneath the hand sink. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination. PIC relocated cut vegetables to prep top counter and pot of beef soup to stove top.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed container of vegetables stored in meat sink upon arrival. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed multiple food items stored above the required cold holding temperature of 41°F inside the undercounter reach-in cooler; these included cooked bean sprouts at 58°F, pork sausage at 50°F and 53°F, cut raw fish at 49°F, cooked shrimp at 63°F, tofu at 51°F, and cooked shrimp with vegetables at 50°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that foods were prepared that morning or yesterday, therefore PIC voluntarily discarded foods. *See temp log / PIC also lowered temperature of undercounter cooler.