Q KOREAN BBQ & REVOLVING SUSHI

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a food employee's electronic device and speaker sitting on the prep top cooler's countertop. CA: 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.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Upon arrival, there was no person in charge present. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the food code. COS: PIC arrived 35 minutes after inspection began.

Hands clean and properly washed — Inspector Note: Observed food employee change gloves after prepping sushi and move to a different task without washing their hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and after touching bare human body parts other than clean hands and clean, exposed arms; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready-to-eat food; before donning gloves to initiate a task that involves working with food; P and after engaging in other activities that contaminate the hands. P COS: Food employee discarded gloves and washed hands

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed food employee prepping sushi with bare hands in the main kitchen. CA: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Food employee discarded sushi and washed hands before putting on gloves.

Food stored covered — Inspector Note: Observed food containers of fish eggs, avocado sauce, raw chicken, and raw shrimp stored under the prep top coolers, and food containers of crab in the reach-in freezer without any lids or coverings. CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination.