9292 KOREAN BBQ

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple boxes of beverages and water sitting on the floor in the dry storage area. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes stored with and next to unclean dishes on the dish rack. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed multiple boxes of single-use containers sitting on the floor in the dry storage area. CA: Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor.

Nonfood-contact surfaces clean — Inspector Note: Observed food spillage and debris at the bottom of the reach-in freezer, reach-in cooler, and prep top coolers. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand-washing sink upon arrival. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Food employee supplied paper towels at the hand-washing sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed water in the soap dispenser at the hand-washing sink upon arrival. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Food employee discarded the water from the dispenser and supplied the hand-washing sink with appropriate cleanser.

Food stored covered — Inspector Note: Observed a frozen piece of beef stored in the reach in freezer without any food container, lid, or plastic covering. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink buildup and residue on the lip of the ice machine in the main kitchen. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed three quaternary ammonium sanitizing buckets with a reading of 0 ppm. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC) AND have a concentration as indicated by the manufacturer’s use directions of no less than 200 ppm and no more than 400 ppm. COS: Food employee discarded sanitizing solutions and made new sanitizing solutions for each bucket.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris at the bottom of the reach-in freezer and prep top cooler. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a food container of employee's food stored under the prep top cooler with other food container used to serve customers. CA: 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. COS: Food employee removed food container from under prep top cooler and to designated area.