Bulgogi

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most current inspection report not posted. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Proper cold holding temperatures — Inspector Note: Observed TCS food items cold holding above 41F in prep top cooler(see temp log); FFS area. COS: PIC turned down cooler and will monitor temperature throughout the day.(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

Nonfood-contact surfaces clean — Inspector Note: Observed heavy food residue on reach in cooler shelves throughout main kitchen. Observed heavy grease residue on grill hood. Observed soiled residue on equipment throughout main kitchen (grill area, sinks, walls, pot, pans). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed containers of vegetables stored in hand washing sink in main kitchen. COS: PIC removed items. . A handwashing facility may not be used for purposes other than handwashing. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at hand sink. COS: PIC placed paper towels at hand sink (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at hand washing sink in main kitchen. COS: PIC placed soap at hand sink. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black residue on the interior of ice machine in main kitchen. CA: (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.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observation advisory for raw and undercooked foods was not provided on the menu. Menu items that may be served raw and undercooked such as sushi did not include the required disclosure reminding consumers of the increase risked of consumption. CA PIC was informed that a consumer advisory must be included on the menu for all items that may be served raw and undercooked.

Proper cold holding temperatures — Inspector Note: Observed TCS food items cold holding above 41F in prep top cooler in front food service area. COS: PIC fixed temperature on cooler and will monitor throughout the day. (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

Time as a public health control: procedures and records — Inspector Note: Observed potentially hazardous food (Cooked white rice, cooked brown rice, cooked chicken) held under time as a public health control without time marking indicating 4-hour limit. COS: PIC placed time stamps on food items. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) 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;Pf (iv) 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;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to provide procedures on how to deal with contamination event upon request. CA pic was informed that the facility must keep written procedures and material to treat possible contamination event. PIC was given instructions on how to deal with vomiting and diarrhea events.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observation advisory for raw and undercooked foods was not provided on the menu. Menu items that may be served raw and undercooked such as sushi did not include the required disclosure reminding consumers of the increase risked of consumption. CA PIC was informed that a consumer advisory must be included on the menu for all items that may be served raw and undercooked.

Food properly labeled; original container — Inspector Note: Observed multiple food items in the main kitchen that were not labelled or easily identifiable. Ca told pic that all food not left in its original containers should be properly labelled.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing sign provided at hand sink in main kitchen used by employees. CA PIC was informed to label the hand-washing sink in the main kitchen.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed PIC unable to provide several forms of necessary documentation for his establishment as well as inability to provide knowledge on necessary knowledge required to maintain facility.

Management knowledge, responsibilities, reporting — Inspector Note: Observed failure to provide Employee Agreements upon request. Establishment must have signed Employee Reporting Agreements for all employees upon request. Person in charge/CFSM given copy of Employee Reporting Agreement to have completed.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observation multiple non-single use beverage container was observed stored in the main kitchen area.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to provide procedures on how to deal with a contamination event upon request. Facility must have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Person in charge/CFSM given copy of V/D cleanup procedures.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink / brown slime inside ice machine and on baffle. All food contact surfaces shall be cleaned to sight and touch. CA- EHS advised PIC to add ice machine into weekly cleaning schedule.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observation advisory for raw and undercooked foods was not provided on the menu. Menu items that may be served raw and undercooked such as sushi did not include the required disclosure reminding consumers of the increase risked of consumption. CA PIC was informed that a consumer advisory must be included on the menu for all items that may be served raw and undercooked.

Proper date marking and disposition — Inspector Note: Observed multiple TCS foods held in the reach in cooler in the main kitchen without the required date marking to show preparation or discard date. CA pic was informed that foods held longer than 24 hours must be clearly date marked and discarded within 7 days.