Top Korean BBQ & Hot Pot

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in freezer with excessive ice on ceiling and floors. CA: All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed 2 light fixtures on ceiling without protective shield in main kitchen. CA: . Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Food separated and protected — Inspector Note: Observed raw beef stored on top of cooked mussels inside prep top cooler. Observed raw chicken stored above raw pork, raw chicken stored above raw shrimp, and raw beef stored above corn in walk in cooler. CA:Raw meats shall be stored/arranged based on cook temperatures. COS: Items re-arranged to prevent contamination

Food stored covered — Inspector Note: Observed several foods stored uncovered in bottom prep top cooler and walk in cooler. CA: Unless cooling, foods shall be stored covered. COS: PIC covered items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine testing at 0ppm Chlorine. CA: Dish machines using chlorine to sanitize shall be tested at 50ppm-100ppm Cl.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in freezer with excessive ice on ceiling and floors. CA: All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee belongings stored among food products for service. CA: (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. COS: Removed and put in employee designated area.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap provided at handwashing sink. 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 COS: PIC placed soap at handwashing sink.

Food separated and protected — Inspector Note: Observed raw fish and raw pork stored above pineapples in walk-in cooler, raw fish stored above bread product in prep top cooler, and raw chicken above raw beef in walk-in freezer. CA: Raw meats shall be stored/arranged based on cook temperatures. COS: Items re-arranged to prevent contamination.

Food stored covered — Inspector Note: Observed several food items stored uncovered in walk in cooler. CA: Unless cooling, foods shall be stored covered. COS: PIC covered items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed can opener blade with excessive black build up being use to open cans in main kitchen. CA: 511-6-1.05(7)(a)1 - 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. COS: Removed for cleaning.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F, see temperature observations. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Items discarded.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility did not have hot water sanitizing test strips. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf CA: EHS advised PIC to obtain proper test strips.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed drinks on prep line with no lid. storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee removed drink on line.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap provided at handwashing sink. 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 COS: PIC placed soap at handwashing sink.

Proper date marking and disposition — Inspector Note: EHS observed several containers of sauces and food products without proper date marking labeling. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf CA: EHS advised PIC on proper date marking.