Kwan's Deli and Korean Kitchen

Food properly labeled; original container — Inspector Note: Observed several containers of foods, spices, and sauces, and squeeze bottles of sauces stored in main kitchen area without labels identifying the contents. Corrected on site - labels provided for all food items. 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.

In-use utensils: properly stored — Inspector Note: Observed measuring cup used as a scoop for cooked rice stored inside rice container in reach-in cooler. Observed scoop for spice stored in dry storage area stored inside spice container with the handle touching the food. Corrected on site - dispensing utensils removed from food containers and relocated to warewashing area for cleaning. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Food stored covered — Inspector Note: Observed several food items held uncovered in coolers and freezers. Corrected on site - covers provided for uncovered containers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

In-use utensils: properly stored — Inspector Note: Observed rice scooping utensils stored in a container of water with temperature of 68*F. Observed large wooden spoons stored next to cooking equipment in water with temperature of 107*F. Corrected on site - Water emptied and remade with water from hot water dispenser with temperature of 177*F for holding in-use utensils. PIC advised to change water often to ensure water remains sufficiently hot. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Food separated and protected — Inspector Note: Observed raw chicken stored above cooked chicken in reach-in cooler in main kitchen area. Observed raw chicken stored above raw beef in reach-in cooler in main kitchen area. Observed raw fish stored above pickled radishes in reach-in cooler in front food service area. Corrected on site - raw items rearranged to prevent cross-contamination. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented.