|
05/10/2022
Inspection, Re-Inspection
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: The following food items in the deli hot holding display unit were stored below 135°F: stir-fried vegetables (112°F), seasoned vegetables (129°F), spicy rice cake (119°F), pork strips (101°F), orange chicken (103°F), and korean fried chicken (112°F).
Corrective Action: The following items were re-heated to 180°F during the time of inspection: stir-fried vegetables, seasoned vegetables, spicy rice cake, pork strips, orange chicken, and korean fried chicken.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Various ready-to-eat food items located in the deli walk-in refrigerator were missing proper date marking labels.
Corrective action: a date marking handout was reviewed and left on-site with the person in charge.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: The facility did not label the Kimchi container with the date and fermentation start time to ensure the critical limits.
Corrective Action: Kimchi Guidance was attached to the email.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Multiple buckets of food in the seafood walk-in refrigerator were not stored at least 6" off the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: Knives were stored in crevices at the food preparation table in the seafood department.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Several cutting boards in the produce department two-compartment sink were scored and stained.
|
|
04/15/2022
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: Failure of the appropriate food employees in the deli department to demonstrate their knowledge regarding cold holding and hot holding temperatures.
Corrective Action: Re-inspection needed.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee in the meat department was observed washing their hands in the three compartment sink without using soap and paper towels.
Corrective action: The inspector reviewed proper hand washing procedures with the person in charge.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The person in charge in the meat department stated that a sanitation step was not used during dish washing in the three compartment sink. Several knives in the produce department were soiled with food debris.
Corrective Action: Manual dish washing procedures were discussed with the operator. The inspector educated the person in charge to clean their knives once in four hours.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: The following food items in the cafe hot holding unit were stored below 135°F: beef ribs (121°F) , grilled fish (123°F), cooked dumplings (99°F), friend rice (101°F), steamed chicken with vegetables (110°F), steamed egg custard (113°F), steamed tofu mixed with ground beef and vegetables (123°F), steamed pork is wrapped in a leaf vegetable (105°F).
The following food items in the deli hot holding display unit were stored below 135°F: seasoned vegetables (113°F), vermicelli noodles cooked with stir-fried vegetables (127°F), bibimbap(115°F), korean spicy marinated pork (128°F) and dak dori tang (129°F).
Corrective Action: The following items were discarded (see voluntary condemnation): steamed egg custard, dumplings, seasoned vegetables, and korean spicy marinated pork.
The following items were re-heated to 180°F during the time of inspection: beef ribs, grilled fish, friend rice, steamed tofu mixed with ground beef and vegetables, steamed pork is wrapped in a leaf vegetable, vermicelli noodles cooked with stir-fried vegetables, bibimbap and dak dori tang.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The following food items in the cafe cold holding unit were stored above 41°F: Bulgogi (72°F) and stir-fry marinated diced chicken (81°F). Bean sprouts in the produce walk-in refrigerator was stored at 68°F. Korean sausage in the display case adjacent to the Deli was stored at 77°F during the time of inspection.
Corrective Action: The food items were rearranged to maintain the correct temperature. Korean sausage was discarded (see voluntary condemnation).
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Various ready-to-eat food items located in the deli walk-in refrigerator were missing proper date marking labels.
Corrective action: A date marking handout was reviewed and left on-site with the person in charge.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: Live crawfish and crabs in the sea food department were not stored on ice or under refrigeration.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Several boxes of food were stored on the ground beneath the food preparation sink located in the deli area. Multiple boxes of seafood were stored on the ground of the seafood walk-in refrigerator. Multiple meat boxes in the meat department were stored on the floor.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Chlorine test strips capable of measuring chlorine residue in a sanitizer solution were not provided.
|
|
02/28/2020
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee in the meat department was observed washing their hands in the preparation sink without using soap and paper towels.
Corrective action: The inspector reviewed proper hand washing procedures with the person in charge.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: A container of cooked vegetables with red sauce in the sushi department walk-in refrigerator measured between (85°F - 88°F) after cooling for 3 hours.
Corrective Action: Cooling temperatures were briefly discussed with the operator. The container of cooked vegetables with red sauce was voluntarily discarded.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Samples of cooked vegetables and tofu measuring (53-71°F) were stored on a table next to the sushi department. The following food items in the back produce area were stored above 41°F: cut cabbage (53°F) and bean sprouts (51°F).
Corrective Action: Temperature control was reviewed with operator and TAPHC was discussed as an option for holding the cooked vegetables and tofu. A TAPHC template was emailed along with report. Cut cabbage and bean sprouts were voluntarily discarded. Cold holding temperatures were discussed.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: The facility did not label the Kimchi container with the date and fermentation start time to ensure the critical limits. The facility did not have a tracking method for the fermentation steps for the preparation of Kimchi.
Corrective Action: Kimchi Guidance was attached to the email. Unlabeled kimchi was voluntarily discarded.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: A food squirt bottle in the sea food department was unlabeled as to its contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Multiple meat boxes in the meat department were stored on the floor. A bag with peanuts was stored directly on the floor in the produce department.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Styrofoam trays on the food preparation table in the produce department were not stored to be protected from dust and contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: A cutting board near the three compartment sink in the meat department was scored and stained. The caulking on the produce department hand sink was torn. The ice machine in the produce department was missing a front face plate.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: Ice build up was observed in the interior of the walk-in freezer.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The faucet located at the three compartment ware washing sink in the back produce preparation area was leaking. A sprayer head connecting the fish tanks in the sea food department was leaking water.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Employee shoes in the sea food department were stored on the exterior of the ice machine. Two lights in the meat department were not in operational order.
|
|
10/04/2019
Inspection, Follow-Up
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: The facility did not have written records or letters from the suppliers for their escolar saku that certifies the products were frozen for parasite destruction.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: The deli department did not provide a standardized recipe for kimchi(fermented cabbage). A large container of kimchi was 55°F at the time of inspection. The product was not date marked and disposed after 7 days.
Corrective Action: Kimchi was discarded by the operator. Requirements for specialized processing methods were discussed with the operator.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: Reduced oxygen packaged sashimi tuna was observed thawing in packaging in the display refrigerator unit.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: A sealed package of cooked octopus in the display unit was identified as raw octopus.
|
|
10/03/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: Failure of the appropriate food employees in the deli department to demonstrate their knowledge regarding cold holding and hot holding temperatures. Corrective Action: re-inspection needed. First operational handouts in spanish were left on site.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: A knife in the produce department was soiled with food debris. The person in charge in the meat department stated that a sanitation step was not used during dish washing in the three compartment sink.
Corrective Action: re-inspection needed.The inspector educated the person in charge to clean their knives once in four hours. The three step procedure of wash, rinse and sanitize was discussed with the operator.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: A container of rice cake located in the heated cabinet on the wait station line was 93°F which was less than135°F.
Corrective Action: Rice cake was rearranged to maintain the correct temperature.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Prepared kimchi (cabbage) was 53°F on a cart by the kitchen.
Corrective Action: Kimchi was moved to the walk-in refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Various ready-to-eat food items located in the deli walk-in refrigerator were missing proper date marking labels.
Corrective action: a date marking handout was reviewed and left on-site with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Two containers of bleach were observed stored with customer food in the dry storage area.
Corrective Action: The containers of bleach were moved to an approved location.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments: Reduced oxygen packaged sashimi tuna was observed thawing in the packaging in display refrigerator unit.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: Thermometers were not provided to the cold holding cabinets in the seafood preparation area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: The following food items were stored on the floor in the walk-in refrigerator: oyster sauce, packaged meat and boxes of chinese celery.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Water was observed pooled on the floor by the fish tank in the sea food department.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Several lights were non-functional in the produce storage area.
|
|
06/17/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
An individual in a supervisory role could not provide a food protection manager certificate upon request.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
An open canned employee beverage was observed in the seafood preparation area. Multiple unapproved twist top employee beverages were observed in the seafood preparation area.
Corrective action: re-inspection needed.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hot water located in the women's customer restroom measured 97°F after continuous use. The hot water located in the men's customer restroom measured 81°F after continuous use.
Corrective action: re-inspection needed.
The hand sinks in the mens employee restroom, mens customer restroom, and the seafood department were not equipped with signage to remind staff to wash their hands.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
Various ready-to-eat food items located in the deli walk-in refrigerator were missing proper date marking labels.
Corrective action: a date marking handout was reviewed and left on-site with the person in charge.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
Gimbap that was taken out of the refrgrigerator at 10am was labeled as having been prepared at 11am on the table outside of the deli.
Corrective Action: Proper labeling was discussed and the times on the labels were fixed.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
A package of frozen octopus was improperly thawing at room temperature on the drain board of the three compartment ware washing sink located in the seafood preparation area.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
Two containers of hot sauce were stored on the ground beneath the food preparation sink located in the deli area. A container of whole fish was stored on the ground of the seafood walk-in refrigerator. Packages of miso and noodles were stored on the floor in the back storage area. Multiple food containers were stored on the floor in the main walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
A damp wipe cloth measured less than 50 parts per million chlorine residual on the center food preparation table located in the deli area. A sanitizer bucket was stored on the floor in the deli. A wiping cloth was stored out of sanitizer in the deli.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
Knives were stored in crevices at the food preparation table in the seafood department.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
A large wood shelf in the main walk-in refrigerator was not sealed and not easy to clean. The hand sink in the produce area was not sealed to the wall.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The faucet located at the three compartment ware washing sink located in the seafood preparation area was leaking. The faucet located at the three compartment ware washing sink in the back produce preparation area was leaking.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
A trash can located in the back women's employee restroom did not have a lid. A trash can located in the front women's customer restroom did not have a lid.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The fan guards located in the seafood walk-in refrigerator and produce walk-in refrigerator were soiled with dust. The ceiling vent located in the back women's employee restroom was soiled with dust. The wall adjacent to the walk-in freezer located in the refrigerated meat cutting room was in disrepair. A light shield located in the refrigerated meat cutting room was not properly attached to the fixture. The floor to wall coving located in the front women's customer restroom was in disrepair. The wall in front of the seafood walk-in refrigerator was in disrepair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
An employee backpack was in direct contact with single-use plastic take out boxes on the shelf above the three compartment sink located in the seafood preparation area.
Multiple lights in the produce refrigerator were observed as non-functional. Lights in the seafood walk-in refrigerator were non-functional.
|
|
12/10/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three swollen cans of bamboo shoots were stored with wholesome cans in the customer isles. The cans were separated to the donation box.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee picked an item off the floor and started handling fish without washing their hands. Hand washing was discussed with staff and the employee was instructed to wash their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Fried chicken was 98-106°F in the hot holding case at the restaurant. The chicken was reheated.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The hand sink by the 3-compartment sink in the produce room did not have accessible cold water.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The 3-compartment sink in the seafood department was draining sewage directly onto the floor.
|
|
08/16/2018
Inspection, Follow-Up
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were stored over ready to eat kimchi in the walk-in refrigerator in the restaurant. The eggs were moved to the bottom shelf.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: Kimchi (cabbage) was 63°F and was fermenting outside of refrigeration without a HACCP plan. A life support tank in the seafood department with geoduck clams was on-site and the facility did not have a HACCP plan. Both the geoduck clams and kimchi were voluntarily condemned.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple approved and unapproved (twist-top) employee beverage containers were stored next to and above customer food and clean utensils in both the seafood kitchen and restaurant kitchen. Education was provided on the correct type of beverage containers and appropriate locations.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Gimbap was 73°F at 9:30am and was incorrectly labeled for a time period that extended above the 4 hour discard time (labeled for 2:00pm) for the facility's Time As a Public Health Control plan. The labels were made to reflect the correct discard time and training was provided for correctly following time as a public health control. Cut green cabbage was 73°F in the restaurant.
|
|
08/15/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Raw, fresh blue crab was offered for customer self-service at the seafood department.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pooled eggs were stored over sour cream and raw fish was stored over ready to eat kimchi in the walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without washing their hands in the seafood department. An employee in the restaurant was observed going from dirty dishes to food preparation without removing their gloves and washing their hands. An employee was observed talking on a cell phone and continuing with food preparation with the same gloved hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A tea kettle was observed stored in the basin of the hand sink in the seafood department.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple unapproved and approved employee beverage containers were stored next to clean utensils and next to or above customer food in the restaurant, seafood, and meat departments.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Spicy chicken in the hot holding case at the restaurant was 126°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Squid was 68°F in the restaurant. Korean style sausage (soondae) was 46-54°F in a cold holding display case outside of the restaurant.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Water at the hand sink in the seafood department was not readily available at the time of inspection.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A chemical spray container was stored above and next to clean dishes at a rack by the three-compartment sink in the restaurant.
|
|
01/09/2018
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags in the fish department were not kept in chronological order and were not labeled with a empty date. The facility was provided education as to how to track and store shellfish tags. Correct as soon as possible, but within 10 days.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Four moldy oranges in a crate in the Produce department walk-in refrigerator were stored with wholesome oranges. Informed manager to remove moldy oranges from wholesome oranges. Raw animal food products in the form of fish balls and crab were available for customer self-service as evidenced by the scoops in the containers and the bags nearby. The operator removed the scoops and the bags and informed the staff to assist customers with the raw animal products. Two broken shell clams were stored with wholesome clams at the fish market. The broken clams were voluntarily condemned.
|
| 01d - Critical |
| Food Source: HACCP plan |
|
Inspector Comments: The facility did not maintain a written recipe for their kimchi, did not date mark their kimchi for a 7 day hold and discard, and did not have pH testing available on their finished kimchi process. The manager was instructed to create a written recipe, obtain laboratory pH testing or obtain a pH meter for the facility to use, and to date mark the finished kimchi with the day the kimchi finished fermenting and a day to discard the kimchi that is not to exceed 7 days from when the product was finished. This violation should be corrected as soon as possible, but within 10 days.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee twist-top beverage containers were stored in the fish walk-in refrigerator next to customer food items. The twist-top beverage were moved to a more appropriate location.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Whole shell clams and small neck clams were 53-56°Fat the meat department counter overnight outside of temperature control. The clams were voluntarily condemned.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Open buckets of soup in the Restaurant walk-in refrigerator were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cutting board in the Produce department two-compartment sink was grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The food preparation table by the food preparation sink in the meat cutting room was not fully sealed to the wall. The food preparation sink in the meat cutting room was not fully sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: A cutting board in the Produce department two-compartment sink was stained brown.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Ice accumulation was observed on the Grocery department walk-in freezer condensers. Dust was observed on the Product department walk-in refrigerator condensers and condenser fan guards, in the meat cutting room fan guards, and in the produce walk-in refrigerator fan guards.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Potable water leaks were observed from the hose lines in the fish department.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The men's and women's restroom ceiling vents were soiled with dust. The base coving in the produce walk-in refrigerator was in disrepair.
|
|
09/13/2017
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three unwholesome, dented cans (Soup Ga, Soup Chay, and Straw Mushrooms) were stored with other wholesome canned food products in the canned food aisle.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A box of raw chicken was stored directly on top of a box of raw pork in the walk-in refrigerator of the meat department.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The chlorine sanitizer solution of the three-compartment sink measured less than 50 ppm on a chlorine test strip in the deli department during manual ware washing.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A leak was observed coming from the drain line under the hand sink in the seafood department. The three-compartment sink was leaking waste water directly onto the floor.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several live flies were observed throughout the deli department and produce department.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A spray bottle of chlorine sanitizer measured greater than 200 ppm chlorine residual on the shelf next to the three-compartment sink in the produce preparation area.
|
|
03/07/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dead crab carcass and a dead tilapia carcass were observed in the live seafood tanks. 15 jars of expired, unwholesome baby food were stored with wholesome baby food at the infant grocery section. Dented, unwholesome cans of quail eggs, prawn soup, pho broth, and almond jelly were observed stored with wholesome cans in the grocery isles.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Two employees were observed donning gloves in the deli kitchen without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A scoop was observed stored in the hand sink basin in the seafood department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked sesame chicken was 117-126°F in the hot holding unit at the deli kitchen. Cooked beef and vegetable soup was 126°F in the deli department in a pot at the grill line.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink to the deli kitchen was inaccessible due to a trash can in front of the hand sink and a large container on the basin of the hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Gimbap (90°F) was observed actively cooling improperly as it was stored in an airtight package in the cold-holding display case at the deli kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the meat department were heavily scored.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A raw wood shelf was observed in the walk-in freezer at the seafood department and was not smooth and easily cleanable.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The 3-compartment sink in the produce washing area had a constant leak from the drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: A floor tile was missing from the seafood department. The base board in the walk-in produce refrigerator was torn.
|
|
05/12/2016
Inspection, Routine (Enforcement)
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish located by the seafood market at a display case for customer self-service was not stored in the original container and was commingled with shellfish from another stock.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Fish labels for the seafood department were observed having been stored in the hand sink basin in the seafood department.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A shut-off valve was located on a spigot in the seafood department without adequate back flow prevention downstream of the valve.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The three compartment sink in the seafood department did not have pipes leading from the sink drains to the floor drain.
|
|
03/04/2016
Inspection, Follow-Up
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Trash was observed in the basin of the hand sink in the deli department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked sweet potato (70°F), spicy chicken (74-78°F), stewed tofu (89-90°F), pan fried seafood (94-99°F), pan fried green bean (93-96°F), stirfry vermicelli (85-86°F), pan fried kimchi (65-69°F), pan fried squash (69-70°F), pan fried ground beef (66-67°F), steamed tofu (65-68°F), pan fried whiting (65-69°F), were above 41°F at the table by the deli station window.
|
|
02/25/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Produce in the back room storage was spoiled. Cans in the facility were dented.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Trash was observed in the basin of the hand sink in the deli department. An employee was observed washing their hands with gloves on in the deli department.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee twist-top beverage was observed above food boxes in the back room storage by the deli department.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Stir fry vermiceli (91°F), stir fry fish cake (117-122°F) and sushi rolls (73-74°F) were above 41°F at the table by the deli station window.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: An employee in the deli department was observed not sanitizing dishes.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: A hand sink in the butcher department did not have paper towels.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemical bottles were observed on the same shelf as food storage containers in the deli department.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The chlorine sanitizing solution concentration was above 200ppm in a sanitizing bucket in the deli department.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food and food containers containers were observed on the floor in the deli department and the deli department walk in refrigerator. There was an uncovered rice container in the deli department. An ice bin was uncovered by the deli department. Uncovered containers were observed on a shelf above the prep table in the butcher department. Improper thawing in the prep sink was observed in the butcher department.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A prep table in the butcher department was not sealed to the wall.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Multiple cutting boards throughout the facility were soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The vent cover above the cooks line in the deli were soiled with grease. The fan cases in the butcher department were soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Wet containers were stacked to dry in the deli department.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service articles were being re-used in the deli department.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink in the back room was not properly sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall was soiled above the three compartment sink in the back room behind the butcher department.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee belongings were observed on top of a prep table in the deli department.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Cluttered areas were observed in the docking bay in the back room, behind the active fish tanks in the seafood department, and at the prep sink behind the butcher department.
|
|
05/28/2015
Inspection, Routine (Enforcement)
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Vermicel noodles were stored in a customer reach-in cooler at 85°F, fried dumplings in a customer reach-in cooler were 66°F, gimbap was stored in a customer reach-in cooler at 58°F. These foods were prepared 1-2 hours prior to inspection and were not cooled to 41°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A hose used for washing is split from the hot water line from the hand sink in the meat cutting area and did not have a back flow device.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Packages of squid in the middle compartment of the 3 compartment sink were being thawed in standing water. Boxes of meat stored beneath the condenser unit in the meat department's walk-in freezer had severe ice build up. Several containers of food were stored on the floor in the following areas: the deli's walk-in refrigerator, the fish department's walk-in freezer, the rear preparation room across from the produce walk-in refrigerator, and the walk-in refrigerator behind the deli department.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cutting board on the prep table across from the three compartment sink was scored. Cutting boards on the prep table in the meat department's cold preparation room were scored. Tables located in the rear prep area across from the produce walk-in refrigerator were used for slicing customer foods and were not constructed of food grade material.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Plastic used to secure the faucet on the 3 compartment sink was not constructed of easy to clean material. Storage racks in the walk-in refrigerator in the deli department were rusted. Plastic adhesive covering the lower shelves of the deli prep tables were torn. Wood beneath the deli hand sink was not constructed of nonabsorbent material. Storage racks in the fish department's walk-in refrigerator were rusted. The fan guards in the meat department's cold preparation room were soiled with dust. Plastic adhesive covering the lower shelf of the rear prep table was torn. Plastic adhesive covering the ice machine located directly behind the deli department was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The sliding tracks beneath the fish department display case were soiled with food debris. The fan guards in the fish department's walk-in refrigerator were soiled with dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several knives in the fish department were stored between cutting boards and table support bars.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The ground surrounding the dumpster area was severely soiled with waste. The dumpster container was severely soiled with waste. The women's restroom does not have a covered trash receptacle for sanitary products.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors in the following areas were cracked and worn: in the deli walk-in refrigerator, in the fish department's walk-in refrigerator and freezer, in both of the meat department's walk-in freezers, in the produce storage walk-in refrigerator, and the walk-in refrigerator and freezer located behind the deli. The floor in the deli walk-in refrigerator was soiled with food debris. The wall to the right of the cooks line hood in the deli was in disrepair. A ceiling tile above the deli walk-in freezer was missing. The base coving below the hose sprayers in the fish department was in severe disrepair. The wall above the hose sprayers in the fish department was in disrepair. The base coving in the produce storage walk-in refrigerator was not sealed to the wall. The walls located in the rear prep area across from the produce walk-in refrigerator were severely soiled with food residue. The ceiling in the rear preparation area was soiled with food residue. The floor drains to the 3 compartment sink and the 2 compartment sink in the rear preparation area were severely soiled. The floor in the walk-in refrigerator had ice build up behind the shelves next to the walk-in freezer.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not functioning in the deli hood.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Permanently mounted toilet paper dispensers were not provided to the men's and women's restrooms.
|
|
01/21/2015
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Whole unshucked clams were offered for consumer self-service while on display unpackaged in the meat display cooler.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Cooked bean sprouts were 103°F while cooling in a strainer stored in the deli food preparation sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Eggs were 56°F on the food preparation table in the kitchen. Leek pancakes (54°F), stir fried vemicel (48°F), stir fried green bean (54°F), steam dumplings (47°F), fried samchi (49°F), sushi (58°F), pan fried kimchi (54°F), and fried ground beef (64°F) were all 47-64°F in the display cooler near the deli kitchen entrance.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: A food probe thermometer reading 0-220°F was not provided to the facility.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not accessible to the meat cutting room handsink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Backflow protection was not provided to the hose faucets in the seafood department.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of bleach was stored above clean dishes on a rack near the deli three-compartment sink.
|
|
11/26/2014
Inspection, Follow-Up
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The staff in the deli department did not demonstrate adequate knowledge of foods safety for hot or cold holding temperatures or methods for foods.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Foods were observed out on a table in the front of the deli department out of temperature, the pan fried whiting was 69°F, the steamed dumplings were 65°F, fried dumplings were 64°F, the kimbob was 62°F, the Gimbap was 64°F, the boiled pork was 69°F, the leek pancake sample was 56°F, the pan fried kimchi samples were 60°F, the pan fried seafood sample was 57°F, the steamed sweet potatoes were 118°F, the fried spicy chicken was 84°F, the cutless fish fried was 104°F, the pan fried green beans were 92°F, the pan fried kimchi was 84°F, the leek pancake was 80°F, the pan fried seafood was 76°F, the steamed cod was 71°F - 124°F.
|
|
11/14/2014
Inspection, Follow-Up
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Foods were observed out of temperature from 68 - 65°F on a table in front of the deli department The steamed corn was 60°F, pan fried green beans 62°F, pan fried seafood was 62°F, steamed dumplings were 60°F, the fried spicy chicken was 62°F, pan fried ground beef 59°F, cutlass pan fish fried was 60°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Foods were observed out of temperature from 58°F on a table in front of the deli department, the gimbap was 58°F, the steamed sweet potatoes were 58°F.
|
|
08/06/2014
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The raw oysters on display in the seafood department did not have shell stock tags in the storage basin. The facility did not have a log or a file of the shell stock tags kept for a minimum of 90 days after selling the last raw oyster, muscle, clam or other molluscan shelf fish.
The facility does not have a written agreement from their supplier indication that they are freezing the fish for parasite control. The facility does not have a written agreement from their supplier stipulating that the fish were raised and fed formulated feed.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef, chicken, and squid were stored above and next to ready to eat foods in the walk in cooler of the deli department.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: The staff in the deli kitchen were observed not washing their hands when changing gloves or changing cloth gloves before donning new gloves.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The staff in the deli kitchen were observed washing their hands in the food preparation sink, not the designated hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee foods were stored above and next to the foods that are sold and served to the customers in the walk in deli and seafood coolers.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The staff in the deli kitchen did not demonstrate proper knowledge for sanitizing dishes and food contact surfaces, or proper hand washing procedures.
The staff in the meat department did not demonstrate proper knowledge for washing rinsing and sanitizing of utensils and equipment in the three compartment sink, or in place food equipment.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The pan fried kimchi, steamed dumplings, pan fried green beans, pan fried seafood, spiced fried chicken, and steamed corn were at 80°F - 121°F. The facility did not log the time and temperature logs for use as time as a control for foods.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The raw bean sprouts were at 61°F in the deli kitchen, had been at room temperature overnight. Cut watermelon halves were at 58°F on display with whole watermelons in the customer area, left at room temperature overnight.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: The staff in the meat department stated all equipment and utensils were washed in the two compartment food preparation sink and not sanitized after washing.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The hose bibs in the seafood department did not have Atmospheric Vacuum Breaker or other back flow prevention device installed.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: The facility has placed rodent poison pellets throughout the back storage area.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Rodent poison pellets were stored on produce storage shelf next to single service items. Snow melt chemical was stored on the floor of the walk in cooler of the meat department. Butane gas canister was stored above crab in the walk in cooler of the seafood department.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: The soap and water spray bottle in the meat department was not labeled properly as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The staff in the deli kitchen used chemical spray 409 with Quats sanitizer greater than 400ppm on food contact surfaces.
|
|
04/08/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: The boxes of bottled Kim Chi in the grocery walk in cooler were saturated with mold and stored next to wholesome boxes.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw squid and chicken were stored directly next to and above ready to eat foods in the deli department.
Raw squid and fish were stored on top of and next to seasoned seaweed in the seafood walk in cooler.
Bottles of ready to eat barbeque sauce were stored on top of and next to raw pork and beef in the meat department walk in cooler.
Ice from the condenser unit was built up on boxes of packaged meats in the walk in freezer of the meat department.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The hand sink in the seafood area was being used as a food preparation sink.
The hand sink in the seafood and meat departments had hoses stored on top covering access to the faucet handles.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several twist top bottle and unapproved employee beverages were stored on food preparation tables in the produce area, seafood area, and the seafood walk in cooler.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The staff did not demonstrate proper knowledge of thawing foods or storage of raw foods to prevent cross contamination in the walk in coolers.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: The crab soup on the cook top in the deli department area was at 113°F.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: The food preparation sink in the produce department did not have hot water available.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The water faucets in the seafood department do not have a back flow prevention device installed such as an Atmospheric Vacuum Breaker.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the seafood department had vegetables, sushi shrimp, and rice noodles inside of the basin.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of laundry detergent was stored above and next to fish, cooking sauces, and vegetables in the seafood walk in cooler.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Foods packaged by the store throughout the display cases were not properly labeled with ingredients, common names of ingredients or name of the product in English.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of foods were stored on the floor of the walk in coolers and walk in freezers throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Several of the hand sinks and food preparation sinks throughout the facility had caulking that was chipped and torn.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Walls and floors throughout the food storage and food preparation areas of the facility were soiled.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal items were stored on top of and next to food, equipment, and single use items throughout the facility.
|
