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05/10/2022
Inspection, Re-Inspection
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
Two employees entering the kitchen did not wash their hands before donning gloves for food preparation.
Corrective action: The employees were educated and washed their hands.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
An employee rinsed and towel dried a knife after sanitizing it.
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04/25/2022
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
The person in charge did not ensure that employees were effectively cleaning their hands; that employees were properly cooking foods through the use of a food probe thermometer; that employees were properly sanitizing cleaned multi-use equipment and utensils before they were reused; and that employees were preventing bare-hand contact with ready-to-eat foods.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee at the grill did not wash his hands immediately before donning gloves for food preparation. An employee wiped his mouth with the towel used after washing his hands. An employee cleaned her hands in the three-compartment sink, and without using soap.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
An employee at the cold-top refrigerator touched a ready-to-eat sandwich with his bare hand.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The kitchen hand sink was blocked by a cart. Paper towels were not available at the kitchen hand sink.
Corrective action: The cart was moved, and paper towels were placed at the hand sink.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee used the same glove to handle raw philly steak, then ready-to-eat tomato and cucumber. An employee used a soiled cloth glove to handle ready-to-eat bread and cheese. An employee placed a sandwich on a soiled paper towel at the cold-top refrigerator. Raw pork in the right two-door refrigerator was stored next to raw chicken in the same container in separate plastic bags that were not completely sealed.
Exposed bread on the back shelf was not protected from contamination.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
Employees in the kitchen did not sanitize knives after cleaning them on two occasions. The interior of the single use plates used for french fries staging were soiled to sight.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
French fries (66°F) at the center preparation table were on time as a public health control (TAPHC) without a discard time and without a written plan.
Corrective action: These were moved to a refrigerator, and TAPHC requirements were reviewed.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
Nacho cheese (66°F) above the fill line in the upper portion of the cold-top refrigerator was not cooled using an effective method.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Rice scoops next to the rice cooker were stored in ambient temperature water.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
The interior of the cold-top refrigerator was lined with paper towels. The grill area was lined with torn and soiled aluminum foil.
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08/26/2021
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
The person in charge was not ensuring the following: that food employees were properly washing their hands, that employees were monitoring cooking temperatures of foods through the use of a food probe thermometer, and that employees were properly maintaining the temperatures of cold-holding foods.
Corrective action: The inspector educated the person in charge on their responsibility to actively manage the foodborne illness risk factors inherent in the kitchen operations.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
The restaurant did not have a verifiable illness policy to ensure that employees are properly trained on what to do when they have foodborne illness symptoms.
Corrective action: The inspector provided a paper form and emailed an electronic document in English and Korean on employee illness to the restaurant.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee in the kitchen did not wash his hands before donning gloves for food preparation. Employees were re-using cloth towels to dry their hands after hand washing.
Corrective action: The inspector educated the person in charge on proper hand washing and drying procedures.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
Employees were washing their hands at the food preparation sink. The kitchen hand sink was blocked by a food cart. Soap and paper towels were not provided at the kitchen hand sink. Hot water (75-76°F) at the kitchen hand sink did not reach at least 100°F.
Corrective action: The person in charge moved the cart to unblock the hand sink and properly attended to the hand sink to be available for use.
The kitchen hand sink did not have a sign that told employees to wash their hands. Hand soap was provided at the food preparation sink.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
The following foods in the clear door refrigerator were greater than 41°F: spicy sauce (45°F) and nacho cheese sauce (53°F).
Corrective action: The foods in this refrigerator were moved to a functioning refrigerator, and the facility was instructed to service this refrigerator to be at or below 41°F.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
A chemical spray bottle at the mop sink containing bleach was not labeled as to its contents.
Corrective action: The inspector informed the person in charge to label chemical spray bottles properly.
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07/09/2019
Inspection, Routine
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: Food items were not properly date marked as required per regulation throughout the entire facility. Corrective Action: Proper date marking procedures was discussed with the facility operator.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: A spray bottle was not properly labeled as to its contents. Corrective Action: Labeling of spray bottles was discussed with facility operator.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: Rice scoop was stored in 77°F standing water next to the rice cooker.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments: The door to the customer restroom facility was not self closing.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The wall above the cook line was soiled with grease and food splatter.
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01/29/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C); Facility was unable to provide a certified food protection manager course certificate.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C); Proper handwash signs for employees were not available at hand wash sinks.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P); Raw shelled eggs were stored directly above salad greens and cucumbers in the tall reach-in refrigerator. Corrective Action: The raw eggs were moved to the bottom and proper storage of raw animal products was discussed with operator.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P); A pan of blanched fries (75°F) was below 135°F at the preparation table. Corrective Action: Facility was instructed to hold TCS foods under proper temperatures. Time as a Public Health Control Plan was also discussed with facility operator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C); The cook line ventilation hood exterior vents were covered with cardboard, duct tape and tape.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf); Proper chlorine sanitizer test strips were not available.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C); The cook line cold-top refrigerator door gasket and interior walls were soiled with food debris.
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