SEOUL POCHA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of dried food debris on the blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed: the front line hand wash sink with ice in it. The ice was then being melted. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the 2nd hand wash sink in the kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the plan has not been finished being filled out.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: water unsealed water bottles stored on the dry goods rack by the walk-in cooler.

Basic - Food stored on floor. Observed: bulk oil stored on the floor by the back door.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed two pots in hand wash sink on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen between clean ware rack . Also no hand wash sign in handicap rest room. Inspector provided sign to post. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( glass cleaner ).

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee mp3 player on cutting board in cook line. Observed employee jacket handing on clean ware rack

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil and debris behind cook line equipment.

Basic - Food stored on floor. Observed seven boxes of frozen food on floor of walk-in-freezer. Employee placed boxes on shelf Observed multiple boxes of soft drinks in plastic bottles stored on floor near dining area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled with grease on cook line

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted at bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed large pot of stew and container of beef cooked the day before with temperature of 52 F and 48 F respectively

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes handle dirty dishes and clean sink then proceeded to put away clean dishes without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash tongs in three compartment sink and not sanitize the tongs before placing them for use on the cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler that had been kept overnight in Walk-in Cooler : Stew (52F - Cold Holding); Beef (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler that had been kept overnight in Walk-in Cooler : Stew (52F - Cold Holding); Beef (48F - Cold Holding)

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed large pot of stew and container of meat cooked the day before and not marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table.

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil and grease on the floor behind fryer and stove in kitchen

Basic - Food stored on floor. Observed multiple boxes of food stored on the floor in Walk-in Freezer.( Corndgos, Yaki soda, beef Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen

Basic - Open dumpster lid. Observed dumpster lid open behind establishment in enclosed area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service take out trays at bar area not inverted or protected and on the floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board of prep table in kitchen

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook remove ready to eat food from a plate with their bare hands after picking up items off the floor.

High Priority - Raw animal food stored over or with unwashed produce. Observed in the Walk-in Cooler raw meat stored over peeled onions.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed portioned chicken stored above portioned meat in Walk-in Freezer. Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed cook take item out of the trash and pick boxes off the floor and return to preparing food without washing hands and putting on gloves. Inspector advised manager and manager corrected employee.

High Priority - Stop Sale issued due to adulteration of food product. Observed cook remove ready to eat stir fry from a plate with their bare hands after picking up items off the floor.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed kimchi kept on time at ambient room temperature with no time mark. Manager placed time mark on container. Kimchi had been out for 90 minutes.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector. Repeat Violation Admin Complaint

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed food item on menu with no identification of raw food ingredients.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed two hand wash sink in kitchen with no paper towels. Manager restocked both hand wash sinks Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO proofs of employee food handler training for employees haired more than 60 days. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles in kitchen with no label identified chemical product. Manager labeled bottles. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed male employee eating and drinking in the kitchen and handling orders to servers. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in Walk-in Cooler not identified or segregated from food served to the public. manager placed all employee food items in a bin and marked the bin. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and cell phones stored above clean dishes. Observed employee back pack hanging on dry good rack. Manager removed all items Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees not wearing hair restraint Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on the floor in the Walk-in Cooler , Walk-in Freezer and dry storage area. including meat, Chicken ,peeled onions, boxes of noodles, oil. Manager removed all food items from the floor. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris accumulated inside microwave in the kitchen. Outside of microwave was also soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve take out trays not inverted. Manager inverted all items Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. ALSO, an outside faucet had a splitter, no vacuum breakers. The splitter was removed. This item was Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed the license applied for states 100, yet 110 seats counted. Seating evaluation form emailed to Jin.

Basic - Exterior door has a gap at the threshold/frame that opens to the outside. Observed the double back door has a gap at the top.

Basic - No Heimlich maneuver/choking sign posted. Observed lack of a choking poster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed lack of internal Ambient air thermometers in 2 units.

Basic - Outer openings not protected with self-closing doors. Observed the single kitchen door lacks a self closing function.

Basic - Water leaking from pipe and/or faucet/handle. Observed the first kitchen hand wash sink, water leaks from the base of the spout when turned on.