SEOUL POCHA KOREAN PUB

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 : prep staff cutting scallions, no gloves. Scallions were not immediately being cooked to 145°.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed : 4 to go plates in a grab n go cooler in the lobby, dates are 11-5 to 11-7.

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. Observed : last time mark recorded for fried chicken was 7-19. Today's chicken was taken out at 4pm per the owner. A 3 hour adjusted time was added. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed : fryer cleaner stored on top of the apartment reach-in freezer. This (fryer cleaner)was moved to cleaning. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : Soon Lee, owner, kitchen manager, no Certified Food Manager. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed : the square hand wash sink lacked drying devices. Paper towels were added. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : a container of candy stored over clean dishes on the clean dish rack. ALSO, in the walk-in cooler, boxed pizza stored on prepped vegetables.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : employee jackets stored on top of dry goods in the back prep area. The jackets were moved to the dolly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed : the floor tiles in the dish wash machine area are loose/in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed : the apartment reach-in freezer has an ice back building up on the back wall. ALSO, the walk-in freezer has ice building around the door frame.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed : plated kimchi in a grab n go reach-in cooler in the lobby, no labeling.

Basic - No copy of latest inspection report available. Observed : last inspection, not available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the top of the dish wash machine has an accumulation of food debris.

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed: chicken cooked at noon still not used/cooled to 41°/froze. Over 4 hours.

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. Observed fried chicken lacking a time mark. 8 pounds of chicken discarded. ALSO, fried chicken lacking a time mark. It was discerned this chicken was cooked in the afternoon and still had 2.5 hours left under time as a public health control. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: the hose connection by the front door lacks a vacuum breaker.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Soon Lee, over 30 days as owner/manager, no Certified Food Manager. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook staff uses the large hand wash sink to get and dump water from the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 open drinks in the silver/black reach-in cooler, stored over guest food.

Basic - Floor tiles missing and/or in disrepair. Observed cracked tile by the dish wash machine.

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. Observed: beef on time as a public health control at the start of the cook line, no time mark. An adjusted time mark was added. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Soon Lee, over 30 day no Certified Food Manager card. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at multiple hand wash sink. Paper towels were added to every hand wash sink. Corrected On-Site

Basic - Food stored on floor. Observed multiple cases of food stored on the floor of the walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed... Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine with an accumulation of debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: squid in a cook line reach-in cooler at 45°. Ice was added. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked pasta at 86° on a lower prep shelf in the kitchen. These were left out to cool. The pasta has now been moved to the walk-in cooler, uncovered. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Soon, as an owner and manager is not a Certified Food Manager.

Intermediate - Handwash sink not accessible for employee use at all times. Observed: on the way to the office and where there is a large ice machine, the hand wash sink is covered by a printer. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: the paper towels for the back kitchen hand wash sink were not with in a reasonable distance from the hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: prepped pork and Kim hi in the walk-in cooler not dated. Both items per staff were made over 24 hours ago.

Basic - Current Hotel and Restaurant license not displayed. Observed: the current license is not available for review.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 employee drinks stored on prep area. This was moved below. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: a reach-in cooler/reach-in freezer combo in the dish wash machine area. This turns out is for employee food only and was not yet marked for employees only.

Basic - Food stored on floor. Observed cases of food on the floor in the walk-in cooler and walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a visible choking poster. One was emailed.

Basic - No copy of latest inspection report available. Observed: the last inspection was not made available.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shredded cheese in a chest freezer used as a refrigerator, 47F. The cheese was moved to a reach-in freezer, dropping to 44F in 12 minutes. ALSO, sprouts in the cook line reach-in cooler, 45F. A scoop of ice was added. Corrective Action Taken

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. Observed: batter fried chicken cooked at 3:30 pm, no time mark. An adjusted time mark was added. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed: the hand wash sink on the way to the ice machine has a printer covering it.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed: Sue the new owner lacks a Certified Food Manager certificate.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple drinks throughout the kitchen. These were moved below to the lowest shelf. Corrected On-Site

Basic - Food stored on floor. Observed: onions on the floor in prep, these were moved to a rolling rack. ALSO, food stored on the floor in the walk-in cooler, walk-in freezer and in the side hallway by the office there was bags of rice. Corrective Action Taken

Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the back door marked Exit was blocked. All items were moved away to make the path clear. Corrected On-Site