Seoul Soontofu LLC

Observed raw beef being thawed over ready to eat vegetables and cooked food in walk-in cooler. Observed raw beef stored over radish kimchi. Observed bean sprouts stored next to raw shell eggs.

COS: PIC rearranged foods. Ready to eat TCS and raw animal foods shall be separated to prevent cross-contamination.

Observed that there is a pattern of non-compliance and failure by the PIC to ensure facility is in compliance with GA state food rules as evidenced by the numerous critical violations observed such as correct sanitization methods, separation of TCS foods, and proper date labeling of TCS ready to eat foods.

RCA: Facility will implement a system of active managerial control to ensure for safe food handling and practices.

Observed facility did not have a CFSM certificate, only a food handler's certificate on display.

RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.

Observed owner/MOD was unable to verify that employees know when to notify management in case of certain foodborne illnesses.

RCA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed multiple employee drinks on prep tables and on prep stations while prep area was in use.

RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed handwashing sink in men's restroom without hot water available.

COS CA: PIC adjusted hot water to allow flow, a handwashing sink must be maintained and available for employees to use, with hot water reaching at least 85F.

Observed employee washing pots in prep sink without sanitizing and then wet stacking.

COS: PIC had employee remove dishware for proper dishwashing at 3-compartment sink.

Observed slime in ice maker machine.

RCA: Burn ice, clean and sanitize before refilling. All food contact surfaces shall be clean to sight and touch.

Observed no TCS ready to eat foods with date labels.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed numerous foods items in freezer and in walk-cooler stored on the floor (beef, radish kimchi, kimchi, brisket, etc).

RCA: Food shall be protected from contamination by storing the food:(i) In a clean, dry location;(ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed multiple wet towels around in facility.

RCA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and(ii) Laundered daily.

Observed facility had back door wide open without any barriers such as a screen door.

COS CA: Employees closed door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Observed facility had back door wide open without any barriers such as a screen door.

COS CA: Employees closed door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

Observed most cold holding units did not have internal thermometers.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit.

Observed hot water in 3-compartment sink with a weak flow.

RCA: A plumbing system shall be repaired according to law; and maintained in good repair.

Observed knives and sharp utensils stored between prep sink and wall.

RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location.

Observed cups being used as scoops in raw chicken and flour.

COS: Employee removed cups. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed employee stacking "cleaned" dishware while still wet.

RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed most dishware stored improperly, not inverted or with covers.

RCA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored In a self-draining position that allows air drying; and Covered or inverted.

Observed employee items including food (dried coffee), medicine (pepto), and jackets stored on top of food items and supplies on dry storage rack.

COS CA: PIC moved items away. Areas designated for employees to eat, drink, use tobacco products and electronic devices or store personal items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed hand wash sink up front to have dishes/utensils sitting in the sink.

RCA: Told PIC that hand wash sink should be kept free of dish's and utensils at all time. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

Observed raw meats (pork, beef, eggs) over RTE foods (cabbage, vegetables). CA/COS: PIC rearranged food items based on cook temperatures. PIC was also provided with a food storage diagram.

Observed various food items throughout the facility uncovered and not in active use (kimchi, tofu, meats, etc). CA/COS: PIC provided lids for food items and will ensure usage.