Chef JK Korean BBQ Master

do not use handsink on front line for prep sink. no supplies located at hand sink.

Sprouts need to kept in cold holding unit, on ice is not sufficient

Observed meats being improperly thawed. CA: Do not thaw foods at room temperature, must thaw in cooler, under cool running water, in the microwave, or during cooking process.

dish machine not reaching required minimum temperature

cleaning needed on hoods, floors and walls along cook line

Observed food items being held above 41 degrees along cook line, must be 41 degrees or less; discussed with PIC

Do not stack plates/bowls under the paper towel dispenser; ensure these items are stored properly.

PIC not aware of duties and not performing duties. several repeat violations.

do not use handsink on front line for prep sink. no supplies located at hand sink.

Observed meats being improperly thawed. CA: Do not thaw foods at room temperature, must thaw in cooler, under cool running water, in the microwave, or during cooking process.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

good cleaning needed on floors, walls and hoods

Observed several items not being held at proper cold holding temperature. CA: Ensure all cold foods are held at 41 degrees F or below. COS: Discarded rice moved foods as needed.

There was no designated PIC in establishment during the inspection. CA: Must have designated PIC onsite at all times.

Observed several food contact cleaning/sanitizing issues: slicer, 3 compartment sink in use without sanitizer. plates stored under handwashing supplies. CA: Ensure all food contact surfaces are properly cleaned and sanitized, discussed with PIC.

Observed meats being improperly thawed. CA: Do not thaw foods at room temperature, must thaw in cooler, under cool running water, in the microwave, or during cooking process.

Employee hand sink lacking proper cleaning and drying provisions. Employees observed rinsing hands and drying on cloth laying near hand sink.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.