TICKLING KOREAN TASTE

Outside ice chute and drain basin of drink machine with slimy/mold-like build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean frequently.

Build-up of grease/oil, food debris on floor around fryer. Clean frequently to prevent accumulation that can be attraction for pests.

1 Large plastic container of rotten raw chicken wings in walk in cooler, per person in charge food was going to be thrown away tonight, there is a medium size container of raw chicken wings that are going to be cook today. There was a moldy tray in walk-in-cooler holding cheese (sliced), part of the cheese had mold. PIC discarded items.

1-Large container of Ready-to-eat (white Rice) prepared yesterday ,1 container of Philly steak and 1 container of cooked chicken , prepared a couple days ago without date marking. Potentially hazardous food prepared on site and held more than 24 hours must be labeled with day/date by must be consumed or discarded, not to exceed 7 days with the day of preparation being counted as day 1. COS: PIC voluntarily discarded cooked chicken and Philly steak. Cook will be using white rice today for lunch service.

Observed employee with no hair restraint while prepping food. Hat or hair net is required to restrain loose hair. COS: cook put on hat.

Plumbing system in prep-sink in disrepair. A plumbing system shall be repaired according to law and maintained in good repair. PIC is using buckets and paper towels for leak.

Most current score (U) not posted on wall in restaurant .Inspection from April posted but last inspection in 10/20/2025. COS: This inspection will be posted as required.

Spoon store with handles laying on top of cooked white rice in walk in cooler .In-use utensil with potentially hazardous food must be stored with handle above top of food. COS: PIC removed spoon.

Utensil not designed or constructed in a durable manner. A bottle pill is been used to store pepper. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be:safe, durable, corrosion-resistant, and nonabsorbent COS: by discarded.

Build-up of grease/oil, food debris on floor around fryer and around kitchen. Floors in walk-in-cooler needs a deep cleaning. Clean frequently to prevent accumulation that can be attraction for pests.

Tomatoes and hamburger buns inside walk-in-cooler with large accumulation of mold on them. Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded them.

Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice from night before cold held in walk-in-cooler with a temperature of 48F-50F, cooked chicken 47F, raw hamburger meat and raw chicken pieces stored in prep top cooler with temperatures of 55F-57F COS: CFSM, voluntarily discarded rice, per PIC chicken and beef meats were placed in prep-top cooler less than 2 hrs. ago and they were moved to Walk-in-cooler. PIC realized Prep top cooler was unplugged.PIC plugged it back.

Handwashing cleanser lacking at only handwashing sink in kitchen. . Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar Soap. Person in charge provided soap.

The only handwashing sink in front service area blocked by chemical bottles inside sink

A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing.

There are only 2 food employees working in establishment PIC will remove them at closing.

2-Large containers of Ready-to-eat (white Rice),1 large container of fried rice, 1 container of cooked chicken , prepared yesterday without date marking. Potentially hazardous food prepared on site and held more than 24 hours must be labeled with day/date by must be consumed or discarded, not to exceed 7 days with the day of preparation being counted as day 1. COS: Rice and chicken were voluntarily discarded.PIC stated that he hasn't been date marking because food doesn't last more than 2 days, advice to cook just enough for the day or must date marking.

Observed potentially hazardous food (2 chubs of pork) thawed at room temperature.

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; Pf or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, Pf (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, Pf or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); Pf Rule -.04(5)(j)2 82 Revised 2/2025
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule, Pf or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; Pf or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection. Cos: PIc moved pork to walk-in-coler for thawing.

Plumbing system in prep-sink in disrepair. A plumbing system shall be repaired according to law and maintained in good repair. PIC is using buckets and paper towels for leak.

Build-up of grease/oil, food debris on floor around fryer and around kitchen. Clean frequently to prevent accumulation that can be attraction for pests.

The only handwashing sink in kitchen blocked by frying oil boxes in front of it.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing.

There are only 2 food employees working in establishment PIC will remove them at closing, meanwhile using handwashing sink in front area.

2- large containers of Ready-to-eat (Rice), potentially hazardous food prepared on site and held more than 24 hours must be labeled with day/date by must be consumed or discarded, not to exceed 7 days with the day of preparation being counted as day 1. COS: Rice was made on Saturday (04/19/25) per Person in charge. Rice was date marked.

Plumbing system in prep-sink in disrepair. A plumbing system shall be repaired according to law and maintained in good repair.

Build-up of grease/oil on floor around fryer. Clean frequently to prevent accumulation that can be attraction for pests.

Build-up of grease/oil on floor around fryer. Clean frequently to prevent accumulation that can be attraction for pests.

Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice from night before cold held in walk-in-cooler with a temperature of 82 F and accumulation of condensate on lid. COS: CFSM, voluntarily discarded rice.

TCS Food (Tomato, lettuce, onions, raw eggs) cold held at greater than 41 degrees Fahrenheit in prep-top cooler. Per CFSM,they were stock at 11: 00 a.m ( opening time), discussed holding by time ( 4 hrs). Food voluntarily discarded @3:00 p.m.

Observed employee eating in a food preparation or other restricted area.( Prep-table).COS: Food employee moved his lunch to designated area. 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.

Slicer with accumulation of dried food debris on them. Per food employee slicers hasn't been used recently. Food contact utensils/surfaces should be clean and sanitized at least every 4 hours and stored clean and ready for use. COS. PIC took slicer to 3-compartment sink.

No buckets of sanitizer to clean food contact surfaces while prepping were available at time of inspection. COS: PIC made sanitizer buckets (QUAT- 300 ppm).

Ready-to-eat (Rice), potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COS: Rice was made yesterday per Person in charge. Rice was voluntarily discarded because temperature abuse. Refrigerated, ready-to-eat time/temperature control for safety foods shall be consumed or discarded not to exceed 7 days.

Wet wiping cloth not stored in sanitizing solution between uses. COS: PIC took wet wiping cloths to sanitizer bucket.

Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice from night before cold held in walk-in-cooler and moved to prep top cooler during opening time with a temperature of 45F and accumulation of condensate on lid. COS: CFSM, voluntarily discarded rice.

Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice with a temperature of 83F, it was cook overnight and left on rice cooker to hot held. Cos: CFSM voluntarily discarded rice.

Dining table being sanitized using spray bottle of sanitizer and cloth. If using sanitizer in spray bottle wipe with a disposable or if using bucket of sanitizer and cloth bucket, use two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from surface and a second cloth in separate sanitizing solution is used to rinse or use sanitizer in spray bottle and wipe with a disposable towel. COS: CFSM set-up Two buckets of method.

Ready-to-eat (Rice), potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COS: Rice was made yesterday per Person in charge. Rice was voluntarily discarded because temperature abuse. Refrigerated, ready-to-eat time/temperature control for safety foods shall be consumed or discarded not to exceed 7 days.

Wrapped Raw beef ribs in walk-in-cooler stored on top of newspaper's pages to catch blood drippings. Food should only be allowed to be stored in food grade containers that can be cleaned and sanitized or food grade bags/wraps. COS: Person in charge put meat in a bus tub container.

Moldy walls and floors in walk-in-cooler. Clean more frequently.

No Certified Food Manager for establishment. New Manager is taking ServSafe , He will provide his certificate in 10 business days.

Ready-to-eat (Rice), potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COS: Rice was made yesterday per Person in charge and the container got labeled. Refrigerated, ready-to-eat time/temperature control for safety foods shall be consumed or discarded not to exceed 7 days.

Vent above prep table in kitchen has a large accumulation of dust and grease. Per person in charge(PIC) this vent will get replace. There is a small leak in the 3 compartment sink, PIC will place a work order to fix it.

This is a change of ownership. No Certified Food Manager for establishment. A food service establishment will have sixty days from the date of initial permit issuance.