Kimchi Red

Inspector observed food item date-marked from 2-7-26 to 2-14-26 without it being frozen between those dates. COS-discarded. Corrective Action: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

(ii) Is in a container or package that does not bear a date or day; or

(iii) Is inappropriately marked with a date or day that exceeds 7 days.

Inspector observed in-use utensils stored in water from 70F-72F. COS-removed for wash, rinse, and sanitize. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed Japchae cold noodle stored on the counter with no temperature control - Japchae measured 72 degrees F; slaw made yesterday was stored in reach-in cooler and measured 52 degrees F. COS PIC discarded. Advised PIC to cold-hold TCS foods at 41 degrees F or below.

3 comp sanitizer solution measured less than 200 ppm Quat; sanitizer buckets had damp wiping cloths but no sanitizer solution; PIC rinsing dining room wiping cloths in FFS hand washing sink. COS PIC adjusted sanitizer to dispense more; new 3 comp sanitizer reading ~200 ppm Quat. Advised PIC sanitizer concentration must be between 200-400 ppm Quat, wet wiping cloth buckets must have the cloths fully submerged in sanitizer, hand sinks are for hand washing only, dining room tables must be sanitized with a method that meets the food code.