HONG DAE KOREA

3-1C: .04(1)Observed tomatoes in the walk in cooler to have mold on them. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded tomatoes.

6-1A: .04(6)(f)Observed multiple TCS food items being cold held at a temp above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

12A: .04(4)(q)Observed boxes of food being stored on the floor of the walk in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge used crate to lift boxes of food from the floor so that it could be stored at least 6 inches off of the ground.

3-1C: .04(1)Observed cheesecake/pie in display cooler that had mold on it. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded item.

6-1A: .04(6)(f)Observed multiple TCS food items being cold held at a temp above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

6-1C: .04(6)(d)Observed multiple TCS food items cooling at a rate that would not get it down to 41 or below within the allotted time frame. Other foods did not make it to 70 by the 2 hr mark. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge discarded items that did not cool to 70 or below within the 2 hour time frame. Person in charge moved items that still have time to cool into freezer or cooler area.

11A: .04(6)(e)Observed items cooling by sitting open on the prep counter. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)

14A: .04(4)(k)Observed in use utensils being stored in water that was temping at 132 degrees. Observed container with spoon handle stored touching the food inside. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Person in charge removed utensils and put in dishwashing area.

14C: .05(6)(r)Observed soy sauce buckets being reused to hold sauce that was made in the facility. Single-service and single-use articles may not be reused. (C)

18: .07(5)(k)Observed flying insects in back of the kitchen near the mop and dish area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)