Korean Village Restaurant

A knife was being stored in the gap between an upright cooler and the side of a food preparation table., , Store knives in a sanitary manner.

There were some unlabeled chemical bottles in the facility., , Ensure that all chemical bottles are labeled to indicate their contents to help prevent accidental misuse.

Ambient air temperature of the black under counter fridge in the front service area measured 15 degrees Celsius., , Have the cooler adjusted, repaired/serviced, or replaced. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or less at all times.

Food was being stored in the mechanical room/ janitorial sink room., , Remove food from this room. Food must not be stored in the mechanical room.

Containers of food and disposable food containers were being stored directly on the floor of the dry storage room and on the floor of the kitchen., , Food must be stored at least 15 cm (6 inches) off the floor to help protect from contamination and to aid in proper cleaning.

There were uncovered containers of food in the walk-in cooler. , , Ensure that food containers are covered to help prevent food contamination/cross contamination.

In some bulk food containers, bowls were being used as scoops. In the pickled radish container in the walk-in cooler, the bowl was submerged in the liquid. , , Ensure that scoops with handles are used for all bulk food containers. Scoops must be stored either in a sanitary manner outside of the food, or with the handle outside of the food.

Chlorine test strips had expired., , Obtain chlorine test strips within their expiry date. Ensure that test strips are used to verify the concentration of chlorine for the dishwasher and food contact surface sanitizer.

Mouse droppings were observed on dry food storage shelves on the west side of the kitchen., , Safely clean up mouse droppings and disinfect affected areas. Monitor for future activity. Ensure that adequate pest control is taking place.

Some shelving containing clean dishes were lined with cardboard., , Remove the cardboard, as it is not a cleanable surface.

The baffles inside the ice machine had mold growth., , Instructed that the ice in the machine is to be discarded, and the inside of the ice machine cleaned and sanitized before the ice machine can be used again. Ensure the entire ice machine is cleaned and sanitized on a regular basis.

There was soil and/or debris accumulation on the floor of the mechanical room., , Clean the mechanical room and ensure this area is cleaned on a regular basis.

The handle to the hot water tap for the front hand wash sink was not secured., , Secure or replace the handle to the hot water tap for the front hand wash sink.

There was a gap at the base of the east entry door in the kitchen., , Replace the weather stripping or otherwise ensure the gap at the base of the east door is sealed to help prevent the entry of pests.

Yam noodles were being rehydrated at room temperature. Internal temperature measured 9 degrees Celsius., , Rehydrate noodles at refrigeration temperature (4 degrees Celsius or less).

Tofu overfilled inside inserts had a surface temperature of 9C. , , High risk foods must be maintained below 4C or above 60C to prevent the growth of bacteria. , , Refrain from overfilling the inserts.

The cooler used to store the side dishes had an internal temperature of 11.9C where eggs were stored, and the top portion of the cooler measured 16.7C. , , Coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. , , Repair/replace the cooler. Regularly check the thermometer of the cooler to ensure temperatures are maintained below 4C for safe food storage. Refrain from using the cooler until it has been repaired/replaced. Use an ice bath as a temporary solution to store the side dishes during busy hours.

Several cut vegetables stored at room temperature. , , Once vegetables have been cut, they must be stored at a 4C or lower to prevent spoilage. , , Store the cut vegetables inside the cooler when not in use or make an ice bath during busy hours to maintain the temperature at 4C or below.

Numerous food products were being thawed at room temperature. , - Bags of chicken had internal temperature of 10 degrees Celsius, - Dumpling filling had an internal temperature of 6 degrees Celsius, , Thawing at room temperature is not permitted. Food must be safely thawed. Options include thawing in a cooler under refrigeration temperature, under cold running water until the food temperature reaches 4 degrees Celsius, or as part of the cooking process.

Observed improper manual dishwashing in the prep sink. Staff were washing utensils with only water. , , Food equipment and utensils should not be cleaned or sanitized in the prep sink as this can contaminate food inside the prep sink and cleaning with water does not adequately remove contamination. , , Refrain from using the prep sink to wash food equipment or utensils. Use the mechanical dishwasher.

The handle to the hot water tap for the front hand wash sink was not secured., , Secure or replace the handle to the hot water tap for the front hand wash sink.

Staff members were not washing their hands between different tasks. Observed staff members manual washing dishes then preparing food. , , Ensure hands are frequently washed to prevent cross contamination with other foods.

Operators were preparing muscles in the prep sink and observed water splashes around the sink where opened flour was stored beside., , Food must be stored in a manner that protects it from contamination. Refrain from storing open food near the prep sink to prevent contamination from the water splashes. , , The operator removed the flour by the prep sink to a shelf at the time of the inspection.

Several foods were uncovered in the display cooler by the east end of the facility. , , Food must be covered during storage to protect it from contamination. Ensure food is covered with an appropriate cover/lid when not in use. , , The operator covered the food with a lid at the time of the inspection.

Bowl stacked on top of uncovered lettuce. , , Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can , contaminate the food. Place adequate lids or cover the food first before stacking. , , The operator removed the bowl at the time of the inspection.

Bowls were being used as scoops in several bulk food containers. Others had scoops in them, with the scoop handle in contact with the food product., , Scoops with handles must be used. Either store the scoop out of the food, or store the scoop so that the handle is not in contact with the food.

There was a gap at the base of the west entry door in the kitchen., , Replace the weather stripping or otherwise ensure the gap at the base of the west door is sealed to help prevent the entry of pests.

There was a gap at the base of the east entry door in the kitchen., , Replace the weather stripping or otherwise ensure the gap at the base of the east door is sealed to help prevent the entry of pests.

, May 2, 2024:, , One operator has completed food safe training. Two additional managers have registered for the course. This item will be followed up on at the end of May., , April 11, 2024:, , Six food handlers including the manager were present and no food safety certificate was available.

There was a damaged area of wall to the left of the two compartment dishwashing sink., , Repair the damaged wall. Ensure wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.

A shelf on the cookline was lined with cardboard., , Cardboard is not a cleanable surface. Discard the cardboard.

There was a water damaged ceiling tile in the dry storage room. Missing pieces resulted in areas being open to the area above., , Replace the damaged ceiling tile.

The inside and outside of the "Rinnai" and "Quest" ovens had grease accumulation., , Clean the "Rinnai" and "Quest" ovens.

One ladle in use in a pot on the stove had duct tape on the handle., , Duct tape is not a cleanable surface. Discard if damaged or remove the duct tape.

Frying pans stored in a shelf on the middle of the cookline had burnt on grease accumulation., , Clean or discard grease laden pans.

The top of both stoves had grease, soil and/or food debris accumulation., , Clean the top of both stoves.

Grease was pooling in a space of the base of the east (left side) stove., , Clean the pooling grease.

Surfaces inside the ice machine had mold growth., , Discard ice, clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.

Utensils stored in water at room temperature (19C). , , Store utensils in the following manner to prevent the growth of bacteria. , a) iced water , b) bleach solution of 100ppm , c) quat solution of 200ppm , , The operator filled the bucket with iced water at the time of the inspection.

Ventilation canopy baffle filters and surfaces had grease accumulation., , Clean the ventilation canopy baffle filters and surfaces. Ensure they are cleaned on a regular basis.

The wall behind equipment on the cookline and the floor underneath equipment on the cookline had grease, soil, and food debris accumulation. , , Clean the wall behind equipment and the floor underneath equipment on the cookline.

The shelf holding the "Rinnai" and "Quest" ovens had grease accumulation (top and bottom)., , Clean the shelf holding the "Rinnai" and "Quest" ovens.

There is buildup of food debris by the east end of the facility where the onions are stored. , , Clean and remove the food debris build up. Ensure hard-to-reach areas are regularly cleaned.

The walls above the prep sink where pots are stored are soiled with grease and grime. , , Ensure the walls are regularly cleaned to remove buildup of grease and grime.

There was a feather on the ceiling tile above the grill line. , , Remove the feather from the ceiling tile as this can contaminate food that is prepared below.

, May 2, 2024:, , Temperature log was available for the hot holding unit in the front service area. Logs still missing for coolers, dishwasher, and surface sanitizer. , , April 11, 2024:, , No temperature log available., , Maintain daily log for the hot holding unit, freezers, coolers, dishwasher and sanitizer solution.