Seoul Korean BBQ Restaurant

Quat sanitizer in the spray bottle was measured less than 100ppm., , Use 200ppm quat sanitizer and verify with test strips.

Single use gloves were being reused. Used single use gloves were found on top of oil container in the large storage room, and one was still attached to the cloth gloves., , Discard single use gloves after one use.

1) Container of raw marinated chicken was stored next to ready to eat bean sprouts in the kitchen prep cooler inserts. , , 2) Containers of raw meat were stored about bottles of sauces in the front stand up cooler., , 1 to 2) Store all raw meats in a safe manner to prevent contamination., , 3) Mold and water damaged on the bar preparation counter. , , Replace or remove the counter.

1) Container of chicken was placed on top of the prep cooler insert. Chicken was measured at 16 degrees C. , Discarded the chicken. , , 2) Six 500mL of soft tofu was just delivered to the restaurant. Staff left the tofu out at the counter. Tofu was measured between 9.7 to 10.0 degrees C. , Discarded the tofu,

1) A container was stored in the kitchen handwash sink. , , Ensure handwash sink is available for handwashing at all times. , , 2) No paper towels at the kitchen handwash sink. , , 3) No paper towels and soap at the dishwashing area handwash sink. Grease and stains build-up on the paper towel dispenser., , 2 to 3) Ensure both handwash sinks are supplied with soap and paper towels. Clean the paper towel dispenser., , 4) Food was being handled in the large storage room in the dining area, there was no handwash sink for handwashing in this area. , , Stop handling food in the large storage area or provide a handwash sink

1) A bottle of Advil, a screwdriver and package of cigarettes were stored by the prep cooler ledge. , , Provide a separate space for storage of personal items and tools., , 2) Several bags of flour were stored directly on the floor in the large storage room., , 3) A tray pan of food was stored directly on the walk-in cooler floor. , , 2 to 3) Store all food and food item at least 6 inches off the floor., , 4) Frozen sliced meat in the freezer was not covered and tongs were directly in the meat in the large storage room. No handwash sink need by for handwashing. , , Cover all frozen food in the freezer and do not handle food in the large storage room.

Dishwasher and food surface sanitizer were not checked daily. , , Check and record dishwasher and food surface sanitizer daily.

Staff lacks food safety knowledge. Additional training required. , , Have all staff take the free basic online food safety course.

, , The dishwashing floor was worn out., - Ensure the floor is re-finished.

1) There were holes and missing baseboards on the kitchen walls., , Fix the wall,, , 2) Evidence of sewer noted by the grease trap and underneath spray nozzle sink. Two toilet plungers and heavy grease and debris build-up by the sink and grease trap. , , Fix the plumbing issue., , 3) Acoustic tiles were used to replace the smooth washable kitchen ceiling tiles and one of the tiles was displaced., , Fix the ceiling., , Mold and water damaged noted on the bar preparation counter. , , Fix the preparation counter.

1) Dried raw meat juice and debris build-up on the prep coolers shelves and handles. , , Clean the prep coolers., , 2) Paint was peeling off the Walk-in freezer door and food stains build-up on the door and handle area., , Refinish the door and clean the walk-in freezer. , , 3) Paint was peeling off the walk-in cooler door and food stains build-up on the door and handle area. Dust build-up on the walk-in cooler condenser unit and food debris build-up on the floor and shelves. , , Refinish the door and clean the walk-in cooler. , , 4) Calcium and food stains build-up on the prep sink next to the handwash sink. , , Clean the sink., , 5) Dirty clear tape was on the stand-up freezer door in the small dirty storage room. , , Clean the stand-up freezer. , , 6) Dirty sign on the deep freezer lid and one of the deep freezer lid was broken and repaired tape and clear plastic. , , Clean and repair the freezer lid., , 7) Mold was noted on the tip end of the clear hose at the two-compartment sink. , , Clean or remove hose.

, , *Repeat violation, , The floor and wall behind the grill were dirty with grease. The floor at the walk-in cooler was dirty with sauce. , - Ensure the indicated areas are cleaned and sanitized. , , The wall behind the cooking line was dirty with grease/sauce, etc. , , , , ,

1) Heavy grease and debris build up by the large grease trap and sink., , 2) Dust build-up on the kitchen air vents, walls, fire extinguisher and shelves. , , 3) Grease and debris build-up behind, underneath and on the kitchen equipment. , , 4) Grime build-up on the garbage can exteriors. , , 5) Grime build-up on the kitchen and bar floor's hard to reach areas and baseboards. , , 6) Grease build-up on the electrical outlets. , , 7) Food stains and grease build-up on all chemical bottles underneath the sink. , , 8) Dirty string was tied in front the deep fryer., , 9) Food stains and grease on kitchen walls, , 10) Mold on the clear hose at the two-compartment sink., , 1 to 10) Clean the entire kitchen and bar., , , , 11) A cleaning schedule was not available. Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer. Sanitizer concentrations were not being monitored., , Check and record the temperatures of the coolers and freezer, the concentration of the dishwasher, and food surface sanitizing solutions daily., , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. Ensure to include daily weekly and monthly cleaning duties. Provide the sanitation schedule to an Alberta Health Services, Public Health Inspector for review.