Gangnam Street Food

** - Improper glove use observed: staff were seen repeatedly touching their face with the gloves on. PHI would ask them to change their gloves and wash hands. Staff would change their gloves but without handwashing first. Staff were also seen handling their phones and non food contact activities with their gloves on and were seen to return to food handling, no change of gloves or handwashing.

** - PHI had to ask a staff member to wash her hands after nasal contamination occurred. The staff member went to the handsink and rinsed their hands with water, no soap. When PHI asked the staff member to wash their hands properly with soap, the staff member flicked her hands and the dirty water over nearby food equipment, then walked to the dishwashing sink to wash her hands using dish soap. PHI provided her the paper towel so that she would not flick the water all over food equipment again. Please RETRAIN staff.

** - bottles of chemical were not labeled to disclose the contents to prevent chemical mixing

** - staff were pre-portioning a very large amount of cooked chicken but leaving out the packaged chicken that was completed. Chicken temperatures ranged from 18-23’C. Ensure that as soon as a bin is full of the portioned meat it is refrigerated promptly, ** - staff left a bucket of sauce on the counter at room temperature while preparing other foods, staff hurried to but the bucket away without prompting from the PHI, measured 16’C external, ** - bulgogi beef was stored on the counter at room temperature while the staff were preparing other foods, measured 12-13’C external., ** - boba/tapioca balls/pearls for bubble tea was stored at room temperature, measured 18-19’C external.

** - bin of beef was improperly thawing in the dishwashing area at room temperature.

** - ALL sauce storage in the preparation and service areas were improperly stored at room temperature. The front customer sauce dispensers were just stored in bamboo boxes, no temperature control. Another set of sauces in small customer take-out containers were stored on top of ice packs (not a proper ice bath) back counter of the service area (the stack of sauces too high, only the bottom layer would be cold, measured 18.4’C). The cooks had a collection of sauces that were not even in contact with ice or stored in a proper ice bath.

** - dishwasher was not sanitizing dishes, measured 0 ppm at the plate. Corrected during inspection.

** - bowls were used as food scoops (not best practice) and were stored in direct contact with the food ingredient. Scoops with handles were also stored with the dirty high touch surface of the handles in direct contact with the food. Potential for food contamination from dirty high touch surfaces.

** - while any cooking with grease is being conducted – the canopy system must be “on”. The canopy system was off during the inspection, the kitchen began to fill with smoke. Staff turned it on when the PHI looked for air flow.

** - aluminum foil was covering all of the shelving, preventing proper and thorough cleaning. The foil was falling apart and may enter the food chain, ** - remove plastic from all of the scales. The plastic was in poor condition and was not maintained in a clean and sanitary condition., ** - duct tape, clear tape, etc. was found on many surfaces and containers. Do not use tape to repair any equipment at any time. Tape is not cleanable, non-absorbent, or durable. , ** - broken food equipment noted throughout – broken containers and lids. Do not use broken containers or lids - the broken pieces may enter the food chain. All food storage equipment must be in good repair.

** - sanitation was poor and build up of grime, grease, food debris on the following that includes but is not limited to: pots, all shelves, walk-in cooler and freezer doors and edges, shelf edges, utensils, small food equipment, rice cookers on sides/lids, both the upright cooler and counter coolers, the scales, the ingredient binder, ice machine lid and interior of the ice machine, black knife holder, ** - the dishwasher requires descaling and/or deliming. Scale build up within was thick.

** - the washroom sinks and doors were dirty and had a build up of grime. The customer tables and chairs had a build up of grime on the surfaces – require thorough cleaning/scrubbing.