Korean Grill

**- Raw meat was observed to be improperly stored with raw lettuce, raw meat was stored over top of raw cabbage, raw meat was stored above bean sprouts. Please ensure that that raw meat is not stored above or beside any vegetables, cooked foods, and/or ready-to-eat foods in cooler storage.

**- Chemical Spray bottles for cleaning chemicals were not labeled to disclose the chemical within to prevent accidental mixing of chemicals

**-Improper cooling of cooked high-risk foods was observed:, 1. Oversized pot of cooked broth/soup was stored on a cold stove with no active heat source at 35 degrees centigrade, 2. Oversized pot of cooked broth/soup was stored on a wire rack shelf at room temperature., 3. A plastic sieve of cooked ground beef cooling at room temperature on a cart. The external temp was 34 degrees centigrade and an internal temp 54 degrees centigrade., Please ensure that proper cooling techniques are practiced. Divide the hot foods into smaller amounts, stir often to release steam and allow it cool rapidly.

**--Raw partially frozen poultry (3 bags) were placed on a wire rack shelf at room temperature to thaw /defrost. , **- Oversized log of uncooked partially frozen meat (beef?) was observed placed on a rolling cart, defrosting/thawing at room temperature. , External temp was observed to be at -8 degree centigrade., Please ensure meat is thawed using the 4 approved methods , 1. In the refridgerator, 2. Under cold running water, 3. In an ice bath fully immersed , 4. In the microwave

**- Hot water was not available at the hand sink near entrance to the kitchen. Handwashing sinks must have both hot and cold running water in a quantity sufficient for frequent and proper handwashing for food handlers.

**- Plastic bowls were observed inside stored dry food including rice and flour and was used as scoops. Please ensure that appropriate scoops with handles are used to prevent contamination of the food.

** - Evidence of mice was observed: fecal matter was found in the small back food closet, and the dry storage by the back door. A well defined mouse hole was observed by the corner of the back wall. Education was provided regarding disinfecting the area and permanently fixing the mouse hole. Disinfect all areas of fecal contamination and close up the mouse hole. Check the customer benches for evidence of mice and inform the pest control company of what you find.

** - Unfinished wood was observed throughout the facility: shelf edges, wood hanging on the wall, wood attached to the shelving unit, wood used for shelving under the sinks. All surfaces in a kitchen – especially food contact surfaces – must be smooth, cleanable, nonabsorbent, and durable. Please repair/replace/or refinish

** - Knife was stored in an unsanitary manner as it was stored between 2 fryers in an area that cannot be easily and regularly cleaned. Please store knives properly in containers or clean surfaces.

** - A buildup of grease and grime was observed on the sides of the fryer near the gas stove burners that requires more thorough cleaning. Please keep all areas where food is been handled clean to avoid contamination of food.