Azalea Korean Cuisine

No sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility., - Operator was able to obtain bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.

A single‑use plastic container was being used as a scoop inside the prep‑line cooler and was stored directly on top of raw meat., - Discontinue the use of single‑use containers as scooping utensils and use scoops with handles., - Store scoops in a clean, designated location that prevents contamination.

1. Two trays of white shell eggs were stored at room temperature, and the temperature was measured at 8.9°C. The operator moved the eggs into the cooler during the inspection., - Ensure eggs are kept under refrigeration at or below 7°C., , 2. A full container of kimchi was stored at room temperature beside the prep‑line cooler. The temperature of the product was measured at 18.8°C (discarded)., - Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.

Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container.

Cutting boards were balanced on top of tap fixtures at the 3-comp sink. Operator placed utensils for dishwashing during inspection., - This is not a sanitary area - please conduct air dry and storage in a sanitary area.