Jeong Korean Restaurant

Soiled wiping cloths were being stored on the counter top., , Wiping cloths must be stored in food contact surface sanitizer solution between uses.

Reusable wiping cloths were being hand washed in the facility., , Either wash reusable wiping cloths in a mechanical washing machine, followed by machine drying, or use disposable wiping cloths.

Kimchi is made in the facility. No written procedures were available for review, no records were available for review, and no testing of pH is taking place., , Kimchi must have written procedures available on site, records must be kept, and pH testing must take place.

Yam noodles soaking at room temperature had an internal temperature of 25 degrees Celsius., , Either soak noodles in the cooler at 4 degrees Celsius or lower or time soaking so that it does not extend longer than 2 hours.

Bean sprouts were being stored at room temperature. Internal temperature of the sprouts measured 11.5 degrees Celsius., , Sprouts were discarded. Bean sprouts must either be stored in the cooler at 4 degrees Celsius or less, or in ice water at 4 degrees Celsius or less.

Residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher initially measured 10 ppm., , Operator adjusted dishwasher and then residual chlorine concentration measured 100 ppm. Ensure dishwasher chlorine concentration is verified daily and maintained at 100 ppm.

Rice was being rinsed/soaked in the kitchen hand wash sink., , Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.

There was no hand soap initially available at the kitchen hand wash sink., , A counter top bottle of soap was placed at the sink during inspection. Ensure that hand soap is available at all hand wash sinks at all times.

The paper towel dispenser for the kitchen hand wash sink was empty of paper towels., , Dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with hand washing supplies at all times.

There was no paper towel dispenser at the front service area hand wash sink., , Install a paper towel dispenser at the front service area hand wash sink.

Food in containers was stacked on top of food in inserts in the preparation cooler in the kitchen. The bottom of the food container was in contact with the food in the insert below., , Do not stack food in the top of the food preparation cooler. Food above the cooling line will not be adequately cooled, and the bottom of the container in contact with food below it subjects the food below to contamination.

Protective wrap was present on surfaces of the rice cooking equipment., , Remove protective wrapping.

, There were two holes in the dishwashing sink basins behind the faucets., , Seal the holes in the dishwashing sink basins.

Foam insulation wrapped with plastic wrap was being used to insulate the top of the food preparation coolers at the end of the day., , Plastic wrapped foam insulation is not a cleanable surface. Switch to something that is cleanable.

, There was grease, soil, and food debris accumulation on the wall and floor behind and underneath the dishwashing sinks and dishwasher., , Clean the wall and floor behind and underneath the dishwasher and dishwashing sinks.

The side storage room and the back storage area were cluttered and disorganized., , Declutter and reorganize the side storage room and the back storage room.