Buk Kyung No. 2
PASS W/ CONDITIONSTuesday, November 9, 2010 at 7:16 PM
Violations Cited
06-3-501.13
PHF's Properly Thawed
PHFs were observed thawing within a food storage container partially filled with water. The water should be running during the process to flush contaminants debris etc. out of the bucket. The bucket was placed within the mop sink but later moved to a food preparation sink. The thawing should only proceed within a food preparation sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
The frozen food storage within the basement walk-in freezer should be better organized. The wooden pallet should be removed. If necessary the pallet should be replaced with a plastic or metal one that can be cleaned and sanitized.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Rice scoops should not be stored in stagnant water.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the door handle to the walk-in freezer. There is a thick layer of flour and food soil on the handle.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log