Buk Kyung No. 2
PASSFriday, October 26, 2012 at 3:40 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
AT INSPECTION found raw food stored above ready to eatfood in walk-in-CORRECT store all raw food seperate from ready to eat food-store raw on bottom shelves & ready to ea tfood on top shelves - to proyect ready to eat food from drip or spill contamination -
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-101.11
Person in charge Assigned
at time of inspection -no person in charge assigned-PROVIDE a person in charge at all times - per code-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
based on inspection the SERVE / SAFE certified staff not preforming duties-
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
06-3-501.13
PHF's Properly Thawed
AT INSPECTION found beef being thawed at room temp on bench -( temp test=still in limits=34.7 degrees -) placed back in refrige - PROVIDE proper thawing of food per code ( refer to SERVE SAFE book-
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
do not store all items ( glass wares ) on top of the microwave - to protect food in microwave from possibile contamination- & provide cover on ice bin ( at front counter ) to protect ice from possibile contamination -
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.
15-4-202.16
Non-Food Contact Surfaces
KITCHEN & BASEMENT-bottom shelves of prep tables are rusty -SCRAPE rust & peeling paint & re-surface OR replace-& BASEMENT small white freezer-has broken lid hinges-REPAIR lid-BASEMENT ice machine door the hinge is rusted out-repair hinge-
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.
21-3-304.14
Wiping Cloths Clean Sanitize
STORE WIPING CLOTHS -in a sanitizing solution between use -set up 2 buckets of sanitizer -1.bucket for cloths used on RAW food contact surface -example cloths used when cutting RAW chicken & 1 .bucket for cloths used on ready to eat food contact surfaces-example -cloths used when cutting lettuce -LABEL the buckets RAW - RTE (READY TO EAT ) or use RED bucket for RAW & white or green bucket for RTE ( ready to eat) change solution at least every 4 hours -
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
RESTROOMS -post sign to read = EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK--& BASEMENT - no paper towels at handsink -PROVIDE-
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
KEEP DUMPSTER lid closed at all times-
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.
36-6-501.11-.12
Improper Maintenance of Floors
BASEMENT - floor surface is peelind & floor has bare areas-re-surface floor to cover bare areas-
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas