Korean Garden Restaurant
PASS W/ CONDITIONSMonday, June 7, 2010 at 6:42 PM
Violations Cited
08-3-305-307.11
Food Protection
In the walk-in and kitchen boxes of vegetables must be maintained separate from the boxes of meat. Vegetables must be stored above meat when they cannot be stored on separate sides of the walk-in.
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
Cooking utensils should not be stored within stagnant water in a bucket. The water must be changed frequently and dosed with sanitizer kept at 140 F in a warmer or on the stovetop or the utensils can be stored dry.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths should be stored within sanitizer when not in use.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean the exterior of the bulk storage containers within the basement preparation equipment. Spills and leaks should be cleaned from the exterior. Clean the exterior of the hand sink that is closest to the basement stairs.
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
24-4-903.11
Clean Equipment & Utensils Storage
Equipment that is not in use must be stored clean. The exterior of a juicer in the basement was soiled. The equipment should be cleaned and sanitized before storage.
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.