Seoul
PASSTuesday, June 27, 2017 at 4:30 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Observed raw chicken being stored in basement walkin cooler above ready to eat produce and raw pork. Store raw potentially hazardous foods in a manner that prevents potential cross contamination. CFPM took immediate corrective action on site.
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-2-103.11
PIC Performing Duties
CFPM not monitoring cold holding equipment tempertatures shellstock tags and storage cleaning pest control and general facility maintenance. Provide active managerial control as it is defined in the 1999 food code.
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
01-3-202.18
Shellstock ID
Whole shell cherrystone clams and green lipped mussles at cookline without identifying shellstock tags with the product. Provide shellstock tags maintained with shellfish supply until it is exhausted per code requirements. PIC voluntarily discarded on site. See disposal order on file.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Heavy presence of flies in basement kitchen. Provide updated pest control report upon reinspection. Evidence of rodent activity with what appears to be fresh droppings in corner next to walkin cooler. Provide updated pest control report. Evidence of rodent activity with voids in threshold next to prep table. Seal all openings and holes with pest proof materials. Fruit fly infestation dry storage room. Provide pest control report with specifice recommendations to remediate.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
02-3-602.11-.12/3-302.12
Food Container Labels
Several containers of spicy sauce not labeled. Provide proper labeling of food storage containers.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Sushi bar reach in refrigerated unit with operating temperture of 54F. Repair. Alternative means for cold holding on site. Foods inside unit recently sourced from walkin cooler with cold holding temperture of 41F no foods in sushi reach in out of temperature. Instructed CFPM to discontinue using sushi reach in unit until it is repaired to maintain a cold holding temperature of 41F or below.
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
Clams and mussles observed to be stored in refrigerator in standing water. Discontinue and store properly in shaved ice or loose under refrigeration 41F or below.
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
Observed rice scoop and paddle being stored in standing water at room temperature. Wash/rinse/sanitize/air dry between uses and store properly.
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.
14-4-202.11
Food Contact Surfaces Design
Observed cutting board heavily scored with markings and ingrained soils. Resurface or replace. Observed foods being stored in black trash bags in walkin and freezer. Store in food grade transparent wrappings.
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
Observed food worker rinse off soild wiping cloth in sink and use to wipe food contact surfaces. Store wiping cloths in approved sanitizer between uses.
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.
25-4-904.11
Single Service Articles Stored Dispensed
Single use articles stored together with tools and soiled linens. Store single use articles in protected areas.
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.
26-4-502.13
Re-use of Single Service Articles
Establishment reusing tofu containers with jagged edges with loose cellophane. Discard. Discontinue. Store foods in NSF grade smooth durable cleanable non porous food storage containers.
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
Grease buildup around grease trap buildup of food particles and soils behind loose baseboards around perimeter of kicthen prep area. Clean baseboards with secure tightly to wall.
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
42-6-501.113/.114
Premises Maintained
Bags of trash stored in back stairway leading to kitchen. Remove all trash from building.
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.