Health Report #104462

Establishment Name: Seoul Garden Restaurant
Report Date: 05/01/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Warewashing Equipment, Cleanin Cleaning agents for warewashing Soap dishwashing area N/A At the three compartment sink observed a rice cooker and a vegetable strainer being washed without the use of soap. Pic corrected during the inspection by instructing the worker to properly rewash the cooker and strainer. Item corrected
Critical Warewashing Equipment, Cleanin Cleaning agents for warewashing Soap Dishwashing machine N/A At the in use mechanical warewashing machine observed no soap in the soap reservoir. Pic corrected during inspection by installing a new block of soap in the reservoir. Item corrected
Critical Potentially Hazardous Food (Ti Hot food item(s) N/A Stored below 135 degrees F At the main cook line observed in a hot holding unit: 1. A full hotel pan of fish broth at 90 degrees f. 2. A full hotel pan of beef broth at 80 degrees f. The hot holding units are switched off. These foods are potentially hazardous and must be kept at 135 degrees f or above during hot holding. Pic states these broths were made about two hours ago by boiling the ingredients. The broths were then placed into the hot holding unit. Pic instructed food worker to rapidly reheat the broth to 165 degrees f. For hot holding at or above 135 degrees f. Item corrected
Critical Before Use After Cleaning Clean utensil(s) and food-contact surface(s) dishwashing area Not sanitized At the three compartment sink observed a rice cooker and a vegetable strainer being washed without the use of soap and sanitizer. Pic corrected during the inspection by instructing the worker to properly rewash the cooker and strainer. Item corrected
Critical Potentially Hazardous Food (Ti Cold food item(s) N/A Stored above 41 degrees F At the server area observed a pan of leaf lettuce and a container of spring mix stored outside of refrigeration. The leaf lettuce was 51 degrees f. The spring mix was 55 degrees f. The pic states these items have only been out of refrigeration for the last part of the lunch rush (about an hour). During the inspection the pic placed the items back into refrigeration for rapid cooling. During the october 2012 routine inspection an information sheet was provided outlining the requirement for keeping cut lettuce at 41 degrees f or below. Please review the sheet. At the main make line observed a pan of sushi rolls sitting on top of the prep top unit. The rolls were 75 degrees f. The rolls contain rice, avocado, and imitation crab the pic states the rolls were made about an hour ago. The pic placed the rolls into refrigeration for rapid cooling. Item corrected
Critical Using a Handwashing Sink Handwashing sink(s) N/A Used for culinary purposes At the sushi bar observed the handwashing sink used to rinse and soak lettuce. During inspection discussed proper use of handwashing sink with chef. Item corrected during inspection
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) N/A Bare wood At the sushi bar observed pieces of untreated pine 2x4 lumber used to support the cutting boards. Correct by replacing untreated lumber with a smooth, non absorbent, and easily cleanable material
Normal Outer Openings, Protected Outer opening(s) Door(s) Back kitchen area back door Not sealed to prevent pest entry Gaps greater than 1/16 of an inch At both rear outside entry doors to the kitchen area observed the following: 1. No self closer 2. Screen and windows having gaps observed metal screen door to not be tight fitting in the door opening. Correct each item stated above to prevent the entry of pests and other potential contaminants
Normal Cleaning Ventilation Systems, Ventilation system N/A Not clean At the main cook line ventilation hood, observed the filters with a heavy accumulation of grease. Observed the grease running down the wall of the hood. Correct by cleaning now and on a more frequent basis
Normal Cleaning, Frequency and Restri Physical facilities/structures N/A With accumulation of debris Observed the following floor areas soiled with an accumulation of food debris and grease: 1. Under the main cook line equipment. 2. Walk in cooler 3. Wait staff/ to go packaging area 4. Under and adjacent to the dishwashing area 5. Under ice machine observed the walls in the dishwashing area with a heavy accumulation of grease and black film. Correct each item by cleaning now and on a more frequent basis
Normal Eating, Drinking, or Using Tob Employee(s) N/A Eating Observed food workers eating at the following areas: 1. At the back prep area prep table 2. On the main cook line on the cutting board of the prep top unit. Correct by designating an approved area for employees to eat within
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) N/A Soiled Observed the non food contact surfaces of the following pieces of equipment with an accumulation of grease: at the main cook line 1. Sides of the 10 burner stove. 2. Top of and gas supply to the "salamander" broiler 3. Reach cooler door gaskets throughout the facility 4 doors and door handles of refrigeration equipment correct by cleaning now and on a more frequent basis. Items #1 and #2 are a repeat from previous inspections
Normal Warewashing Sinks, Use Limitat Warewashing sink used for washing produce dishwashing area N/A At the food prep area observed the three compartment sink being used for warewashing and lettuce soaking at the same time. Pic instructed the food worker to move the lettuce to an alternate approved location. This sink must be cleaned as outlined above between dishwashing and food preparation. Item corrected
Normal Drying Mops Wet mop(s) storage janitor's closet rack N/A Found the back janitor closet area without a mop or broom rack correct by providing a rack for the mop head to properly air dry in a designated location
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) N/A Improperly stored At the salad service station observed an ice cream scoop soiled with potato salad resting on a plate. At the server line near the rice cooker observed two rice paddles stored in standing room temperature water. Relocate the scoop and paddles to approved locations as outlined above. During inspection scoop and paddles were replaced with washed rinsed and sanitized utensils.
Normal Repairing Physical facilities Ceiling(s) wait station Ceiling In poor repair Ceiling water staining observed water stained ceiling tiles at the wait station ceiling, main cook line ceiling, and rear prep area ceiling. No obvious water leak was observed. Correct by investigating the source of the water staining, repairing the source, and replacing the affected ceiling tiles. During this inspection the pic indicates a contractor has been contacted top make the necessary repairs. Janitor mop sink area observed the back janitor mop sink area wall damaged with open sections in the wall missing wall tile. To correct should schedule repairs to the wall surfaces to be non-absorbing, and cleanable. This violation has been observed during several previous inspections.
Normal Using Dressing Rooms and Locke Locker(s)/designated storage area(s) for employee belongings storage N/A Not used Observed several personal items (purses, sweatshirts, cell phones) stored on dry food storage racks and shelves. A lockers area is provided within the establishment. All personal items shall be stored as outlined above.
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair Observed the following equipment in need of repair and or replacement: 1. At walk in cooler, both door frames are rusted at bottom. 2. At walk in freezer, door frame is rusted at bottom. Correct 1&2 by repairing or replacing frames to provide a smooth and easily cleanable surface. 3. Ware washing drainboards around automatic dishmachine not sealed to wall. Correct 3 by sealing with approved material to prevent water from leaking behind drainboard 4. Cracked door seals on several reach in coolers on the make line and the upright reach in freezer across from the large wok burners. Correct by replacing door gaskets. 5. At rear prep area, commercially made wood shelves have deteriorated. Correct by replacing/repairing so the surface is smooth and easily cleanable. Correct each item as noted. Items #1 to #4 have been noted during several previous inspections.