Health Report #104533

Establishment Name: Tomukun Korean Bbq
Report Date: 07/09/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Packaged and Unpackaged Food - Raw animal food(s) walk in cooler shelf Stored over/next to Ready-to-eat food(s) Observed 5 gallon container of rte kimchi stored on bottom shelf in wic directly below containers of raw beef. All raw animal products must be stored below and away from all rte foods at all times to help prevent potential cross contamination. Pic corrected by relocating kimchi to another shelf at time of inspection. Violation corrected
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area prep unit(s) Stored above 41 degrees F Observed several packages of rte tofu in top rail of prep top cooler on main prep line with internal food temperatures of 52-58f (tofu stacked too high in cooler). All phf must be cold held at 41f or below at all times. To correct, do not store any phf above the cold rails in cooler. Pic corrected by relocating tofu to bottom of cooler at time of inspection. Violation corrected
Critical Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) walk in cooler shelves Without date of consumption marking Observed inconsistent datemarking system for rte housemade sauces and housemade rte kimchi in wic (some containers had prep dates, some had no dates, and some had wrong dates). To correct, please train staff to consistently datemark with a 7 day consume by datemark label (day 1 is prep date). Pic corrected by properly datemarking all sauces and kimchi in wic at time of inspection. Violation corrected
Critical Restriction and Storage Medication(s) Back kitchen area shelves Stored over/with Food Observed several otc medicines/first aid supplies (antacids, solarcaine, bandaids and open bottles hydrogen peroxide and rubbing alcohol) located on a sheet pan in back kitchen area directly above food containers, plastic gloves and clean dishware. All first aid supplies and employee medicine must be located in an area of kitchen which cannot possible contaminate food, s/s items or clean equipment. Pic corrected by relocating all above mentioned items to approved location at time of inspection. Violation corrected
Critical Common Name Working containers-toxics throughout entire facility Not labeled as to content Observed several unlabeled chemical spray bottles throughout kitchen areas. All chemicals/toxics must be labeled with chemical name at all times for proper identification. Pic corrected by labeling all chemical spray bottles at time of inspection. Violation corrected
Critical Potentially Hazardous Food (Ti Cold food item(s) Back kitchen area floor Stored above 41 degrees F When i first arrived for inspection, observed 5 gallon container of housemade kimchi on floor in back kitchen area with internal food temperature of 75f. Once staff realized a health inspector was in the kitchen, employees immediately started moving several food items into the wic. All phf must be cold held at 41f or below at all times. All your phf needs to be stored under refrigeration at all times, not just when the health inspector shows up for an inspection. Pic stated that kimchi was freshly prepared an hour ago, so pic corrected by rapidly cooling kimchi and storing in wic at time of inspection. Violation corrected
Normal Cleaning Ventilation Systems, Ventilation system cooking/preparation area ventilation hood Not clean Observed several ventilation filters in cooking area vent hood with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Normal Drying Mops Wet mop(s) storage Back kitchen area mop sink Improperly dried Observed wet mop stored in mop sink in back kitchen area. All mops must be hung up after use to allow for proper air drying
Normal Thawing Frozen food(s) for thawing Back kitchen area counter Stored above 41 degrees F thawed or partially thawed At room temperature Observed pot of partially frozen octopus thawing on counter in back kitchen area when i first arrived for inspection (internal food temp was 25f-30f). Octopus was immediately relocated to wic, once staff found out i was in kitchen. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria.
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) cooking/preparation area utensils Improperly stored With handle in product Observed several food utensils (spoons, tongs) laying on top of rte food items in prep unit cooler on make line. All utensils must be stored with the handle extending up and out of food product to help protect foods from potential contamination (like employee hands)