||Equipment Food-Contact Surface
||Food-contact surface(s) used for nonpotentially hazardous food(s)
||In the dining room at the coke dispensing machine, observed the soda dispensing nozzles with a heavy accumulation of grime and black debris. The nozzles do not appear to have been cleaned per manufacturer requirements. Pic corrected during the inspection by disassembling the nozzles and properly cleaning and sanitizing the nozzles. Item corrected
||Using a Handwashing Sink
||Used for culinary purposes Cleaning
||Observed the handwashing sink in the kitchen area used for dishwashing and sanitizer bucket storage. This sink is for handwashing only. Correct by using this sink for handwashing purposes only. During the inspection the pic indicates he will remind employees to only use the sink for handwashing. Enforcement action may be initiated if this violation is observed during future inspections. This violation was observed during the last inspection. Therefore, a risk control plan needs to be developed and submitted to the health department for approval. A copy of risk control form was provided to mr. Kang during the inspection. Item corrected
||Food Storage, Prohibited Areas
||In prohibited area(s) Under sewer line(s)
||In the basement dry storage area observed food (including bulk sauces) stored below unshielded sewer lines. Correct by either relocating the food or by providing approved shielded on the sewer line. Some items appear to have be relocated since the last inspection but have now migrated back under the sewer line. This is a repeat from several previous inspections. Enforcement action may be initiated if this violation is observed during future inspections.
||Nonfood contact surface(s)
||With accumulation of debris
||In the bsmt storage area observed the interior of the amana refrigerator with an accumulation of grime. Correct by cleaning now and on a more frequent basis
||Temperature Measuring Devices
||In the basement observed an amana and a ge refrigerator without an ambient air thermometer. These refrigerators are used to store potentially hazardous foods. Correct by installing an ambient air thermometer in each unit
||Certification of managerial em
||Observed the facility has no employee on staff who is currently certified under a personnel certification program accredited by ansi, utilizing the conference on food protection standards. Correct by providing proof of certification for a member of staff who is regularly engaged in food preparation on a full time basis. Item shall be corrected within 6 months.