Health Report #113917

Establishment Name: Arirang
Report Date: 10/24/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A Potentially hazardous food items on top of 3 door beverage air prep unit not maintaining food at proper temperature. Potentially hazardous food shall maintain at 41°F or below or 135°F or above at all times. Critical corrected: at time of inspection discarded all potentially hazardous food items on top of unit maintaining at 49°F - 55°F, including several cooked vegetables and uncooked tofu. Food items on bottom of unit maintaining at proper temperature, 41°F
Critical Hot and cold holding N/A N/A N/A Cooked tofu found at improper temperature at waitress station. Facility using ice in bus tub to store some food items, including cooked tofu. Other food items in this area not potentially hazardous. Critical corrected: at time of inspection discarded plate of cooked tofu found at 69°F. Discussed purchase of small table-top refrigeration unit for storage of the food items that are currently being stored in the bus tub with ice. Until then please maintain tofu at 41°F or below at all times
Normal Hair Restraint Effectiveness N/A N/A N/A Food employee on cook line observed without hair restraint. Please provide hair restraints for all food employees
Normal Cooling, Heating, and Holding N/A N/A N/A 3 door beverage air prep unit not maintaining food at proper temperature on top section. Refrigeration shall be capable of maintaining food at 41°F or below at all times. Facility will temporarily use ice on top of unit with small quantities of food until unit repaired/replaced. Bottom of unit maintaining food at 41°F
Normal Food Temperature Measuring Dev N/A N/A N/A Please provide accurate food thermometer for monitoring food temperatures
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Some single-service containers at front counter and some clean utensils found stored improperly. Please invert single-service containers and clean utensils to prevent potential contamination. You may also consider providing a covered container to store clean utensils
Normal Using a Handwashing Sink N/A N/A N/A Dishwash area handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Waste receptacle blocking handwash sink. Discussed installing additional shelving and getting rid of unused pepsi upright ric; this would leave additonal space for waste receptacle
Normal Sanitizing Solution Testing De N/A N/A N/A Please provide proper test kit for manual warewashing operation. Facility currently using chlorine sanitizer, have quat test kit
Normal Cleaning, Frequency/Restrictio N/A N/A N/A These areas in need of cleaning: interior microwave oven, floors under cooking equipment and floors under some shelving units. Please clean now and as often as necessary to maintain in clean condition
Normal Equipment and Utensils, Air-Dr N/A N/A N/A Clean dishes not allowed to air dry before stacking for storage. Please provide additional shelving units in rear kitchen to allow clean dishes and utensils to air dry before stacking