Han Il Kwan

Inspector notes: Observed employee push down trash in trash bag container, proceed to grab a potato peeler without washing hands. CA: Advised to wash hands. All employees were sent on break during time of inspection. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking...

Inspector notes: First observation: Container of tightly wrapped cooked napa cooling in the walk-in cooler. COS: Container of cooked napa was placed on ice. Second observation: Cut package of tofu stored in a black bowl above other containers cold holding in prep top cooler #3 tempting at 50F.Two small containers overstuffed with packaged tofu in the prep top cooler. Several packages of tofu and cut packaged tofu were relocated to a separate pan and placed on shelf inside the prep top cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitat...

Inspector notes: Upon arrival, observed wet cloths on prep top cooler's board not stored in sanitizing solution. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.