Moge Tee & Korean Style Chicken

Inspector notes: During the routine inspect I observed a spray bottle unidentified at the three compartment sink. COS: Employee wrote the name of the solution on the bottle (Degreaser). Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

Inspector notes: During inspection there was no PIC on in the restaurant. CA: There must be a person in charge on the premises of the food service establishment at all times.

Inspector notes: Observed pink slime inside ice machine. All food contact surfaces shall be cleaned to sight and touch. CA-Employee was instructed to clean it tonight

Inspector notes: observed in both the front food service area as well as in the main kitchen employees drinking from soda cans. While in the main kitchen the soda can was found inside the Prep Top Cooler with food used for customers. CA: Employees were instructed to pour their drinks inside of a cup with a lid and straw for consumption and to keep it away from commercial food. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be...

Inspector notes: observed the establishment failed to post the most current health inspection report. CA: he most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector notes: observed during the routine inspection aluminum foil cover the shelfing of a prep station where flowering/breading of food is done and cardboard saturated with flower used as a divider between the prep station and dry storage shelfing. CA: Employees were instructed to remove the items in question Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector notes: Observed fried chicken sitting on counter with temps lower than 135F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA- MOD disposed of out of temp chicken

Inspector notes: Observed pink slime inside ice machine. All food contact surfaces shall be cleaned to sight and touch. CA-MOD will clean tonight

Inspector notes: Observed Calamri thawing by sitting in container on counter. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water a...