Sik Dang

Inspector notes: PIC stated their last sushi catering was 2 weeks prior to day of inspection, but unable to supply parasite destruction letters. Informed PIC to keep invoices and parasite destruction letters from supplier (KGI) for at least 90 days. CA: If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(f) of this Rule may substitute for the records specified under paragraph 1 of this subsection. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(f)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturi...

Inspector notes: Observed broccoli stored in grocery thank you bags in walk in cooler. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector notes: Observed PIC cut washed cucumbers with bare hands. COS: PIC discard cucumbers touched with bare hands and put on gloves. CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Inspector notes: Observed bean sprouts on counter not currently being used above 41F. CA: 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. Also discussed only holding TCS foods currently being used (prepping and cooking) outside of temperature controlled unit. Foods that do not plan on being used shall be kept in a temperature controlled unit at 41F or below. COS: PIC placed bean sprouts in walk in cooler to cool.

Inspector notes: Observed metal pan inside hand sink and hand sink blocked by a rolling cart. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: Pan removed from hand sink and cart relocated so that hand sink is easily accessible.

Inspector notes: Observed cooked broccoli, cooked bean sprouts, and cut lettuce cooling while covered in a covered Cambro without any other cooling methods. CA: Cooling shall be accomplished by using one or more of the following methods depending on the type of food being cooled: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overh...