Busan Mart

Inspector notes: Observed 4 tightly wrapped and double stacked containers of spam in lower reach-in at 55*F. Per person-in-charge (PIC), spam was prepped at ambient temperature approximately 2.5-3 hours prior. Refrigeration unit spam is located in is properly functioning. PIC unwrapped and single stacked containers to allow spam to rapidly cool to 41*F at time of inspection. Also observed two small containers of grilled onions at 74*F-84*F in tabletop cold holding unit. Per PIC, onions were cooked and placed directly in unit approximately 2.5 hours prior. Onions were discarded at time of inspection. Discussed with PIC that cooked food items and items prepared from ambient air temperature should be stored in reach-in refrigerators (rather than tabletop units) and remain uncovered or loosely covered to ensure they can properly cool from 135*F to 70*F in two hours, and 70*F to 41*F in four hours

Inspector notes: Observed containers of raw chicken, beef, and pork stored directly above cucumbers and carrots. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC (person in charge) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed skewers, gim mari, egg rolls, potstickers, takoyaki, masubi, and kimbap with internal temperatures between 93*F - 125*F. Person in charge indicated they were on time as a control policy but they were not labelled with the time and they did not have a log. Person in charge indicated they had been prepared between 12:30 pm - 2:30pm. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS (time/temperature controlled for safety) foods being held under time as a control were properly time stamped at time of inspection

Inspector notes: Observed spicy krab mix labelled with a preparation date of 10/08. Employee indicated this date was correct. All ready to eat (RTE)/time/temperature controlled for safety (TCS) foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed quaternary ammonia sanitizer with a measured concentration of 500+ ppm quaternary ammonia in wiping buckets and in the 3-compartment sink where lids were sanitizing. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Dispenser is dispensing the sanitizer at 500 ppm; PIC indicated they would get the dispenser recalibrated

Inspector notes: Establishment is using quaternary ammonia in their wiping buckets and their 3-compartment sink. The only test strips they had were for sink and surface sanitizer and fruit and vegetable wash. Test strips are required for any sanitizers used with food contact surfaces. PIC purchased quaternary ammonia test strips at time of inspection

Inspector notes: Observed cooked egg rolls, cooked vegetable gyoza, cooked meat gyoza, cooked takoyaki, and kimbap (made with cooked rice) with internal temperature between 65*F - 102*F in the hot holding units and ambient temperature storage racks. Person in charge showed the inspector their time as a control policy and indicated they are on a 4-hour time as a control. Employee who made these foods indicated they were prepared between 08:30 am - 11:00 am. These were labelled with their preparation time based off of when they were done cooking (the time they were fried or the rice was done cooking). Discussed following their time as a control policy and ensuring that these foods are labelled with the start and end time and discarded or sold within 4 hours