Hodori Soon Tofu

Inspector notes: Observed raw eggs stored above RTE kimchi and raw pork stored above RTE blood sausage. 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 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 multiple TCS foods prepared more than 24 hours including kimchi soup, bone soup base, lentil patties, cooked beef, pork without date marks. Per PIC, the soups were prepared 3 days prior on 11/29 and all other foods were prepared 12/1. All RTE/TCS foods were properly date marked 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 boxes and buckets of food stored directly on the floor in the walk in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed 3 damp wiping cloths stored on the prep counters throughout the building. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed raw chicken that cook informed was finished cooking with a temperature of 142 deg F. The cook then placed chicken back on grill and finished cooking to internal temperature of 170 deg F This is the second consecutive violation

Inspector notes: Observed the sanitizer bucket at a concentration of >200 ppm. Cook informed the sanitizer was used for sanitizing food contact surfaces and prepared fresh and adjusted the sanitizer within specification

Inspector notes: Observed the door handle for the reach in freezer in the kitchen in disrepair. Repair or replace door handle

Inspector notes: Observed opened buckets of food including sliced onions, soup base, boxes of meat and boxes of cabbage stored on the floor in the walk in cooler, freezer and hallway near the back entrance. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed an employee at the grill using the same tongs for cooking raw chicken, pork and beef as well as serving cooked portions of animal protein. Discussed utilizing dedicated tongs for different raw animal proteins to reduce possibility of cross contamination with soiled utensils. Observed cooked pork and beef cooked to 155*F that was prepared using the same tongs that were used to handle raw chicken on the grill. PIC was instructed to cook the pork and beef to 165*F to ensure any chicken particles that may have mixed with the pork and beef had fully cooked. Observed raw shelled eggs stored above RTE over herbs and sausage in the prep cooler across from the grill. 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 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 chicken plated directly from the grill the employee stated was fully cooked with internal temperatures observed at 143*F, 155*F and 158*F. Observed comminuted spicy pork the PIC stated was fully cooked with an final cook temp of 148*F and 151*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (thinly sliced or comminuted beef and pork to 155*F and chicken to 165*F.)

Inspector notes: Observed RTE soup bases that were previously prepared and frozen without current date marks. Observed soup bases labeled 1/14, 2/21 and 2/27 the PIC stated had been removed from the freezer 1-2 days prior. PIC had the soup bases marked with the appropriate date mark the food was removed from the freezer plus an additional 5 days, for a total of 7 days under refrigeration. Discussed date marking requirements for TCS foods stored frozen. All RTE/TCS foods were properly date marked 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). For foods prepped and frozen, clearly label each container with the prep and freeze date as day one, and mark the food with the date it was removed from the cooler plus an additional 5 days (for a total of 7 days)

Inspector notes: Observed the banchan prep cooler with an ambient air temperature measured at 50*F with a min/max thermometer. Inside the cooler, observed TCS foods holding between 46-48*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed opened buckets of food including sliced onions, soup base, boxes of meat and boxes of cabbage stored on the floor in the walk in cooler, freezer and hallway near the back entrance. Also observed a collapsed shelf at the back of the walk in freezer so the shelf was resting approximately 1 inch from the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises