KO MO NE.

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

KEEP ALL OUTSIDE DOORS CLOSED AND TIGHTFITTING AT ALL 5IMES.

ICE MACHINE

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Cooling soup at 105.1 degrees on the counter

Ice bin

Radish Kim Che held at 47.1 - top of the refrigerator

Raw beef stored over cooked and ready to eat foods

Bone soup cooling in warm water at 96.4 degrees

Lack of a sanitizing silution

Foil lined surfaces Egg crate lined surfaces

Cooked eggs cooling on top of the point of usage refrigerator at 88.7 degrees Cooling soup in the reach in refrigerator at 48.5 degrees without a quick cool method

Raid for self pest control

raw meat stored above cooked soup

Raw eggs held at 49.8 degrees without refrigeration Tofu held at 54.3 degrees without refrigeration Bean sprouts at 46.4 degrees

Raw shell egss held without refrigeration at 75.9 degrees Tofu held on the counter at 57,2 degrees Bean sprouts held at 45.4 degrees

Unlabeled chemical containers

Newspaper and or foil lined surfaces

This violation happens at every inspection since district 4 assignment

Cooling foods on a short table (repeat) - bone soup 118.3 degrees without a cooling source Cooling cooked foods outside of the restaurant

Repeated violation - missing air gap on the ice maker

Front food preparation area missing a hand sink

Raw meat products stored over cooked soups

Washing utensils without soap

Lack of a sanitizing rinse

Triple repeat

The ice maker drain line does not have an air gap - Triple repeat

Store room - triple repeat

Back door and storage room doors not self close - triple repeat

Bean sprouts without a refrigeration source at 68.5 degrees -double repeat Tofu without a refrigeration source at 73.1 degrees - double repeat Kim Chee at 49.1degrees

The only hand sink was used for storage of dirty dishes

Thawing hot dogs on the bottom shelf

Cooling large containers of soup (6 in total) without refrigeration - repeat

Total lack of a sanitizing solution for clean dishes

Ice maker

Raw shell eggs held at 83.6 degrees Bean sprouts held at 83.0 degrees Tofu held at 73.0 degrees

Re-serving dip your own salt

Back door open - triple repeat

Soup held at 71.7 degrees without a heat sourse

Onions stored on the floor

Tofu held at 49.6 - counter Marinated vegetables at 50.1 - small point of usage refrigerator

5 Gallon stock pot of soup cooling in the storage building

Raw shell eggs stored at 54.9 degrees without refrigeration

Need one attached drain board to the three compartment sink

Soups cooling without any means of refrigeration - beef soup at 87.2degrees

Lack of an air gap on the ice maker

Radishes prepared in the dinning room with customers

Three broken refrigerators used for TCS foods

Back door open back door does not self close Two storage units door do not close

Small Point of usage refrigerator at 50.3 (Lower level) tofu Double door refrigerator beans sprouts at 45.8 degrees Single door refrigerator soup at 50.7 degrees

do not store pepto bismol and vitamins inside the reach in cooler that is intended for customers

clean the inside of the ice machine; mold observed

food residue observed on the walls inside the kitchen area

current grease trap invoice needed on site

raw fish stored on shelf above ready to eat noodles

clean the sides of the walls.

all employees that work directly with food must obtain a valid food handler card.

raw pork stored above ready to eat foods in the ric

3-compartment sink not setup correctly