San Jang Korean Restaurant

*43 Light - 50 foot : Food and utensils area

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF FOOD DEBRIS ESPECIALLY BEHIND AND BELOW EQUIPMENT. EXTERIOR OF COOLERS AND HANDLES, EXTERIOR OF RICE COOKER AND DISHWASHING MACHINE.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE DIFFERENT TYPE OF MEAT IN DIFFERENT CONTAINER.

*45 Premises shall be maintained in good repair

*10 Clean Sight and Touch

COOLERS IINTERIOR

*19 Water & Plumbing in good repair- per code

REPAIR SPRAYER FROM THREE COMPARTMENT SINK.

*46 Covered waste receptacle for women's restroom

*10 Clean Sight and Touch

COOLERS, RICE WARMERS, MICROWAVE.

*45 Unnecessary articles prohibited

ORGANIZE YOUR STORAGE AREA AND REMOVE ANY UNNECESSARY ARTICLES.

*21 RFSM - Not On Site

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED

*28 Date marking > 24 hrs,on site,temp 41F

DATE FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. SOME PRODUCTS ARE DATED.

*42 Floors/walls/ceiling/nonfood dirty

WARNING! CLEAN FLOOR , TOP OF DISH WASHING MACHINE, CLEAN WALLS AND CEILING OF WALK IN COOLER.

*18 Toxic items labeling-non original container

SPRAY BOTTLES

*47 Conditions of Permit-in use of food equipment

POST A SIGN" A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

*42 Dirty nonfood contact surfaces

Clean cooler door gaskets. Clean fan covers at WIC.

*32 Equipment and Utensils Multiuse Materials durable

Use food grade bags to store open food products.

*21 RFSM - Not On Site

*22 Accredited food handler certificate - 60 days

*31 No soap at handsink

*47 Handwashing signage

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*41 Food storage containers, identified with common name of food.

*45 Drying Mops-air dry

*28 Date marking > 24 hrs,on site,temp 41F

*36 Cloths in-use for wiping between uses stored

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*10 A chemical sanitizer used: contact times criteria

dishwasher tested at 0 ppm chlorine

*42 Floors/walls/ceiling/nonfood dirty

WARNING! ALSO CLEAN FLOOR, FREEZERS, STOVES, WALLS, FANS AND SHELVES OF TRASH AND GREASE

*47 Conditions of Permit-in use of food equipment

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

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*10 Clean Sight and Touch

WARING ! COOLEERS, FREEZERS , CUTTING BOARDS, SINKS,

*45 Premises shall be maintained in good repair

REMOVE ALL RUST FROM FREEZER, REPLACE MISSING HANDLES FROM COOLERS

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A WORKING THERMOMETER TO ALL COOLERS AND FREEZERS

*28 Date marking > 24 hrs,on site,temp 41F

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

*10 Clean Sight and Touch

COOLEERS, FREEZERS , CUTTING BOARDS, SINKS,

*29 Cold/hot hold unit thermometer easily viewable

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

REPAIR BROKEN FAUCET FROM TWO COMPARTMENT SINK AND

*47 Conditions of Permit-in use of food equipment

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

*45 Unnecessary articles prohibited

REMOVE ALL UNNECESSARY ARTICLES FROM KITCHEN AND STORAGE AREA

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR, STOVES, WALLS, FANS AND SHELVES OF TRASH AND GREASE

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEM IN HAND SINKS

*28 Date marking > 24 hrs,on site,temp 41F

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

*34 Outer door: solid,selfclosing,tightfitting

SEAL OPENED AREA FROM BACK DOOR

*43 Light bulbs, light shields provided

WALK IN COOLER

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*28 Date marking > 24 hrs,on site,temp 41F

*29 Food thermometers provided and accessible

*31 Handwashing lavatory - used for other purpose

*32 Approved Food Contact Equip.

CANNOT STORE FOOD IN GROCERY BAGS

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

*41 Food storage containers, identified with common name of food.

*38 Thawing. under running water criteria

*42 Dirty nonfood contact surfaces

*45 Lockers to be used to store personal items

*47 Handwashing signage

*31 Handwashing lavatory - accessible

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*01 Cooling -- within 2 hours, 135-70øF

Fish cake cooling on the counter at 125.7 degrees without a refrigeratin source

*10 Chlorine sanitizer concentration, minimum temp.

*39 Utensils, single serve items 6 inches off - floor

*28 Date marking > 24 hrs,on site,temp 41F

*02 Cold Hold (41øF/45øF or below)

Tofu at 57.8 degrees held without refrigeration

*18 Toxic items stored above food/utensils

Bleach stored over corn syrup

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 55.8 degree stacked above the refrigeration line Raw meat held on a shelf at 55.2 degrees Tofu held outside of refrigeration at 58.3 degrees

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*01 Cooling -- within 2 hours, 135-70øF

Cooked fish cake at 78.4 degrees and cooked potatoes at 80.1 degrees cooling on the top of the point of usage refrigerator

*10 Chlorine sanitizer concentration, minimum temp.

*39 Utensils, single serve items 6 inches off - floor

*32 Approved Food Contact Equip.

Painted wood counter

*38 Thawing. under running water criteria - water velocity

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Rolled up paper bags of food

*47 RFSM Certificate - Not Display

Nan 38858 01/2021

*31 Handwashing lavatory - accessible

*02 Cold Hold (41øF/45øF or below)

Tofu held on the top of the point of usage refrigerator at 45.1 degrees

*31 Handwashing lavatory - accessible

*31 Handwashing lavatory - accessible

Rear sink

*29 Thermometer calibrated to ensure accuracy

*10 Clean Sight and Touch

Stove area

*32 Approved Food Contact Equip.

Wooden preparation table made of painted 2x4's

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*01 Cooling -- within 2 hours, 135-70øF

Cooked fish cake cooling on the counter at 92.4 degrees

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

Leaking waste water into a five gallon bucket

*42 Nonfood-contact surfaces material

Refrigerator lid handle missing

*20 Grease Trap Tickets

*10 Clean Sight and Touch

Food and food contact surfaces such as but not limited to the following: stove and splash guards behind the stove

*45Floor, wall, ceiling - Exposed material

Ceiling with exposed studs, ceiling has let rain water enter the building

*39 Store all equipment & utensil covered or inverted

*47 RFSM Certificate - Not Display

*31 Handwashing lavatory - accessible

Hand sink used as a table for the cutting board

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over drinks Raw meat stored over soy sauce

*02 Cold Hold (41øF/45øF or below)

Bean paste at 48.9 degrees - top of the point of usage refrigerator - double panned

*35 Hair Restraints effective

*21 RFSM - Not On Site

*31 Handwashing lavatory - accessible

Used for food storage

*34 Outer openings:closing holes, gaps

*42 Floors/walls/ceiling/nonfood dirty

Stove and the wall behind the stove

*37 Storing the food at least 15 cm (6 inches) above the floor

*10 Clean Sight and Touch

Dirty dishes from last night

*34 Outer openings:closing holes, gaps

*32 Equipment and Utensils Multiuse Materials durable

Rolled up bag

*43 Light - 50 foot : Food and utensils area

Stove area

*37 Storing the food at least 15 cm (6 inches) above the floor

*44 Indoor Trash Can Cover

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored over cooked meat

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine

*21 RFSM - Not On Site

register with the City of Dallas as a RFSM

*02 Cold Hold (41øF/45øF or below)

raw egg measured at 44.2 degrees F

*42 Dirty nonfood contact surfaces

clean the dusty fan covers inside the walk in cooler

*37 Storing the food at least 15 cm (6 inches) above the floor

potatoes stored on the floor in the food prep area

*20 Grease Trap Tickets

please have current grease trap tickets on site.

*32 Nonfood surfaces-design to be cleaned easily

clean the shelves inside the reach in cooler

*39 Keep utensils handles upright or protected

keep the ice scoop in the ice machine with the handle upright

*45 Cleaning floors, dustless methods

clean floors underneath fryers/oven in food prep area

*31 Individual, disposable towels

needed at the hand wash sink in the back next to the 3-compartment sink

*28 Date marking commercially prepared RTE/ TCS food

*21 RFSM - Not On Site

re avigister with the City of Dallas as a Registered Food Service Manager by next inspection( 6 months).