H Mart

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

- Submit additional documents as instructed

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., - An Abatement Confer

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

- Submit additional documents as instructed

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties

114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa

114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi

114153 - Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control

114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF,

113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times

114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration unit

114047, 114153 - Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor

114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture

114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches

114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in al

Violation noted (details not available)

Violation noted (details not available)

- Submit additional documents as instructed

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

Hands clean and properly washed; proper glove use

Compliance with shell stock tags, condition, display

Hot and cold running water available

Proper hot and cold holding temperatures [ date violation corrected: 7/18/2023 ]

Sewage and wastewater properly disposed [ date violation corrected: 7/18/2023 ]

Adequate hand washing facilities; supplied and accessible

Food contact surfaces: clean and sanitized

Floors, walls and ceiling: build, maintianed & clean

Food separated and protected

Nonfood contact surfaces clean

Premises; personal/cleaning items; vermin proofing

Food contact surfaces: clean and sanitized [ date violation corrected: 7/10/2023 ]

Compliance with Gulf Oyster Regulations [ date violation corrected: 7/10/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/10/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/10/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 7/10/2023 ]

Plumbing; proper backflow devices [ date violation corrected: 7/10/2023 ]

Thermometers provided and accurate [ date violation corrected: 7/10/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 7/10/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 9/1/2022 ]

Hot and cold running water available [ date violation corrected: 2/9/2022 ]

Time as a Public Health Control; procedures and records [ date violation corrected: 2/9/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/1/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 2/9/2022 ]

Food storage; food storage containers identified [ date violation corrected: 2/15/2022 ]

Permit & License Certificate available [ date violation corrected: 2/9/2022 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 2/9/2022 ]

Approved thawing methods in use [ date violation corrected: 2/9/2022 ]

Food separated and protected [ date violation corrected: 2/9/2022 ]

Refuse properly disposed & area maintained [ date violation corrected: 7/28/2021 ]

Refuse properly disposed & area maintained [ date violation corrected: 7/28/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 7/21/2021 ]

Demonstration of knowledge [ date violation corrected: 7/28/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/21/2021 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 7/21/2021 ]

Approved thawing methods in use [ date violation corrected: 7/21/2021 ]

Toxic substances properly identified; stored & used [ date violation corrected: 7/21/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 7/28/2021 ]