Sjs - H Mart - Korean Kitchen

No se registraron infracciones en esta inspección.

• Crítica Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Sewage and wastewater properly disposed
  Nota del inspector (en inglés): Observed facility was having an active sewage backup that was affecting multiple areas within the facility: - Per operators, all of the restrooms (both for employees and customers) were experiencing a backup and were unusable. Observed all restrooms had "closed" signs, and a plumber was on site. - Observed floor sinks in the kitchen areas of BBQ town and Dduk Dabang were clogged. - Observed floor sinks near the refrigerators in front of BBQ town was clogged and sewage was spilling on the floor in the area. - Observed sewage on the floors throughout the entire dining area. - Observed floor sink in the seafood department was clogged and sewage was spilling across the floor. - Observed 2 floor sinks in the rear produce prep area (under the prep sink and under the ice machine) were clogged. [CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Food facilities must have a functioning restroom. Due to the observation of sewage back up, all permitted food facilities within H Mart are required to cease and desist food operations until the sewage disposal system is fixed and the facilities have been cleaned and sanitized. See comments below.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper cooling methods
  Nota del inspector (en inglés): On a shelf in the cooking area: observed japchae cooling in a tall metal container covered in plastic wrap. On top of the prep inserts in the large prep unit: observed bowl of small sausages (95F) cooling in a metal bowl. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently Cool foods to 41F before placing inside the prep unit. Foods must not go over the fill line inside the prep inserts.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): Observed cell phone stored on prep shelf. [CA] Store personal items away from/below food prep areas to prevent contamination.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Inside a plastic bag in the prep area: measured internal temperature of rice to be 105F. In the front grab and go refrigerator: measured internal temperature of rice bowl meal to be 90F. Per employees, both items had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be served or discarded before the 4-hour mark. Discussed TPHC option for food items/bowls. ________ Minor violation: on a prep counter next to the front handsink: measured internal temperature of kimchi and fish cakes to be 45F. Employee stated food had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: Diligent prep requires employee to be ACTIVELY handling the food.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): Observed the handsink near the warewashing area was partially obstructed by equipment stored in front. [CA] Do not place items in front of the handsink. Handsinks must be made accessible so that handwashing is not only possible, but likely.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils, linens: Proper storage and use
  Nota del inspector (en inglés): Observed food scoops stored with the handles in contact with food. Observed plastic bowl used as scoop. [CA] Use approved scoops with handles. Store scoops so that the handle is not in contact with food.