Kpop Bbq and Bar

Inspector notes: Observed no soap at the bar hand sink. Person in charge claims the soap dispenser is broken at the bar hand sink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Inspector notes: Observed broken paper towel dispenser and no other hand drying provision at the bar hand sink. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Inspector notes: Observed white rice residue in the basin of the hand sink in the main kitchen next to the vegetable sink. CA: A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: Observed pink build up in the interior of the ice machine. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispen...

Inspector notes: Upon arrival observed several packages of raw beef thawing at the meat sink under no running water. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food...

Inspector notes: Observed bar ceiling soiled with a brown substance. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.