Beque Holic

Basic – Accumulation of lime scale on the inside of the dishmachine

Dish machine in dish area.

Basic – Cardboard used to line food-contact shelves

Storage shelves in dry storage area.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vents in dish area.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Cups stored in wait station. Manager turned containers over. Corrected On-Site

Basic – Duct tape used to repair nonfood-contact surface

Top of reach-in freezer between cook line and wait station.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink on prep table on cook line. Employee removed drink. Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area

Employee eating on cook line

Employee eating dish area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on rice and employee backpack hanging on shelf with soda boxes in dry storage area

Manager removed items. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Cups stored in wait station

Pans stored in dish area.

Basic – Food stored in a prohibited area

Drink syrups stored in kitchen restroom.

Basic – Food stored on floor

Onions stored on floor in walk-in cooler

Beef and pork stored on floor in walk-in freezer. Repeat Violation

Basic – Ice bucket not inverted between uses

Ice bucket stored in wait station. Manager turned bucket over. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

Cutting board on cook line. Employee removed towel from underneath cutting board. Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Light fixture in dish area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Area behind soda nozzles of wait station soda machine

Pipes beneath soda machine.

Basic – Old labels stuck to food containers after cleaning

Containers stored on clean dish rack in dish area. Repeat Violation

Basic – Stored food not covered

Beef stored in reach-in freezer between wait station and cook line. Manager had employee cover beef. Corrected On-Site Repeat Violation

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken Warning

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touched face, put on gloves and proceeded to portion sides in bowls without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Warning

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touched pants and proceeded to prepare food on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Warning

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee touched portioned corn side.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee eating food on line then put on gloves to handle beef on cook line without washing hands. Manager had employee wash hands change gloves and rinse beef off. Warning

High Priority – Employee washed hands with no soap

Employee rinsed hands and changed gloves without using soap. Manager had employee rewash hands using soap. Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items stored in reach-in cooler where sides are portioned: kimchi (48F – Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager placed ice underneath pan of kimce to reduce temperature to 41F, kimchi (41F – Cold Holding). Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined

Chicken and rice roll on cook line and kimchi in prep area no time mark. Manager stated items placed out at 12 pm, manager placed proper time mark on items. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of cook line slicer

Blade of can opener on prep table across from three compartment sink

Hot water dispenser nozzle. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Funnel and cup stored in wait station hand washing sink. Manager had employee remove items from sink. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Kimchi stored in walk-in cooler. Manager stated item prepared the previous morning. Manager placed proper date mark on items. Corrected On-Site