Ember Korean Steakhouse

Basic – Employee with no hair restraint while engaging in food preparation. Employee preparing food in cooks line without a hair restraint

Basic – Food stored on floor. In walk in freezer, repeat from 03-27-2023 Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. In back prep area reach in cooler. Operator removed drink. Repeat from 03-27-2023 Corrected On-Site Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in back,of kitchen has mold like substance on ice chute and probe area. Repeat from 03-27-2023 Repeat Violation

Basic – Standing water in bottom of reach-in-cooler. On cooks line across from 12 burner range.

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine set up for high temp sanitation. Dishwasher (Temperature 150 F.)

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from char grill chicken wings (53 F – Cold Holding), per operator food was stored in reach in cooler overnight.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from char grill chicken wings (53 F – Cold Holding), per operator food was stored in reach in cooler overnight.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Beef brisket slider has build up of food debris on rollers. Per operator, machine has not been used today.

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing beef under reduced oxygen packaging and holding in excess of 48 hours, requiring a HACCP plan. Repeat from 03-27-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Provided operator with Special Process Guidance. Corrective Action Taken Repeat Violation