Sa Ri One Korean Restaurant

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles with old debris .

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables , corrected, employees removed food during inspection. Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach in cooler on cooks line not identified nor separated. Repeat Violation

Basic – Food stored on floor. Foods stored on floor in walk in cooler / walk in freezer. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on stove handle . Repeat Violation

Basic – Open dumpster lid. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers with old debris.

Basic – Reuse of single-service or single-use articles. To go bags reused .

Basic – Utility lines are unnecessarily exposed. Exposed AC vents in kitchen over cooks line . Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic – Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected to 100 ppm of chlorine. Corrected On-Site

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. Observed dishwasher prepping dirty dishes and removing clean dishes with no hand washing between duties, corrected action taken , inspector discussed with operator proper hand washing procedures. Corrective Action Taken Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 45° corrected action taken inspector had employee place ice on tofu. Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen area , corrected , operator replaced paper towels during inspection. Corrected On-Site Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cooked soup, all held over 24 hrs in walk in cooler not date marked. Repeat Violation