Comments: Pickled radish 57F and pickled cabbage 58F. Properly cold hold at 41F or below.
Comments: None of the handsinks were properly stocked during prep and service. Train employees to properly wash their hands.
Food Contact Surfaces Design
Comments: They are using paint brushes for food contact. Provide food contact surfaces that are cleanable and durable.
Food Contact Surfaces Clean
Comments: The high temperature dishwasher is only reaching 140F/160F The manufacturing plate says that is should be washing at 150F and rinsing at 180F. Provide proper sanitizer levels.
Non-Food Contact Surfaces Clean
Comments: Surfaces are soiled with food debris. Clean to remove.
Sewage and Waste Water
Comments: There is a smell of sewage in the basement and a waste line in the ceiling is leaking in the prep kitchen. Repair the leak and have the area cleaned and
There is standing water around the pump in the basement. Repair and have the area cleaned.
Hand Cleaner, Drying, Tissue, Signage
Comments: Numerous handsinks are setup without soap and paper towels. Provide at all handsinks.
Improper Maintenance of Floors
Comments: Floors are soiled and lined with cardboard. Clean.
Comments: They are making pickled cabbage and pickled radish at room temperature. This fermentation is a specialized process and requires a HACCP plan and variance.
They are operating with a sewage leak in the prep kitchen. Manager needs to cease operations when there is an imminent health hazard.