SEOUL SHI

Violations (5)

• 1f5537db-ee41-4435-893d-9163e989b075CriticalCorrected on site

  No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

  3-301.11 (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. SUSHI PREPARATION FOR SERVING observed BARE HAND CONTACT sushi preparation

  Preventing Contamination by Hands

• d8577d91-499e-4233-b870-8db54d7df1fbCriticalCorrected on site

  Required records available: shellstock tags, parasite destruction

  3-203.12 (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under B of this section, by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under B of this section; and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section, and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. SHELLSTOCK / OYSTERS tags not kept, no tags found as required, no shellstock present at this time

  Approved Source

• 75aab07f-0ae8-49a3-bde4-1243c25bf1b3

  Proper eating, tasting, drinking, or tobacco use

  3-301.12 A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD that is to be sold or served. EMPLOYEE DRINKS several drinks including , open glasses stored on / above food preparation areas

  Good Hygienic Practices

• e711457d-53ef-47ed-8826-52aca8bd7aca

  Thermometers provided and accurate

  4-204.112 (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. THERMOMETERS thermometers required in refrigeration equipment

  Food Temperature Control

• 6a7a14f6-8188-436d-b926-342ae36e24e8

  Utensils, equipment & linens; properly stored, dried, & handled

  4-901.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and CLEAN UTENSILS observed stored / stacked wet

  Proper Use of Utensils