COTE KOREAN STEAK HOUSE

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef tartar stored above relish containers across cook line.

High Priority

Ceiling tile missing. Above three compartment sink.

Basic - Ceiling tile missing. Above three compartment sink.

Basic

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by kitchen. Observed vents dusty by kitchen and ware washing area.

Basic

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted above three compartment sink. Employee inverted. **Corrected On-Site**

Basic

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards above reach in freezer.

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn across cook line.

Basic

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across cook line soiled.

Basic

Old labels stuck to food containers after cleaning. At ware washing area.

Basic - Old labels stuck to food containers after cleaning. At ware washing area. **Repeat Violation**

Basic

Uncovered food stored near sink exposed to splash.

Basic - Uncovered food stored near sink exposed to splash. Observed raw pork stored inside reach in coolers gaskets soiled by hand sink prep area entrance kitchen. Employee rearranged products. **Corrected On-Site**

Basic

Wet mop not stored in a manner to allow the mop to dry. By mop sink inside mop bucket.

Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink inside mop bucket.

Basic

Wet wiping cloth not stored in sanitizing solution between uses. At prep area and cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area and cook line. **Repeat Violation**

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); at raw station. Employee prepared new solution. Recheck, Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour not labeled across cook line.

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink by cook line blocked with trash can. Employee removed. **Corrected On-Site**

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink by kitchen by freezer used as a dump sink. **Repeat Violation**

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cow fat stored inside ice at server area; rice cakes (50F - Cold Holding); cow fat (60F - Cold Holding) with time marked no procedure.As per employee less than 1 hour. Provided form to employee. Employee printed. **Corrected On-Site**

Intermediate

Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate

Floor area(s) covered with standing water. By three compartment sink floor. Employee dried floor.

Basic - Floor area(s) covered with standing water. By three compartment sink floor. Employee dried floor. **Corrected On-Site**

Basic

Oyster tags not marked with last date served.

Intermediate - Oyster tags not marked with last date served.

Intermediate

No copy of latest inspection report available.

Basic - No copy of latest inspection report available.

Basic