SEOUL TOFU HOUSE

Violations (3)

• 4-2BCritical

  Georgia Food Code .05(7)(a)1The

  .05(7)(a)1The ice machine was not cleaned thoroughly enough and still has a black mold like substance on the bottom of the compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

  Priority Foundation

• 6-2Critical

  Georgia Food Code .04(6)(g)Observed

  .04(6)(g)Observed potatoes, and short ribs in the walk-in cooler that had been cooked more than 24hrs ago with no date marking. Also observed four packages of cooked beef in the walk-in freezer that were not date marked.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge could effectively communicate when the potatoes, short ribs and beef were cooked so he was allowed to date mark the items.//

  Priority Foundation

• 14A

  Georgia Food Code .04(4)(k)Observed

  .04(4)(k)Observed that the scoops that were in the flour, sugar and salt had the handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All scoops were removed from the flour, sugar, and salt. The scoops were cleaned and sanitized before being placed back in the containers.//

  Core