E Rae Korean Food

Year by year

Inspections

1. Mar 18, 2021 Routine Score 82
   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     VENT HOOD FILTERS

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     DO NOT STORE ANY ITEM IN HAND SINK

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN SANITIZER AT 50 PPM, 3 COMPARTMENT SINK TESTED AT 10 PPM.

   • Not serious Core (1 points)

     Permit/license posted

     POST FOOD ESTABLISHMENT PERMIT UP. IF YOU CAN'T FIND YOUR PERMIT, PLEASE REQUEST DUPLICATE PERMIT WITH FORM 477.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     RAW MEAT

   • Serious Priority (3 points)

     Medicines labeled and stored properly

     STORE PERSONAL MEDICATION AWAY FROM FOOD PREP. TABLE

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     NO DRINKING IN FOOD PREP. AREA ALLOWED.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REPAIR HOT WATER FAUCETS FROM SINKS

2. Sep 28, 2020 Routine Score 87
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REPAIR HOT WATER FAUCETS FROM SINKS

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     DO NOT KEEP ANY ITEMS IN HAND SINKS

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     COVER ALL FOOD PRODUCTS FROM FREEZER

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN "A copy of the most recent establishment inspection report is available upon request".

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM.

3. Mar 25, 2020 Routine Score 87
   • Serious Priority (3 points)

     Clean Sight and Touch

     REMOVE RUST FROM STAINLESS TABLE ANS SINK , CLEAN ICE MACHINE

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REPAIR HOT WATER FAUCETS OF FRONT 3 COMPARTMENT SINK

   • Not serious Core (1 points)

     OTHER VIOLATIONS

     SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

4. Sep 14, 2019 Routine Score 86
   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Freezer

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     Missing filters

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Display case food

   • Serious Priority (3 points)

     Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Rocks

5. Aug 19, 2019 Routine Score 73
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

   • Serious Priority (3 points)

     Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     None

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker drain hoses

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Lack of date marjing

   • Serious Priority (3 points)

     Grease Trap Tickets

     The grease 08-11-2019

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Sushi held without a refrigeration source at 82.7 degrees

   • Not serious Priority Foundation (2 points)

     Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

6. Feb 4, 2019 Routine Score 83
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell eggs stored over vegetables

   • Not serious Priority Foundation (2 points)

     Food Label - Nutrition Labeling

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Hot dumpling held at 91.6 degrees - food products stacked above the capacity of the hot hold unit

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cold sushi held at 83.6 degrees without a refrigeration and or time marking

   • Serious Priority (3 points)

     Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

     Unlicensed food manufacturer

   • Not serious Priority Foundation (2 points)

     Drain board-large enough to accommodate all items

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     Rocks and or brick used as equipement legs

7. Jan 24, 2019 Routine Score 68
   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Bowls used for scoops

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell eggs stored over ready to eat food products

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Serious Priority (3 points)

     Cooling -- ingredients from ambient within 4 hours to 41øF

     Bean paste stored at room temperature

   • Serious Priority (3 points)

     Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta

   • Not serious Priority Foundation (2 points)

     Manual warewashing equipment, wash solution temp.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Sushi hled at 71.3 degrees

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim