JUN KOREAN AND SUSHI Inspection – July 19, 2023

High Priority 1

#6High Priority29-42-4

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

Intermediate 4

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom.

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#10Intermediate03G-50-1

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment will be doing reduced oxygen packaging with raw fish and raw meats.

Basic 5

#1Basic32-12-5

Basic – Covered waste receptacle not provided in women's bathroom.

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#3Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees.

#5Basic08B-63-4

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area.

Florida Food Watch