EMBER KOREAN STEAKHOUSE Inspection – December 5, 2024

High Priority 1

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; homemade cheese sauce (132F – hot Holding) per operator for 30 minutes. Operator removed homemade cheese sauce for reheating. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate31A-09-4

Intermediate – Handwash sink blocked by equipment not accessible for employee use at all times near by cook line.

Basic 7

#1Basic14-01-5

Basic – Bowl with no handle used to dispense sugar at prep area.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable at prep area.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone placed at prep area at cook line.

#4Basic31B-04-4

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

#5Basic25-32-4

Basic – Reuse of single-service or single-use articles. Cloth reused for cooking rice.

#6Basic03G-54-1

Basic – Time/temperature control for safety food packaged beef/steak using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

#7Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Raw frozen pork thawing in standing water by cook-line. Operator removed placed raw frozen pork under running cold water. **Corrected On-Site**

Corrected On-Site

Florida Food Watch