KOREAN BBQ & MORE

Basic - Food stored on floor. Observed box of sesame oil stored on floor in dry storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened beverages stored inside reach in cooler near dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepare salad and touch lettuce with bare hands. Employee washed hands and put gloves on. Operator added fresh lettuce to salad. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped inside handwashing sink on cook line.

Intermediate - No soap provided at handwash sink. No soap provided at hand sink. Operator added soap during time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed vegetable oil stored on floor in dry storage room. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to salad station soiled with food debris.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed owner touch hair and hat and then attempt to prepare an order, educated owner on hand washing etiquette, owner washed hands properly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator flyer. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves in reach in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed owner preparing food no hair restraint, owner put on hat. Corrected On-Site

Basic - Food stored on floor. Observed soy sauce stored on the floor in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 67F.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep table in front of expo.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 25 lbs. propane tank in cooking area.

Basic - Food stored on floor. Observed soy sauce and sesame oil stored on floor storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 76F. Owner changed water temp 202F Corrected On-Site

Basic - Ripped/worn tin foil used to cover walls behind stove.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on counter front area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup on the interior of the ice machine