KOREAN GOGI GRILL

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food./milk powder flour. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public./personal food on walk in cooler top shelf. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer/cook line. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./60F, rice scoop at the bar. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in freezer gaskets soiled. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler wall soiled. - From follow-up inspection 2024-03-27: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name./milk powder not labeled/bar area. Repeat Violation - From follow-up inspection 2024-03-27: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole eggs stored over RTE in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in walker in cooler over raw calamari. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled in bar. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Basic - Carbon dioxide/helium tanks not adequately secured at the bar. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots not inverted dishwasher area.

Basic - Food stored on floor. Cases stored on floor in walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, guard for fryer on cooks line.

Basic - Working containers of food removed from original container not identified by common name. Salt not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw marinated beef in reach in cooler next to walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bucket and scrubber in hand sink on back line. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Ovens on cook line.

Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks in bar area. Repeat Violation

Basic - Food stored on floor. In walk in cooler and in dry storage area of kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line.

Basic - Soiled floors under cooking equipment in kitchen on cook line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave. - From follow-up inspection 2023-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blue cups in hand sink near bar area - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf above food prep, keys on other bags on shelf next to dry storage foods. - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Food being prepped into a bucket that sits directly on the floor. - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-02-15: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp in table top reach in cooler by the walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in the sugar ingredient bin on the dry item shelf on the cooks line. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment. Rice cooker on the cooks line.

Basic - Carbon dioxide/helium tanks not adequately secured at the bar. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses on the cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at undercounted cooler by walk in cooler. Corrected On-Site

Basic - One Light not functioning on the hood system of the cooks line. Repeat Violation

Basic - Stored food not covered in the white reach in freezer located on the cooks line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in round cambro container on dry item shelf on the cooks line.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings and whole shell eggs over unwashed vegetables in the walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at the bag in box dispenser at the bar. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of monster next to clean dishes in the kitchen. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Printed and supplies to the operator. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees next to the three compartment sink and next to the stove on the cooks line. Repeat Violation

Basic - One Light not functioning over the three compartment sink and one light not functioning on the hood system on the cooks line.