Korean BBQ Chicken

Inspector notes: Observed in use utensils and rice scoops stored in room temp water measuring 76-88*F in 4 separate containers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed a unsealed, rough concrete curb around the 3 comp sink floor sink. Per PIC, the curb was added to back overflow and backflow from the floor sink. Per PIC, establishment has not had issues with the floor sink recently. Observed organic debris, grease and dirt caught in the concrete. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Discussed removing the curb prior to next routine inspection to restore a smooth and easily cleanable surface. Discussed plumbing maintenance and what actions to take in the event of a plumbing backflow

Inspector notes: Observed a large buildup of dust and debris surrounding all ventilation in the kitchen. Vents and surrounding areas should be cleaned regularly so they are not a source of contamination by dust, dirt, and other materials to food and food contact surfaces. Clean vents prior to the next routine inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed raw chicken stored over RTE fries, mozzarella sticks, rice, and mandu. Also observed raw chicken thighs and wings stored above RTE radish pickles. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed recently wet-stacked dishes that were washed, rinsed and sanitized from the 3 comp sink using a broken dispenser. Observed the cold water to the quat dispenser turned off due to a heavy leak at the faucet. Observed chlorine sanitizer for low temp dishwashers connected to the supply line. Observed 0ppm chlorine from the sanitizer after dispensing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm chlorine). Food-contact surfaces were properly sanitized at time of inspection. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed a pressurized spray hose at the 3 comp sink the PIC stated was used to pre-clean dishes. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers

Inspector notes: Observed the consumer advisory for undercooked eggs missing on multiple menu items. A reminder is present on the menu with a "*" however the "*" is used to notate that customers may add cheese, dumplings, eggs and seasonal items to various menu items. Discussed Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. A re-inspection will take place on 2/13/26 to ensure the consumer advisory has been corrected and clearly discloses which item menus are served raw/undercooked

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed in use utensils and rice scoops stored in room temp water measuring 76-88*F in 4 separate containers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed a unsealed, rough concrete curb around the 3 comp sink floor sink. Per PIC, the curb was added to back overflow and backflow from the floor sink. Per PIC, establishment has not had issues with the floor sink recently. Observed organic debris, grease and dirt caught in the concrete. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Discussed removing the curb prior to next routine inspection to restore a smooth and easily cleanable surface. Discussed plumbing maintenance and what actions to take in the event of a plumbing backflow

Inspector notes: Observed a large buildup of dust and debris surrounding all ventilation in the kitchen. Vents and surrounding areas should be cleaned regularly so they are not a source of contamination by dust, dirt, and other materials to food and food contact surfaces. Clean vents prior to the next routine inspection

Inspector notes: In the walk in cooler, observed carton of raw eggs being stored above kimchi. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed an unlabeled spray bottle under the front register. Person in charge (PIC) stated bottle was filled with sanitizer. In the bathroom, observed an unlabeled spray bottle next to the toilet. PIC stated bottle was filled with bleach. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC added labels to both bottles at time of inspection