Bk Bunsik

General. bulk food removed from original container not stored in a container identifying the food by common name.

Dispensing utensils not stored with the handle extended out from the food. (corrected on site)

General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.

Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item. (corrected on site)

Toilet room. toilet room opening directly into room in which food is prepared / utensils are washed. (corrected on site)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means. (corrected on site)

Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.

Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.

Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.

Grease traps. grease trap not of an approved type / not in an approved location outside the establishment, unless it is impossible.

Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.