Gyungbok Goong

*45 Premises shall be maintained in good repair

REPAIR BROKEN HOT WATER FAUCET FROM HAND SINK

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*10 Clean Sight and Touch

CLEAN ICE MACHINE INTERIOR

*22 Handlers-Certificate Not On Site

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over all other foods

*20 Grease Trap Tickets

*22 Handlers-Certificate Not On Site

*47 RFSM Certificate - Not Display

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*42 Nonfood-contact surfaces material

News paper lined shelves

*31 Individual, disposable towels

No hand towels in the establishment

*28 Date marking > 24 hrs,on site,temp 41F

*35 Hair Restraints effective

*21 PIC ensures food handlers properly trained

*40 Reuse of single service articles

*10 Chlorine sanitizer concentration, minimum temp.

Lack of sanitizer

*22 Handlers-Certificate Not On Site

*20 Grease Trap Tickets

*37 Storing the food at least 15 cm (6 inches) above the floor

Refrigerator and Freezer

*40 Reuse of single service articles

*33 Manual warewashing equipment, wash solution temp.

Lack of soap to clean knives

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat KimChee

*37 Storing the food at least 15 cm (6 inches) above the floor

*39 Utensils, single serve items 6 inches off - floor

*28 Date marking > 24 hrs,on site,temp 41F

*18 Toxic items stored above food/utensils

Raid

*31 Individual, disposable towels

Rear hand sink

*28 Date marking > 24 hrs,on site,temp 41F

*32 Equipment and Utensils Durability and Strength

Home style refrigerator

*10 Clean Sight and Touch

Lables left on clean dishes

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Missing sneeze gaurd

*42 Nonfood-contact surfaces material

Newspaper lined surfaces

*28 Date marking > 24 hrs,on site,temp 41F

Foods held in the refrigerator more than 24 hours

*42 Nonfood-contact surfaces material

Newspaper lined surfaces

*32 Equipment and Utensils Multiuse Materials durable

Home style refrigerator

*19 Hand sink water temperature below 110'F

Rear hand sink without hot water

*02 Cold Hold (41øF/45øF or below)

Cooked egg at 50.9 degrees Cooked sweat potatoes at 49.4 degrees Cooked tofu at 69.7 degrees

*31 Individual, disposable towels

Rear hand sink

*37 Storing the food at least 15 cm (6 inches) above the floor

Cabbage on the floor

*26 Food Consumer Advisory-raw food

Self dispensing of raw beef, pork and chicken

*38 Thawing. under running water criteria - < 4 hours

Raw chicken

*10 Equipment and Utensils Cleaning-contamination

clean the inside of the ice machine; bacteria present

*27 Cooling, heating, and holding capacities. Equipment

*18 Toxic items storage adjacent to food/utensils

cos

*19 Water & Plumbing in good repair- per code

leaking pipe

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*45Physical Facilities Floors,Walls,Ceilings

repair ceiling tiles

*29 Food thermometers provided and accessible

*37 Storing the food at least 15 cm (6 inches) above the floor

*31 Handwashing lavatory - used for other purpose

food stored on the hand wash sink

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef stored above ready to eat food items in the walk in cooler

*10 Equipment and Utensils Cleaning-contamination

clean ice machine; slime inside