HYO DONG GAK.

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under

Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

Live roaches in facility's food or non-food area.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur

Hot TCS food item not held at or above 140 °F.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.