Spoon & Chopsticks Express Korean Cuisine

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.; Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.; Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 8B- In use food dispensing utensils improperly stored; Item 9C- Hair is improperly restrained; Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded;