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Buk Kyung No. 2

October 17, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings10
critical findings3

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Failed findings

Separation Segregation Cross Contaminationcritical

Inspector note: AT INSPECTION found raw food stored above ready to eatfood in walk-in-CORRECT store all raw food seperate from ready to eat food-store raw on bottom shelves & ready to ea tfood on top shelves - to proyect ready to eat food from drip or spill contamination -
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Person in charge Assignedcritical

Inspector note: at time of inspection -no person in charge assigned-PROVIDE a person in charge at all times - per code-
code M-2-101.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: based on inspection the SERVE / SAFE certified staff not preforming duties-
code M-2-103.11*** · critical food-safety factorstatus: Fail
PHF's Properly Thawed

Inspector note: AT INSPECTION found beef being thawed at room temp on bench -( temp test=still in limits=34.7 degrees -) placed back in refrige - PROVIDE proper thawing of food per code ( refer to SERVE SAFE book-
code 06-3-501.13* · lower-severity findingstatus: Fail
Food Protection

Inspector note: do not store all items ( glass wares ) on top of the microwave - to protect food in microwave from possibile contamination- & provide cover on ice bin ( at front counter ) to protect ice from possibile contamination -
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: KITCHEN & BASEMENT-bottom shelves of prep tables are rusty -SCRAPE rust & peeling paint & re-surface OR replace-& BASEMENT small white freezer-has broken lid hinges-REPAIR lid-BASEMENT ice machine door the hinge is rusted out-repair hinge-
code 15-4-202.16* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: STORE WIPING CLOTHS -in a sanitizing solution between use -set up 2 buckets of sanitizer -1.bucket for cloths used on RAW food contact surface -example cloths used when cutting RAW chicken & 1 .bucket for cloths used on ready to eat food contact surfaces-example -cloths used when cutting lettuce -LABEL the buckets RAW - RTE (READY TO EAT ) or use RED bucket for RAW & white or green bucket for RTE ( ready to eat) change solution at least every 4 hours -
code 21-3-304.14* · lower-severity findingstatus: Fail
Hand Cleaner Drying Tissue Signage

Inspector note: RESTROOMS -post sign to read = EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK--& BASEMENT - no paper towels at handsink -PROVIDE-
code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: KEEP DUMPSTER lid closed at all times-
code 33-5-501.13-.17* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: BASEMENT - floor surface is peelind & floor has bare areas-re-surface floor to cover bare areas-
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 5, 2011: 10 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.