Buk Kyung No. 2

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓Adequate Number Frequency Vermin Proof
  Inspector note: KEEP DUMPSTER lid closed at all times-
  code 33-5-501.13-.17* · lower-severity findingstatus: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on October 17, 2012: 10 previous findings did not recur.

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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.