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Seoul Soulongtang

October 2, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: The rice in the warmer is 125F. Provide proper hot holding of 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: The handsink in the kitchen is blocked with equipment. Clean to remove.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
PIC Knowledgecritical

Inspector note: There is no allergy trained manager. Provide and comply with all the allergy regulations. They are ferementing products. Provide a HACCP plan or develop a new procedure that does not require fermentation.
code M-2-102.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: There are items cooked in advance and cooled in stacking dishes. Properly cool items from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. The broth is stored at room temperature. Provide a mehtod to keep the broth above 140F all day.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The hood is due for a cleaning. Have the hoods cleaned by a licensed company.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 8, 2013: 5 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.