Seoul Soulongtang

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

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Checks marked passed

• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on October 2, 2014: 5 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.