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Seoul

August 11, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings7
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Shrinp tempura on counter @ 120f ensure proper hot hold of 140f or above
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: 1) Eel @ 50f Tuna @ 48f ensure proper cold hold of 41f or below 2) Raw Shell eggs on counter @ 55f ensure proper cold hold of 41f or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: sanitizer not registering @ bar glass machine repair to read 50-150ppm of Chlorine
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: knives stored with encrustments and soils clean to remove
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: open bags of flour & rice once opened store in closed covered containers with labels
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: buckets being used as scoops supply proper scoop with handle to avoid bare hand contact
code 14-4-202.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: no thermometer in Sushi case Supply
code 17-4-204.112/.115* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 21, 2014: 7 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.