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Seoul

July 31, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Tuna & Salmon Raw @ 45f-49f ensure proper cold hold of 41f or below. Sushi chef needs to ensure all products are cooled to 41f or below after prep beofr ebring to sushi bar. ( They are prepping sushi and putting into display and 2 door low boy at 45f or above).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Conformance w/ Approved Procedurescritical

Inspector note: Haccp Plan not in order no Lab result test in book for 2014 or 2015 logs out of order. Supply and organize
code M-8-103.12*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Units running @ 45f-50f ensure 41f or below on all refrigeration.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Equipment Thermometers

Inspector note: units throughout establishments without thermometers supply
code 17-4-204.112/.115* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: vents at middle of cooking line with grease build up clean to remove
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on March 23, 2015: 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.