Sharon Korean Kitchen

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

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Checks marked passed

• ✓Packaged and Unpackaged Food-Separation Packaging and Segregation (P)critical
  Inspector note: As discussed please review with staff not to store raw chicken above sauces in walk in or refrigerator.
  code 590.003/3-302.11-P*** · critical food-safety factorstatus: Pass
• ✓Warewashing Machines Temperature Measuring Devices (Pf)
  Inspector note: High temperature dishwasher gauges will need to be repaired. Wash temperature was between 112F to 163F and rinse temperature was between 134F to 176F. The temperature at the plate was 164F. Dishwasher can still be used until repaired.
  code 590.004/4-204.115-PF** · serious findingstatus: Pass
• ✓Hand Drying Provision (Pf)
  Inspector note: Two hand sinks did not have paper towels. Please fill dispensers.
  code 590.006/6-301.12-PF** · serious findingstatus: Pass
• ✓Nonfood-Contact Surfaces (C)
  Inspector note: Discontinue to line shelves with card board in kitchen and walk in. Must be a cleanable surface.
  code 590.004/4-202.16-C* · lower-severity findingstatus: Pass
• ✓flagged at inspection
  Inspector note: PIC will need to take an anti choking class and post the certificate. This can be done on line.
  code L1status: Pass

What changed since the previous inspection?

Compared with Fail on April 2, 2024: 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.