Korean Seoul Food

October 6, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings0

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Failed findings

Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NOTED WATER LEAKING PROFUSELY FROM UNDER THE MOTOR OF DISHMACHINE (HAS A PLASTIC BIN COLLECTING THE LEAKING WATER) MUST FIX, TO PREVENT PEST HARBORAGE.
code 24
consumer advisory missing

Official wording: Toxic Items Properly Stored, Labeled And Used
Inspector note: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. FOUND 2-CANS OF OVEN CLEANER UNDER FRONT PREP TABLE; CONTAINERS OF DISHSOAP, SANITIZER & SMALL FLOOR CLEANER UNDER REAR PREP TABLE. MUST STORE SEPARATELY AWAY FROM FOOD PREP/STORAGE AREAS.
code 25
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE A SPLASH GUARD ON BOTH SIDES OF FRONT PREP AREA HANDSINK; CUTTING BOARDS WITH DEEP/DARK GROOVES MUST SMOOTH/EASILY CLEANABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED DETAILED CLEANING: EXTETIOR & INTERIOR OF ALL COOKING & COLD HOLDING UNITS THRUOUT PREMISES, INTERIOR FLOORS OF COOLERS/FREEZER; INTERIOR PANEL OF ICE MACHINE; SHELVES OF SMALL COOLERS AT FRONT PREP AREA; INSIDE/OUTSIDE OF GARBAGE BINS; EXTRIOR OF BULK FOOD CONTAINERS-DUE TO ENCRUSTED FOOD DEBRIS/DIRT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS TRUOUT PREMISES (UNDER, BEHIND, AROUND ALL EQUIPMENT PREP TABLES, SINKS) & DRAINS MUST BE FREE OF GRIME/ORGANIC MATTER/DEBRIS/DIRT. MUST ELEVATE ALL STOCK ABOVE THE FLOOR (AT DRY/COLD STORAGE AREAS).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. ALL WATER-STAINED CEILING TILES IN REAR KITCHEN MUST BE REPLACED; WALLS WITH FOOD STAINS; FILTERS AT HOOD WITH HEAVY GREASE/DUST BUILD-UP MUST KEPT BE CLEAN.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ANY CLUTTER/UNNECESSARY ARTICLES UNDER PREP TABLES & AT FRONT CUBICLE, IN DRY STORAGE ROOM AT REAR KITCHEN-MUST BE REMOVED OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.