In the walk-in refrigerator, raw pork was stored above potatoes, green onions were stored next to raw beef, raw fish was stored over cooked vegetables, and raw beef was stored over lettuce. An employee in the kitchen was observed donning gloves without first washing their hands. Unapproved open employee beverages were observed next to food preparation surfaces on the preparation table and on the cook line. An employee on the cook line was observed drinking while preparing food. In the cold-top refrigerator across from the Chinese range stove, tofu was 47°F, garlic in ol was 63°F, and mussels were 46°F. In the walk-in freezer, pooled eggs were 50°F. Sitting on spice cart next to the cold-top refrigerator 63°F. Written procedures for time as a public health control for sushi rice were not available upon request. The concentration of sanitizer in the last step of the manual ware-washing cycle was less than 50ppm chlorine. The concentration of sanitizer in the last cycle of the mechanical ware-washing machine was less than 50ppm chlorine. Unlabeled chemical spray bottles were observed on the cart outside the sushi kitchen and on the table near the mop sink closet.
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