Baekjeong Korean BBQ House

1. Wet cleaning cloths were stored on the prep cooler counter., , 2. No sanitizer solution bucket was prepared at the back kitchen and front service area., , Quat sanitizer bucket was prepared at each prep station and new cleaning cloths were kept therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle., , , The dishes were promptly rewashed., , Ensure gloves are changed after each task.

1. Used serving tongs were stored on the handle of the stove grill., , 2. Used rice scoops were stored in stagnant water., , 3. Ice cream scoops were stored in stagnant water at 19.8°C., , The utensils were washed in the dishwasher. Serving utensils were stored in an ice bath., , Ice cream scoops were stored in the ice cream freezer., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

The sewer drain had a foul smell., , Chlorine sanitizer was poured in the drain., , The owner indicated the sewer drain is scheduled to be evacuated in two weeks time.

Gap was noted on the wall underneath the sink at the dishwasher area., , Fix the wall.