San Dong Banjeom

No prepared sanitizer solution was present in the main kitchen while the food preparation was in process. Operator was instructed to prepare a sanitizer solution. Bleach solution was prepared, measured at 100 ppm., , Wet cleaning clothes were stored on the counters, instructed to submerge the wet clothes inside the sanitizer solution between use.

The handwashing sink was blocked with the mop sink bucket. The sink was unblocked, and the operator was advised to relocate the mop bucket storage."

Raw eggs were stored in the prep cooler and measured at 13°C. The eggs were overfilled. The operator was instructed not to overfill the cooling cabinet, as this affects proper air circulation and temperature control.

"Reoccurring violation", , Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination

"Reoccurring violation", A portable propane stove was placed on top of the chest freezer at the back. The appliance was operational at the time of inspection. The operator was reminded that this is the third time this violation has been noted. The operator was instructed to remove the portable stove from the facility., , , Cited on 2025-02-13: Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.

The preparation sink tap and the 2 compartment dishwashing sinks were leaking. Please get the plumbing repairs.

"Reoccurring violation", , The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.

Deep cleaning is required in following areas:, -Behind the cooking line, -Below the dishwashing area, -dry storage area shelves and the floor, -ceiling panels, -ventilation canopy , -all the below shelves in the preparation area, Organize back area, , Please clean indicated areas.