Seoul Fried Chicken

The quat based sanitizer in the bucket was at inadequate concentration. Quat test strip was not available., , Fresh sanitizer was dispensed and measured at 200ppm. Ensure sanitizer is tested after dispensing. Quat test strips should be obtained.

Gravy in the hot holding unit was measured at 51C using a food probe. Gravy was reheated and hot holding unit was plugged., , Ensure hot holding is measured above 60C before storing food in it.

Bowls with no handles were observed in the bulk food. Bowls were taken out of the bulk food. Ensure scoops with handles are obtained and keep handles out of the food.

Pest control records were not observed onsite. Ensure monthly records are available onsite.

The hand sink in the back prep kitchen is in disrepair and not well equipped. Another hand sink is available on the cook line in the front. , , Ensure hand sink is repaired and fully equipped with running water, soap and paper towels.

- Build of food dirt and debris were observed behind the chicken hit unit and the cook line., - The ventilation hood buffers have a build-up of dirt and debris., , Ensure the indicated areas are cleaned and maintained in a sanitary manner.