seoulgamjatang express

Foods that can spoil quickly were stored at temperatures between 4°C and 60°C, which is the danger zone where bacteria can grow; they should be kept either below 4°C or above 60°C.

The restaurant did not have liquid soap and paper towels available at handwashing stations as required.

The restaurant did not have properly equipped handwashing stations with both hot and cold water available for staff.

The restaurant did not properly clean and sanitize equipment surfaces as required by health regulations.

The restaurant did not have adequate measures in place to prevent pests from entering the facility.