BUSAN KOREAN BBQ

Food items in storage were not properly covered, which could allow contamination.

Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.

The restaurant's bathroom must have either disposable paper towels or an air dryer available for customers.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.

A certified food handler or supervisor must be present whenever the restaurant is open.

The restaurant must prevent pests from entering and living in the facility, and must keep records of pest control treatments for at least one year.

The restaurant must keep cleaning cloths and towels clean and in good condition, and change the sanitizing solution for wiping cloths at least every 2 hours to keep them sanitary.