Hot Stone & Korean Kitchen

Year by year

Inspections

1. Oct 19, 2023 Routine Score 81
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     BEEF 48'F, RIBS 48'F, GROUND BEEF 48'F,

   • Not serious Priority Foundation (2 points)

     Food Label- manufacture/packer/distrubtor name

     PROVIDE BUSINESS INFORMATION TO ALL PREPACKAGED FOOD PRODUCTS

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     KEEP IN USE UTENSIL IN CLEAN RUNNING WATER OR HOT WATER AT 135'F OR HIGHER. DO NOT STORE KNIVES IN THE GAP BETWEEN TABLE AND WALL.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     FISH 82'F

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     OBSERVED EMPLOYEE CUTTING READY TO EAT RADISH WITH BARE HANDS

   • Not serious Priority Foundation (2 points)

     Food-contact surfaces. smooth, non-absorbent and easily cleanable

     REMOVE CARDBOARD LINER FROM FOOD PREP. TABLE BY DEEP FRYER.