Korean Ssam Bar

Basic – Outer openings not protected with self-closing doors

Back exit of the kitchen. Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee cracked raw shell then changed their gloves and handed clean utensils without washing their hand

Employee removed the utensils to be sanitized, washed their hands and changed gloves. Corrective Action Taken

High Priority – Employee washed hands with no soap

Employee rewashed their hand using soap. Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Toxic substance/chemical improperly stored

Bottles of cleaning fluid stored next to fresh carrots in the back kitchen area

Employee removed the carrots. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed handouts to the operator.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed handouts to the operator. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times

Bottled beverages stored in the hand washing sink in the front counter area

Owner removed the bottles. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand washing sink next to the cook line

Owner placed paper towels at the hand washing sink. Corrected On-Site