SAM OH JUNG
5326 34 ST W
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl left in the container of sugar as a scoop. Operator removed the bowl. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored with food in the kitchen. Operator removed them. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed vegetables in the walk in cooler. Operator removed it. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored on top of sauce containers in the walk in cooler. Operator removed them. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a container of sanitizer wipes stored on a box on wine bottles in the back area. Operator removed the container. Corrected On-Site
Food safety inspection conducted on 5/8/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 2/12/2025
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Observed blow being used to dispense sugar. Operator removed bowl. Corrected On-Site Repeat Violation Priority: Basic
- 12B-07-4:Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on food pre surface in kitchen next to dish machine. Operator removed beverages. Corrected On-Site Priority: Basic
- 11-27-4:Intermediate - Observed: 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.observed no vomit clean up procedure. Emailed copy of vomit clean up to operator. Repeat Violation Priority: Intermediate
- 51-13-4:Basic - Observed: No Heimlich maneuver/choking sign posted. Observed no choking poster. Emailed copy to operator. Repeat Violation Priority: Basic
- 11-26-1:Intermediate - Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that employees are informed of their responsibility to report information about health to person in charge. Emailed copy to operator. Repeat Violation Priority: Intermediate
- 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed time stamp on sushi rice without a written plan. Emailed copies to operator.Repeat Violation Repeat Violation Priority: Intermediat
- 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter with excess grease and soil. Priority: Basic
- 35B-04-4:Basic - Observed: Outer openings of establishment cannot be properly sealed when not in operation. Observed exterior screen door from kitchen not sealed when closed. Priority: Basic
- 42-01-4:Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to dry. Priority: Basic
Food safety inspection conducted on 2/12/2025 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 4/24/2024
High Priority
5
Intermediate
5
Basic
6
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in a container of rice.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and a clean meat slicer stored with chemical cleaners.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on food prep areas in the establishment.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple personal items stored above or next to food in the kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed multiple containers of baking powered and soy sauce stored on the floor of the kitchen and walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop in 71F water on the cook line. Operator removed scoop. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, beef, and shrimp stored over unwashed vegetables in the walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodle in the walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on the cook line: Rice (96F - Cold Holding). Operator stated it had been there since yesterday. Advised operator to dispose of food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Rice (96F - Cold Holding). Operator stated it had been there since yesterday. Advised operator to dispose of food.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark for their sushi rice. Operator stated it had been out for approximately 2hrs and marked it appropriately. Corrected On-Site
- 11-27-4: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. Observed no vomit clean up plan. Handed the operator a plan. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the waiter station hand wash sink used to store a bucket. Operator removed the bucket. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no signed agreements. Had operator sign an agreement and emailed him more. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan. Went over time as a public health control and emailed the plans to the operator. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles containing chemicals in the kitchen. Operator labeled the bottles.
Food safety inspection conducted on 4/24/2024 revealed 16 total violations (5 high priority, 5 intermediate, 6 basic).
Inspection on 11/13/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).