EMBER KOREAN STEAKHOUSE
7091 COLLEGE PKWY STE 9
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/13/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled with grease under cooking equipments. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar. Provided operator handwashing sign. **Corrected On-Site** **Warning**
- 03G-54-1:Basic - Time/temperature control for safety food raw beef/steak packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Repeat Violation** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cooked line; raw chicken stored with raw beef in the same container. Operator removed raw chicken to proper storage. **Corrected On-Site** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at cleaning cart. Operator labeled spray bottle. **Corrected On-Site** **Warning**
Food safety inspection conducted on 3/13/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 12/5/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense sugar at prep area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone placed at prep area at cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near by dishmachine.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cloth reused for cooking rice.
- 03G-54-1:Basic - Time/temperature control for safety food packaged beef/steak using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen pork thawing in standing water by cook-line. Operator removed placed raw frozen pork under running cold water. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; homemade cheese sauce (132F - hot Holding) per operator for 30 minutes. Operator removed homemade cheese sauce for reheating. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink blocked by equipment not accessible for employee use at all times near by cook line.
Food safety inspection conducted on 12/5/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).