EMBER KOREAN STEAKHOUSE
7091 COLLEGE PKWY STE 9
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/14/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-54-1:Basic - - From initial inspection : 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 - From follow-up inspection 2025-05-14: Operator already submitted the HACCP plan, and in the process of approval. Last communication received from Division's of Special process on 05/08/25. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine. Warning - From follow-up inspection 2025-05-14: **Time Extended**
Food safety inspection conducted on 5/14/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
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).
Inspection on 4/2/2024
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 4/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense salt and pepper from container. Operator removed correct storage. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet working at prep area. Employee removed bracelet. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler close to dishwashing area ; cooked beef (46F - Cold Holding); sliced cheese (49F - Cold Holding); cheddar curds (47F - Cold Holding); raw beef (49F - Cold Holding); raw brisket (49F - Cold Holding) Per operator more than 4 hours out. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler close to dishwashing area ; cooked beef (46F - Cold Holding); sliced cheese (49F - Cold Holding); cheddar curds (47F - Cold Holding); raw beef (49F - Cold Holding); raw brisket (49F - Cold Holding) Per operator more than 4 hours out. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles at server station with mold-like substance. 2 ice scoops stored with liquor bottles at bar. Operator sanitized scoops and placed them at container. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at dry storage. Operator voluntarily discarded as unknown item. Corrected On-Site Warning
Food safety inspection conducted on 4/1/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/5/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cooks line without a hair restraint
- 08B-38-4:Basic - Food stored on floor. In walk in freezer, repeat from 03-27-2023 Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In back prep area reach in cooler. Operator removed drink. Repeat from 03-27-2023 Corrected On-Site Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in back,of kitchen has mold like substance on ice chute and probe area. Repeat from 03-27-2023 Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line across from 12 burner range.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine set up for high temp sanitation. Dishwasher (Temperature 150 F.)
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beef brisket slider has build up of food debris on rollers. Per operator, machine has not been used today.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing beef under reduced oxygen packaging and holding in excess of 48 hours, requiring a HACCP plan. Repeat from 03-27-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Provided operator with Special Process Guidance. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 10/5/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).