KOREAN SSAM BAR
1303 N WASHINGTON BLVD, STE #4
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
1
Intermediate
4
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in the reach in cooler on the cook line. Owner removed the eggs. Corrected On-Site
- 11-07-5: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. Printed copy, operator posted before the end of the inspection. Corrected On-Site Repeat Violation
- 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. Printed copy, operator posted before the end of the inspection. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared rice cakes stored in the reach in cooler on the cook line with no date mark. Owner stated the rice cakes were prepared on 1/12. Owner placed a date mark on the item. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the front counter area. Operator turned on the water. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/14/2025 revealed 6 total violations (1 high priority, 4 intermediate, 1 basic).
Inspection on 9/11/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the wiping cloths in the sanitizer bucket. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored next to food in the front counter area. Employee removed the medicine. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over soy sauce in the stand up reach in cooler in the kitchen. Employee removed the beef. Corrected On-Site
- 11-07-5: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 Repeat Violation
- 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. Emailed handouts to the operator Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the front counter area. Owner turned the hot water on. Corrected On-Site
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 1/26/2024
High Priority
4
Intermediate
4
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
- 12A-07-5: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**
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee rewashed their hand using soap. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 41-10-4: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
- 11-07-5: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.
- 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. Emailed handouts to the operator. Repeat Violation
- 31A-09-4: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
- 31B-02-4: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
Food safety inspection conducted on 1/26/2024 revealed 9 total violations (4 high priority, 4 intermediate, 1 basic).
Inspection on 9/20/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in the cook line area missing a shield.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over processed pineapple in the reach in cooler on the cook line. Owner placed the pineapple above the shrimp. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer ready +200 chlorine. Owner replaced the sanitizer new reading 100ppm. 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. Emailed handouts to the operator.
- 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. Provided handout to operator. Operator filled out one form before the end of the inspection. **Corrective Action Taken**
Food safety inspection conducted on 9/20/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).