NaKSaN BBQ
PASSFriday, October 17, 2025 at 6:45 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
At meat prep area inside the two door refrigeator raw beef was stored directly above raw RTE cut peppers and directly next to raw pork. In the walkin fridge observed raw whole beef stored directly above RTE cucumbers. Store raw proteins in proper cooking hierarchy and below RTE foods.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed raw whole beef at 55F in two door cooler at meat prep observed kimchii at 55F in side dish refigerator. Store cold TCS at or below 41F. Person in charge states the foods arrived or were prepped at or around 5pm today and had them all moved to the walk in cooler to reach 41F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
Observed worker drying sanitized wares from the warewashing machine with reusable towels. Person in charge instructed employees to put all wares through the warewashing machine to santize. Sanitized wares must be air dried and not be towel dried to prevent contamination.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.007/7-206.11-P
Restricted Use Pesticides Criteria (P)
Observed multiple cans of consumer grade Raid bug spray in storage closet and bottles of consumer rodent spray in basement. Only professional pest control operators with approved pesticides shall be used in a food establishment.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
No evidence of pests; Seal all openings; Remove harborage; Professional treatment when needed
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Person in charge could not give the correct answer for cooking minimum cooking temperatures of beef pork eggs; the person in charge could not answer questions regarding the reportable illnesses or symptoms for food workers. Review food safety temperatures and employee illnesses that requre reporting.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-PF
Temperature Measuring Devices-Functionality (Pf)
Location has a food thermometer but it read -40F and would not change when inserted into foods that the inspector's calibrated thermometer was also inserted into. Repair or replace.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Two door glass refirgerator with egg dishes internal thermometer reads 50F temperature of egg dish was 51F; side dish refrigerator all TCS temperatures were elevated kimchii 55F; dishes are also stacked on top of eachother above the cooling line; cease this practice. Repair or replace refrigerators not at proper temperatures. Person in charge states all the foods had been prepared at 4pm today and removed them to the walkin to cool to 41F or below.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Multiple in use spray bottles with per PIC contained peroxide cleaner observed without name labels. Chemicals removed from original containers must have name labels on working containers.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Multiple bottles and containers in kitchen with foods in them unlabled after items removed from bulk containers. Name labels must be applied to foods removed from original bulk containers.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed multiple scoops stored with food contact surface in 65F water; water must be at least 135F or in fast flowing water. Person in charge removed scoops and had them cleaned and sanitized. Observed a plate without a handle stored inside a container of potato starch; provide scoops with handles that do not touch the food.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Gaskets for multiple fridges and freezers on main floor are in disrepair; repair or replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Burner surfaces for soup stock pots heavily encrusted with soils; clean and sanitize. Interior of fryolater heavily soiled with grease; clean and sanitize. Interior of ice machine has pink mold-like slime; clean and sanitize interior of ice machine.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
In the basement there is a pipe in the ceiling leaking water onto 2-liter soda bottles. Repair the pipe so it no longer leaks.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
In the basement there are multiple household items unrelated to the restaurant in storage preventing the ability to properly clean in the basement. Remove items not required for the restaurant from the basement.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.16-C
Drying Mops (C)
Multiple mops in storage closet stored damp inside mop buckets. Hang mops to properly dry when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.