Seoul Tteokbokki
PASSWednesday, September 3, 2025 at 3:10 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed employee handling raw carrots during preparation with bare hands- Reviewed glove use procedures and corrected at the time of the inspection
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Numerous repeat violations noted on the inspection report- Review policies and procedures with all staff
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.
590.004/4-501.116-PF
Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)
No test kit available on site to test chlorine sanitizer in the low temperature dishwasher at the time of the inspection. Test kit provided by inspector at this time tested at 50ppm
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 cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Equipment and sponge stored in handwashing sink at prep area- Removed at this time Handwashing sink shall be maintained clear and used for handwashing only
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Observed raw meat being thawed in stagnant water in the prep sink- Reviewed procedures and corrections were made at the time of the inspection
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.008/8-201.13-C
When a HACCP Plan is Required (C)
Establishment is holding prepared rice at 125F in a sushi rolling machine- Establishment does no have an approved HACCP for the holding of acidified rice at temperatures below 135F. Violation was noted on last inspection report. Establishment shall immediately discontinue holding rice at temperatures below 135F and submit HACCP procedures to the Health Department for review. Sushi machine was removed at the time of the inspection and rice that was prepared less than 1 hour to the inspection was placed on a cookie sheet and placed in a refrigerator to cool
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.