SEOUL SEOLLEONGTANG

3 findings recorded on Sep 10, 2026.

1. Inspector observationItem 2-1B ↗

   Handwashing

   Observed a food employee crack a raw egg into a pan while wearing single use gloves then rinse the gloves in the handwashing sink, discard them, and put on a new pair of single use gloves without washing their hands first.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during…

   Inspector’s full note

   Inspection item: Inspection item 2-1B

   Code .03(5)(c)

   Observed a food employee crack a raw egg into a pan while wearing single use gloves then rinse the gloves in the handwashing sink, discard them, and put on a new pair of single use gloves without washing their hands first.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The employee washed their hands and donned new gloves.//

   Official report · Item 2-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed three stainless steel containers of white rice and two containers of brown rice stored in a hot cabinet not holding a temperature of 135F or above (See temp log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The rice was discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed three stainless steel containers of white rice and two containers of brown rice stored in a hot cabinet not holding a temperature of 135F or above (See temp log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The rice was discarded.//

   Official report · Item 6-1B ↗

   Correction status not recorded

3. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed a food employee prepping dumplings with a watch on.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The watch was removed.//

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(h)

   Observed a food employee prepping dumplings with a watch on.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The watch was removed.//

   Official report · Item 12B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.