Sambong Naengmyun

3 findings recorded on Sep 29, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   In-use mechanical dish machine observed with a chlorine level below 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge advised that the facility will use the three compartment sink to sanitize equipment/ware until the machine is repaired.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   In-use mechanical dish machine observed with a chlorine level below 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge advised that the facility will use the three compartment sink to sanitize equipment/ware until the machine is repaired.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Beef short ribs and soup Galbitang observed cooling since 09/28/26 above 41 F (see temperature observations). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the items.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Beef short ribs and soup Galbitang observed cooling since 09/28/26 above 41 F (see temperature observations). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the items.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Beef short ribs and soup Galbitang observed cooling in deep pans with tight fitting lids. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Training was provided on rapid cooling methods.

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Beef short ribs and soup Galbitang observed cooling in deep pans with tight fitting lids. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Training was provided on rapid cooling methods.

   Official report · Item 11A ↗

   Correction status not recorded

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