KUNG WOO KITCHEN

5 findings recorded on Sep 14, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Large containers of cut kimchi, seaweed salad cooling past alotted time. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC (Person in charge) discarded kimchi and seaweed salad.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Large containers of cut kimchi, seaweed salad cooling past alotted time. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC (Person in charge) discarded kimchi and seaweed salad.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility was cooling TCS food items mentioned earlier with unapproved cooling methods such as storing in large plastic containers with foods stack deep. Lids were also tightly sealed. 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: PIC was advised on approved cooling methods such as…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility was cooling TCS food items mentioned earlier with unapproved cooling methods such as storing in large plastic containers with foods stack deep. Lids were also tightly sealed. 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: PIC was advised on approved cooling methods such as using shallower pans/containers, leaving the items not tightly sealed during active cooling process, and using the walk in cooler/freezer to rapidly cool.

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 13A ↗

   Required permits and notices

   Current copy of inspection report not posted within 15' of the front door. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given the latest copy of inspection score to be posted per comment.

   Inspector’s full note

   Inspection item: Inspection item 13A

   Code .02(1)(d)

   Current copy of inspection report not posted within 15' of the front door. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given the latest copy of inspection score to be posted per comment.

   Official report · Item 13A ↗

   Correction status not recorded

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