Bulgogi

2 findings recorded on Sep 8, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS food items cold holding above 41F in prep top cooler(see temp log); FFS area. COS: PIC turned down cooler and will monitor temperature throughout the day.(f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed TCS food items cold holding above 41F in prep top cooler(see temp log); FFS area. COS: PIC turned down cooler and will monitor temperature throughout the day.(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 13A ↗

   Required permits and notices

   Observed most current inspection report not posted. CA: 1.

   Inspector’s full note

   Inspection item: Posted: Permit/Inspection/Choking Poster/Handwashing

   Code 511-6-1.02(1)(d)

   Observed most current inspection report not posted. CA: 1. 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. New Violation. Correct By: 09/09/2026

   Official report · Item 13A ↗

   Correction status not recorded

   Correct by Sep 9, 2026

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