678 Korean BBQ, located at 3880 Satellite Boulevard in Duluth, received a score of 54 points out of a possible 100 points during their 04/22/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)Todays visit unsatisfactory, multiple risk factors in violation and no person-in charge at the start of the inspection. Certified food safety manager arrived during inspection. Facility must designate a person-in charge to ensure food safety practices are being followed at all times.
Violation #2
2-2B: .03(5)(j)1&2Several employees eating on prep tables/cutting boards in kitchens. Food relocated, cutting boards were washed, rinsed, and sanitized. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Violation #3
2-2D: .07(3)(a)No hand soap available at handsink in kitchen. Soap provided. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Violation #4
2-2D: .07(3)(b)No paper towels at handsink in kitchen. Paper towels provided. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Violation #5
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored over ready-to-eat foods walk-in cooler. Raw beef boxes and beef shavings/cuts stored above radish. Foods relocated. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Violation #6
6-1C: .04(6)(d)Several TCS foods not cooling at a rate fast enough to ensure adequate cooling(see temp log). Food discarded. Cooling Rate: TCS foods being cooled from 135ยฐF to 70ยฐF in 2 hours MUST cool 0.54ยฐF per minute (roughly 32.5ยฐF per hour). To successfully cool from 135ยฐF to 70ยฐF within two hours, the food must be cooled at a rate of approximately 0.54ยฐF per minute (135ยฐF -70ยฐF = 65ยฐF total divided by 120 minutes = 0.54ยฐF per minute) or 32.5ยฐF per hour. TCS foods being cooled from 70ยฐF to 41ยฐF MUST cool 7.25ยฐF per hour (29ยฐF in 4 hours). To successfully cool from 70ยฐF to 41ยฐF within 4 hours, the food must be cooled at a rate of 0.121ยฐF per minute (70-41 = 29ยฐF total divided by 240 minutes = 0.121ยฐF per minute) or 7.25ยฐF per hour.
Violation #7
6-1D: .04(6)(i)Multiple sauces containers not time-stamped for time control (ginger sauce and soy marinade). Individual soy paste bowls n not discarded within 4 hrs. Food discarded. Facility must follow approved procedures.
Violation #8
8-2B: .07(6)(o)Prescription medicine stored above food. Medicine relocated. Medicines belonging to employees or that require refrigeration and are stored in a food refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. (P)
Violation #9
10D: .04(4)(d)Several working food containers/ sauce bottles not labeled( msg, black sesame, red pepper etc..). Food labeled. Food removed from bulk must be labeled.
Violation #10
11A: .04(6)(e)TCS foods cooling in large plastic containers and foods cooling covered. Foods discarded. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Violation #11
11C: .04(6)(c)Facility thawing cooked beef at room temperature. Food relocated to reach-in cooler. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41ยฐF or below; 2) completely submerged in running water with the temperature of the water at 70ยฐF or below, and the no part of the food exceeding 41ยฐF; 3) as a part of the cooking process. (C)
Violation #12
12A: .04(4)(q)Raw beef stored in chest freezer in contact with ice. Food relocated, Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #13
12A: .04(4)(q)Several food containers stored on the floor. Green onions being prepped on the floor in container with holes. Ready-to eat foods stored in garbage bags. Food relocated above the floor, green onions discarded and ready-to eat foods discarded. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #14
13A: .07(3)(d)No handwashing signage at handsinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)
Violation #15
14B: .05(10)(a)Dishes observed wet-stacked. Dishes washed, rinsed, and sanitized. Dishes must be adequately drained and dried prior to stacking.
Violation #16
15C: .05(7)(a)2,3Sticker residue present on non-food contact surfaces of dishes. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)
Violation #17
16B: .06(2)(r)Facility has a leak in dining room and pooling water Plumbing system must be maintained in good repair.
Violation #18
17B: .06(5)(k),(l)Outside trash can missing both lids. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. (C)
Additional remarks:
All cold-holding & hot-holding in compliance unless noted otherwise.
Additives: msg
Note: A follow-up inspection conducted within 10 days.
Note: A required additional routine will be conducted within 12 months.
Note: Ensure missing floor tiles are replaced.
Note: Ensure shelving in walk-in cooler is maintained cleaned(rusted).
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