NY KOREAN BBQ & CHICKEN Inspection – March 12, 2026

High Priority 3

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Dumpling mix over tofu and sprouts **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kim chi 56F out and returned to cooler per operator

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. veggies broth 128F on the stove. Operator had heat turned on to begin reheating. Advised to reheat to 165F to hot hold at 135F or above.

Intermediate 5

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – Slicer blade guard – interior reach in cooler gaskets and shelving

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Used to rinse utensil

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Bar **Corrected On-Site**

Corrected On-Site

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kim chi, containers of thawed meats

#12Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. In sauce walk in cooler **Corrected On-Site**

Corrected On-Site

#2Basic35A-03-4

Basic – Dead roaches on premises. 10-15 on glue traps. Operator discarded. **Corrected On-Site**

Corrected On-Site

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Cookline

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Bar

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