Korean · 209-35 NORTHERN BOULEVARD, Queens, 11361
Trust Score
Grade pending adjudication
#199 of 201 korean restaurants in Queens
5 food safety issues on latest inspection
Food safety issues (5)
Staff member missing required food safety training
Prepared food missing required date or ingredient labels
General evidence of pest activity on premises
Evidence of mice in kitchen or storage areas
Hot food below 140°F or cold food above 41°F
Other issues (4)
Below average — cleaner than 1% of peers. Grade changed from B to Z (49 → 53 pts)
Food safety (3)
Staff member missing required food safety training
General evidence of pest activity on premises
Live cockroaches in food preparation areas
Other (3)
Food safety (3)
Staff member missing required food safety training
General evidence of pest activity on premises
Live cockroaches in food preparation areas
Other (3)
Food safety (4)
General evidence of pest activity on premises
Evidence of mice in kitchen or storage areas
Frozen food thawed at room temperature or by other unsafe method
No food thermometer or thermometer not accurate
Other (2)
B
Apr 23
C
Feb 25
P
Feb 26
Lower score = fewer violations = better
Food safety (4)
General evidence of pest activity on premises
Evidence of mice in kitchen or storage areas
Frozen food thawed at room temperature or by other unsafe method
No food thermometer or thermometer not accurate
Other (2)
Food safety (3)
Prepared food missing required date or ingredient labels
Evidence of mice in kitchen or storage areas
Food not cooked to required internal temperature
Other (3)
Food safety (2)
Staff member missing required food safety training
Food not cooked to required internal temperature
Other (1)
Food safety (2)
Staff member missing required food safety training
Food not cooked to required internal temperature
Other (1)
Food safety (4)
Staff member missing required food safety training
Hand washing facility not accessible or properly equipped
Food not cooked to required internal temperature
No food thermometer or thermometer not accurate
Food safety (4)
Staff member missing required food safety training
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Evidence of mice in kitchen or storage areas
Hot food below 140°F or cold food above 41°F
Other (3)