Byung Chun Soon Dae

15603 Northern Blvd
Queens, NY 11354
(718) 460-1044

Current Inspection Grade: C

1. (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. (Critical) Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
7. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
8. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
3. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
4. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
4. (Critical) Hot food item not held at or above 140º F.
5. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Food Protection Certificate not held by supervisor of food operations.
4. Single service item reused, improperly stored, dispensed; not used when required.
5. Proper sanitization not provided for utensil ware washing operation.