Park 27 Korean BBQ, LLC
950 W Peachtree St, Roswell, GA 30075
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Official Inspection History
2 recorded inspectionsFood properly labeled; original container — Inspector Note: Observed food items removed from its original container without a common name label on it. CA advised PIC to label and date mark all foods outside of their original container.
Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of raw meat being stored directly on the ground in the main kitchen. Observed Food items being stored directly on the ground in the walk in freezer. CA advised PIC that Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC had food items moved.
Proper date marking and disposition — Inspector Note: Observed several food items in the walk-in cooler without proper date marking. CA advised PIC that Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
Proper cold holding temperatures — Inspector Note: Observed tcs food items stored inside of PT/RIC unit reading at temperatures above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.