Hangukgwan

What the inspector found on Apr 27, 2026

• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  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.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  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.

  Critical
• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  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.

Inspection history