ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: DASOM KOREAN RESTAURANT NEW OWNER: HDC FAMILY, INC. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $2,281.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 8/1/2026-7/31/2027. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 7/31/2026 *Permit condition: NONE. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
6 reported violations
- K27: Food separated and protected
Observed raw pork stored above raw beef at 2 door prep unit. Observed raw chicken on top of raw seafood, raw beef above raw seafood noted. [CA] Re- organize animal proteins and ensure seafood is located above beef/chickn/pork. Ensure raw chicken is below raw beef.
- K29: Toxic substances properly identified, stored, used
2 unlabeled chemical spray bottles noted. [CA] Label the chemicals spray bottles.
- K14: Food contact surfaces clean, sanitized
Observed green/black/pink mold like substance on interior panel of ice machine. [CA] Clean and sanitize this unit regularly.
- K30: Food storage: food storage containers identified
Observed food stored on floor in walk coolers, flour stored on floor in dry storage room. [CA] Store food 6 inches off of floor on dunnage racks or shelving. Unlabeled bulk dry ingredient containers noted. [CA] Label containers with ingredient name.
- K07: Proper hot and cold holding temperatures
Measured tofu at 45F and cooked overeasy eggs at 134F on shelf next to cook line. Per manager eggs are cooked ahead of time and discarded at 2:30p. A new batch is made at 4:30p. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Ice was added to container where tofu is. A time label provided for eggs and will be discarded at 2:30p. Time as a Public health control hand out was provided.
- K38: Adequate ventilation/lighting; designated areas, use
1 grease filter is missing from the hood. Detached shelf/catch tray at hood noted. [CA] Install missing filter and re-attach the shelf/catch tray at the hood.