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Agoongyi Korean Restaurant

19555 Fraser Hwy, Surrey · Restaurant

28 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed several large pots with bone broth to be out on the cook stove area.
      • -2 large bone brothe pot measured at 18.8C and 21C.
      • -Large culdran pot of bone broth measured at 28.7C
      • Corrective Action(s): Discard aformentioned items. Do not leave previous leftover food over night. Ensure it is discarded at end of day. Educated operator of proper cooling procedures.
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): Sole front staff observed to prepare rice do not have valid FOODSAFE LEvel 1 certification or equivalent.
      • Corrective Action(s): Ensure at least one staff at all tiems during operational hours (pre-opening, opening, closing) has valid FOODSAFE LEvel 1 certification or equivalent able to present to inspector for validation.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat observed to be stored at the top shelving units in the walk-in cooler.
      • Corrective Action(s): RElocate raw meat to be stored below ready-to-eat foods.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris build-up observed underneath cookline.
      • Corrective Action(s): Clean aforementioned area. Corrected by: October 2, 2025
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed moldy fermented vegetable in bucket that was stored in the walk-in cooler.
      • Corrective Action(s): Discard aformentioned item.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed rodent droppigns underneath shelving rack and behind chest freezers at the front.
      • Corrective Action(s): Clean and sanitize aformentioned areas. Corrected by: February 17, 2025
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Accumulation of bottles, dry goods observed at the front shelving units.
      • Corrective Action(s): De-clutter area to prevent possible pest harbourage. Corrected by: February 17, 2025.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed built-up of grease underneath double stove top burner. Observed food debris underneath preparation cooler.
      • Corrective Action(s): Clean and sanitize aformentioned areas. Ensure daily cleaning under hard to reach areas are conducted at closing shift to prevent further food and grease build-up. Corrected by: February 17, 2025
      • Violation Score: 9
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw eggs were noted stored next to produce and kimchi.
      • 2. A container of food was stored on the floor, without lid/ cover, in the walk-in cooler.
      • 3. Fly strips were installed immediately above the cooler in the kitchen area.
      • Corrective Action(s): 1. Rearrange the storage hierarchy and store raw meat, including raw eggs, on the lowest shelf or away from produce and ready-to-eat food.
      • 2. Place a lid/ cover on the food and prevent from storing on the floor to avoid dust/ debris being kicked into the food product.
      • Date to be corrected by: #1 & #2 - Today
      • 3. Change out the fly strips and position away from food preparation and storage areas.
      • Date to be corrected by: #3 - October 1, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Frost/ ice buildup and debris noted in the upright freezer (white).
      • 2. Debris and buildup noted on the floor in the cooking area - below the cookline, dishwashing sinks and front/ server dry storage area.
      • 3. Grease buildup notd on the fume hood.
      • Corrective Action(s): 1. Move all food in this unit to another functioning freezer. Defrost and clean this freezer.
      • 2. Clean and sanitize floor in most of the kitchen and server area. Maintain in a sanitary condition.
      • 3. Due for professional cleaning in November. Clean the fume hood and maintain. Grease buildup could lead to a grease fire in the kitchen.
      • Date to be corrected by: October 1, 2024
      • Violation Score: 9
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Staff was observed to be using bottle labelled 50% alcohol inside spray bottles (2) for sanitization of dining tables
      • Corrective action: Empty spray bottles and refill with bleach solution at 100ppm for adequate sanitization of food contact surfaces. Staff replaced content with bleach solution at 100ppm at time of inspection. Improper sanitization of food contact surfaces may lead to contamination of food. 50% alcohol is inadequate for sanitization purposes for food contact surfaces.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observations: Staff observed to have touched cart for dirty dishes and resumed to food service without washing her hands at time of inspection. Changes between tasks also lacked proper hand washing at adequate frequency
      • Corrective actions: Ensure handwashing is done in between switch of tasks. Proper handwashing must be done by using warm water and liquid soap and drying with single use paper towels. Inadequate handwashing practices may lead to contamination of food. Staff asked to wash her hands at time of inspection. Education given emphasizing importance of staff hand hygiene.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observations:
      • 1. Food items (onions in cardboard box, green onions and other buckets of food items) stored directly on the floor inside walk-in cooler
      • 2. Food inside walk-in cooler did not have protective covers
      • Corrective actions:
      • 1. Move and store food items at least six inches off the floor inside walk-in cooler to prevent contaminations to reach into food. Food on the floor may be susceptible to contaminants on the floor which may leak in through cardboard boxes.
      • 2. Provide proper covers for all food items stored inside walk-in cooler to prevent contaminants from getting into the food. Contaminants to food can lead to food borne illness.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observations: Cardboard liner was observed to be used for storage of food contact equipments inside dry storage area. Inserts were lined with cardboard on storage shelf.
      • Corrective action: Remove cardboard linear and clean and sanitize inserts prior to use. Cardboard has tendency to absorb moisture and cannot be properly cleaned and sanitized. Moisture absorbed may also lead to attraction of pests.
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Observations: Use of single use items were observed
      • 1. Take out containers that are single use observed in side bag for flour and bag for rice inside storage area for dry goods.
      • 2. Single use containers for take out also observed to be used to store spices and food ingredients inside kitchen cook line area.
      • 3. Single use plastic spoons observed to be reused as scoops for spices inside kitchen area
      • Corrective actions: Remove all single use items listed above and replace with food grade containers and spoons/scoops that can be properly cleaned and sanitized \. Single use items cannot be reused. Residue that were not removed may cause contamination to food items
      • Date to be corrected by: Today
      • Corrective Action(s):
      • Violation Score: 9
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flats of raw eggs were observed stored on a shelf above bean sprouts and lettuce in the walk-in cooler.
      • Corrective Action(s): Move the raw eggs to a lower shelf or away from produce. Store all food in the proper storage hierarchy with raw meat and raw eggs at the bottle shelf or away from cooked food or produce.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and debris noted on the floor below the cookline.
      • Corrective Action(s): Clean and sanitize the floor below the cookline.
      • Date to be corrected by: February 8, 2024
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The operator is not onsite at the time of inspection, no other employee who was working at the time of inspection has a valid FOODSAFE level 1 certificate.
      • Corrective Action(s): One of the employees who is onsite during today's inspection must successfully complete FOODSAFE level 1 or equivalent. Operator must ensure that during his absence, at least one other staff onsite must have FOODSAFE level 1 or equivalent at all time.
      • Date to be corrected by: March 6, 2024
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 12 small stainless steel containers of rice were stored in a hot hold unit set below 60.0C. The internal temperature of the rice was noted at 50.7C. As per staff, rice was cooked this morning and placed in the hot hold unit.
      • Corrective Action(s): **Issue corrected at the time of inspection** All 12 containers of rice were discarded by the operator and staff during the inspection. Please always heat up your hot hold unit to 74C (165F) before placing any cooked food in the unit to hold at or above 60C (140F).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice buildup noted in the upright freezer by the ice machine.
      • Corrective Action(s): Move all frozen food products to another freezer unit, defrost the freezer by the ice machine, clean and sanitize the interior before returning all frozen food to this unit.
      • Date to be corrected by: October 18, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Debris, grease and food soil buildup on the floor by the cookline and fume hood.
      • 2. Dust on the ceiling in the walk-in cooler.
      • Corrective Action(s): 1. Fume hood is due for professional cleaning soon. After professional cleaning is completed, please take out the baffles for cleaning on a regular basis. You may use your dish machine for cleaning your baffles. Clean the floor alone the cookline.
      • 2. As per operator, H-Mart is responsible for cleaning the ceiling. Reach out to H-Mart and arrange for cleaning of the ceiling.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leaking noted at the faucet of the 2-compartment sink.
      • Corrective Action(s): Fix the leaking noted at the faucet.
      • Date to be corrected by: October 18, 2023
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Some food in the walk-in cooler noted not covered/ stored protected.
      • 2. Large amount of frost buildup noted in a chest freezer near the front of the unit.
      • Corrective Action(s): 1. Cover all food in the walk-in cooler with a lid or plastic wrap to avoid dust or physical contaminants from getting to the food.
      • Date to be corrected by: Today
      • 2. Move all frozen food from this unit to another functioning freezer unit. Defrost the freezer unit. Clean and sanitize before returning frozen food to this unit for storage.
      • Date to be corrected by: June 5, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Buildup or debris noted in the following area:
      • - Ceiling in the walk-in cooler.
      • - Wall by the 2-compartment sink.
      • - A couple of mouse droppings noted in the cabinetry units below the front handwash sink.
      • - Floor behind the cookline.
      • Corrective Action(s): Clean and sanitize the abovementioned areas noted and maintain in a sanitary condition.
      • Date to be corrected by: June 5, 2023
      • Violation Score: 9
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. < 10 ppm chlorine residual detected in the chlorine sanitizer container holding in-use wiping cloths.
      • 2. High temperature dish machine is unable to reach 71C at the plate level during the rinse cycle. The highest temperature attainable at the dish level was 68.8C during the rinse cycle; 172F was displayed on the rinse temperature gauge of the machine.
      • Corrective Action(s): 1. **Issue corrected during the inspection** Staff added bleach to the sanitizer container. 200 ppm chlorine residual was detected after bleach was added. Change the sanitizer solution out every 1 - 2 hours, depending on usage. When the solution appears overly soiled, change out the sanitizer to ensure it has the proper concentration to allow for effective sanitation of food contact surfaces.
      • 2. Correction Order issued. Facility is to closed the dinning area and stop all dine-in services. Facility can only do take-out only to limit the amount of in-here dishwares requiring washing and sanitizing. Call the area Inspector for a follow-up inspection to ensure the dish machine can reach at least 71C at the plate level during the rinse cycle before re-opening the dining area for dine-in services. Use the 2-compartment sink for manual warewashing of all cookwares for the time being; Procedures reviewed with staff.
      • Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. At the start of the inspection, noted some food in the walk-in cooler with no covers or stored protected. Observed staff brought trays and covers into the walk-in cooler at the start of the inspection and start covering food products when they became aware that they were having an inspection.
      • 2. > 200 ppm chlorine residual (chlorine test strip bleached out) detected in a sanitizer spray bottle designated for the front of house.
      • Corrective Action(s): **Issues corrected during the inspection**
      • 1. Food handlers must ensure that all food that is not in active used must be stored protected at all time to prevent potential cross-contamination. Food safety practices need to be performed at all time and not only during an inspection.
      • 2. Staff diluted the sanitizer spray bottle with > 200 ppm chlorine residual. After the dilution, 200 ppm chlorine residual was detected.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require sanitiary attention:
      • 1. Walk-in cooler: Ceiling and wall.
      • 2. Behind the cookline.
      • 3. Underside of the handles of the reach-in cooler.
      • 4. Below the 2-compartment dishwashing sink.
      • 5. Inside the dishmachine.
      • Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition at all time. Consider increasing the cleaning frequency if the noted areas are soiled more quickly than the cleaning requirement that was set in the Sanitation Plan.
      • Date to be corrected by: December 20, 2022
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dish machine is unable to reach 71C at the plate level during the rinse cycle. The highest temperature attainable at the dish level was 68.8C during the rinse cycle; 172F was displayed on the rinse temperature gauge of the machine.
      • Corrective Action(s): Fix the high temperature dish machine and use the 2-compartment sink for manual warewashing for all cooking utensils until the machine is fixed. Manual warewashing procedure reviewed with staff.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff onsite has FoodSafe level 1 or equivalent.
      • Corrective Action(s): In the absence of the operator, at least one staff onsite must have FoodSafe level 1 or equivalent.
      • Have at least 1 staff register.
      • Date to be corrected by: December 20, 2022
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive buildup still noted throughout the premises.
      • Corrective Action(s): After hours, please move equipment out of the way to clean the floor around the equipment, along the cookline, below the cookline equipment, in the walk-in cooler, interior of the kitchen reach-in cooler - including door handle and door gasket and general sanitation.
      • Date to be corrected by: July 13, 2022
      • Violation Score: 15
  22. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bowls and items were stored in 2 out of the 3 handwashing sink basins during the inspection.
      • Corrective Action(s): All handwash sinks must be accessible and not blocked to allow for all food handlers to wash their hands when needed.
      • Issue corrected at the time of inspection: Items in the handwash sink basins were removed during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 light fixtures noted with missing light shields.
      • Corrective Action(s): Install light shields/ covers over the exposed bulbs noted in the kitchen area.
      • Date to be corrected by: July 6, 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris and buildup noted throughout the premises. Areas of concerns include: Along the cookline, below the cookline equipment, in the walk-in cooler, kitchen reach-in cooler's interior, underside of the door handle and door gasket, general floor sanitation of the kitchen.
      • Corrective Action(s): Clean and sanitize all aforementioned areas to maintain the premises in a sanitary condition at all time.
      • Date to be corrected by: July 6, 2022
      • Violation Score: 15
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of sauce measured at 25C was left to cool at room temperature, sauce was prepared 1.5 to 2 hours ago
      • Corrective Action(s): - Portion out the sauce in smaller, shallow containers. Transfer food to walk in cooler.
      • Cool hot food rapidly from 60C to 20C within 2 hours and then in coolers from 20C to4C within next 4 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink in the back area was blocked with the pack of beans that were left in the sink
      • Corrective Action(s): Donot block handsink with any items, ensure that it is available for handwashing at all times.
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Food contact surface sanitizer is not available at appropriate concentration- one bottle was measured at 0ppm chlorine residual and second bottle was measured too strong more than 200ppm
      • Corrective Action(s): - Prepare fresh solution everyday by mixing one teaspoon in one litre and one tablespoon in one gallon of water.
      • - Fresh prepared solution was measured at 100ppm chlorine residual
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer was not cleaned properly after use, food residue was left under blade guard
      • Corrective Action(s): - Dismantle the meat slicer and wash and sanitize all the parts of meat slicer thoroughly after every use
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One handsink in the front area was blocked with a container in the basin
      • - Second handsink in the corner was used for washing cups and liquid soap was missing
      • Corrective Action(s): - All handsinks must be adequately and should be available for handwashing at all times
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Several containers and trays of food in walk-in cooler and prep cooler were not covered
      • - Several containers in prep cooler inserts were double stacked
      • Corrective Action(s): - Cover all food items with well fitting lids and ensure that the containers are not double stacked in order to prevent cross contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease and dirt accumulation observed under prep sink, in dishwashing area under two compartment sink and under cookline
      • Corrective Action(s): Clean the area and maintain sanitary condition in the premises
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer solution bottle in the back area was not labelled
      • Corrective Action(s): Label the sanitizer bottle properly
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometers in prep cooler and in upright storage freezer
      • Corrective Action(s): Provide accurate thermometer in all coolers and freezers
      • Violation Score: 1
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. Accumulation of food debris observed on the back blade of the deli slicer.
      • 2. Accumulation of dust observed on the magnetic knife rack with knives stored on it.
      • 3. Grease and food debris accumulation observed on the cold noodle machine. Staff stated the machine is only used during the summer time. Picture taken for the machine.
      • Corrective Action(s): Clean and sanitize all aforementioned equipment. Any food equipment kept on site must be maintained in a sanitary condition. Correct by: immediately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Trays of food stored inside the walk-in cooler were not covered.
      • Corrective Action(s): Food stored in the cooler must be covered with food-grade material such as saran warp during storage. Cover all food stored in the walk-in cooler. Correct by: today.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of food debris and grease observed under the cook line and on the side of the stove.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper dispenser at the hand washing station in kitchen area was broken.
      • Corrective Action(s): Service / fix the paper dispenser to ensure paper towel is stored inside the dispenser. Correct by: Feb 13, 2020.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan not submitted for the cold noodle machine.
      • Corrective Action(s): Submit a sanitation plan for the cold noodle machine to the Environmental Health Officer for review. Do NOT use the cold noodle machine until approved by the district Environmental Health Officer. Correct by: March 11, 2020.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two sandwich coolers did not have accurate thermometers inside.
      • Corrective Action(s): Obtain an accurate thermometer for each of the sandwich cooler. Correct by: today.
      • Violation Score: 1
  28. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Hand washing station near ice machine does not have liquid soap.
      • Corrective Action(s):
      • Refill liquid soap in dispenser at hand washing station near ice machine. Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water and accessible at all times.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation:
      • Paper towels are available for kitchen hand sink, however not in a dispenser.
      • Corrective Action(s):
      • Install a paper towel dispenser at the kitchen hand sink. To be corrected by October 22, 2019.
      • Violation Score: 1