Won Kbbq (O2 BBQ)

No violations were recorded at this inspection.

1. Jul 15, 2025 GP 20 points (B range)

   Cycle Inspection · Re-inspection

   1 critical Show violations

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

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

2. Jun 17, 2025 0 0 points (A range)

   Cycle Inspection · Initial Inspection

   No violations

3. Jun 17, 2025 –

   Administrative Miscellaneous · Initial Inspection · No violations were recorded at the time of this inspection

   No violations

4. Jun 17, 2025 –

   Trans Fat · Initial Inspection · No violations were recorded at the time of this inspection

   No violations

5. Jan 18, 2024 C 30 points (C range)

   Cycle Inspection · Re-inspection

   4 critical Show violations

   • CriticalFood handling

     Toxic chemicals or pesticides were stored where they could contaminate food.

     Official wording (code 04E)

     Toxic chemical or pesticide improperly stored or used such that food contamination may occur.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     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.

   • CriticalFacility

     A hand-washing sink was missing, blocked, or not stocked with soap and towels.

     Official wording (code 05D)

     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.

6. Feb 13, 2023 29 29 points (C range)

   Cycle Inspection · Initial Inspection

   Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

   4 critical2 general Show violations

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

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

   • CriticalHygiene & sanitation

     Someone was eating, drinking, or smoking in a food prep or dishwashing area.

     Official wording (code 06B)

     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

   • CriticalFood handling

     No one supervising the kitchen held a Food Protection Certificate.

     Official wording (code 04A)

     Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

   • GeneralFacility upkeep

     Toilet room was not maintained, stocked, or self-closing.

     Official wording (code 10A)

     Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     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.