New York City, NY - Health inspectors discovered violations during an inspection of Hanok Korea House on 08/05/2025.
Situated at 11 West 32 Street in Midtown, the restaurant serves a diverse clientele in one of New York City's bustling districts.
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Inspectors documented: "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." This finding indicates a need for compliance with established food safety protocols.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission According to FDA Hand Washing Standards, The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
City health officials have required that Hanok Korea House promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
📋 Complete Inspection Data
| BUILDING | 11 |
| PHONE | 9176393509 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| SCORE | 26 |
| Census Tract | 007600 |
| INSPECTION DATE | 08/05/2025 |
| CAMIS | 50082136 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BBL | 1008340033 |
| ACTION | Violations were cited in the following area(s). |
| Latitude | 40.747407223937 |
| BIN | 1015850 |
| NTA | MN17 |
| STREET | WEST 32 STREET |
| CUISINE DESCRIPTION | Korean |
| Longitude | -73.986090778063 |
| ZIPCODE | 10001 |
| DBA | HANOK KOREA HOUSE |
| GRADE DATE | 08/05/2025 |
| Community Board | 105 |
| GRADE | Z |
| Council District | 04 |
| VIOLATION CODES | 05D; 02G; 02H |
| ALL VIOLATIONS | 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. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 5, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.