KBOP KOREAN BISTRO

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Inspection history

1. Feb 12, 2026

   ✓
   7 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Keep non-food contact equipment surfaces clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Keep the physical facilities in good repair.
   • The business license must be posted where it can be easily seen.

2. Dec 17, 2024

   ✕
   8 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

3. Jan 17, 2024

   ✓
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

4. Dec 20, 2023

   ✕
   8 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Keep the plumbing system in good repair.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

5. Feb 16, 2023

   ✕
   6 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Use effective cooling methods to cool TCS foods.

6. Jan 10, 2023

   ✕
   13 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Discard food that is contaminated by food employees, consumers, or other persons through contact with hands, bodily discharges or other means.
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • Maintain utensils and discard utensils that are not maintained in a state of repair.