Myung Dong Noodle House Health Inspection Grade

Critical

• Hot TCS food item not held at or above 140 °F.
• Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
• 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.