K POT KOREAN BBQ & HOT POT

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handle garbage can, then proceeded to handle clean pans without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while talking on phone and proceeded to handle octopus without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored on top of seaweed in kitchen walk-in freezer. Manager moved pork to rolling cart with pork. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored next to cooking oil on cook line. Spray bottle of Febreeze stored next to bottles of hot sauce in dry storage room next to walk-in cooler. Manager moved both items to area where chemicals are stored. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One of the hose side of splitters in mop sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from walk-in cooler stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in cook line hand washing sink. Manager had employee remove pans during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line counter. Manager had employee remove drink during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen ice machine.

Basic - Food stored on floor. Case of cooking oil stored on cook line floor. Plastic bottles of water stored in dry storage room next to walk-in cooler. Multiple items stored on floor in both walk-in freezers. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line stored in standing water, 75F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Repeat Violation

Basic - Silverware/utensils dried with a towel/cloth. Employee dried pans with wiping cloth. Manager had employee rewash pans. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage in kitchen area prep sink being thawed in standing water. Manager placed sausage in cooler thirty minutes running water. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and pants then handled pan of chicken in kitchen without changing gloves and washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pan in kitchen three compartment sink, then placed pan on clean dish rack without sanitizing pan. Manager had employee wash pan in dish machine. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler across from kitchen prep sinks. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken on cook line then rinsed gloves and proceeded to handle clean pan without properly washing hands and changing no gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in front of kitchen prep sinks.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold up bags on kitchen ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from kitchen prep sinks. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen prep area in front of walk-in cooler. Manager had employee finishing eating in dining room. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored in walk-in cooler across from kitchen prep sinks not identified.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Tic Tacs stored on kitchen ice machine. Manager removed Tic Tacs during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation

Basic - Food stored on floor. Case of chicken and fish stored on floor in walk-in freezer across from kitchen prep sinks.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop stored in kitchen sugar barrel. Manager placed scoop in sugar properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryers greasy.

Basic - Stored food not covered. Pan of beef stored in walk-in freezer across from kitchen prep sinks. Manager cover pan of beef. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over cut lettuce in walk-in cooler closest to dining room. Manager placed cucumbers on bottom shelf. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while talking on phone and then proceeded to place rice in barrel without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk-in freezer. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee eating food in kitchen and proceeded to chop vegetables without changing gloves and washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from walk-in cooler. Manager stated eggs were placed in cooler 30 minutes prior to temperature being taken.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment serves imitation crab on buffet but is labeled as crab. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed thermometer in wait station hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on shelf next to mop sink.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area across from mop sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to kitchen ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice stored in standing water on cook line, 80F. Manager returned scoop to dish area. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf next to kitchen entrance. Employee turned containers over. Corrected On-Site

Basic - Stored food not covered. Noodles stored on shelf above prep tables in front of walk-in cooler. Manager had employee place plastic wrap over noodles. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dishmachine and then removed clean cups on the other end of dishmachine, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup on cook line art 120F, had been on stove for one hour. Soup reheated to 181F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cooking unit coil cleaner can stored above soft drink Carbon dioxide displeased. Manager removed Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Also missing vacuum breaker at hose under dishmachine Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored above dry goods storage area Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottles stored on top of flip-top make table container covers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on clean ware rack Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Kiwi ) stored over ready-to-eat food ( Kimchee ) in walk in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor out side back door..

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler: cooked chicken 55-57F. Chicken in unit with an ambient temperature of 51F overnight. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cooked chicken 55-57F. Chicken in unit with an ambient temperature of 51F overnight, all other TCS items placed in unit today. Kitchen manager began moving products and propped open walk in freezer door in unit. Stop sale issued for pan of chicken. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two splitters added at mop sink with no devices. Three needed. Also, hose Bibb under dish machine with no device. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is servsafe. One certificate provided is a photocopy of a card, must be original certificates. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of pink soap

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has an ambient temperature of 60F. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened drink on shelf in walk in cooler. Bag on shelf over sauce in dry storage area. Both were moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in two server stations. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of sprinkles in product in server station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at buffet in water at 74F. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At kitchen entrance near soups. Manager covered during this inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box cutter on top of sauce bucket. Moved during this inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three towels in prep area. Manager removed. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, observed spam 46F, pork 48F, tofu 47F, clams 46F, sprouts 45F, raw calamari 45F, quail eggs 57F, raw fish 45F, raw shrimp 45F, raw beef 47F, Manager add ice to some items and all items were placed on time from 11:45 to 3:45. A So at the cook line, cut tomatoes at 68F, Manager will placed on time. Corrective Action Taken Warning - From follow-up inspection 2024-02-26: On time. Some items placed on time didn't started at 41F or bellow. Items will be discarded at 4:00pm. Time Extended - From follow-up inspection 2024-06-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For approximately 50 employees. Warning - From follow-up inspection 2024-02-26: Books on site. Time Extended - From follow-up inspection 2024-06-11: Administratively complied Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the buffet area, cooler with and ambient temperature of 52F. Warning - From follow-up inspection 2024-02-26: Items on time due to unit not bearing working properly. Time Extended - From follow-up inspection 2024-06-11: Time Extended

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted on menu or on premises, inspector provided a digital copy, manager posted. Corrected On-Site