K-POT KOREAN BBQ & HOT POT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw shell eggs over soy sauce containers in walk-in cooler.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment using frozen oysters that provide an oyster tag. Tags not kept for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing wiping cloth at handwashing sink at start of cookline.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door of kitchen, along the bottom.

Basic - Floor tiles missing and/or in disrepair. Some tiles at warewashing area.

Basic - Food stored on floor. Bottles of water on floor at bar. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Seasoning at bottom shelf with seasoning containers at end of cookline not labeled. Bulk container of flour in prep area by walk-in cooler not labeled. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line kimchi (45F - Cold Holding); placed 30 minutes ago. Operator placed more ice. Kitchen glass door reach in cooler kimchi (53F - Cold Holding); /1 hour ; cheese cake (53F - Cold Holding); operator relocated . Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tapioca at bar area. Operator placed time mark. . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spring rolls (90F - Hot Holding)/ 30 minutes ago , placed on buffet line. Operator instructed to reheat . Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator placed asterisks on menu for raw beef .

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. operator placed on wall. Corrected On-Site

Basic - Floor area(s) covered with standing water, by mop sink.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed thermometer. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment.

Basic - Standing water in bottom of wait station glass door, reach-in-cooler. Operator removed water . Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw oysters over wash vegetables. Operator remove wash vegetables under raw oysters Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use a hand wash sink to wet up a wiping cloth. Reeducate the manager to let employees know know hand wash sink is only for hand washing

Intermediate - Spray bottle containing toxic substance not labeled. Not labeled degreaser and window glass cleaner

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Male public bathroom not having employees must wash hands before returning back to work

Basic - Standing water in bottom of reach-in-cooler. Seafood station reach in cooler

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish machine area

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : 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 over raw shrimp in walk in freezer - From follow-up inspection 2024-11-25: Time Extended - From follow-up inspection 2025-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder by walk in cooler door - From follow-up inspection 2024-11-25: Time Extended - From follow-up inspection 2025-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked - From follow-up inspection 2024-11-25: Time Extended - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood - From follow-up inspection 2024-11-25: Time Extended - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Kitchen - From follow-up inspection 2024-11-25: Time Extended - From follow-up inspection 2025-01-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet sprays - From follow-up inspection 2024-11-25: Time Extended - From follow-up inspection 2025-01-17: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork and beef. Employee moved the chicken to be in the bottom Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba, tapioca pearls (72F - Cold Holding), operator will be using time as public health control. Completed time as public health control form with operator. Corrective Action Taken

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs quaternary test strips

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed sugar container and sugar cane syrup on the floor in bar area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water temperature 68F. Operator discarded water. Corrected On-Site

Basic - Light not functioning. 1 light out from hood

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor in bar area. Operator double bucket. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.