K-POT KOREAN BBQ & HOT POT

High Priority - Dented/rusted cans present. See stop sale. 4 cans of Hoisin sauce 5lbs cans dented. Warning

High Priority - Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line. Repeat Violation Warning

High Priority - Nonfood-grade bags used in direct contact with food. Several items in walk-in freezer. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Employee property separated items. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher at 145F. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef wontons made more than 25 hours. Warning

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - oyster tags not marked with last date served. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

High Priority - Dented/rusted cans present. See stop sale. Oyster sauce 4lbs can dented.

High Priority - Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing pots in prep area not being sanitized properly.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer 0ppm in 3CP sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding); kimchi (44F - Cold Holding); cut melon (50F - Cold Holding); crab (52F - Cold Holding) cut greens (57F - Cold Holding). Manager moved items in walk- in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (96F - Hot Holding); egg rolls (96F - Hot Holding) tomato soup (120F - Hot Holding). Manager related all items to 165F. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dishwasher covers with black garbage bag. Manager removed bag. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee refilling buckets in sink. Inspection educated management. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee DOB and Name not list correctly on certificate.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Case of oil on floor cook line.

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 touching soy sauce in gallon. Employee removed handle. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. rinse gauge never moved off 120 degree

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in back prep area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.

Portable fire extinguisher missing from its designated location. For reporting purposes only.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. During inspection observed both dishwashers set up as chlorine at 0 ppm tried both 3 times. Still at 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf next to dry storage at bar. Operator put in waist receptacle Corrected On-Site Warning

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. During inspection observed cut leafy greens on dry storage rack. Oporator informed me they are using TPHC thawing away after 4 hours. Warning

Basic - Food stored on floor. Bucket of sauce on floor near three compartment sink. Employee moved. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi spoon in water 79 degrees Fahrenheit educated. Employee replaced water. Retemp at 138 degrees Fahrenheit. Corrected On-Site Warning

Basic - Stored food not covered. Location:Walk-in freezer a. Crab legs b. Beef Employee covered both. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout restaurant. Manager put in buckets Corrected On-Site Warning