KPOT KOREAN BBQ & HOTPOT

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water next to the rice cooker at 73F. The water was discarded. Corrective Action Taken Repeat Violation

High Priority - Employee washed hands with no soap. At the 2 compartment prep sink. Employee washed his hands using soap. Had employee wash his hands using soap. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 2 compartment prep sink. I had the employee to use a designated hand washing sink and clean and sanitize the prep sink. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between flip top reach in cooler and 2 door flat top at the end of the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and spoons in standing water at 71F. Next to rice cookers. Water was discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at the end of the prep table across from the ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. Camaros containers stored in the hand washing sink at the end of the cook line. Containers was removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the end of the cook line. The soap was replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid inside the bottle on the food storage rack next to the vegetable reach in cooler across from the hand washing sink. The bottle was labeled water. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pan on the shelf across from the hand washing sink located at the end of the cook line.

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 her hair and put on gloves without washing her hands. The manager had the employee to remove the gloves , wash her hands and put on a new pair of gloves. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black back pack on the rack with beverage syrups next to the walk in cooler. 2 black jackets on the shelf with condiments . Liquid smoke, pineapple juice. Items were removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the 3 door reach in cooler in the kitchen area.

Basic - Food stored in undrained ice. Shrimp, chicken, beef pork, etc. in the top section of the flip top reach in cooler across from the cook line. The manager drained the water from the food. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and utility table across from the cook line.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons in a Pepsi cut on top of the flip top reach in cooler across from the wok line. Utensils was inverted. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Water leaking from pipe and/or faucet. At the 2 compartment sink across from the ice machine.