K-POT

Intermediate - Handwash sink used for purposes other than handwashing. -bartender rinsing water pitcher at hand wash sink behind bar. Advised. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -detergent, cleaner in kitchen. Operator labeled. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -3 fly strips attached to ceiling in prep area, possible to walk under them during travel to walk-in cooler. Recommend enclosed traps.

Basic - Plumbing system in disrepair. -hand wash sink in dish area, pipe leaking under basin.

High Priority - Live, small flying insects found. -1 small flying insect on wall outside walk-in cooler. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above packaged noodles. -raw beef above bean sprouts Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kimchi (49F - Cold Holding); shrimp (38-53F - Cold Holding); mussels (39-56F - Cold Holding) less than 4 hours on buffet. Items piled above load line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -1 hot pot broth 123° hot holding. Moved to burner to reheat. Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. -bag of clams split into 2 containers, tag with 1 container in different cooler. Advised operator to make copy of tag to keep with other container.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above middle walk-in cooler slightly soiled, corner not smooth and cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar spoon and strainer in water at bar, water 77°. Operator dumped water. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -rewrapped frozen chicken above rewrapped frozen beef in walk-in freezer. Operator moved products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reconstituted miso broth 118 less than 1 hour. Product reheated to 187 to hold at 135 or greater. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -missing for multiple kitchen employees. Operator provided forms to employees. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. -lid missing from women's restroom trash can.

Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop, ice paddle on edge of ice machine.

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 in bulk sugar. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -small ice cream spoons.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -bar dish machine 0ppm. Container empty. Operator will use 3 compartment sink behind bar until sanitizer delivered.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pans of raw chicken, beef and pork above washed potatoes, watercress, cabbage in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -majority of items (kimchi (46-50F - Cold Holding); cut melon (55F - Cold Holding); mussels (38-52F - Cold Holding); shrimp (46F - Cold Holding); pork (40-56F - Cold Holding); chicken (40F - Cold Holding); spam (60F - Cold Holding); lobster balls (53F - Cold Holding); fried tofu (51F - Cold Holding) on buffet for hot pot self service. Operator filled out time plan, printed and laminated sheets for time marking. Operator will monitor and use 4 or 6 hour plan. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -miso holding at 127 on cook line less than 1 hour. Product heated. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Clam/mussel/oyster tags not marked with last date served. -no tags for clams. Provided handout on shore stock tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled. Operator washed, rinsed and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -pan in hand wash sink on cook-line. Operator removed. -hand wash sink in corner of prep area blocked by buckets, covered with cutting board. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by kitchen entrance. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -all employees present read and signed forms. All others will complete forms on next shift. Provided forms to operator in English and Spanish. Corrected On-Site

Intermediate - No soap provided at handwash sink. -no soap at hand wash sink in dish room. Operator purchased next door. Corrected On-Site

Basic - Clean linens stored on floor. -in storage room. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife and cleaver on cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in water 68°f. Water removed.

High Priority - Displayed food not properly protected from contamination. Operator received wrong size glass for sneeze guards. Will correct prior to opening.

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