KPOT KOREAN BBQ & HOT POT

15B: .05(3)(h),(i)Observed that the facility does not have test strips for the sink and surface sanitizer.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

4-2B: .05(6)(o)Observed the sanitizer buckets that were being used for table cleaning were below the minimum concentration of sink and surface sanitizer.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge had the sanitizer buckets remade. The concentration was within the approved limits for sanitization.//

12B: .03(5)(i)Observed an employee working directly with food that did not have a beard restraint and the beard was longer than 1/2 inch.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The person in charge had the employee put on a beard net. The employee put on the beard net, washed hands then continued to prepare food.//

12B: .03(5)(g)Observed an employee working directly with food that was wearing a watch on his wrist.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge had the employee remove the watch.//

14B: .05(10)(e) 1,2,4Observed multiple containers on the clean rack across from the ice machine and next to the rice makers near the front line that were stacked wet after being sanitized.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers. The containers were washed, sanitized, and allowed to dry before stacking.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored over raw fish and octopus in the walk-in cooler. Also observed napa cabbage being stored beneath raw beef and raw fish in the walk-in cooler.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged the walk-in cooler so that the fish was stored above the raw beef. The napa cabbage was moved to the opposite rack with the washed vegetables.//

4-2A: .04(4)(c)1(iv)Observed cut beef in the walk-in cooler, a large container of ramen noodles that was stored on the storage rack next to the vegetable refrigerator and multiple containers of food ( cooked clams, cooked oysters, bean sprouts) across from the hot holding soup area that were all not covered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in charge had all the items covered.//

6-1D: .04(6)(i)Observed the items on time control that were on the self-service bar were not discarded at the four hour time limit.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded. New foods were put out with the proper start and end time.//

14B: .05(10)(e) 1,2,4Observed multiple containers on the clean rack across from the ice machine that were stacked wet after being sanitized.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge took all of the containers and had them washed, sanitized and air dried.//

14C: .05(6)(r)Observed soy sauce buckets being reused for food storage in the walk-in cooler.// Single-service and single-use articles may not be reused. (C) Corrective Actions: Person in charge had the food taken out of the soy sauce buckets and placed in food safe storage buckets that are meant for reuse.//

17D: .07(4)(b)Observed that employee personal items were placed on the dry storage rack on top of food.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: The sweatshirt and aprons were removed from the food storage rack.//