K-POT KOREAN BBQ & HOT POT

In-use utensils: properly stored — Inspector Note: Observed scoop utensil with handle stored in flour in the main kitchen. Observed ice scoop with handle stored in ice in the bar area. CA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee's food in the bottom of prep top cooler stored directly by ready to serve food. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like substance in soda nozzle spray in the bar area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS" soda nozzle spray cleaned and sanitized