KPOT KOREAN BBQ & HOT POT

Wiping cloths: properly used and stored — Inspector Note: Observed several wiping cloths stored on counters wet. Observed sanitizer buckets without sanitizer. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: PIC refreshed sanitizer buckets and placed wet wiping cloths into buckets with lactic acid concentration between 704-1875ppm.

Washing fruits and vegetables — Inspector Note: Observed an employee rinsing celery in the handwashing sink. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Employee discarded celery.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several clean metal pans stored clean still wet and stacked on top of one another. Observed bus tub of clean bowls stacked upright and not inverted. CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee belongings including a phone and phone charger and car keys stored improperly on top of the prep top cooler and on dry storage shelf storing rice and spices. CA: Designated Areas for Employee Activity. 1. 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed one plastic Pepsi cup without a lid stored on shelf next to stovetop above sauces. Employee beverages must be kept in a single-use cup with a secure lid and straw stored in a designated and approved location. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cup removed and place at the dishwashing station. Correct By: Educating employees that beverages must be kept in approved containers and stored in approved locations.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed an employee using the handwashing sink to fill a pitcher to pour water on the grill and to store a pair of tongs. CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Informed PIC that handwashing sinks may only be used for handwashing, PIC removed tongs. Correct By: Educating employees that handwashing sinks many not be used for any purpose other than handwashing. Advise installing signage stating that handwashing sinks can only be used for handwashing.

In-use utensils: properly stored — Inspector Note: Observed multiple in use utensil handles touching food (Sugar in server's station, raw fish filet in prep top cooler, and raw calamari in prep top cooler). CA: 2. Utensils can be stored in the food with their handles above the top of the food and the container; 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. COS: The handles were removed from the food with gloved hands.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple clean metal pans and metal bowls stacked and stored wet. CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and COS: The metal pans and bowls were restacked in a self drying position.