Kpot Korean Barbecue & Hot Pot

Food properly labeled; original container — Inspector Note: Observed several TCS food items in the walk-in cooler outside of its original packaging unlabelled. CA advised PIC that all TCS food items outside of their original packaging must be properly labelled.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items in the reach in cooler and walk in cooler being held above 41 degrees. CA advised PIC to cool the affected food items and to adjust the refrigeration units to maintain foods at the correct temperatures.

Proper hot holding temperatures — Inspector Note: Observed multiple hot held food items being held below 135 degrees. CA advised PIC to increase the heat of the hot holding devices.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed large bucket of sauce being stirred while stored on the floor of the food prep area near the walk-in cooler. Corrective action - PIC advised to raise container at least 6 inches above the floor during preparation. Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored on countertops and prep surfaces throughout the main kitchen area. Observed wiping cloths stored in bucket of soapy water without sanitizer near self-service buffet area. Corrective action - PIC advised to store wiping cloths in sanitizer at appropriate concentration between uses.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old inspection report posted for public view. Corrective action - PIC advised to post most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed stirring spoon and strainer stored in cold soda water at the bar area. Corrective action - PIC advised to store in-use utensils in hot water above 135*F, on a clean, sanitized surface, or in the food being dispensed with the handles not touching the food. 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); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed preset tableware (tongs, scissors, plates) unprotected from contamination (plates not inverted, utensils not wrapped). Corrective action - PIC advised to protect tableware or remove preset tableware when customer is seated. Preset Tableware. 1. Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. 2. Preset tableware may be exposed if: (i) Unused settings are removed when a consumer is seated; or (ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mechanical warewashing machine not supplying sanitizer during rinse cycle, chlorine concentration registered 0 ppm on test strip. Corrective action - PIC reported that he would contact EcoLab for servicing and warewashing machine and would use 3-compartment sink to sanitize dishes until repairs has been completed. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)

Toxic substances properly identified, stored, used — Inspector Note: Observed an unlabeled chemical bottle containing purple liquid stored on shelving in the warewashing area. Observed unlabeled chemical bottle containing pink liquid stored near handwashing sink in bar area. Corrective action- PIC advised to have all chemical bottles labeled with the common name of the contents. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.