KPOT KOREAN BBQ & HOT POT

Observed several containers of leafy greens, ice, and seafood bowls left uncovered between use in main kitchen coolers and behind bar. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered

Observed several pans stacked while wet on shelf of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Correct within 72 hours

Observed facility does fermentation of chopped cabbage at room temperature for 12 hours to make kimchi.

C/A: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if:

1. Submission of a HACCP plan is required according to the Chapter;

2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2;

3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or an inspectional finding, or a variance request.

COS: EHS informed PIC to not serve anymore kimchi fermented at the restaurant and to purchase kimchi from an approved source until HACCP and variance is approved by health authority.

Observed wiping cloths stored in 0ppm of quat sanitizer. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be stored in 200ppm-400ppm of quat sanitizer. COS: PIC replaced sani buckets.