Kpot Korean Barbecue & Hot Pot

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)

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.

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.

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.

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.

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).

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.

Observed no date marking on several items throughout the reach in coolers and walk in cooler. Time/temperature for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on teh premises, sold, or discarded, when held at a temperature of 41F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS advised PIC to label and date mark everything when moved from original packaging.

Observed certain items in reach in coolers stored in direct contact with ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice.

3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water.

4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. Explained process of ice baths to PIC and informed him ice must be separated via method of container or bag that is immune to leakage.

Observed water bottles stored throughout facility on top of prep tables. Observed purse stored next to containers of leafy greens. 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. PIC removed items.

Observed different meats stored together on same shelf in walk in cooler. Observed raw meats stored above ready to eat foods in walk in cooler. 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. The PIC reorganized the walk in cooler.

Observed no date marking on several items throughout the reach in coolers and walk in cooler. Time/temperature for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on teh premises, sold, or discarded, when held at a temperature of 41F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS advised PIC to label and date mark everything when moved from original packaging.

Observed phone stored on top of prep cooler above food. Observed purse stored on top of packs of noodles. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed items.

Observed no date marking throughout kitchen. safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS advised PIC to label and date everything outside of original packaging.

Observed rice scoop stored in container of water below 135F. Observed sauce scoops stored with handle in food. 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). PIC removed scoops and changed standing water.

Observed purse and phone stored on top of prep cooler above food. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed items.