K-POT KOREAN BBQ & HOT POT Inspection – April 24, 2024

High Priority 3

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over pork and beef. Employee moved the chicken to be in the bottom **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba, tapioca pearls (72F – Cold Holding), operator will be using time as public health control. Completed time as public health control form with operator. **Corrective Action Taken**

Corrective Action Taken

#8High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 1

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs quaternary test strips

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Corrected On-Site**

Corrected On-Site

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Observed sugar container and sugar cane syrup on the floor in bar area.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water temperature 68F. Operator discarded water. **Corrected On-Site**

Corrected On-Site

#4Basic36-62-4

Basic – Light not functioning. 1 light out from hood

#5Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor in bar area. Operator double bucket. **Corrected On-Site**

Corrected On-Site

Florida Food Watch