K-POT
474 W STATE RD 436
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. -lid missing from women's restroom trash can.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop, ice paddle on edge of ice machine.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in bulk sugar. **Corrected On-Site**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -small ice cream spoons.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -rewrapped frozen chicken above rewrapped frozen beef in walk-in freezer. Operator moved products. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reconstituted miso broth 118 less than 1 hour. Product reheated to 187 to hold at 135 or greater. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -missing for multiple kitchen employees. Operator provided forms to employees. **Corrective Action Taken**
Food safety inspection conducted on 1/30/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -some cases and containers of food on floor in walk in freezer and walk in cooler **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from Pepsi cooler, cook line cooler. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm main dishwasher. -0ppm bar glass washer. Operator called for repair. **Repeat Violation** **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -kitchen employee handling washed mushrooms. Advised. **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meats on shelf above cut produce. **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kimchi (50F - Cold Holding); sausage (49F - Cold Holding) less than 4 hours in make table, cooler not set up properly to hold refrigeration. -beef (77F - Cold Holding); shrimp (85F - Cold Holding) in prep sink after thawing. Ice added, product moved to walk in cooler. **Repeat Violation** **Warning**
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -kimchi in walk in cooler. **Warning**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -heads of Napa cabbage cut in half to make kimchi 70° after 4 hours. **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -establishment has 4 tags, 2 not date marked. Establishment serves 10 bags of clams per week per operator. Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. 3-203.12(C)(2)(b) FC: (C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under Paragraph B of this section, by: (2) If shellstock are removed from its tagged or labeled container: (b) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer **Repeat Violation** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. -no soap at hand wash sink on cook line or dish area. **Corrected On-Site** **Repeat Violation** **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles of degreaser. **Warning**
Food safety inspection conducted on 7/15/2024 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).