K-POT KOREAN BBQ & HOT POT
9120 WILES RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-06-5:Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Operator removed tags for wild caught clams. Educated operator on proper tag maintenance **Warning** - From follow-up inspection 2025-04-18: Observed same **Time Extended**
- 12B-12-5:Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen. Operator placed lid on drink **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-18: Observed at callback same **Time Extended**
- 52-11-4:Basic - - From initial inspection : Basic - Food offered in a way that misleads/misinforms the consumer. Raw oysters served but not identified on menu **Warning** - From follow-up inspection 2025-04-18: Observed at callback same **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Container of chicken stored on floor in kitchen. Operator elevated **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-18: Observed callback same **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards on front buffet display cooler **Warning** - From follow-up inspection 2025-04-18: Observed at callback same. Operator began installing sneeze guard. Time extended until 6/16/2025 **Time Extended** **Corrective Action Taken**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Food containers in hand sinks through out kitchen **Warning** - From follow-up inspection 2025-04-18: Observed at callback same **Time Extended**
Food safety inspection conducted on 4/18/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 4/17/2025
High Priority
9
Intermediate
5
Basic
6
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Operator removed tags for wild caught clams. Educated operator on proper tag maintenance **Warning**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open container in kitchen. Operator placed lid on drink **Corrected On-Site** **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- 52-11-4:Basic - Food offered in a way that misleads/misinforms the consumer. Raw oysters served but not identified on menu **Warning**
- 08B-38-4:Basic - Food stored on floor. Container of chicken stored on floor in kitchen. Operator elevated **Corrected On-Site** **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between kitchen table and flip top cooler. Operator removed knife **Corrected On-Site** **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. Dishwasher (Chlorine 0ppm) **Warning**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside and began handling clean utensils without first washing hands. Educated employee on proper hand washing procures. Employee washed hands **Corrected On-Site** **Warning**
- 12A-19-4:High Priority - Employee washed hands with cold water. Employee in kitchen washed hands with cold water. Educated employee on proper hand washing procedures. Employee washed hands with hot water **Corrected On-Site** **Warning**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator changed solution. Quaternary test 200ppm **Corrected On-Site** **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed carrots in walk in cooler. Operator began reorganizing **Corrective Action Taken** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over RTE imitation crab in kitchen left flip top cooler. Operator properly separated **Corrected On-Site** **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guards on front buffet display cooler **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front display cooler ; cut lettuce (50F- cold holding); bean sprouts (42-47F - Cold Holding); fried tofu (54F - Cold Holding). Per operator placed on cooler for less than four hours. Operator placed food on ice to quick chill. Food not prepared or portioned today Kitchen right 2. flip top cooler raw pork belly (41-47F - Cold Holding). Per operator item in cooler less than 4 hours ago. Observed food overfilled in unit. Operator removed extra food and placed in walk in cooler to cool. Food not prepared or portioned today **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line miso soup (122F - Hot Holding). Observed food hot holding under no temperature control. Per operator food out of temperature for less than 4 hours. Operator turned on heat to reheat soup to 165F **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food containers in hand sinks through out kitchen **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. No employee Health agreement for all employees. Emailed form to operator for employees to fill out **Warning**
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided hand out **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer in kitchen **Warning**
Food safety inspection conducted on 4/17/2025 revealed 20 total violations (9 high priority, 5 intermediate, 6 basic).
Inspection on 3/12/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/12/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 51-15-4:Basic - Establishment increased seating without providing written approval at the time of licensing inspection from the local fire authority and wastewater provider. **Warning**
- 31B-04-4:Basic - No handwashing signs provided at all seven designated hand sinks and employee bathroom. Operator stated signs have been ordered. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area and buffet area. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink in bar area and buffet area. **Warning**
Food safety inspection conducted on 1/23/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).