K-POT KOREAN BBQ & HOT POT
6901 22 AVE STE 520 & 522
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 3/24/2025
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink in multiple areas on shelves next to food. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 cans of Hoisin sauce 5lbs cans dented. **Warning**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line. **Repeat Violation** **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Several items in walk-in freezer. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Employee property separated items. **Warning**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher at 145F. **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef wontons made more than 25 hours. **Warning**
- 01C-05-4:Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- 01C-03-4:Intermediate - oyster tags not marked with last date served. **Warning**
Food safety inspection conducted on 3/24/2025 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).
Inspection on 12/16/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-12-16: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-12-16: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. - From follow-up inspection 2024-12-16: **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/3/2024
High Priority
8
Intermediate
6
Basic
7
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Case of oil on floor cook line.
- 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 touching soy sauce in gallon. Employee removed handle. **Corrected On-Site**
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. rinse gauge never moved off 120 degree
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in back prep area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Oyster sauce 4lbs can dented.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Soup bowls set up with food inside and stacked on top of each other on cook line.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing pots in prep area not being sanitized properly.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer 0ppm in 3CP sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood salad (51F - Cold Holding); kimchi (44F - Cold Holding); cut melon (50F - Cold Holding); crab (52F - Cold Holding) cut greens (57F - Cold Holding). Manager moved items in walk- in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (96F - Hot Holding); egg rolls (96F - Hot Holding) tomato soup (120F - Hot Holding). Manager related all items to 165F. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dishwasher covers with black garbage bag. Manager removed bag. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee refilling buckets in sink. Inspection educated management. **Corrective Action Taken**
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Employee DOB and Name not list correctly on certificate.
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only.
Food safety inspection conducted on 12/3/2024 revealed 22 total violations (8 high priority, 6 intermediate, 7 basic).