K POT KOREAN BBQ & HOT POT

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Inspection history

1. Jun 3, 2026

   ✓

2. Apr 30, 2026

   ✕
   2 violations

   • Critical:Water/ice: unsafe, unapproved sources, cross connections
   • Improper use and storage of clean, sanitized equipment and utensils

3. Oct 17, 2025

   ✓

4. Sep 29, 2025

   ✕
   4 violations

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

5. Jul 11, 2025

   ✓

6. Jun 4, 2025

   ✕
   8 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Improper thawing procedures used
   • In use food dispensing utensils improperly stored
   • Critical:Water/ice: unsafe, unapproved sources, cross connections
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.