Kpot Korean BBQ & Hot Pot

Inspector notes: Observed facility does fermentation of chopped cabbage at room temperature for 12 hours to make kimchi. C/A: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: 1. Submission of a HACCP plan is required according to the Chapter; 2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2; 3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule...

Inspector notes: Observed wiping cloths stored in 0ppm of quat sanitizer. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be stored in 200ppm-400ppm of quat sanitizer. COS: PIC replaced sani buckets.