K-pot Korean Bar-B-Q & Hot Pot

"Observed, in main kitchen, salt and sugar stored in unlabeled containers with identification or common name. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled correct containers."

"Observed, in main kitchem, ice machine with black mold/debris on inside near chute and on top section of walls. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. | Observed, in main kitchen, employees using towels that are in sanitizer measured at 0 ppm (quat) to wipe down food and non food-contact surfaces in between use of raw food to ready to eat food. CA: A chemical sanitizer used for wiping down surfaces between uses shall be 200-400 ppm (quat). COS: Employee changed sanitizer. 200 ppm"

"A consumer advisory was not available on the menus. CA A consumer advisory is needed on the menus if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder."