RecordWell Data

K Pot Korean Bbq & Hot Pot

4902 S 74TH ST, Greenfield, WI 53220 · Milwaukee County

43cited violations
9serious tier
4inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Greenfield Health Department
License / ID
KWYS-CHRSDU
Status
Permitted
Phone
(262) 506-8989
Official record
Greenfield Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252338
20242101

Inspections

  1. Aug 25, 2025 Follow Up · 2 priority, 3 priority foundation, 3 core, 8 repeat
    • Serious Priority Repeat

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The quat sanitizer at the 3 compartments sink is not being used according to EPA registered label use instructions and is above 400 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority Repeat

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      Dirty knives and scissor were stored between the coolers.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - CRITICAL CONTROL POINTS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of identifying the critical control points in their food flow.

      Correction: The person in charge shall obtain training or training materials on the importance of identifying the critical contol points in their food flow so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (14)

    • Not serious Priority Foundation Repeat

      WHERE TO WASH

      Employee observed washing hands in an unapproved sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

      Code 2-301.15

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for cooling bulgogi sauce(s). Sauce was observed cooling in large, plastic bins with cover/lid on.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Pre prepped soup containers in the cooler and the cook line were observed to be unwrapped or uncovered and stacked on top of one another.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Raw chicken, beef, pork observed improperly stored on top of ice in a plastic cooler.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core Repeat

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The cracked flooring tile throughout the kitchen including warewashing room.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

  2. Aug 19, 2025 Routine · 6 priority, 9 priority foundation, 10 core
    • Serious Priority

      PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

      Unpackaged raw chicken, raw beef, and raw pork are stored in same cooler, stacked atop one another in same cooler with no separation.

      Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

      Code 3-302.11 (A) (2)

    • Serious Priority

      COOLING - 6-HOUR COOLING PARAMETER

      Bulgogi sauce in the walk-in cooler was at 48F and was prepped yesterday.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

      Code 3-501.14 (A)

    • Serious Priority

      TCS FOOD - HOT HOLDING

      At the hot bar/buffet line, the fries were 117F and the egg rolls were 108F. At the stove prep line, the tonkotsu sauce was observed hot holding at 125F.

      Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

      Code 3-501.16 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Melons in the buffet line was cold held at 45°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

      The quat sanitizer at the 3 compartments sink is not being used according to EPA registered label use instructions and is above 400 PPM.

      Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

      Code 4-501.114 (A) - (E)

    • Serious Priority

      FOOD CONTACT SURFACES - CROSS CONTAMINATION

      Dirty knives and scissor were stored between the coolers.

      Correction: Clean food contact surfaces anytime contamination has occurred.

      Code 4-602.11 (A)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - CRITICAL CONTROL POINTS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of identifying the critical control points in their food flow.

      Correction: The person in charge shall obtain training or training materials on the importance of identifying the critical contol points in their food flow so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (14)

    • Not serious Priority Foundation

      PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

      The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

      Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

      Code 2-103.11 (O)

    • Not serious Priority Foundation

      WHERE TO WASH

      Employee observed washing hands in an unapproved sink.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

      Code 2-301.15

    • Not serious Priority Foundation Corrected on site

      THAWING

      Frozen pork and beef observed thawing on a shelf at room temperature near the meat slicer. *Corrected: Meat was relocated to the walk-in cooler.

      Correction: Adjust procedures or methods to properly thaw foods.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for cooling bulgogi sauce(s). Sauce was observed cooling in large, plastic bins with cover/lid on.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review for the hot items at the buffet/hot bar.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Priority Foundation

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      Cracked/broken butcher knives observed and are no longer cleanable or safe.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation

      FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

      Food thermometer not calibrated properly. Tools not in place for corrective action.

      Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

      Code 4-502.11 (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Ice machine is visibly soiled.

      Correction: Maintain food contact surfaces in a clean condition.

      Code 4-601.11 (A)

    • Not serious Core

      EATING, DRINKING, OR USING TOBACCO

      Employee were observed eating in the kitchen area.

      Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

      Code 2-401.11 (A)

    • Not serious Core

      OPEN DRINK CONTAINER

      Drinking cup without cover was observed in food preparation area.

      Correction: Provide approved beverage container with cover in food preparation area.

      Code 2-401.11 (B)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Pre prepped soup containers in the cooler and the cook line were observed to be unwrapped or uncovered and stacked on top of one another.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Raw chicken, beef, pork observed improperly stored on top of ice in a plastic cooler.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Rice ladles were improperly stored inside of water temping 95F. 2. Plastic container for scooping were stored inside of dry ingredients.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Various boxes of food were observed stored on the floor in the walk-in freezer.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      It was observed that clean eating utensils are stored with food contact surface intermingled in a bus tub and subject to contamination.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The cracked flooring tile throughout the kitchen including warewashing room.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

      Code 6-201.11

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

      The exterior back door in the kitchen was propped open during the inspection and the door has broken/missing door sweep and seal around the edges.

      Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

      Code 6-202.15 (A) (3)

    • Not serious Core

      INTENSITY - LIGHTING

      The light bulbs were burnt out in various places throughout the kitchen.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

  3. Jan 24, 2024 Follow Up · 3 core, 2 repeat
    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      Bar glass wash machine has a water leak.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core Repeat

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The entire kitchen floor is still very dirty from grout, etc. Floor must be thoroughly cleaned prior to opening.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  4. Jan 12, 2024 Pre-inspection · 1 priority, 2 priority foundation, 4 core
    • Serious Priority

      TCS FOOD - COLD HOLDING

      Bar walk-n cooler is 67 and 2 door prep cooler was 60F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F.

      Code 3-501.16 (A) (2) AND (B)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

      Neither the bar glass wash machine or the warewash machine in kitchen reached proper sanitizing temperatures.

      Correction: Adjust the water temperature so the hot water is a minimum of 180F and a 160F test strip changes color or maximum registering thermometer reaches 160F.

      Code 4-501.112

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      No soap or paper towels at all hand wash sinks.

      Correction: Provide hand soap and paper towels at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Core

      WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

      An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

      Correction: Provide an irreversible registering thermometer or 160F thermo labels.

      Code 4-302.13 (B)

    • Not serious Core

      PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

      There is a water leak above the ware wash machine in kitchen.

      Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

      Code 5-205.15 (B)

    • Not serious Core

      TOILET FACILITIES - RECEPTACLES - COVERED

      Female bathroom is not provided with a covered waste receptacle.

      Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

      Code 5-501.17

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      The entire kitchen floor is still very dirty from grout, etc. Floor must be thoroughly cleaned prior to opening.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

Source: Greenfield Health Department. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.