KOKAI SUSHI & LOUNGE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler in kitchen - raw chicken stored behind chopped onions. Employee stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler in kitchen - raw chicken stored over raw salmon. Employee stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - spicy mayo (64F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately 1 hour. Operator stored item in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at back.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler on far end of kitchen - chicken breast (46F - Cold Holding); white rice (51F - Cold Holding) as per operator items not portioned today, as per operator items held out of temperature overnight.see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler on far end of kitchen - chicken breast (46F - Cold Holding); white rice (51F - Cold Holding) as per operator items not portioned today, as per operator items held out of temperature overnight.see stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after splitter.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at kitchen counter - sanitation bucket (chlorine) at 200+ppm. Operator discarded after 3 attempts.

Intermediate - No soap provided at handwash sink. Observed at handwashing station at dishwasher - no soap. Additionally observed no soap at sushi's handwashing station. Operator provided soap for both stations. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walls throughout kitchen. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2023. Manager renew on line, confirmation # 237589087 Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per employee rice placed on time at 12:00 , time label added Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to Operator Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler- raw chicken stored over cut carrots- operator moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area counter by cookline- fish eggs 50F- cold holding, seaweed 47F- cold holding- food not prepared or portioned today- food out of temperature 15 minutes- operator placed in reach in cooler to quick chill Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna defrosting at room temperature at prep area- operator moved. Corrected On-Site

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male employee working Sushi station without a hat. - From follow-up inspection 2023-02-10: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line containers of salmon and tuna in reach in cooler at sushi bar. Operator removed paper towels and used food grade liner. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over sea weed salad in reach in cooler located on cook line. Operator removed and stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cooked rice in reach in cooler located in prep reach in cooler at 57°F from February 28th per operator. See Stop Sale

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cooked rice in reach in cooler located in prep reach in cooler at 57°F from February 28th per operator. Operator discarded rice immediately. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can. Operator removed garbage can and stored correctly Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink. Operator cleaned and sanitized hand washing sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed salmon, imitation crab, eel, raw tuna, located in reach in cooler at sushi bar not labeled. Operator labeled products. Corrected On-Site

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed bamboo mats in direct contact in preparation of sushi rolls. Operator discontinued use and used approved covered plastic bamboo mats. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed soya sauce stored on floor not 6 inches off the floor. Operator removed and stored correctly Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items at sushi bar without barrier not inverted. Operator inverted products Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish eggs masago over cooked seaweed in the reach in freezer. Operator removed and stored correctly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice, krab tempura, sushi rice and krab tempura with no time mark. Per operator rice cooked at 12pm. Operator placed time on sushi rice, krab tempura. Inspector saw written plan

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in 3 compartment sink.. Operator had employee wash hands in hand washing sink Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee wash hands less than 15 second. Operator had employee wash hands for 20 seconds in hand washing sink. Employee washed hands with no soap. Employee washed hand with no soap when hands washed in 3 compartment sink. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open containers at sushi bar no lid no straw Employee washed hands with no soap. Employee washed hand with no soap when hands washed in 3 compartment sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash tongs in employee hand washing sink. Operator sanitized sink Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoops in farina and rice and pinko. Operator removed and stored correctly correctly Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed sanitized clean plates on bus cart with no barrier used for sushi not inverted. Operator inverted plates Corrected On-Site

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Observed employee handbags stored with single service items. Operator removed and stored correctly Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal beverages on sushi prep table when employee engaging in food preparation. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open containers at sushi bar no lid no straw

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and bracelets

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation no hair restraint. Operator gave employee hair restraint Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle on cook line. Operator removed and stored correctly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoop directly touching matcha tea and green tea in containers at server station. Operator removed and stored correctly Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in women's restroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior shelves of reach in coolers and gaskets with mold like substance and heavy surface rust.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items on shelf not inverted. Operator inverted products.

Basic - Uncovered food at sushi bar next to hand washing sink sink exposed to splash.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung to air dry. Operator hung mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth not stored in sanitizing solution. Operator stored in chlorine sanitizing solution 50ppm.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed pinko and flour in working containers not labeled. Operator labeled container Corrected On-Site