KJ SUSHI AND ASIAN BISTRO

High Priority - Pesticide-emitting strip present in food prep area. Multiple pesticide emitting strips behind sushi bar. Corrected on site Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line with no lid. Corrected on site Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strips in kitchen over clean dish aea.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line and in sushi station utensils in standing water. Corrected on site

Basic - Plumbing system in disrepair. Faucet handle missing at hand washing sink in server station. Ope4ator fixed handle Corrected on site Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured ext to shelf near the ice maker.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi station. Operator placed the wet cloth inside the sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Operator raw beef over cut vegetables in the walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in cooler in front of the cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items above the reach in cooler observed cell phone and keys. Operator removed items. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on the line. Operator cleaned the interior of the microwave. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed bowl from inside the hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on the shelf in front of the ware washing machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on shelf above the cook line. Operator removed the sunglasses from the top shelf. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses on the oven. Operator removed the tongs from the oven handle. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi station.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in flour container. Operator removed and replaced new scoop. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while handling food.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in sushi area wearing no hair restraint.

Basic - Food not stored at least 6 inches off of the floor. Observed chicken food container on walk in cooler floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in kitchen grill with standing water at 80F. Operator removed utensils. In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment. Operator removed knife. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in reach in cooler in front of grill-line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on kitchen prep table counter. Operator removed wiping cloth. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a cook cutting raw salmon for the sushi with bare hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket in the hand wash sink at the server station.

Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink at the sushi bar.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. The certified food manager did not know the big six food Bourne illness.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled chemical bottle.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water at 77F after being ran for five minutes at the hand wash sink in the ladies employee rest room.

Basic - Employee eating in a food preparation or other restricted area. Observed a employee eating in the kitchen area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the walk in freezer.

Basic - Plumbing system in disrepair. Observed a missing water handle at the hand wash sink in the server alley.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 00 ppm chlorine off the surface a plate after being ran three times. Operator replaced the bucket now 50 ppm chlorine, this is a repeat violation from 03/08/21. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap. Observed a wash hands with no soap. Educated on the importance of using soap to wash hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook wash hands in the a prep sink. Educated on the importance of washing hands in a hand wash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for the restaurant.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink on the cook line.