KYOTO SUSHI AND RAMEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over case of sauces in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical butane can stored on prep table next to food. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Records/documents for required employee training do not contain all of the required information. Operator provided 5 employees current training certificates that are missing date of birth Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside dry seasoning containers

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks in storage closet not secured Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on make table cutting board

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at wait station preparing food with bracelet on wrist

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food with no hair restraint Repeat Violation

Basic - Food stored on floor. Bucket of prep cut lettuce stored on floor in walk in cooler. Case of jug fry oil stored on floor on cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and make table on cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen Repeat Violation

Basic - Stored food not covered. Cut lettuce in walk in cooler uncovered

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. Employee at sushi bar station handling ready to eat raw tuna with bare hands. Employee put on gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over produce on shelf in walk in cooler. Employee properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (57F - Cold Holding), stored above fill line in reach in cooler flip top. Employee removed and place inside reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef soup (116F - Hot Holding), stored in pot on cook line, place there 1 hr ago. Employee reheated to 183F) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of butane chemical spray stored on shelf next to food prep. Employee removed Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink

Intermediate - No soap provided at handwash sink. At both hand wash sink in kitchen. Employee provided Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Total of 5 employees with training certificates missing date of birth

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored in storage closet

Basic - Dead roaches on premises. 3 total dead roaches observed: 2 dead roach on floor on left side of reach in cooler. 1 dead roach behind rice steam table. Employee cleaned Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Repeat Violation

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

Basic - Equipment in poor repair. Walk in cooler with torn gasket

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Food stored on floor. Buckets of food stored on floor in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior cooking equipment with food build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen Repeat Violation

High Priority - Container of medicine improperly stored. Chemical mouth wash stored on prep table next to food. Moved by manager. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (112-117F - Hot Holding), stored on stove top, place there @ 1pm. Employee reheated 201F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table stained

Intermediate - No soap provided at handwash sink. At hand wash sink next to ware washing area. Employee provided Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink next to ware washing area. Employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in reach in cooler not date marked. Manager stated was prepared 2 days ago

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep next to food. Moved by manager. Corrected On-Site Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in use with equipments at 0ppm and not sanitizing. Operator setting up three compartment sink. Manager able to fix dish machine and now sanitizing at 200ppm 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 employee handling wanton with bare hands during preparing to be placed for later usage. Employee put on gloves Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine in use with equipments at 0ppm and not sanitizing. Operator setting up three compartment sink

High Priority - Nonfood-grade bags used in direct contact with food. Multiple raw foods in freezer stored in direct contact of non food grade bag. Employees removing bags Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw pork in walk in cooler on shelf. Frozen raw beef stored over open box of frozen cheese wantons in upright reach in freezer in kitchen. All items properly stored Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Drain chemical cleaner stored on soda bib box. Butane chemical container stored on prep table next to food prep. All items Moved by manager. Corrected On-Site

Basic - Ceiling tile missing. Over walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Moved by manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food prep in kitchen. Moved by manager. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 119F standing water. Manager discarded water Corrected On-Site

High Priority - Container of medicine improperly stored. Employee medicine stored above prep table next to food on cook line. Moved by manager. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup (127-129F - Hot Holding), stored in container on stove top, place there for hot holding around 11:30am as per manager. Manager reheated to 171F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and keys stored above prep table next to food on cook line. Moved by manager. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster stored in container of standing water to thaw at three compartment sink. Manager place in walk in cooler Corrected On-Site