KIKU JAPANESE RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Scallops (48F - Cold Holding) Corrective Action Taken

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. Operator added time marking. See stop sale. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at the bar. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dish area.

Basic - Dead roaches on premises. Two dead roaches at cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Several buckets and boxes of beef in walk in freezer. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets across from cook line. Reach in cooler at the end of cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior across from cook line. Reach in cooler at the end of cook line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Faucet at three compartment sink. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored over prep table. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 white cutting boards in the kitchen.

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

Basic - Clean wiping cloth supply not properly stored. Stored on floor. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying shelf . Operator separated Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Red microwave on counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in kitchen area soiled. Reach in cooler gaskets in back kitchen area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior and shelves next to water heater in back kitchen area soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers on top of margarine in walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at three comp sink

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun at sushi bar Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting boards stored under prep table.

Basic - Food stored on floor. - walk in freezer

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - red microwave

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. - 2 buckets of beef soups thaw outside walk-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink at sushi bar blocked with sushi rice. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. - bowl stored in cooked rice Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - prep area, Operator removed Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soup machine.

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - lettuce stored over cooked noodles. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. - woman's restroom

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Chef at hibachi station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw salmon ( ambient cooling less than 90 minutes) (46F); raw tuna(ambient cooling less than 90 minutes) (46F - Cooling); escolar ( ambient cooling less than 90 minutes) (47F - Cooling). Operator placed all items in ice bath for quick cooling. New temperature :43° for all items. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on counter at service area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of Fryers and baskets

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink in kitchen area used for utensils washing. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Hand sink at sushi bar Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid on counter at service area.

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

Basic - Bowl or other container with no handle used to dispense food. -Bulk rice, salt, sugar, Tempra

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Raw tuna - raw escolar Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - Hand sink at sushi bar Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryers

Basic - Working containers of food removed from original container not identified by common name. -Bulk rice, salt, sugar, Tempra Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in side kitchen. Repeat Violation - From follow-up inspection 2022-12-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Left side of dining area hibachi station. - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Rice scoop. - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep cooler in side kitchen. - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under rice cooker in side kitchen. - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handsink in side kitchen. - From follow-up inspection 2022-12-29: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over onions. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over butter. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. -1 live under dish machine. Operator killed immediately. Checked surrounding areas. No other activity observed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45f, Crab 49f. Less than 4 hours. Operator placed on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Small white cutting board in warewash. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 82f at bar. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door. Repeat Violation

Basic - Floor area(s) covered with standing water. Walk in cooler.

Basic - Food stored on floor. -Bag of rice. Repeat Violation

Basic - Ice scoop handle in contact with ice. -At soda station. Corrected On-Site

Basic - Reuse of single-service or single-use articles. -Cut zucchini stored in cardboard box that it was received in. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. To right of flat grill in side prep area.

High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice spoons at 57. Corrected On-Site Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler p, chopped lettuce (53F - Cold Holding); noodle (77F - Cold Holding); beef (52F - Cold Holding); steak (52F - Cold Holding). Reach in cooler on the cook line shrimp was 53 and chicken was 57. Corrective action: all TCS food in the walk in cooler was was moved into the walk in freezer and the shrimp and chicken in the reach in cooler on the cook line was place into an ice water bath to reach 41 or lower for temperature recovery Corrective Action Taken Warning - From follow-up inspection 2022-07-13: Walk in cooler per operator all ambient cooling since 11 am could not check cold holding at this time items cooling below. Raw chicken 50 cooling Beef steak 44 cooling Cut lettuce 44 cooling Cooked pasta 51 cooling Walk in cooler Shrimp 43 cold holding Time Extended - From follow-up inspection 2022-07-15: In walk-in cooler, noodle48° (. Cold holding)lettuce 44°,(cold holding)rice 44° (cold holding) Per operator more than 4 hours , See stop sale.rice, lettuce, noodles** Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards, Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water complete turned off at hand sink in the hibachi area Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of lime scale/ food debris on the inside of the dishmachine. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottles and cup on prep table across from stove. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under stove and flat top soiled. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Double door back exit in kitchen. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind stove. Warning - From follow-up inspection 2022-07-13: Time Extended - From follow-up inspection 2022-07-15: Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Eight egg shells cracked on flat in sandwich top cooler next to white reach in cooler.

High Priority - Spray hose at dish sink lower than flood rim of sink by dish machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked lo mein noodles was 46*F. Per operator stored in white reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Blanched broccoli 50*F Per operator less than four hours and placed in walk in cooler and chill, and was 43°F 40 minutes later 2)Cooked lo mein noodles 46°F stored over night in the white reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Soda machine nozzle soiled. 2) dish racks stained and soiled.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several tubs of food in the walk in cooler not labeled.

Intermediate - Spray bottle containing yellow toxic substance not labeled at the ice machine Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice in prep are , diced chicken in sandwich top cooler and in cooked mixed vegetables in warmer container. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Two beverage cups in prep area and above sandwich top reach in cooler . Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind the cooking equipment under the hood on the cooks line.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment above the dish machine Repeat Violation

Basic - Food stored on floor. Buckets of food In beverage walk in cooler and boxes of meat in walk in freezer on the floor. Repeat Violation

Basic - Light not functioning. One in beverage walk in cooler and one in main walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1: fan cover in walk in cooler soiled 2:grease build up over flat top on cooks line

Basic - Single-service articles not stored inverted or protected from contamination.soufflé cups at sushi bar not inverted. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink across from the ice machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges stored in walk in cooler above ready to eat soup garnish . Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was less than 10ppm in the kitchen. Operator remade and was 50ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Panko bread crumbs by fryer. Repeat Violation