KAN SUSHI

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at cook line blocked by trash bin. Trash bin was removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed HWS with plastic container full of water at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS at prep area and a bar area.

Intermediate - No soap provided at handwash sink. Observed at HWS at bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plasters not inverted at warewashing shelves.

Basic - Equipment in poor repair. Observed RIC gaskets in disrepair across from fryers. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed RIF at sushi station with ice buildup at door. Repeat Violation

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 scoop handle in touch with tempura batter at prep area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at unit under lamp heater at sushi station.

Basic - Standing water in bottom of reach-in-cooler. Observed at RIC across from stove at cook line.

Basic - Water leaking from pipe and/or faucet/handle. Observed at spray hose next to DM. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop dirty dishes at ware washing station and pick up clean dishes without washing hands. Coached manager on proper procedure.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook at cook line touch face/hair before preparing food without washing hands and changing gloves. Employee was coached on proper procedure, changed gloves, and washed their hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp and fried jalapeño hot holding at 113F at sushi counter. As per manager, 3 hours. Products were reheated to 165F and placed at hot holding. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by garbage can, in prep area across from cook line. Operator removed garbage. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at sushi station and at prep area across from cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook preparing food in cook line with silver bracelet on.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal containers at shelf across from ware washing station.

Basic - Equipment in poor repair. Observed reach-in coolers gasket at cook line in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer door. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in prep area across from hot line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in coolers gaskets soiled at cook line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet of hand washing sink at sushi counter.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar at preparation area not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler. Repeat Violation

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed quaternary buckets solution at 0ppm. Operator replaced empty quaternary container, final reading Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal container inside hws at sushi front counter area. Repeat Violation

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

Basic - Floor area(s) covered with standing water. Observed at front counter.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked salmon at reach in cooler at sushi area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside hand washing sink at sushi end of line area.

Intermediate - No soap provided at handwash sink. Observed at sushi front counter end of line, operator replaced. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at walk in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by ice machine. Repeat Violation

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2024-09-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Dry storage rack by the walk in cooler: multiple pans with old labels Repeat Violation - From follow-up inspection 2024-09-25: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura mix (84F - Cold Holding) cold holding at room temperature. - From follow-up inspection 2023-10-06: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura mix (84F - Cold Holding) cold holding at room temperature. Observed (tempura mix 74F cold holding) Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. Observed interior of ice machine soiled. - From follow-up inspection 2023-10-06: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled. Observed interior of ice machine soiled. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service station. - From follow-up inspection 2023-10-06: No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service station. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed at hand sink in front service station. - From follow-up inspection 2023-10-06: No soap provided at handwash sink. Observed at hand sink in front service station. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-10-06: Current Hotel and Restaurant license not displayed. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2023-10-06: Floor area(s) covered with standing water. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of rice cookers soiled at cook line. Observed table fan at warewashing area soiled. Observed exterior of reach in coolers soiled near soup station. - From follow-up inspection 2023-10-06: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. - From follow-up inspection 2023-10-06: Time/temperature control for safety food thawed in an improper manner. At the time of inspection observed shrimp package thawing inside water at dump sink at back kitchen. Time Extended

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

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted. Provided manager with signage.