KIKO JAPANESE CUISINE

High Priority - Non-food grade paper/paper towel used as liner for food container. Scallions in container with paper towel Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken and beef in same container Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Toilet cleaner stored with single serve item Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and other raw items not identified Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice, gave operator time planCorrected On-Site Corrected On-Site Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils stored under grill on dirty surface Clean cooking pot has grease dripping inside Warning

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

Basic - Food stored in a prohibited area. Panko stored on top of bucket under dish machine Corrected On-Site Warning

Basic - Food stored on floor. Sushi ginger stored on floor in storage area Corrected On-Site Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located in cooks line Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko container making contact with panko Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water that was not hot Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled located on cooks line. Interior and exterior of toaster ovens at sushi bar. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill on cooks line heavy grease and debris In between fryers heavy grease Mini shelving located by grill and fryer on cooks line heavily soiled Warning

Basic - Outer openings not protected with self-closing doors. Back kitchen door. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers throughout kitchen are soiled Warning

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

High Priority - Dented/rusted cans present. See stop sale. (1) can of gold soy sauce dented

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. Ran and tested dish machine 0 ppm p, operatormcorrected sanitizer, tested at 50 ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container over broccoli Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Washed Cabbage and carrot mix in to go bags in glass cooler on cooks line

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 40 droppings on top of dish machine Approximately 8 dropping under dish machine Approximately 10 dropping around base of water heater in back storage room with food and coolers Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 48°: per operator they were out for busy lunch, less than 4 hours, moved to freezer for immediate temperature recovery Corrective Action Taken

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink, employee rinsed hands in prep sink on line, operator corrected employee Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Numerous buckets and pans blocking hand sink in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles from 3 days prior not dated

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Floor soiled/has accumulation of debris under cooking equipment and under several pieces of equipment on cooks line Floor soiled under dish machine

Basic - Food stored on floor. Case of cooking oil on floor in kitchen Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table heavily soiled with food debris Gaskets to several coolers heavily soiled Exterior of microwave on cooks line heavily soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues to coolers on cooks line Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cooking equipment and behind deep freezer at entrance to kitchen Repeat Violation

Basic - cloth/towel used under cutting board. Corrected On-Site