KIKU SUSHI

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator plan. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for chlorine bleach. Observed quaternary test strips.

Basic - Bowl or other container with no handle used to dispense food.Observed no handle deli container in rice, salt, and sugar bins. Operator removed. Corrected On-Site 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 cornstarch. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters. Observed black substance on walkin cooler door gasket.

Basic - Plumbing system in disrepair. Observed at sushi area hand sink, hot water faucet in disrepair.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed lettuce in the walk in cooler. Observed raw tuna stored over unwashed cucumbers in the walk in cooler. The operator properly stored the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the raw eggs have been stored for approximately 1 hour. The operator emptied half of the contents and stored in the walk in cooler. 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. Observed sushi rice held at time as public health control not properly time marked. The operator placed a time on the sushi rice. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple foods in the kitchen. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. The operator secured the tanks. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hair restraint. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops for rice stored in 85F standing water. The operator removed the scoops from the standing water. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper towel used as to wrap raw salmon in the reach in cooler at the front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container stored inside the handwashing sink near the ice machine. The operator removed the container from the hand sink. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour on the cook line. The operator removed the container from the flour. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in 73F standing water. The operator properly stored the scoops. Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored with single-use articles in the storage area. The operator properly stored the tools. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the front counter. The operator properly stored the wet cloths. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions in the walk in cooler. The operator properly stored the raw shell eggs. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle raw chicken with gloves then handle a fryer basket handle without changing gloves and washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (55F - Cold Holding); hard boiled eggs (63F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods had been held overnight. The operator discarded the foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (55F - Cold Holding); hard boiled eggs (63F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods had been held overnight. The operator discarded the foods. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for garlic in the walk in cooler. The operator removed the plastic bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured near the bag in box sodas in the back of the kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on the make line behind the front counter. The employee properly stored the cell phone.

Basic - Ice buildup in the glass door reach-in cooler in the kitchen.

Basic - Ice scoop handle in contact with ice in the soda dispenser ice bin at the server station. The operator properly stored the ice scoop. Corrected On-Site

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 the scoop handle used for rice not stored above the food. The operator properly stored the scoop handle. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops for rice stored in 81F standing water. The operator removed the scoops from the standing water. Corrected On-Site

High Priority - Container of medicine stored on a food preparation table in the kitchen. The operator properly stored the medicine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cut broccoli in the reach in cooler on the cook line. The operator properly stored the raw shrimp. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in the reach in cooler on the cook line. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine solution exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Basic - Accumulation of debris on top of the warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for tempura batter near the fryers. The operator removed the bowl. Corrected On-Site

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 the scoop handles for flour and salt not stored above the food products. The operator removed the scoops. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees near the ice machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing at room temperature at the front counter. The operator placed the salmon in a reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout the kitchen. The operator stored the wiping cloths in the chlorine solution. Corrected On-Site