KAI ASIAN STREET FARE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter with temperature of 77F Reach in cooler ; tuna 47 ( - Cold Holding); cream cheese (46F - Cold Holding); mayo scallop mixture (50F - Cold Holding) Butter was melted and items in front cooler were placed in the back coolers for rapid cooling Warning - From follow-up inspection 2026-05-11: Tuna 47C Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunrise roll, Oviedo roll, cherry blossom roll, tuna, salmon, yellow tail, tuna sashimi, salmon sashimi, poke bowls . Online , printed and menus on iPad must be fixed. Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator a copy Corrective Action Taken** Corrective Action Taken Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located at front counter with temperature of 56F Warning - From follow-up inspection 2026-05-11: Cooler with temperature of 62 Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not working Repeat Violation Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease build up under fryers Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind woks Warning - From follow-up inspection 2026-05-11: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm Operator remade 50ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Marinated Raw chicken over raw pork in reach in cooler. Operator switched Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Par cooked chicken wings

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator filled out form and 2 new employees working signed form Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Front counter

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 78F Operator readjusted hot water valve 88F Corrected On-Site

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Par cooking chicken wings Emailed copy to operator

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses and plates on front counter

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has work order in. Using 3 compartment sink

Basic - Equipment in poor repair. 2 separate reach in coolers. Work order in, no food in coolers Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven Operator removed Corrected On-Site Repeat Violation

Basic - Outer openings not protected during operation. Back door wide open Operator closed

Basic - Outer openings not protected with self-closing doors. Back door open and not self closing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the reach-in 2 door cooler observed raw shell eggs stored. Top of cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The other reach-in cooler the one have the sauce ; milk (47F - Cold Holding); tomato cut (47F - Cold Holding). Small cooler next to make table ; raw chicken (48F - Cold Holding). Operator stated that she checked the temperature 2 hours ago and was at 42 and she moved all the food to the other cooler adding some ice on top . Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago no date marked.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing tile at the top of the make table and operator had a box board instead of the ceiling.

Basic - Equipment in poor repair. Gasket torn bottom of make table .

Basic - Floor soiled/has accumulation of debris. Under the 3 compartment sink and around the corner of the kitchen. Repeat Violation

Basic - Food stored on floor. Soy sauce stored on floor at the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove door at the kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on standing water at 90 f.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to mop sink faucet. - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles sticky - From follow-up inspection 2024-12-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline equipment - floors throughout establishment sticky - From follow-up inspection 2024-12-26: -below fryer Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler gasket soiled - hand wash sinks soiled - exterior of bulk food containers - From follow-up inspection 2024-12-26: -COOKLINE cooler gaskets Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2024-12-26: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No soap provided at handwash sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cook line cooler