KIKO JAPANESE CUISINE

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. Raw chicken over raw beef reach in freezer Operator switched

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing pulled from freezer is date marked

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Exterior of microwaves Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sushi bar

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In glass door cooler in kitchen Unwashed jalapeño peppers over cut vegetables

Intermediate - Handwash sink used for purposes other than handwashing. -food disposed in large hand wash sink in kitchen

Basic - Bowl or other container with no handle used to dispense food. -in rice bin

Basic - Buildup of food debris/soil residue on equipment door handles. -cook line coolers

Basic - Equipment in poor repair. -cook line cooler handle broken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -in ice cream freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave on cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2025 Operapaid during inspection 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. Raw beef over raw salmon in reach in freezer. Operator switched Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a large pan in sushi area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on open Saran Wrap box in sushi area Operator removed Corrected On-Site

Basic - Equipment in poor repair. Gasket on reach in cooler sushi station torn Reach in freezer kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Operator cleaned Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in sushi area has food debris in it. Gasket on reach in cooler sushi station

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in sushi area Operator flipped Corrected On-Site

Intermediate - No soap provided at handwash sink. -HWS at sushi bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items, operator states no food is held unfrozen longer than 3 days

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -toaster ovens at sushi bar accumulation of grease

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cutting board at sushi bar. Stained and soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled

Basic - Bowl or other container with no handle used to dispense food. - in bulk rice Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - below sushi display case at bar - hood filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over bottled drinks Corrected On-Site

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Warning - From follow-up inspection 2023-09-29: Time Extended

High Priority - Container of medicine improperly stored. -cold medicine stored on shelf with clean plates. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - shell eggs over sweet potato in corner fridge

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice. Emailed operator forms

Basic - Bowl or other container with no handle used to dispense food. - in sushi vinegar container

Basic - Buildup of food debris/soil residue on equipment door handles. -cooler in sushi area far right -cooler in cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverage on prep counter Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - on cook line coffee in glass not covered. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - sushi mixing bowl

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over cooked noodles and prepared carrots.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at 3 compartment sink