KOTOBUKI ASIAN CUISINE

Intermediate - Handwash sink not accessible for employee use at all times. Cooking top stored over hand washing sink. Operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with old food build up.

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave and refrigeration equipment has old build up. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi station has dark grooves that seems no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Behind and underneath equipment soiled with old food debris in kitchen. Repeat Violation

Basic - Garbage can soiled in kitchen with old food splash.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with ice. Operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris and dark mold like substance. Shelves in kitchen soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in back kitchen shelves soiled with old food build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter prep table. Operator put in sanitizer bucket. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Soiled exterior of microwave.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Single service containers stored in soiled foil tray.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by single service. Rear kitchen.

Basic - Floor soiled/has accumulation of debris. Soiled floors. Kitchen , frontline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of multiple food containers. Soiled Counters and shelves at kitchen.

Basic - Old food stuck to clean dishware/utensils. Old food debris on exterior of cleaned mixing bowl. Dry rack.

Basic - Single-service articles improperly stored. Single service containers stored under plumbing. Rear Hand Wash Sink.

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad in hand wash sink I sushi area. Operator removed scrub pad. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee food handler certificate for Eiko M is a photocopy.

Basic - Floor/wall soiled/has accumulation of debris. Floor under fryers is soiled. Wall at dishmachine pre-rinse area is soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils and rice spoon by rice warmers in standing water at 84F. Operator removed water. Also, ice scoop laying in ice at soda machine. Operator moved to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of toaster ovens in sushi area have food debris accumulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of fryers and stoves with grease build up. Flip top reach in cooler and far right reach in cooler by back exit have soiled gaskets. Top of dishmachine has build up. Container holding uncooked rice has soiled exterior and exterior lid. Exterior of toaster ovens in sushi area are soiled. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution in dishroom has soap and bleach mixed together.operator discarded solution and replaced with bleach only solution. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line, plastic wrapped chicken and beef over plastic wrapped tempura ice cream. Operator rearranged reach in freezer storage levels. In the standup reach in freezer in the back storage area, raw tuna and salmon in plastic wrap over commercially sealed edamame. Operator switched the storage levels of the standup reach in freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two nozzle on the waitstation soda dispenser have mold like substance on the top of the nozzles. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup stored inside of bulk cornstarch. Operator removed the portion cup. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Operator unstacked the metal containers. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the cook line and sushi bar reach in cooler door gaskets have build up of mold like substance. Toaster oven at the sushi bar counter has build up of debris on the front exterior door and knob of the toaster.

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed avocados at the sushi bar counter with sticker still attached to cut avocado.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and chlorine bleach mixed together as sanitizer at 0ppm chlorine. Operator discarded the sanitizer solution to remake the solution. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In the flip top reach in cooler on the main cook line, raw shell eggs stored over container of broccoli. Operator relocated the raw shell eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler on the main cook line has mold like substance build up on the door gaskets. Operator states they have gaskets ordered. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Cooked chicken stored in the reach in cooler in the prep area, previously cooked then frozen. No product tracking of days since out in reach in cooler. Operator placed date marker on container of cooked chicken. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container in the dry storage area, plastic portion cups used as a scoop. Operator removed the plastic portion cups. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust around wall vent over entrance to sushi bar area from the kitchen line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk rice container on the main cook line, scoop handle buried in the rice. Operator adjusted the storage level of the rice scoop handle. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution stored at the end of the main cook line by the dishwasher at 0ppm chlorine at time of inspection. Operator adjusted the sanitizer solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in the back storage hallway, raw beef and chicken stored over ready to eat noodles. Operator relocated all items to the proper storage shelves. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the two door reach in cooler in the prep area, one cracked egg stored on cardboard flat with in tact shell eggs. Operator removed the cracked egg to be discarded. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the front hand wash sink on the main cook line, no soap at hand wash sink available.

Basic - Bowl or other container with no handle used to dispense food. In the bulk containers of rice and flour, plastic portion cups used as a scoop. Operator removed the portion cups from the product. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At time of inspection, spoons stored in cup of water in front of the rice holding unit at 74F. Operator removed the utensils from the standing water. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At the storage shelf in the center of the main cook line, single service carry out containers on top shelf not inverted or covered for protection. Operator inverted the containers for protection. Corrected On-Site

High Priority - Pesticide use not in accordance with manufacturer's directions. Residential bug spray in kitchen. Moved by manager Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef , chicken over ready to eat onions reach in cooler. Moved by manager. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment chlorine Chemical test old / non functioning.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Frontline reach in cooler gaskets in poor repair. Per Person In Charge. Parts on order.

High Priority - Toxic substance/chemical improperly stored. Sanitizer solution stored on top of reach in cooler on main kitchen line, operator relocated bucket to proper storage levels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on soda dispenser at kitchen entrance have mold like substance build up. Gaskets to reach in cooler on main kitchen line opposite grill and reach in cooler behind sushi bar have mold like substance build up on top of cooler gaskets.

Intermediate - Non-pitting surface rust on food-contact equipment. Can opener on prep table next to triple sink has rust build up around blade.

Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks in back storage area by mop sink not secured.

Basic - Food stored on floor. Bulk container of rice and containers of oil on floor in dry storage area of kitchen. Operator raised food items off of floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On main kitchen line tongs hanging on oven door, operator relocated tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on main cook line has grease build up on front of equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in front of wok station, operator relocated towel to sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in dry storage area in kitchen not properly labeled. Operator labeled containers with common name of product. Corrected On-Site