SHAN KISHI JAPANESE RESTAURANT

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine chlorine sanitizer 10 ppm.

Intermediate - Handwash sink not accessible for employee use at all times at sushi bar. Trash can blocking sink. Employee removed trash can from sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing at sushi bar. Plate stored in sink. Employee removed plate from sink. Corrected On-Site Repeat Violation

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

Basic - Dishes not washed, rinsed and sanitized using three distinct steps. Employee washing dishes rinsing dishes and placing them on dish shelf to dry. Inspector had employee set up 3 compartment sink with wash, rinse, sanitize during inspection. Manager asked employee to re wash, rinse and sanitize dishes. Corrective Action Taken Repeat Violation

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 sanitizer 10 ppm. Manager set up 3 compartment sink with chlorine sanitizer. Corrective Action Taken

Basic - Ice buildup in walk-in freezer on floor and ceiling.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- pork loin 26F at room temp. Must thaw under cold running water. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fryers and 3 compartment sink. Repeat Violation

Intermediate - No running water at hand wash sink near 3 compartment sink. Employee turned water back on. Leak at pipe. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar. Manager removed bowl from sugar. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. No splash guard at hand sink next to breading station near fryers.

Basic - Stored food not covered. Raw shrimp and raw calamari stored in walk in cooler not covered. Repeat Violation

Basic - Water leaking from pipe under hand wash sinks at near 3 compartment sink. Repeat Violation

Intermediate - Handwash sink near 3 compartment sink not accessible for employee use at all times. Sink blocked with bucket. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Green scrubber stored in sink at sushi bar. Thawing fish cakes in hand sink at sushi bar. Repeat Violation

Intermediate - No cleaning agent provided in wash compartment of sink while employee washing a rice pot.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fryer and 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dish not washed, rinsed and sanitized using three distinct steps. Employee washed a rice pot with water only in 3 compartment sink. No wash, rinse or sanitizer set up.

Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen at prep table.

Basic - Equipment and utensils not rinsed between washing and sanitizing while employee washing a rice pot.

Basic - Stored food not covered. Sliced salmon and krab meat stored in reach in cooler at sushi bar not covered. Shrimp stored in walk in cooler not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish cakes being thawed with no running water and in hand wash sink at sushi bar.

Basic - Working containers of food removed from original container not identified by common name. Multiple items including, shrimp, beef and chicken portioned wrapped and stored in walk in cooler not labeled.

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink. Employee removed pan from sink. Corrected On-Site Repeat Violation

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

Basic - Cloth used as a food-contact surface under shell eggs in make table. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. 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. Scoop handle stored in potato starch and sugar. Manager removed scoops from food. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Salad stored in reach in cooler not covered. Manager covered salad with food sheets. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Employee placed cloths in sanitizer solution. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket stored in sink next to 3 compartment sink. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Kitchen swinging door at entry is in disrepair with holes.

Basic - Cardboard used to line food-contact shelves in walk in cooler and on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times at sushi bar. Sink blocked with trash can. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- sushi bar- sushi rice (1:00-5:00). Provided establishment with form to hold rice on time. Corrective Action Taken

Basic - Cloth used as a food-contact surface at tea dispensers and on cup Matt holding ginger dressing. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Kitchen door in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with water stored on rice in hot pot. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Water leak at water turn off handle on left side of toilet in women's restroom.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided health reporting form and requirements to manager. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bucket with water and 2 chop sticks stored in hand wash sink on cook line. Cook removed items from sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink on cook line used as a dump sink by evidence of ice in bottom of sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar.

Intermediate - No soap provided at handwash sink at sushi bar. Repeat Violation

Basic - Bowl or other container with no handle used to dispense sugar. Manager removed cup from sugar. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Repeat Violation

Basic - Cloth used as a food-contact surface under tea dispenser and on cook line under sauces. Manager removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Kitchen door in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door open, gap at bottom of screen door that leads to outside from kitchen. Repeat Violation

Basic - Ice scoop handle in contact with ice. Manager removed scoop from ice and sent to ware wash area. 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. Multiple handle scoops stored in panko, sugar, flour, cornstarch and potato starch. Manager removed all scoops and sent to ware washing area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in hall to restrooms rusted.

Basic - Soiled dry wiping cloth in use at prep table. Manager removed cloth from table. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand wash sink in sushi bar area. Employee removed trash can from sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand wash sink in sushi bar area. Employee removed debris from sink. Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

Basic - Cloth used as a food-contact surface in wait station under tea urn dispensers. Cloth used at expo near wet dishes. Repeat Violation

Basic - Cutting boards and make table cutting boards have cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table. Corrective Action Taken Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cardboard and plywood used as a food contact surface for dishes in ware washing area.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt, potato starch, panko, sugar, flour and cornstarch are stored in bins with scoop handles touching food items. Employee removed all scoops and sent to ware washing area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in wait station.

Basic - Screen in door torn/in poor repair at back door. Repeat Violation

Basic - Stored food not covered. Bins of broccoli, mixed vegetables and onions stored on shelf in walk in cooler not covered.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloth stored on prep table at sushi bar area.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice utensil in water of 98° Operator changed out. 2nd temperature 153° Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Wait station handwash sink had bucket of cleaning solution. Operator removed during inspection. Corrected On-Site

Basic - Food stored on floor. 2 cases of Mayo, 2 tubs fry oil, 3 cases ginger on dry storage floor. Operator removed during inspection. Corrected On-Site