Kumo

Inspector observed employee with gloved hands prepping food, drink water bottle, touch hair/clothes, exit rear door, return and wipe prep table with wiping cloth without washing hands or changing gloves. COS PIC retrained employee on when to wash hands and change glove - employee washed hands and changed gloves. CA: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Inspector observed Dish Machine with no measurable amount of sanitizer. COS PIC set up 3 compartment sink with sanitizer of 100ppm Chlorine. Facility may use the Dish Machine for wash and rinse cycles only - Facility will sanitize in the 3 compartment sink until Dish Machine is maintained. CA: Equipment to be maintained to dispense chemical sanitizer in approved range; Chlorine 50ppm - 100ppm Chlorine.

Inspector observed labels not removed from utensils during a complete wash cycle. COS PIC pulled utensils for wash, rinse, & sanitize. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector observed Calcium Tablets above prep table at grill line. COS PIC relocated. CA: 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. P

Inspector observed pork thawing in meat prep at room temperature. COS PIC filled sink with cool water, submerged product, & left faucet running. CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF

Observed food employee handle raw beef with gloves and add product to griddle. Employee then returned beef to the cooler and went back to handling clean utensils. Advised PIC that hands must be washed during food preparation as often as necessary to prevent cross contamination when changing tasks. COS: Hands were rewashed and cook discarded soiled equipment.

Observed chicken cooked on the griddle for chicken ramen not cooked to 165F for 15 seconds. Advised PIC and cooks that poultry must be cooked to 165F for 15 seconds. COS: Cook placed chicken back on the grill to complete cooking to 165F and discarded ramen dish and remade.

Observed food employee handle raw chicken and the rinse gloved hand under running water before handling utensils and cooking equipment to complete the cooking of the dish. Advised PIC and employee of when to wash hands. Had employee remove gloves and properly wash hands.

Raw chicken was stored next to ready-to-eat foods and raw pork. Raw eggs stored beside vegetables. COS - relocated raw chicken to bottom shelf. Advised PIC to store ready-to-eat above raw meats and store raw meats according to final cooking temperatures.

Observed TCS foods in prep top cooler on grill line and in walk in cooler were being held above 41F. PIC discarded. Advised PIC to hold TCS foods at 41F or below.

Observed tempura shrimp at sushi bar was being held at 85F on counter. PIC discarded. Advised PIC to hot hold at 135F or above.

Sushi rice is not being discarded after 4 hours. Advised PIC to follow written procedures for time as a public health control and discard rice after 4 hours. PIC stated that sushi rice is not discarded at dinner after 4 hours. PIC to follow written procedures.

Observed the PIC not monitoring handwashing, sanitizer levels to ensure proper sanitization, and improper cooling methods. Establishment lacked active managerial control over food safety. Advised PIC of proper food safety procedures.

Observed employee drink from water bottle and place bottle on prep table working surface and return to work. Advised PIC that drinks for employees must be in single-use cups with lids and straws or stored outside of the kitchen. Drink was removed from kitchen.

Sanitizer at three compartment sink had no measurable amount of sanitizer. PIC set up three compartment sink with sanitizer of 50 ppm chlorine.

Raid cans stored above prepackaged food on shelf near back door. PIC relocated to chemical storage area. Advised PIC to store chemicals away from food.