Koi Kaiten Sushi Bar

Observed sushi rice held at room temperature without a proper time stamp. COS: PIC labeled the sushi rice with the correct time and will ensure all sushi rice held using TPHC is properly time-marked and monitored.

(i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

Observed an expired (in 2024) CFSM certificate display at the facility. CA: PIC will obtain a new CFSM certificate to stay current.

Observed food items removed from their original containers and not properly labeled, including sugar, tempura powder, oil, and vinegar. CA: PIC will label the containers and will ensure all food items not stored in their original packaging are clearly identified.

d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed Restricted Oxygen Packaged (ROP) raw tuna thawing while still in the sealed packaging in the front service RIC. COS: PIC discarded the tuna and will ensure all ROP fish is removed from packaging prior to thawing.

Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed no food thermometer available at the facility for measuring food temperatures. CA: PIC will obtain a food thermometer and ensure it is maintained on site for monitoring food temperatures.

(k) Temperature Measuring Devices, Food.

1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf

Observed open bags of rice, multiple boxes of food containers, and packaged beverages stored directly on the floor in the main kitchen and in the wet walk-in cooler. CA: PIC will relocate the food items and will ensure all food and food-related items are stored at least 6 inches above the floor to protect them from contamination and moisture.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed live baby cockroaches under the sink near the stove in the main kitchen. CA: PIC will conduct a deep cleaning of the kitchen and increase the frequency of cleaning and pest control service to help eliminate and prevent pest activity.

k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed accumulation of food debris, food packaging, standing water, and spilled sauce throughout the kitchen floor and walk-in cooler, including food debris beneath shelving units in the walk-in cooler. CA: PIC will thoroughly clean the affected areas and maintain the facility in a clean and sanitary condition.

d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed accumulation of food residue and grease on the walls throughout the kitchen. CA: PIC will clean the walls and ensure they are maintained in a clean condition to prevent further buildup.

a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed dirty cutting knife in kitchen area

Observed in proper date marking

Observed food item that were not label and were not in their original container

Observed food item sitting on the floor in Walkin cooler instead of 6 inches above the floor

Observed leaking piper underneath prep sink that need repair

Observed dirty food sink

Observed dirty kitchen wall behind food sink

Observed broken ceiling tiles that need to be replaced

Displayed food not properly protected

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. PIC corrected. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed heavy food residue build up in microwave.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Advised PIC to clean more often.

Observed reuse of single-service articles. Cups being used as scoops in tea, flour, and rice.

1. Single-service and single-use articles may not be reused. PIC discarded and was advised to use scoops only in these containers.