Ki-Ku Japenese Steakhouse & Sushi

Observed failure to use approved thawing method for TCS control for safety food. Observed container of rice thawing on counter at 54F. (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, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC placed food item back in cooler.

Observed failure to maintain ice scoop placed in a clean, protected location, observed ice scoop submerged in ice.

(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

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, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; PIC removed ice scoop from ice.

Observed porous towels under cutting boards on prep table removed after cutting raw chicken. Observed heavy stain and black mold-like substance on cutting boards in the bar area. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces & Utensils. Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will replace cutting boards, and will not use porous cloths under cutting boards, do not place dirty cutting boards in prep sink, and must clean and sanitize prep area between uses. PIC has 3-5 days to replace cutting boards.

Observed several foods in walk-in cooler with no date marking (ready to eat rice, shrimp, chicken, fish, etc.). 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed the proper way of date marking.

Observed Faucet/handle of the bar area hand sink not working and will need to be fixed. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will fix and maintain in good condition.

Observed in-use utensil (bowl) improperly stored within the vegetables. CA: PIC was advised to remove utensil and that any scoop needs a handle that is not in contact with food. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored