KANI HOUSE

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in several cold holding units (unwashed mushrooms stored over ready to eat foods in the walk in cooler, raw beef stored over raw fish in the 3 door display cooler, raw shrimp stored over ready to eat foods in the 2 door reach in cooler, frozen raw seafood removed from the original package stored over frozen ready to eat foods removed from the original package in the standing prep freezer, and raw fish stored over ready to eat sauces in both reach in coolers in the sushi area). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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. Corrective Actions: Foods were properly stored and separated. Storage and separation chart provided.

15A: .05(2)(c)Observed multiple pieces of in use equipment that were cracked or in disrepair (2 plastic lids, sauce bottle, rice hot box). Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF) Corrective Actions: Items discarded.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Cut cabbage, cut kale, and cut lettuce not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Approved cooling methods were provided.

6-1D: .04(6)(i)At time of inspection, observed multiple time/temperate control for safety (TCS) foods stored on a 4 hour time control and not marked with a start or discard time (4 containers of cooked rice, cooked tofu, steamed broccoli). Per certified food safety manager (CFSM) foods had been on time control for less than 4 hours. Time control procedures could not be located. 4th CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the start and discard times. Time control procedures were reviewed and provided.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cut lettuce cooling in a large, deep, plastic barrel with ice and water in the walk in cooler (there was more lettuce in the barrel than there was ice and water). Cut kale and cabbage cooling in prep line coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Instructed manager to divide cut lettuce into smaller containers and to add more ice and water. Also instructed him to stir food so that the cold water is evenly distributed. Manager placed cut kale and cut cabbage in the walk in freezer.

14A: .04(4)(k)Observed in use utensils stored in still water with a water temperature less than 135F. Observed the handles of utensils stored in direct contact with food. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All utensils were taken to the dish area to be washed, rinsed, and sanitized.

6-1A: .04(6)(f)Observed large batch of cut lettuce stored inside 10 gallon container with temperature cold holding above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded cut lettuce out of compliance.

6-1B: .04(6)(f)Multiple TCS (time/temperature control for safety) foods hot held at temperatures below 135 deg F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded TCS foods out of compliance.

6-1D: .04(6)(i)TCS foods on time as public health control without any time indicators (start/discard) and other food items had time indicators over 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) //THIRD CONSECUTIVE REPEAT VIOLATION Corrective Actions: PIC discarded TCS foods that are over 4 hours. PIC added appropriate labels to items on time control within 4 hours hold time.

14A: .04(4)(k)Crockpot filled with water used to store in-use utensils with temperatures below 135 deg F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC turned crockpot up higher. Utensil washed and sanitized.

18: .07(2)(m)Back door propped open on several occurrences throughout inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) // SECOND REPEAT CONSECUTIVE VIOLATION Corrective Actions: PIC closed door.