Kyoto

Observed multiple spray bottles throughout the facility with no common name. COS: Owner used a sharpie to write degreaser on all of the spray bottles. CA: Toxic materials shall be clearly identified with common name.

Observed multiple boxes and containers in freezer and through the kitchen sitting on the floor. Owner states that he will work on getting everything off of the freezer floor.

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.

Observed black substance on the top interior of the ice machine. Need to drain the ice machine, clean, and sanitize the interior of the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces, Utensils (7) 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.

Observed employee working with food and their hair not properly restrained. Some employees have dangling ponytails. The ponytails need to be properly restrained by being tied in a bun or hair net, so hair from their ponytail will not get into the food. Observed employee making sushi without hat or hair properly restrained. Need to make sure employees who are working with food or obtaining uncovered food hair is restrained in which their hair cannot contaminate the food. Suggest putting hair in buns, hats for men, or hair restraints. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed wet wiping cloth on the sushi line area stored on the prep table. Need to store wet wiping cloths in sanitizer bucket in between usage. COS by manager placing a sanitizer bucket in the sushi area and placing the wiping cloth in the area. Repeat from previous inspection.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

Observed water damaged ceiling tiles in the kitchen and dining room area. Need to change out the water damaged ceiling tiles and repair any leaks in the ceiling or roof.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Observed multiple plates on food prep table and next to stove in main kitchen. Upon discussion with PIC it was determined that the food next to the stove belonged to employees. While speaking to PIC I observed employee go to prep station where the other plates were located and begin to drink the soup off one of the plates. Food shall only be consumed in designated areas that are separate from food preparation areas to prevent contamination.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed there was no hand soap at the waitress station hand wash sink. Cleansing agent and drying provisions must be provided at all hand wash sinks.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed multiple wet wiping clothes sitting on counter tops and prep tables throughout the establishment. PIC moved clothes as we walked throughout the kitchen.

11-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed multiple bulk containers with scoop handles inside of the food. Discussed placing scoops on a hook or getting scoops with straight handles that can be stored in food with handle above the food item at all times.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed missing tiles above 3 compartment sink and ware washing machine. Observed multiple tiles with black substance on them in dining room and in main kitchen. When tiles can no longer cleanable they must be replaced.

511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(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.