Kumo Hibachi Sushi

4-2B: .05(7)(b)Observed black substance inside the ice machine. Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food (unless raw animal foods are handled in increasing succession by minimal internal cooking temperatures, e.g., handling raw pork before raw poultry). (P)

1-2A: .03(2)The person in charge was not present during the start of the inspection. A person in charge shall be present at all times. Corrective Actions: A person in charge was designated during the inspection.

15B: .05(2)(cc)Concentration of chlorine was observed at 0 ppm when tested multiple times. Dish machine was not in-use during time of inspection. The chemical concentration of the dish machine shall be adequate.

18: .07(5)(k)Observed several flies in the kitchen. Insects shall be controlled to minimize their presence.

18: .07(2)(m)Observed screened backdoor with holes/tears. Outer openings shall be protected to prevent insect/rodent entry.

2-2D: .03(5)(d)Observed an employee wash his hands in the vegetable sink. Hands shall only be washed at a hand sink. Corrective Actions: The employee was educated on where to wash their hands.

12D: .04(4)(g)Observed employee cutting unwashed broccoli. Unwashed produce shall be washed before cutting. Corrective Actions: Cut broccoli was discarded.

15A: .05(6)(a)Walk in cooler ambient air temperature is 45F. Walk in cooler was holding produce except for 2 gallons of milk. Milk was discarded. Equipment shall be maintained in good repair.

15B: .05(2)(cc)Observed dish machine dispensing 0 ppm of chlorine when tested. Dish machine was not in-use at time of inspection. Chlorine container was empty. Dish machines shall be supplied with an adequate amount of sanitizer. Corrective Actions: The person in charge replaced empty container.

15B: .05(3)(h),(i)The person in charge could not provide a testing method for the dish machine sanitizer. The person in charge shall ensure an approved testing method is on-site.

2-2A: .03(1)(c)2,3,17Observed the PIC did not know their employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Coached the PIC on their employee health policy and requirements.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish stored above cucumber and crab sticks in the reach-in cooler at the sushi bar. Observed squid stored with udon noodles, raw seafood stored above ready to eat food in the in the reach-in freezer in the main kitchen. Observed unwashed produce stored above rice and ready to eat food in the walk-in cooler. Observed boxes of raw shrimp stored in a bucket on top of soy sauces in the walk-in cooler.Observed raw seafood store above and on top of noodles and wonton wrappers in the walk-in freezer. Observed raw salmon stored above crab rangoon in the walk-in freezer. Food shall be separated and protected to reduce the risk of cross contamination. Corrective Actions: The PIC had employee rearrange food accordingly. Coached the PIC on proper storage. Emailed employee a food storage chart.

13A: .02(1)(d)Observed the most current inspection report was not displayed. The most current inspection report shall be displayed. Corrective Actions: The PIC posted their most current inspection report.

15C: .05(7)(a)2,3Observed old food residue and debris on the reach-in cooler gaskets in front of the grill. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: The PIC had employee clean gaskets.

1-2A: .03(2)(a)-(l), (n)Observed the Person in Charge(PIC) does not have active managerial control as multiple critical violations were observed during inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed cook go out the backdoor and them come back inside to the main kitchen and handle utensils prior to washing hands. Observed employee empty and rinse his cup and then handle foil paper strips prior to washing hands. Observed cooks and employees come from the dining area, handle food to be delivered to customers prior to washing hands. Observed cooks take food to the dining area, come back inside the main kitchen and handle utensils and equipment prior to washing hands. Observed employee handle raw tempura shrimp and handle single-use bags used to hold spring rolls prior to washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees and the PIC were coached on when to wash hands. Single-use spring roll holder was discarded.

11A: .04(6)(e)Observed food cooling in the reach-in cooler and sushi cooler under an ambient air temperature holding a temperature greater than 41 degrees F. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Food was put on ice.

14A: .04(4)(k)Observed utensils for rice stored in a container of water holding a temperature of 84 degrees 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: The person in charge had employee remove utensils.

15A: .05(6)(a)Observed the reach-in cooler holding an ambient air temperature of 46 degrees F. Equipment shall be in good repair and proper adjustment.

18: .07(5)(k)Observed multiple flies in the main kitchen due to the outer openings not being protected. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(2)(m)Observed the back screen door has gaps around the door and the door sweep was broken. Observed the back screen door does not self-close. Outer opening shall be protected.

2-2A: .03(1)(c)2,3,17The person in charge could not provide a copy of the food employee preparing food in the main kitchen. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The person in charge went over the information with their employees and had them sign onsite.

2-2A: .03(4)(a)(b)(c)(e)(f)Observed the Person in Charge did not know their employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Coached the person in charge on their employee health policy. The PIC has a copy of the employee health policy.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs stored above sauces, raw chicken stored behind shrimp and raw produce stored above cut zucchini in the walk-in cooler. Observed raw shrimp stored on top of noodles, duck breast stored with seafood, chicken stored above crab rangoon in the walk-in freezer. Observed raw meat and edamame stored in the same container, vegetable spring rolls stored with raw seafood and raw seafood stored above bags of edamame in the reach-in freezer in the main kitchen. 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. Corrective Actions: The person in charge rearranged food accordingly.

4-2A: .04(4)(c)1(iv)Observed 4 trays of crab rangoon not stored covered in the walk-in freezer. Employee covered food.

5-2: .04(7)(e)Observed facilities disclosure and reminder statement were inaccurate. Facility only provided a correct copy to review while providing uncorrected copies to customers. Upon inspection, observed takeout menus on the counter but were removed while in mid inspection. The person in charge stated they don't use takeout menus. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

**THIS IS A CRITICAL VIOLATION. ALL MENUS SHALL BE CORRECTED. IF VIOLATION IS NOT CORRECTED ON OR BEFORE 8/5/24, PERMIT WILL BE SUSPENDED AND FACILITY MUST CEASE BUSINESS UNTIL VIOLATIONS ARE CORRECTED.

6-1C: .04(6)(d)Observed food not cooling at a rate fast enough to meet food safety requirements in the reach-in cooler and sliding cooler at the sushi food prep area. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The person in charge put food on ice.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed no legible begin or discard time on the sushi rice at the sushi station. Observed the sticker had faded/torn off. Observed three different begin and discard times for the shrimp tempura in the main kitchen. 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: Employee labeled the sushi rice with a begin and discard time in the sushi area. The begin and discard time label was changed to only on begin and discard time in the main kitchen for the tempura shrimp.

6-2: .04(6)(g)Observed frozen containers of cooked crab and crab rangoon in the walk-in cooler were not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)