Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed standing water inside kitchen prep line 2-door reach-in cooler.
Observed door to kitchen prep-line 2-door reach-in cooler to not easily shut (temperature not affected).
Observed lid to be in disrepair of deep-freeze 2.
Observed handle of deep freeze 3 to be partially broken.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food prep employee not wearing a hair restraint during active food preparation. Employee donned a hat at time of inspection.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee beverage being stored on sushi prep table. Person in charge discarded beverage at time of inspection.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometer to be available inside sushi display coolers.
8-304.11
At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.
CRITICAL
Comply by : Sep 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 0 of 1 food prep employees to possess a valid food handler's card.
3-305.11
Food is not stored as required by the Food Code
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed five buckets of soy sauce being stored on ground in kitchen.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet wiping cloth on prep table not being used. Person in charge relocated cloth to bucket of sanitizer at time of inspection.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed large container of white rice cooling at room temperature. Person in charge moved container of white rice into cooler at time of inspection - food still in temperature range of hot holding. Refer to temperature log.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a lighter with lighter fluid being stored on top of seasonings at sushi line. Person in charge removed lighter at time of inspection.
Observed windex being stored on shelving near clean plates (nozzle pointing towards plate). Person in charge removed windex at time of inspection.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed butter next to stovetop at sushi line to be sitting at room temperature. Person in charge was unaware of requirements for using time as a public health control. Person in charge discarded butter at time of inspection.
6-101.11
Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cardboard being used as a traction mat in back dry storage area.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed heavy food debris on three cutting boards being stored on clean container shelving. Person in charge removed cutting boards to be washed, rinsed, and sanitized at time of inspection.
Observed an employee phone being stored on clean dish at sushi line. Person in charge removed phone at time of inspection.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels to be available at kitchen hand sink. Person in charge replenished paper towels at time of inspection.
4-202.11
Food-contact surfaces not smooth & easily accessible for cleaning *; CIP equipment not easily cleanable
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two of three fryer baskets to have extensively damaged/frayed wires. Person in charge discarded the two fryer baskets at time of inspection.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bulk container of mayonnaise sitting at room temperature on kitchen prep table. Person in charge was unaware of time it was removed from temperature control. Person in charge discarded bulk container of mayonnaise at time of inspection.
Observed shrimp tails sitting at room temperature at cook line. Person in charge moved food to reach-in cooler - food out less than four hours. Refer to temperature log.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food buildup on the door of the microwave.
Observed food buildup on the interior of the microwave.
Observed heavy dust and rust buildup inside kitchen prep line 2-door reach-in cooler on shelving.
Observed rust buildup on the lid of deep-freezer 1.
Observed dust buildup on the fan guard inside the fish reach-in cooler.
Observed heavy black buildup on stovetop at sushi line.
Observed heavy black buildup on door to broiler at sushi line.
4-202.16
Nonfood-contact surfaces not free of crevices & designed to be easily cleanable; and/or Kick plates not removable for cleaning
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cardboard being used as shelving/absorbency mats inside fish reach-in cooler in kitchen.
Observed wooden storage shelving by deep freeze 3 in kitchen.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed person in charge bare-hand-contact a plate of greens inside kitchen prep line 2-door reach-in cooler. Person in charge discarded plate of greens at time of inspection.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food debris on lids of bulk sugar and rice containers.
Observed debris on sushi line hand sink soap dispenser.
Observed heavy grease/dust buildup on shelving to the left of the sushi fryer.
Observed black buildup on plastic container (by wooden step) at sushi prep line.
Observed heavy food buildup under handles of door at sushi line make table.
Observed heavy food buildup in gaskets of sushi line make table.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed black stool being stored in front of kitchen hand washing sink.
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an employee phone being stored on clean dish at sushi line. Person in charge removed phone at time of inspection.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed two bowls being stored inside bulk sugar container (being used as scoops). Person in charge removed bowls at time of inspection.
Observed five knives being stored in crevice between sushi make table and wall. Person in charge removed knives to be washed, rinsed, and sanitized at time of inspection.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no lighting to be available inside the fish reach-in cooler in kitchen.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several plastic cups being wet-stacked and not being allowed to air dry near warewash area.
6-202.11
No protective shielding on light bulbs over exposed food/utensils/equipment
Comply by : Dec 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed glass light inside sushi line reach-in cooler to not have a protective shield.
3-307.11
Food not protected from contamination by another source
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee creamer being stored over establishment foods inside kitchen 2-door reach-in cooler (sliding door). Person in charge moved creamer to lower shelving where it could not contaminate establishment food.